Chicken Box N More

204 N Flagler Ave, Pompano Beach, FL 33060 · Permanent Food Service · License 1615944

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 1 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Oct22026

Routine inspection

8 violations found

First visitOct 2, 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.
8 violations found:
- 5 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority5
- 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. In reach in cooler in kitchen, Raw Shrimp (50°F - Cold Holding). Per operator, foods not prepared or portioned today. Food held in cooler since yesterday. 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. In reach in cooler in kitchen, Fried Chicken (59°F - Heated Cooling); Yellow Rice (52°F - Heated Cooling. Per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Packages of Reduced Oxygen Packaging Tilapia, bearing label to remove packaging before thawing, stored thawed in reach in cooler in kitchen. Fish thawing overnight in cooler. Fish 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 in kitchen, Raw Shrimp (50°F - Cold Holding). Per operator, foods not prepared or portioned today. Food held in cooler since yesterday. 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.
  In reach in cooler in kitchen, Fried Chicken (59°F - Heated Cooling); Yellow Rice (52°F - Cooling. Per operator, foods prepared yesterday and held in cooler overnight. Foods were discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In front reach in cooler, package of raw bacon sitting atop container of beef gravy in front reach in cooler. Raw food was moved to bottom shelf.
  Fixed on the spot
Intermediate2
- 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.
  Container of cooked cabbage prepared 2 days ago stored in reach in cooler at front counter, not dated. Operator dated food.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Mop bucket and trash can blocking handwashing sink in kitchen. Operator removed blockage from in front of handwashing sink blocked.
  Fixed on the spot
Basic1
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Packages of Reduced Oxygen Packaging Tilapia, bearing label to remove packaging before thawing, stored thawed in reach in cooler in kitchen. Fish thawing overnight in cooler. Fish was discarded. See Stop Sale.
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.
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.