Tea's Mac 'n Cheese
2083 N Powerline Rd, Pompano Beach, FL 33069 · Mobile Food Dispensing Vehicle · License 1654022
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-11
- Safety score89
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 visitOct 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.
4 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 cold held at greater than 41°F.
1) Red Cooler// cooked onions (62°F - Cold Holding) per operator item not prepared or portioned today. Operator added ice to quick chill. 2) Red Cooler// Shredded Cheese (49°F - Cold Holding) per operator item not prepared or portioned today. Operator added ice to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled towel and then engaged in food preparation and handled clean utensils without washing hands.
Employee washed hands
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) operator diluted Sanitizer Bucket ( Chlorine 100ppm)
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
1) Cooler #2// Mac and Cheese heated cooling for approximately 2 and at 5:30pm (72°F) at 6:00pm (69°F). Operator placed in ice bath to expedite cooling process. 2) Fryer Station// ; Cooked Chicken heated cooling for approximately 10 minutes at 5:21pm (108°F) at 5:40pm (102°F). At this rate proper cooling will not occur operator placed in ice bath
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.