DirtyFLRestaurant Inspection Data

PDQ

PDQ has 8 health inspections on file for its DEERFIELD BEACH location, with an overall rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

3333 W HILLSBORO BLVD

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13613345

Met Inspection Standards

1 int

  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Not enough pressure at hot water at handwashing sink at cook lines Manager fixed lines to get better pressure Corrected On-Site

12/19/2025· 2mo ago

Visit ID: 13464836

Met Inspection Standards

3 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.flour containers not labeled Manager labeled flour Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart was in front of handwashing sink by dishwasher. Manager moved cart Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available in men's restroom at time of inspection Manager filled paper towels Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals not labeled. Manager labeled bottle of chemicals. Corrected On-Site

7/17/2025· 7mo ago

Visit ID: 10917207

Met Inspection Standards

2 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance by.
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. Microwave on the cook line missing fan guard
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Manager refilled Corrected On-Site

1/9/2025· 1y 2mo ago

Visit ID: 8874980

Met Inspection Standards

2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing a hair restraint while engaged in food preparation. Cook put on a hair restraints, (hat). Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster or Heimlick maneuver posted. Manager printed a choking poster from the internet and posted it during the inspection. Corrected On-Site

8/28/2024· 1y 6mo ago

Visit ID: 8791990

Follow-up Inspection Required

2 high, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Manager went on the internet and printed and posted a choking poster Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 Expired more than sixty days. Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on hose Bibb in the mop sink has no hose Bibb vacuum breaker. Manager removed the splitter and connected the chemicals hose to the pipe Bibb Corrected On-Site

6/13/2024· 1y 9mo ago

Visit ID: 8693957

Follow-up Inspection Required

7 high

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee breading raw chicken- removed gloves transitioned to handling fried zucchini fries into a mixing bowl. Educated employee on proper handwashing procedures.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/1/2023 Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. Per operator, cheese out of temperature for approximately 5 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm - Cooling since 9:14am - 57F @3:11pm); diced tomatoes (44F @2:10pm - Cooling since 9:14am - 55F @3:11pm) see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breading station - butter milk (52F - Cold Holding); flip top cooler cook line: Pepperjack sliced cheese 54F (Cold Holding) as per operator food not portioned or prepared today. As per operator buttermilk out of temperature for approximately 3 hours. Operator placed buttermilk on ice bath. Per operator, cheese out of temperature for approximately 5 hours. See stop sale.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Buffalo and Lemmon pepper sauce(butter) Korean bbq sauce(oil and garlic) As per operator out of temperature 3.5 hours. Operator placed time stamp for remainder 30 minutes. Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at flip top cooler. sliced tomatoes (54F @2:10pm - Cooling since 9:14am - 57F @3:11pm); diced tomatoes (44F @2:10pm - Cooling since 9:14am - 55F @3:11pm) see stop sale.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink with splitter attached.

12/1/2023· 2y 3mo ago

Visit ID: 8440865

Met Inspection Standards

1 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink moved Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Ice machine missing cover, ice exposed to elements
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired less than sixty days

7/10/2023· 2y 8mo ago

Visit ID: 8383779

Met Inspection Standards

1 high, 1 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at breading station drawer handles
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine 3 times. Operator set up triple sink at 400ppm quat. Called for service **Corrective Action Taken**