Break Time Resto 1 LLC
2027 North Dixie Hwy, Pompano Beach, FL 33060 · Permanent Food Service · License 1620380
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 Oct 1 routine inspection2 high priority (fixed by the Oct 2 follow-up), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed same at callback inspection.
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In reach in cooler in kitchen, Rice and Beans (57°F - Heated Cooling); Cooked Salt Fish (48°F - Heated Cooling); Spaghetti (48°F - Heated Cooling). Per operator, all foods prepared yesterday and stored in cooler overnight. Discussed proper cooling procedures with operator. All foods were discarded. See Stop Sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In reach in cooler in kitchen, Rice and Beans (57°F - Heated Cooling); Cooked Salt Fish (48°F - Heated Cooling); Spaghetti (48°F - Heated Cooling). Per operator, all foods prepared yesterday and stored in cooler overnight. Discussed proper cooling procedures with operator. All foods were discarded. See Stop Sale.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels available at handwashing sink in kitchen. Operator provided paper towels.
Basic1
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.
- Stop sale
- An order that the food can’t be sold or served.