The Kester
1200-1208 N Ocean Blvd, Pompano Beach, FL 33062 · Permanent Food Service · License 1615158
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection6 high priority (fixed by the Sep 8 follow-up, 2 repeats), 2 intermediate, 3 basic (1 repeat)-32
- Administrative complaint on Jul 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat 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.
FLIP TOP # 2 //Diced Tomatoes (51°F - Cold Holding); per operator food, not prepped or portioned today, food held in flip top cooler for 2 days. 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. In walk in cooler, Fish dip dated 6/26/26 , ( 12 days). Fish dip was discarded. See Stop Sale. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In reach in freezer, Raw salmon using Reduced Oxygen Packaging dated 6/30/26 . Fish packaged fresh and held in freezer. Fish 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.
In walk in cooler, Fish dip dated 6/26/26 , ( 12 days). Fish dip was discarded. See Stop Sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
FLIP TOP # 2 //Diced Tomatoes (51°F - Cold Holding); per operator food, not prepped or portioned today, food held in flip top cooler for 2 days. Food was discarded. See Stop Sale.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked Pasta (46°F - Heated Cooling), in walk in cooler. Per operator food held, food prepared 2 days ago and held in walk in cooler. Food was discarded. See Stop Sale.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. In reach in freezer, Raw salmon using Reduced Oxygen Packaging dated 6/30/26 . Fish packaged fresh and he,d in freezer. Fish was discarded. See Stop Sale.
Intermediate2
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Operator is doing Reduced Oxygen Packaging of fresh raw salmon being held in freezer for more than 30 days. Emailed ROP Template to operator.
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 poster to operator.
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on flip top cooler in kitchen. Bottle was removed.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave soiled with food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean utensils not inverted in kitchen on rack. Operator inverted utensils.
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.
- 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.