Farradays Rest Sports Bar & Trackside Bar
1800 SW 3 St, Pompano Beach, FL 33069 · Permanent Food Service · License 1621763
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. alto sham left side cook line: mashed potatoes (127°F - Hot Holding) operator states mashed potatoes were cooked approximately 1 hour ago.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 17, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. alto sham left side cook line: mashed potatoes (127°F - Hot Holding) operator states mashed potatoes were cooked approximately 1 hour ago.
Operator reheated to 165°F and placed in hotter section of hot holding cabinet
Fixed on the spot
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.
Raw beef not in original packaging stored above raw fish in reach in freezer. Operator reorganized
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk, half and half stored in wait station reach in cooler opened on Sunday not date marked. Operator date marked
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Cambro container cracked and taped. Operator discarded
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Wait station hand wash sink blocked by cart. Operator made accessible
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.