Edsow,llc

437 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1611685

A
Grade A
Safety score 96 of 100
Latest visit: Jul 22, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 1 other violation

How the score was calculated

  • Starting score100
  • Violations at the Jul 21 routine inspection
    1 high priority (fixed on the spot), 1 basic
    -4
  • Safety score96

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

Inspection history

1 inspection · 2 visits

Routine inspection

2 violations found · Inspector came back once
  1. Follow-up visitJul 22, 2026 Fixed at follow-up

    The inspector came back and found the problems fixed.

    All earlier violations corrected.

    Official report, on the Florida DBPR website
  2. First visitJul 21, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    2 violations found:

    • 1 High priority
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      In flip top at front counter, Cooked Steak (47°F - Cold Holding); Cooked Chicken Strips (49°F - Cold Holding); Tuna Salad (46°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in walk in cooler, and moved to flip top cooler and held for approximately 3 hours. Foods were moved back to walk in cooler to quick chill.

      Fixed on the spot

    Basic1

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

      Wet mop stored in empty mop bucket downwards. Operator placed mop to dry in mop bucket basket.

      Fixed on the spot

    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.

Most cited

Food out of temperature1
Premises and cleaning equipment1