Grub Finer Diner

14 N Federal Hwy, Pompano Beach, FL 33060 · Permanent Food Service · License 1625905

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
7 high priority (2 fixed on the spot), 5 intermediate (1 fixed on the spot, 3 repeats)
-53
Complaint after follow-up on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at callback inspection , Pepper Jack - 66°F . Per operator, food not prepared or portioned today. Food held in unit for approximately 20 minutes.
  Administrative complaint
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed same at callback inspection.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 7 High priority
- 5 Intermediate
What the inspector cited
High priority7
- 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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. In steam table on cook line, Oatmeal (79°F - Reheating); Pulled Pork (80°F - Reheating); Mashed Potatoes (78°F - Reheating). Per employee, foods started reheat approximately 2.5 hours ago. Discussed proper reheating procedures with staff. Foods were discarded. See Stop Sale. Time/temperature control for safety food cold held at greater than 41°F. In flip top cooler at beginning of cook line, Pepper Jack Cheese (56°F - Cold Holding. Per employee, foods prepared approximately not prepared or portioned today. Food held in cooler overnight. Food was discarded.
  Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, House made fondue dated 10/18 (10 ) days. Cooked oatmeal dated 10/20 (8 days). In bottom of flip top coolers on cook line, house made Pimento Cheese dated 9/28 (1 month), Fresh garlic in oil dated 10/16.( 12 days), Cooked peaches dated 10/20 ( 8 days). Cooked onions dated 9/10 in flip top on line Scallion waffle sauce.. 10/9 in flip top cooler. Discussed shelf life for prepared foods with staff. All foods were 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.
  In walk in cooler, House made fondue dated 10/18 (10 ) days. Cooked oatmeal dated 10/20 (8 days). In bottom of flip top coolers on cook line, house made Pimento Cheese dated 9/28 (1 month), Fresh garlic in oil dated 10/16.( 12 days), Cooked onions dated 9/10 in flip top on line Scallion waffle sauce.. 10/9 . Cream sauce , dated 10/20 in flip top cooler. Discussed shelf life for prepared foods with staff. All foods were discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top cooler at beginning of cook line, Pepper Jack Cheese (56°F - Cold Holding. Per employee, foods prepared approximately not prepared or portioned today. Food held in cooler overnight. Food was discarded. See Stop Sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In steam table, Hollandaise Sauce (112°F - Hot Holding. Per employee, foods prepared approximately 1 hour ago and held in steam table. Food was removed from steam table to be reheated on stove.
  Fixed on the spot
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  In steam table on cook line, Oatmeal (79°F - Reheating); Pulled Pork (80°F - Reheating); Mashed Potatoes (78°F - Reheating). Per employee, foods started reheat approximately 2.5 hours ago. Discussed proper reheating procedures with staff. Foods were discarded. See Stop Sale.
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Cook touched apron and trousers, then picked up bread and food for customers to be served. Discussed proper handwashing procedures with employee. Employee washed hands.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  House made Hollandaise sauce served in Eggs Benedict not identified as raw food on menu.
- 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.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels provided at handwashing sink in kitchen. Employee provided paper towels.
  Fixed on the spotRepeat violation
- 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 8 employees.
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.