Chef Dee's

3919 N Federal Hwy, Pompano Beach, FL 33064 · Permanent Food Service · License 1610622

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
3 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic (2 repeats)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct122026

Routine inspection

10 violations found

First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Sushi bar rice no time marking, operator marked time.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  1. Sushi line employee removed cellphone from pocket then touched sushi line cutting board. Without washing hands, reviewed hand washing with operator.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  1. Front sushi line reach in cooler paper towels lined food container of raw fish eggs.
Intermediate3
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  1. Spray bottle on counter of sushi bar with clear substance. Operator labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 10, In-use utensils properly stored: Four In-use tongs stored on oven door handle between uses.
  Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Interior of right side reach in cooler at sushi station has exposed insulation.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  1. Bar hand washing sink. 2. Cookline hand washing sink.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026C77Routine inspection10 violations, 3 high priority No follow-up needed

First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 3 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority3
- 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. Observed yellow rice (64°F) stored in reach in cooler in kitchen, overnight per operator. Not prepared or portioned today. See Stop Sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  No tag on/for original container of raw, in-shell mussels. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed yellow rice (64°F) stored in reach in cooler in kitchen, overnight per operator. Not prepared or portioned today. See Stop Sale.
Intermediate3
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell mussels.
  See stop sale.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  No soap provided at handwash sink in kitchen.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Interior of door at three door reach in refrigerator at sushi counter has exposed insulation.
  Tape used to repair nonfood-contact surface, cracked sushi display case door at sushi prep counter.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on cutting board at sushi counter.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in kitchen.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.