DirtyFLRestaurant Inspection Data

LOLA’ ON THE WATER

LOLA’ ON THE WATER in POMPANO BEACH has 6 health inspections on record with an overall food safety rating of 3.0/5. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 6 reports on file

125 North Riverside Drive
Pompano Beach, Florida, 33062
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13624394

Met Inspection Standards

4 high, 2 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed business license during inspection. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in bucket of standing water at 82 F on prep table in kitchen. Manager discarded water. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw lobster thawing in pan of standing water in prep sink. Lobster held at 37 F. Manager turned on faucet to let lobster thaw under cold running water. Corrected On-Site
  • 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, Lobster Soup (61F - Heated Cooling ), food prepared yesterday and failed to reach proper cold holding temperature overnight. Educated manager on proper cooling methods for cooked foods. Food was discarded. See Stop Sale.
  • 08A-17-6:High Priority - 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. Raw chicken stored over raw breaded coconut shrimp in reach in freezer in kitchen. Educated employee on proper storage for raw food. Raw chicken was moved to bottom shelf. Corrected On-Site
  • 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. In walk in cooler, Lobster Soup (61F - Heated Cooling ), food prepared yesterday and failed to reach proper cold holding temperature overnight. Educated manager on proper cooling methods for cooked foods. Food was discarded. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, Raw Shrimp (52F - Cold Holding); Raw Fish (55F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in walk in cooler, and moved to flip top cooler today and held for approximately 2 hours. Food was moved back to walk in cooler to quick chill. **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Pan of raw clams stored in flip top cooler without tag. Manager placed tag in pan. Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has all new employees, hired for less than a month, without signed Employee Health Forms. Emailed form to manager. Repeat Violation

2/2/2026· 2mo ago

Visit ID: 10894989

Met Inspection Standards

3 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in container of flour on table in kitchen. Employee removed bowl from flour. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi fish thawing in reduced oxygen packaging, bearing label to remove packaging, stored in bottom of flip top cooler. Mahi stored at 38 F. Manager removed packaging from fish. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in bucket of water on cook line at 71 F. Manager discarded water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board on prep table in kitchen. Manager removed towel from under cutting board. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer stored in bucket on floor on cook line. Manager placed bucket on table. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of white flour not labeled on table in kitchen. Employee labeled flour. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw shell eggs over cherry tomatoes in walk in cooler. 2). Raw beef Patty over cooked beef short ribs in low drawers . 3). Raw steak and raw fish over cooked chicken in flip top Educated manager on proper storage and all food items were rearranged for proper storage. Corrected On-Site
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes stored in flip top cooler, prepped today and held in unit for approximately 4.5 hours. Manager discarded.See Stop Sale.
  • 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. Cut tomatoes stored in flip top cooler, prepped today and held in unit for approximately 4.5 hours. Manager discarded.See Stop Sale.
  • 01C-10-4:Intermediate - Clams tag removed from original container prior to container being emptied. Fresh clams stored in pan in flip top cooler without tag. Manager placed tag with clams. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has new employees, all hired approximately three weeks ago, without signed employee health forms.

12/9/2024· 1y 4mo ago

  • N/A:No Violations Were Observed

9/17/2024· 1y 7mo ago

  • N/A:No Violations Were Observed

2/2/2024· 2y 2mo ago

Visit ID: 8354956

Met Inspection Standards

1 int

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwash sink blocked with bucket Operator removed Corrected On-Site

8/23/2023· 2y 7mo ago

Visit ID: 8479485

Met Inspection Standards

1 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At rice storage container; bowl used to dispense. Operator removed. Corrected On-Site
  • 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 sugar storage container; scoop handle laying in sugar. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. At walk-in cooler; cooked mushrooms stored uncovered. Operator covered. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line double door stainless reach in freezer; raw mahi stored over uncovered pan of ready to eat fritters. Operator moved mahi to bottom shelf. Corrected On-Site
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; clam/mussel tags removed from container prior to container being emptied. Operator replaced tags. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At kitchen right side hand wash sink; no hot or cold running water provided. Operator turned water back on. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen right side hand wash sink; no paper towels.