K'Ondas Latin Grill

1280 S Pompano Pkwy #8, Pompano Beach, FL 33069 · Permanent Food Service · License 1620051

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 9, 2026 (8 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 Sep 9 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
4 high priority (3 fixed by the Sep 9 follow-up, 1 fixed on the spot), 1 intermediate, 3 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Next unannounced
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 1 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.
  Time/temperature control for safety food cold held at greater than 41°F. 3 door stainless: cooked onions (48°F); cooked beef (49°F); cooked pork (49°F); cooked chicken (48°F); cooked beans (48°F); cooked chorizo (48°F); cooked chicken soup (50°F); cooked tamales (48°F); cooked pork (47°F); cooked plantains (51°F); raw chicken (48°F); raw burger (49°F). Per operator items have been in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. Shell eggs not stored at an ambient air temperature of 45°F or less. raw shell egg ambient (53°F). Item being held in unit overnight. drawers under flat top: raw steak (49°F); cheese (50°F). Operator states items have been in unit for more than 4 hours. Unknown time out of temperature.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  3 door stainless: cooked onions (48°F); cooked beef (49°F); cooked pork (49°F); cooked chicken (48°F); cooked beans (48°F); cooked chorizo (48°F); cooked chicken soup (50°F); cooked tamales (48°F); cooked pork (47°F); cooked plantains (51°F); raw chicken (48°F); raw burger (49°F). Per operator items have been in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale drawers under flat top: raw steak (49°F); cheese (50°F). Operator states items have been in unit for more than 4 hours. Unknown time out of temperature. See Stop Sale cheese (57°F-63°F - Cold Holding) operator states items were received 3 hours ago. Operator moved to freezer to quick chill
  Shell eggs not stored at an ambient air temperature of 45°F or less. raw shell egg ambient (53°F).
  Item being held in unit overnight. See Stop Sale
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken (119°F - Hot Holding); cooked pork (127°F - Hot Holding).
  Operator stated items were prepared approximately 2 hours ago and are being held at room temperature for service. Operator moved to freezer to begin cooling
  Fixed on the spot
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Not provided for 1 employee employed less than 60 days. Provided to operator
Basic3
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee milk in reach in cooler. Employee removed, labeled and properly stored
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water of 113°F on cook line, operator removed, discarded water and replaced utensils
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
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.