Paisa Grill
900 E Atlantic Blvd Ste 16, Pompano Beach, FL 33066 · Permanent Food Service · License 1623702
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 17, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In low boy cooler on cook line, Cooked Pork Belly (52°F - Cold Holding), per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line. Food was moved back to walk in cooler .
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.
Raw beef stored over cooked pork belly in glass reach in freezer. Cooked food was removed from freezer.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
1).Raw beef, raw chicken stored over prepped vegetables in white reach in cooler. 2). Raw beef stored over bucket of sauce in walk in cooler. Raw food was moved to bottom shelf.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to manager.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with degreaser unlabeled at dish washer. Bottle labelled by manager.
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.