Pomona
717 Lake Ave, Lake Worth Beach, FL 33460 · Permanent Food Service · License 6020821
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 high priority (1 repeat), 2 intermediate, 3 basic-35
- Emergency closure on Oct 29, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score30
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in reach-in walk-in freezer.
More time given
- First visitOct 29, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
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.
Time/temperature control for safety food cold held at greater than 41°F. butter (51°F - Cold Holding); cooked celery (52°F - Cold Holding); cooked beets (51°F - Cold Holding); cooked chicken (51°F - Cold Holding); cooked ribs (51°F - Cold Holding); butter (51°F - Cold Holding); sour cream (51°F - Cold Holding) not prepped or portioned today stored in produce walk in cooler. Per operator, items have been stored overnight see stop sale. cooked wings (50°F - Cold Holding); cheese sauce (46°F - Cold Holding); cooked carrots (49°F - Cold Holding) not prepped or portioned today held at right expo line flip top reach in drawers. Per operator items have been stored for approximately 6 hours. See stop sale. sliced cheese (48°F - Cold Holding); sliced tomato (49°F - Cold Holding); raw salmon (57°F - Cold Holding) not prepped or portioned today stored at left expo line flip top. Per operator items have been stored for approximately 6 hours.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in protein walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. butter (51°F - Cold Holding); cooked celery (52°F - Cold Holding); cooked beets (51°F - Cold Holding); cooked chicken (51°F - Cold Holding); cooked ribs (51°F - Cold Holding); butter (51°F - Cold Holding); sour cream (51°F - Cold Holding) not prepped or portioned today stored in produce walk in cooler.
Per operator, items have been stored overnight see stop sale. cooked wings (50°F - Cold Holding); cheese sauce (46°F - Cold Holding); cooked carrots (49°F - Cold Holding) not prepped or portioned today held at right expo line flip top reach in drawers. Per operator items have been stored for approximately 6 hours. See stop sale. sliced cheese (48°F - Cold Holding); sliced tomato (49°F - Cold Holding); raw salmon (57°F - Cold Holding) not prepped or portioned today stored at left expo line flip top. Per operator items have been stored for approximately 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 50 small flying insects flying around kitchen handwashing sink landing on plumbing piping and garbage can. Observed approximately 20 small flying insects inside of unused cooler in back prep area. Observed approximately 15 small flying insects flying around soda station. Observed approximately 5 small flying insects flying around bar area.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at kitchen area near triple sink.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
New food service counter added to preexisting dining space. New area used for bagel/sandwich/coffee prep. New refrigeration and handsink added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in protein walk in cooler.
See stop sale.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Kitchen flip top cooler reach in drawer door loose. Gasket on cook line low boy cooler torn.
Ice buildup in reach-in walk-in freezer.
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.