Zuccarelli East
1340 N Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1620329
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 10 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 5 basic (1 repeat)-18
- Safety score82
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 visitJul 10, 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.
9 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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, Cooked Pasta (57°F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. 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.
LOW DRAWERS // Raw Shrimp (51°F - Cold Holding); per operator, foods not prepped or portioned today. Food held in walk in cooler and moved to flip top cooler on cook line and held for approximately 2.5 hours. Ice was placed on food to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler, Cooked Pasta (57°F - Heated Cooling); Per operator, food not prepped or portioned today. Food prepared two days ago and held in walk in cooler. Food was discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In reach in freezer, Raw veal , not commercially packaged stored atop packages of raw fish in reach in freezer. Operator over raw veal to bottom shelf.
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee water bottle stored in reach in cooler next to cook line. Employee discarded water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food without hair restraint in kitchen. Employee put on hair restraint.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Flip top cooler lid on cook line broken at hinges.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior wall of walk in cooler soiled with food debris.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled with food debris, behind handwashing sink in kitchen.
Repeat 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.