Darrel & Oliver's Cafe Maxx

2601 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1611132

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
6 high priority (2 fixed on the spot), 1 intermediate, 1 basic
-34
Administrative complaint on Sep 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score46

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

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

8 violations found

First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 6 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Blue cheese , bechamel sauce Tzaki sauce dated 2 to 4 weeks ago stored in AVANTCO reach in cooler on cook line. Foods were discarded. See Stop Sale.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 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. Reduced Oxygen Packages of raw tuna being thawed in walk in cooler, bearing labels to remove packaging before thawing. Fish stored overnight in cooler. Fish was 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.
  House made Blue cheese sauce, bechamel sauce Tzaki sauce dated 2 to 4 weeks ago stored in AVANTCO reach in cooler on cook line. Foods were discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  1). In Everest freezer in back room office, bags of raw beef stored over container of cooked pot stickers. Raw food was moved to bottom shelf. 2). In MOTAK reach in freezer in back room, whole raw duck stored atop can of lemonade. Lemonade was removed from freezer.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Plate of raw tuna stored over pans of shredded cabbage and carrots and herbs in low boy cooler on cook line. Raw food was moved to bottom shelf.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Business license expired on December 1, 2025.
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with over 10 employees.
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. Reduced Oxygen Packages of raw tuna being thawed in walk in cooler, bearing labels to remove packaging before thawing. Fish stored 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.