Myron's Deli
777 Isle of Capri Cir, Pompano Beach, FL 33069 · Permanent Food Service · License 1621753
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. butter portions (59°F - Cold Holding) being held at room temperature for more than 4 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection5 high priority (1 fixed by the Aug 28 follow-up, 4 fixed on the spot, 3 repeats), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-27
- Administrative complaint on Aug 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
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 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 52, Misrepresentation or misbranding: Establishment advertised a specific brand of a product, but used another brand.
Menu sent for reprint
More time givenFixed on the spot
- First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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. butter portions (59°F - Cold Holding) being held at room temperature for more than 4 hours. Item not prepared or portioned today. cooked potatoes (49°F) being held in unit overnight. Unknown time out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. butter portions (59°F - Cold Holding) being held at room temperature for more than 4 hours.
Item not prepared or portioned today. See Stop Sale cooked potatoes (49°F) being held in unit overnight. Unknown time out of temperature. See Stop Sale produce:; sliced cheese (44°F); milk (45°F); cottage cheese (45°F); sour cream (46°F); raw beef (45°F); raw steak (44°F). Per operator items received approximately 2.5 hours ago. Verified labeling on boxes. Operator moved to working walk in cooler
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. green beans (117°F - Hot Holding) being held in steam table for approximately 1 hour.
Item double panned and floating in steam table. Employee removed and reheated to 165°F. Removed secondary pan
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored above ready to eat hot dog buns on speed rack in walk in cooler. Operator removed hot dog buns
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handle raw steak with gloved hands then proceed to touch cutting board, panned food without removing gloves and washing hands. Operator instructed employee to remove gloves, wash hands and sanitize areas
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef and barley soup cooling at 3:05 (134°F - Cooling) to 123°F-126°F at 3:35.
Item being cooled on speed rack wrapped in plastic wrapped at room temperature. Speed rack moved to walk in cooler prior to second temperature. Discussed with operator
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in cooler.
Observed large buildup of ice on condenser in produce walk in cooler
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Wiping cloth sanitizer tested at 0ppm quaternary. Operator remade and retested at 400ppm quaternary
Repeat violationAdministrative complaint
Code 52, Misrepresentation or misbranding: Establishment advertised a specific brand of a product, but used another brand.
Menu states states Nathan's brand Hot Dogs, establishment serving Block and Barrel brand hot dogs.
Administrative complaint
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.