DirtyFLRestaurant Inspection Data

SEAFOOD 2 YOUR SOUL

Health inspection records show SEAFOOD 2 YOUR SOUL in POMPANO BEACH has 3 inspections with a food safety rating of 1.5/5. Food safety practices have remained consistent.

Last inspection: 3 months ago · 3 reports on file

2600 DR M L K JR BLVD STE 13

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

11/13/2025· 3mo ago

Visit ID: 13493430

Follow-up Inspection Required

3 high, 3 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve hinge containers not stored inverted or protected from contamination on rack.
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Observed toilet continuously running.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in whirlpool reach in raw shell eggs stored over a container of cooked potatoes. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab legs (74F - Cold Holding) in a container out at room temperature at hand washing sink. Observed garlic spread (47F - Cold Holding) out at room temperature on prep table. Per operator crab leg held out of temperature less than 30 minutes. Garlic spread held out of temperature less than three hours. Operator placed in reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit sausage (114-131F - Hot Holding); corn (75F - Hot Holding); cooked potatoes (71F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated sausage. And placed potatoes in reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed colander stored in hand washing sink. Operator removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink and unisex bathroom. Repeat Violation

8/14/2025· 7mo ago

Visit ID: 10926794

Met Inspection Standards

3 high, 3 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.unisex bathroom Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rte crab legs in reach in cooler. Operator stored correctly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed hard boiled egg (50F - Cold Holding); sausage (55F - Cold Holding) on shelf in kitchen out at room temperature. Per operator held out of temperature 1 hour prior to inspection. Operator placed in reach in cooler to chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (89F - Hot Holding); cooked corn on the cob (80F - Hot Holding) on shelf next to hot holding unit. Per operator held out of temperature 1 hour prior to inspection. Operator placed in hot holding unit to reheat. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Unisex bathroom and handwashing sink in kitchen.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

3/17/2025· 12mo ago

Visit ID: 10790241

Met Inspection Standards

4 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the restroom and handwashing sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic sanitizer substance not labeled.