La Vie Restaurant
281 S Powerline Rd, Pompano Beach, FL 33069 · Permanent Food Service · License 1623531
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken skewers (87°F - Hot Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-19
- Safety score81
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 visitJul 23, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken skewers (87°F - Hot Holding).
Operator states skewers were cooked at 12:00 for cancelled order. Temperature taken at 3:40. Operator discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stores above cooked potatoes in drawers under flat top unit. Operator reorganized
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored above raw fish in drawers under flat top unit. Operator reorganized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle garbage can with gloves hands then proceed to handle knife without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, replace knife
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
PH, chlorine test kits provided. Operator unable to provide quaternary test kit at time of inspection
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottles containing bleach, degreaser not labeled. Operator labeled
Fixed on the spotRepeat violation
Basic1
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed at salad line flip top cooler. Operator removed and properly stored
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.