Affendi Grill
2780 E Atlantic, Pompano Beach, FL 33062 · Permanent Food Service · License 1619962
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection4 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-26
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Stuffed grape leaves dated 10/14 .Cooked Chick peas dated 10/29 and Lentil Soup dated 10/28 stored in walk in cooler. All foods prepared past 7 days. Foods were discarded. See Stop Sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Stuffed grape leaves dated 10/14. Cooked Chick peas dated 10/29 and Lentil Soup dated 10/28 stored in walk in cooler. All foods prepared past 7 days. Foods were discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
UPPER FLIP TOP - Hummus (49°F - Cold Holding); per operator, food not prepared or portioned today. Food held in walk in cooler and moved to flip top cooler and held for approximately 1 hour.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 0 ppm after 3 attempts. Advised operator to discontinue use of dishwasher machine and use 3 compartment sink.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Several pans of cooked lamb shanks prepared 2 days ago in walk in cooler not dated. Food was dated.
Fixed on the spot
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone chargers stored on shelf over flip top cooler on cook line. Items were removed from shelf.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.