BBQ TONI8HT
1386 S Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1611060
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection7 high priority (2 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot, 1 repeat), 6 basic (3 repeats)-60
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score20
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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. 1). In reach in cooler, Yogurt (67°F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. 2). Biriyani Rice (49°F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler, Yogurt (67°F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Biriyani Rice (49°F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1) In reach in cooler, Raw shell eggs stored above gallon of milk and gallon of sauce. Manager moved raw eggs to bottom shelf. 2) Pan of fresh peeled , cut ginger stored under skewers of raw chicken in flip top cooler. Manager removed ginger from under chicken.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee left kitchen, touched cellphone and handled receipt and returned to kitchen and prepared food for customer without washing hands. Educated employee on proper handwashing procedures.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw chicken and assorted raw meats stored in non food grade bags in freezer. Operator placed food in food grade bags.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Thermometer soiled with grease and food debris Floors.
Intermediate4
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed poster to operator.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board soiled with pieces of raw chicken and dried raw chicken blood. Operator not using cutting board at time of inspection. Operator cleaned and sanitized cutting board.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at handwashing sink in kitchen. Soap was provided at handwashing sink.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for 1 employee hired for several years.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Gallon of oil stored on floor in kitchen. Manager removed oil from floor.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interiors of both reach in coolers soiled with food debris and grease.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of flip top cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing signs at handwashing sinks in bathroom and at front counter.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls throughout kitchen soiled with grease and food debris.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.