Scotch Bonnet Caribbean Restaurant
2617 W Atlantic Blvd, Pompano Beach, FL 33069 · Permanent Food Service · License 1625475
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked chicken (106°F-122°F - Hot Holding); items being held at front counter in warmer for approximately 1 hour.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 4 basic-16
- Safety score84
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 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.
8 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, other than whole meat roast, hot held at less than 135°F. cooked chicken (106°F-122°F - Hot Holding); items being held at front counter in warmer for approximately 1 hour.
Operator reheated to 165°F and turned up temperature in warmer cooked fish (112°F - Hot Holding) operator states item has been in steam table for approximately 1 hour. Operator discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Can liners used to store raw chicken, raw beef in walk in cooler. Discussed with operator. Operator began removing
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed at mop sink with hose attached
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Some manager certifications expired Current manager certification provided for establishment
Basic4
Code 14, Food-contact surfaces designed and maintained: Ware washing shelves with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed employee conducting ware washing by washing sanitizing and rinsing. Discussed with employee and operator, employee reversed and re sanitized wares
Fixed on the spot
Code 32, Restrooms: Operator does not permit customers to use bathroom.
Sign on door stating restroom out of order. Restroom in working order. Operator removed signage. Discussed with operator
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated dust.
Observed above ware washing area
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.