Quintal Brazil
1905-1915 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1619650
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 Oct 6 routine inspection5 high priority (2 fixed by the Oct 7 follow-up, 3 fixed on the spot), 1 intermediate-18
- Safety score82
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 visitOct 7, 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 visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. On cold buffet line , Cut Melon Fruit Salad (50°F - Ambient Cooling); Cut Lettuce (51°F - Ambient Cooling,) Sliced Tomatoes - (51°F - Ambient Cooling). Per operator, foods prepared approximately 4.5 hours ago and placed on buffet line. Foods were discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On hot buffet at front, Fried Fish (127°F - Hot Holding). Per operator, food prepared approximately 1 hour ago. Food was taken out of buffet line to be reheated.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
On cold buffet line , Cut Melon Fruit Salad (50°F - Ambient Cooling); Cut Lettuce (51°F - Ambient Cooling,) Sliced Tomatoes - (51°F - Ambient Cooling). Per operator, foods prepared approximately 4.5 hours ago and placed on buffet line. Foods were discarded. See Stop Sale. Discussed Time as A Public Health Control to operator and emailed Time as A Public Health Control Form to operator.
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.
In walk in freezer, raw fish stored over cooked pasta and vegetables. Raw food was moved to bottom shelf.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler, Raw shell eggs stored on shelf over gallons of milk. Operator moved eggs to bottom shelf.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 6 employees hired for over 3 months without proof of training.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.