Voila Bakery and Take-Out Restaurant
37 S Pompano Pkwy, Pompano Beach, FL 33069 · Permanent Food Service · License 1625888
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (2 fixed by the Sep 28 follow-up, 1 fixed on the spot), 3 intermediate, 6 basic-24
- Extension granted on Jul 28, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 28, 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 - 1st follow-up visitJul 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Time/temperature control for safety food cold held at greater than 41°F. 6 door stainless: cooked beans (47°F); cooked Akra (48°F); cooked beef (48°F); cooked oxtail (47°F); cooked chicken (53°F); cooked beef (47°F); hot dog (52°F); cooked collard greens (48°F); cooked pork (47°F); cooked turkey (49°F); cooked beef (48°F); cooked chicken (48°F). Per operator items have been in unit overnight. Items not prepared or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
6 door stainless: cooked beans (47°F); cooked Akra (48°F); cooked beef (48°F); cooked oxtail (47°F); cooked chicken (53°F); cooked beef (47°F); hot dog (52°F); cooked collard greens (48°F); cooked pork (47°F); cooked turkey (49°F); cooked beef (48°F); cooked chicken (48°F). Per operator items have been in unit overnight. Items not prepared or portioned today. See Stop Sale raw liver (74°F - Cold Holding); raw salted fish (73°F - Cold Holding). Items being held at room temperature. Per operator items have been out for 3 hours. Employee began cooking
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of degreaser stored with unwashed produce. Operator properly stored
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator unable to provide for any employees at time of inspection
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator unable to provide chlorine test kit at time of inspection
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ operator unable to provide manager certification at time of inspection. Operator: Jean Beaubrun
Basic6
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Discussed with operator
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cup used to dispense salt
Ice buildup in reach-in freezer.
Observed at glass slide top reach in freezer
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Mop sink drain disconnected from main drain pipe
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed in kitchen
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.