Topgolf
400 Lucky Ln, Pompano Beach, FL 33069 · Permanent Food Service · License 1625764
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 Aug 25 complaint inspection1 high priority (fixed on the spot, 1 repeat), 2 basic-7
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top # 2 cooler on cook line, Raw Chicken (52°F - Cold Holding), per operator, food not prepped or portioned today. Food removed from freezer and held in unit on cook line for approximately 3 hours. Food was placed in blast chiller to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign in Family bathroom, used by employees.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to manager.
Earlier inspections 1
A91Routine inspection5 violations, 2 high priority No follow-up needed
- First visitJul 24, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 cold held at greater than 41°F. 3rd floor beverage station: milk (46°F - Cold Holding). Per operator milk has been in cooler overnight. Unknown time out of temperature. Operator discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3rd floor beverage station: milk (46°F - Cold Holding). Per operator milk has been in cooler overnight. Unknown time out of temperature. Operator discarded See Stop Sale
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in standing water of 80°F at beverage station, operator removed, discarded water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler.
Observed large buildup of ice in 3rd floor beverage station reach in cooler
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee started to clean and sanitize
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.
- Stop sale
- An order that the food can’t be sold or served.