Smackin J's Deli & Grill
1301 W Copans Rd A1S, Pompano Beach, FL 33064 · Permanent Food Service · License 1608999
What drove the grade
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 6 basic (1 repeat)-20
- Safety score80
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 visitNov 6, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee handling dirty dishes and without handwashing touched clean utensils and to go containers. Employee washed hands.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee at the front counter tortilla reach-in clean away one dead roach with gloves on, then removed gloves and without washing hands began touching clean utensils for an order. Employee washed hands.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No probe thermometer to measure temperatures.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed in kitchen at handwashing sink dirty pans being stored inside preventing handwashing. Employee removed pans.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed in back of house near triple sink no paper towels at handwashing sink. Employee fully stocked paper towels.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed at front counter inside glass door cooler 3 employee drinks stored next to ready to eat sauces and condiments. Operator moved drinks to bottom of cooler in a container.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed in kitchen prep area two employees without hair restraints while engaging in food preparation.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed at front counter near the flip top a blue cutting board that has deep cut marks and is no longer cleanable.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed at front counter near flip top a bucket of cloths in a water solution that is 0ppm quaternary. Employee remade the bucket with quaternary sanitizer at 200ppm and placed towels inside
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed in kitchen at handwashing sink uncovered clean to-go containers stored on shelf next to sink exposed to direct splash from sink. Operator reorganized.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed away from kitchen at front counter inside the tortilla reach-in 1 dead roach. Employee removed dead roach, then cleaned and sanitized area.
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.