Estilo y Servicios Carol
801 S Dixie Hwy E Ste 2, Pompano Beach, FL 33060 · Mobile Food Dispensing Vehicle · License 1653746
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 Aug 31 routine inspection3 high priority (2 fixed by the Sep 2 follow-up, 1 fixed on the spot), 3 intermediate, 3 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 · 2 visitsRoutine inspection
- Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed same at callback inspection.
More time given
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed same at callback inspection .
More time given
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed same at callback inspection.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat 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. FLIP TOP ; Ham (52°F - Cold Holding); Cut Lettuce (61°F - Cold Holding); Cut Tomatoes (58°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in cooler overnight. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
FLIP TOP ; Ham (52°F - Cold Holding); Cut Lettuce (61°F - Cold Holding); Cut Tomatoes (58°F - Cold Holding), per operator, foods not prepped or portioned today. Foods held in cooler overnight. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1). Raw ground beef Patty and raw chicken stored over hot dog buns and hamburger buns in reach in cooler. Manager moved raw food to bottom shelf 2). In flip top cooler, raw shell eggs stored over sauces, mayonnaise, cheese and other ready to eat foods. Manager moved raw foods to bottom shelf.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed poster to operator.
Code 16, Dishwashing facilities and test kits: No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in flip top cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Clean utensil stored in standing water at 82°F on stove. Operator discarded water.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to manager.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.