Kin Asian Street Food
143 SW 6 St, Pompano Beach, FL 33060 · Permanent Food Service · License 1622086
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (fixed on the spot), 2 basic (1 repeat)-9
- Safety score91
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 visitOct 14, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Bowl of raw shell eggs stored over pot of soup in reach in cooler in kitchen. Raw shell eggs were moved to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee put on hair restraint with gloves, returned to preparing sushi without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves. Employee washed hands and changed gloves.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing in standing water in 3 compartment sink. Per operator , chicken thawing for approximately 30 minutes. Advised employee to turn on cold running water. Cold running water was turned on to thaw chicken.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing sushi without hair restraint. Employee put on hair restraint.
Fixed on the spotRepeat violation
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.