Lucky Fish
222 N Pompano Beach Blvd, Pompano Beach, FL 33062 · Permanent Food Service · License 1625060
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection4 high priority (fixed on the spot, 1 repeat), 2 basic-16
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked.
Fish must be fully cooked or discarded. No Parasite Destruction letter for raw salmon served as Lox at establishment. Parasite destruction letter was provided.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In second flip top on cook line, Sliced Tomatoes (49°F - Cold Holding), per employee, food not prepared or portioned today. Food moved from walk in cooler to flip top cooler and held for approximately 1.5 hours. Ice was placed on food to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Stored next to stove, pan of Cooked Mushrooms (99°F - Hot Holding). Per employee, food prepared approximately 1 hour ago and held in pan. Discussed proper hot holding temperatures with staff. Food was placed on stove to be reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1).Package of raw salmon stored over pan of salsa in bottom of second flip top cooler on cook line. 2).Pan of raw breaded shrimp stored over pan of cooked chicken in third flip top cooler on cook line. Discussed proper food storage with staff. Raw food was mob to bottom shelf.
Fixed on the spot
Basic2
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee's cellphone stored in pan on shelf with barbecue sauce and over uncovered pan of cornmeal on cook line. Cellphone was removed from shelf.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Manager printed current license.
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.