Piranha Pat's
2500 E Atlantic Blvd, Pompano Beach, FL 33062 · Permanent Food Service · License 1610181
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 2 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 2, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In low drawers on cook line, Raw Salmon (52°F - Cold Holding). Per operator, foods not prepared or portioned today. Food held in walk in cooler and moved to cooler on cook line and held for approximately 2 hours. Ice was placed in food to quick chill.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live flying insect observed in prep room , near to smoker. Live flying insect disappeared from prep room after a few seconds.
Earlier inspections 1
A92Routine inspection6 violations No follow-up needed
- First visitSep 23, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with over 11 employees at time of inspection.
Basic5
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
Raw pork ribs thawing under running water in prep sink at 55°F. Ice was placed on food to lower temperature.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Clean scoop stored in pan of standing water at Expo station at 122°F. Water was discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employees beverage stored in reach in freezer on cook line , next to food for customers . Beverage was removed from cooler.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee plating food at Expo station without hair restraint. Employee put on hair restraint.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.