LA VERANDA
2121 East Atlantic Boulevard
Pompano Beach, Florida, 33062
Broward County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/27/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Inspection Details:
- 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
Food safety inspection conducted on 1/27/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 10/21/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 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
Food safety inspection conducted on 10/21/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 3/29/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 3/29/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 2/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 2/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/14/2023
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 12/14/2023 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).