May's Kitchen

19 N Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1617043

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
5 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 2 basic
-27
Administrative complaint on Sep 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

10 violations found

First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 5 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  On cart next to stove on cook line, Raw Shell Eggs (87°F - Cold Holding). Per operator, food not prepped or portioned today. Food brought on cook line and held for approximately 2 hours. Advised operator to use Time as a Public Health Control for eggs. Time as a Public Health Control form was emailed to manager. Eggs were put on Time as A Public Health Control form.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Pan of raw chicken stored over buckets of cooked chicken in back reach in freezer. Manager moved raw food to bottom shelf.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over pans of prepped scallions in white reach cooler at front. Manager moved raw eggs to bottom shelf.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-
  service items without first washing hands. Cook left kitchen to go outside to deliver food to customer, came back to the cook line and continued cooking and preparing food without washing hands. Discussed proper handwashing procedures with staff. Cook washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Raw octopus stored in grocery bag in stand up freezer back room. Food was removed from non food grade bag.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Shrimp prepared 3 days ago in reach in cooler at front counter not dated. Food was dated.
  Fixed on the spot
- 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 manager.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee began washing hands in 3 compartment sink in kitchen. Discussed with employee about using handwashing sink only for washing hands. Employee washed hands in handwashing sink in kitchen.
  Fixed on the spot
Basic2
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Bathroom door open at time of inspection. Bathroom located near to kitchen. Manager closed door.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided poster to manager.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.