Mbs Caribbean Restaurant and Bakery INC
1825 E Sample Rd, Pompano Beach, FL 33064 · Permanent Food Service · License 1625123
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed by the Aug 27 follow-up), 2 intermediate, 3 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. 1. Observed Spaghetti (61°F), cooked beef (61°F), rice and beans (61°F), cooked corn (61°F), and snapper (58°F) in walk in cooler, stored overnight in unit per operator. Not prepared or portioned today. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Spaghetti (61°F), cooked beef (61°F), rice and beans (61°F), cooked corn (61°F), and snapper (58°F) in walk in cooler, stored overnight in unit per operator. Not prepared or portioned today. See Stop Sale.
Intermediate2
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.
Observed Spaghetti in walk in cooler prepared two days ago per operator with no date marking.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in use utensil's at the cookline in kitchen in Utensil water 114°F.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn door gasket a walk in cooler door.
Ripped/worn tin foil used as shelf cover.
Observed on food storage rack opposite cookline and on storage racks in warewash area.
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.
- Stop sale
- An order that the food can’t be sold or served.