Tezka

2001 N Federal Hwy Ste G 111, Pompano Beach, FL 33062 · Permanent Food Service · License 1625548

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

10 violations found

First visitSep 17, 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.
10 violations found:
- 6 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority6
- 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, other than whole meat roast, hot held at less than 135°F. In front hot case, Ham Croquettes (116°F - Hot Holding), per operator, food prepared 4 hours ago. Food was discarded. See Stop Sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). Refried beans dated 6/20 in reach in cooler. Food was discarded. 2). House made Aioli with fresh roasted garlic dated 8/28 in walk in cooler. Food was discarded. See Stop Sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  1). Refried beans dated 6/20 in reach in cooler. Food was discarded. 2). House made Aioli with fresh roasted garlic dated 8/28 in walk in cooler. Food was 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.
  In front hot case, Ham Croquettes (116°F - Hot Holding), per operator, food prepared 4 hours ago. Food was discarded. See Stop Sale.
- 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 beef stored over case of churros. Food was rearranged for proper storage.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over sauce and noodles in walk cooler. Food was rearranged for proper storage.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed form to operator.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot water in handwashing sink in kitchen. Hot water available at other handwashing sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Jug stored in handwashing sink in kitchen. Jug was removed from handwashing sink.
  Fixed on the spot
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of bread stored on floor in walk in freezer. Operator removed food from floor.
  Fixed on the spot
Official report, on the Florida DBPR website

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.