Jardin

667 S Dixie Hwy W Ste 3, Pompano Beach, FL 33060 · Permanent Food Service · License 1625519

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 20 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (3 fixed by the Oct 20 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Oct192026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed same at callback inspection .
  More time given
Official report, on the Florida DBPR website
First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  1).Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In glass door reach in cooler in back room, Cooked Chicken (61°F - Heated Cooling); Cooked Pork (58°F - Heated Cooling); White Rice (59°F - Heated Cooling); Rice and Peas (61°F - Heated Cooling). Per operator, foods prepared yesterday and held in cooler overnight. Discussed proper cooling temperatures with operator. Food was discarded. See Stop Sale. 2). Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In glass door reach in cooler in back room, Picklez (63°F - Ambient Cooling); per operator, foods prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In glass door reach in cooler in back room, Cooked Chicken (61°F - Heated Cooling); Cooked Pork (58°F - Heated Cooling); White Rice (59°F - Heated Cooling); Rice and Peas (61°F - Heated Cooling). Per operator, foods prepared yesterday and held in cooler overnight. Discussed proper cooling temperatures with operator. Food was discarded. See Stop Sale.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  In glass door reach in cooler in back room, Picklez (63°F - Ambient Cooling); per operator, foods prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Operator cleaned and sanitized thermometer.
  Fixed on the spot
Intermediate2
- 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 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. Operator provided paper towels at handwashing sink.
  Fixed on the spotRepeat violation
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of peeled plantains stored on floor. Operator removed moved food from floor to floor.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board on flip top in kitchen with deep grooves.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed poster to operator.
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.
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.