DirtyFLRestaurant Inspection Data

LA VERANDA

LA VERANDA located in POMPANO BEACH has undergone 6 health department inspections, achieving a 2.9/5 overall safety rating. Food safety practices have remained consistent.

2121 East Atlantic Boulevard
Pompano Beach, Florida, 33062
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/31/2025

Inspection #: Visit ID: 10900517

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken and missing tiles in kitchen in back area, near to floor mixer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on backsplash at cook line and on front and sides of stoves in kitchen.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). Cooked meatballs stored in walk in cooler at (52 F Heated Cooling), per operator food not cooked or prepared today. Food cooked yesterday and held in unit overnight. Employee discarded. See Stop Sale. 2). Cooked meat sauce stored in walk in cooler at (52 F- Heated Cooling), per operator food not prepped or portioned today. Food held in unit for two days. Employee discarded. See Stop Sale. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). Cooked meatballs stored in walk in cooler at (52 F- Heated Cooling) per operator food not cooked or prepared today. Food cooked yesterday and held in unit overnight. Employee discarded. See Stop Sale. 2). Cooked meat sauce stored in walk in cooler at ( 52 F- Heated Cooling) per operator food not prepped or portioned today. Food held in unit for two days. Employee discarded. See Stop Sale.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Educated employee on proper handwashing procedures and employee rewashed hands in handwashing sink. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled. Employee cleaned and sanitized.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee provided paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Employee provided soap. Corrected On-Site

Inspection Date: 1/27/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line, ceiling tiles and vents soiled with dust.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, meat sauce 65°F. Held over night. Operator stated not prepped to cook today. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, meat sauce 65°F. Held over night. Operator stated not prepped to cook today. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, butter 50°F, over stacked. Operator stated held less than 1 hour. Operator moved to cooler for quick chill

Inspection Date: 10/21/2024

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on back cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave on cook line soiled with food debris
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, milk opened more than 24 hours, not date marked
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on back cook line, no paper towel supplied

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8575260

  • 36-22-4:Basic - Floor area(s) covered with standing water. On back prep line, standing water where missing tiles are.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On back prep line, tiles missing in front of mixer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line at flip top cooler, knives stored between equipment
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with oil on cook line not labeled

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8575024

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-02-13: **Time Extended**

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8380150

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area by ice machine, scoop with handle in flour bucket.
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pork chops not labeled or dated with production date and time. Operator stated being held for more than three days.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Chef souvides pork chops and states held for three or more days without a HACCP plans. Not labeled or dated