DirtyFLRestaurant Inspection Data

SMACKIN J'S DELI & GRILL

Based on 7 health inspections, SMACKIN J'S DELI & GRILL in POMPANO BEACH has earned a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

1301 W COPANS RD A1S

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13514420

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice buildup in two door reach in cooler in kitchen. Warning - From follow-up inspection 2025-09-09: Observed same. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at reach in freezer opposite cookline in kitchen. 2. Hood filters at cookline in kitchen. Warning - From follow-up inspection 2025-09-09: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline in kitchen. **Time Extended**

Inspection Date: 9/8/2025

Inspection #: Visit ID: 10920214

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed employee placing cooked bacon and cooked patty on towel after cooking and before serving in kitchen. Warning
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice buildup in two door reach in cooler in kitchen. Warning
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum at the front counter while slicing cheese. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinks stored on cutting board at food prep counter in prep area. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation at front counter and in kitchen. Warning
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at reach in freezer opposite cookline in kitchen. 2. Hood filters at cookline in kitchen. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. 1. Observed metal pans stored on floor at front counter next to beverage cooler. 2. Observed clear food storage containers stored on floor in prep area opposite reach in freezer. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed stored on food prep table in kitchen and at front counter. Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed cut lemons at the tea station stored uncovered in dining area. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack two raw shell eggs with gloved hands and donned new gloves without handwashing. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left counter to answer phone , returned to food prep area, and donned new gloves without hand washing. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching arm then donning new gloves without hand washing. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pitcher of pooled raw shell eggs stored on shelf above cooked chicken and cooked sausage in reach in cooler in prep area. Operator reorganized. Corrected On-Site Warning
  • 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. 1. Observed chicken tender (55F), shredded chicken (51F), tuna (61F), and cooked steak (60F) stored in reach in cooler in kitchen overnight per operator. Not prepared or portioned today. Observed ice buildup in unit. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed chicken tender (55F), shredded chicken (51F), tuna (61F), and cooked steak (60F) stored in reach in cooler in kitchen overnight per operator. Not prepared or portioned today. Observed ice buildup in unit. See Stop Sale. 2. Observed Butter pad (70F) stored on dining tables, under no temperature control, where guests were not seated. Placed on tables less than two hours per operator. Operator collected and placed in reach in cooler to quick chill to 41F or below. Warning
  • 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 and the time removed from temperature control cannot be determined. No time marking observed on cooked steak on counter opposite cookline in kitchen. Prepared less than two hours ago per operator. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 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. One employee working at the front food counter hired less than one month. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen and prep area. Operator provided soap. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soiled wiping poked steak and cooked chicken stored in reach in cooler in kitchen and prepared Saturday with no date marking. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit, shut off at employee handwash sink. Observed water shut completely off at kitchen hand sink. Operator turned water back on. Corrected On-Site Warning

Inspection Date: 2/12/2025

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food tray in basin of Han sink in kitchen. Operator removed. Corrected On-Site

Inspection Date: 8/21/2024

  • N/A:No Violations Were Observed

Inspection Date: 8/20/2024

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler in the kitchen. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees next to triple sink in ware wash area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in the kitchen. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cutting board at flip top cooler in kitchen. Warning
  • 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. 1. Tuna (48F) and shredded chicken (50F) stored in reach-in cooler in kitchen. Not prepared or portioned today. Food stored overnight in unit per operator. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cooked potato (58F) and shredded cheese (60F) stored in flip top cooler at cook line in the kitchen. Placed in unit less than two hours ago per operator. Not prepared or portioned today. Operator moved to reach in cooler to quick chill to 41F or below. 2. Tuna (48F) and shredded chicken (50F) stored in reach-in cooler in kitchen. Not prepared or portioned today. Food stored overnight in unit per operator. See Stop Sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed frying pan stored in hand sink basin in kitchen. Operator removed. Corrected On-Site Warning

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8572858

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on food prep table in prep area. Operator removed. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket, quaternary 0ppm. Operator remade and tested at 200ppm. Corrected On-Site

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8356591

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1.Employee beverage stored on cutting board on food prep table in kitchen. Operator removed. 2.Employee beverage observed inside flip top cooler with food for the public, in the kitchen. Operator removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation at the cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on mustard squeeze bottle stored clean on clean utensil rack opposite ware wash sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.Wet wiping cloth stored on food prep table in the kitchen. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 68F, held on food prep table under no temperature control. Prepared less than three hours ago per operator. Operator placed into reach in cooler to quick chill to 41F or below. **Corrective Action Taken**