Sarpino's Pompano Beach
814 N Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1625828
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 Sep 4 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 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.
4 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. In front Pepsi reach in cooler, Sliced Tomatoes (48°F - Cold Holding); Cooked Chicken (49°F - Cold Holding), per operator, foods not prepped or portioned today. Foods placed in cooler 2 days ago. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front Pepsi reach in cooler,Sliced Tomatoes (48°F - Cold Holding); Cooked Chicken (49°F - Cold Holding), per operator, foods not prepped or portioned today. Foods placed in cooler 2 days ago. Food was discarded. See Stop Sale.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
2 spray bottles of sanitizer stored in back room unlabeled. Manager labeled bottles.
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food without hair restraint. Employee put on hair restraint.
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.
- Stop sale
- An order that the food can’t be sold or served.