Westlake Eatery
800 Lakeside Cir, Pompano Beach, FL 33060 · Permanent Food Service · License 1625919
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 Oct 2 routine inspection4 high priority (no follow-up needed), 1 basic (1 repeat)-14
- Safety score86
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 2, 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 priority4
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. In cold unit at front counter, Chicken Salad (51°F - Cold Holding); per operator, food not prepared or portioned today. Food held in walk in cooler and moved to cooler at front counter and held for approximately 4 hours. 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, container of roasted garlic in oil dated 9/18,( 15 days). 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.
In walk in cooler, container of roasted garlic in oil dated 9/18,( 15 days). Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cold unit at front counter, Chicken Salad (51°F - Cold Holding); per operator, food not prepared or portioned today. Food held in walk in cooler and moved to cooler at front counter and held for approximately 4 hours. Food was discarded. See Stop Sale. In front cold unit at front counter, Egg Salad (49°F - Cold Holding), per operator, foods not prepared or portioned today. Food held in walk in cooler and moved to cooler at front counter and held for approximately 3 hours. Food was placed on ice to quick chill.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee's beverage cup stored on shelf above prep table in kitchen. Cup was removed from above prep table.
Fixed on the spotRepeat violation
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.