DirtyFLRestaurant Inspection Data

THE KESTER

With 5 documented inspections, THE KESTER in POMPANO BEACH has achieved a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

North Ocean Boulevard
Pompano Beach, Florida, 33062
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/17/2025

Inspection #: Visit ID: 10916969

  • 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. Packages of Mahi Mahi fish with instructions to remove packaging before thawing stored in walk in cooler overnight. Manager removed packaging. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs in both gender bathrooms. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths quaternary solution at below 0 ppm. Employee corrected to 200 ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and other fish stored over bucket of marinara sauce in True reach in freezer. Manager rearranged for proper storage. Corrected On-Site Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs at 66 F at front buffet line on table. Held on table for approximately 3 hours. Manager placed in freezer to quick chill. **Corrective Action Taken** Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate , improper cooling will occur. Manager discarded. See Stop Sale. Warning
  • 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.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate , improper cooling will occur. Manager discarded. See Stop Sale. Corrected On-Site Warning
  • 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. Provided poster to manager and displayed. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not have asterisk next to Salmon Lox. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or heat thermometer available at establishment. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at bar. Manager provided paper towels. Corrected On-Site Warning
  • 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. Reduced Oxygen Packaging process used for raw scallops in reach in freezer without a HACCP Plan. Manager stated that Reduced Oxygen Packaging is also used for raw steak and raw chicken. Manager was educated on using HACCP Plan and Plan was emailed to manager. Warning

Inspection Date: 1/8/2025

Inspection #: Visit ID: 10754010

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cellphone stored on shelf above cook line.
  • 08B-38-4:Basic - Food stored on floor. By cook line, fryer oil stored on floor.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef loin stored over ready to eat churros and brownie, Operator moved beef to another cooler. **Corrective Action Taken**
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, pomodoro sauce date marked 12/20. Operator discarded. In walk in cooler, garlic oil date marked 12/14. Operator discarded

Inspection Date: 10/3/2024

  • 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. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package See stop sale
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over ready to eat spinach. Cook moved eggs to bottom shelf Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
  • 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 reach in cooler, milk 41°F opened more than 24 hours not date marked.
  • 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 to operator
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at dish machine, sink blocked with plastic buckets. Operator removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8530031

  • 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. On cook line scoop laying in seafood mix. Operator removed Corrected On-Site
  • 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. At breakfast buffet, self serve apples and oranges not wrapped.

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8349759

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observe at walk-in freezer.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at walk-in freezer.