Chef Dee's
Last inspected: Nov 4, 2025
74
Score
Chef Dee's appears in inspection records 13 times, starting in 2022. Chef Dee's was last inspected on Nov 4, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 13 violations to closer to three violations per visit over the last few inspections.
Across the inspection history, “no handwashing sign provided at a hand sink used” is the issue that surfaces most often, recorded nine times.
Compared to other Pompano Beach restaurants (averaging 78), there's room to close the gap. On the whole, the file is mixed but not concerning.
13
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cardboard liner used in direct contact with fried eggplant in reach in cooler in kitchen.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool pad and ice in basin of hand sink in kitchen. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Repeat Violation**
31B-04-4
74
Oct 29, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee taking ladder outsides d then re-entering the establishment and handling bagged cheese without first handwashing.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon and food debris in hand sink basin next to triple sink in kitchen.
31A-11-4
Intermediate - Spray bottle containing red toxic substance not labeled and stored at the dish machine. Operator labeled degreaser. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4
67
Sep 3, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-03: Observed same. **Time Extended**
31B-04-4
95
Sep 2, 2025
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Roach activity present as evidenced by live roaches found. 1. Three live roaches observed crawling on sides of prep table opposite cookline in kitchen. 2. One live roach crawling under reach in cooler in prep area in kitchen. 3. Four live roaches observed running underneath triple sink and dish machine in kitchen. 4. One live roach crawling on lid on floor in dry storage area. **Repeat Violation** **Warning**
35A-05-4
High Priority - Vacuum breaker missing at hose bibb at threaded faucet on front exterior next to restaurant entrance door. **Warning**
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen. **Repeat Violation** **Warning**
31B-03-4
Basic - Bathroom door left open other than during cleaning or maintenance. Observed at bathroom next to kitchen. **Warning**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom next to kitchen. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl with no handles observed stored in tempura batter on shelf at prep table. **Warning**
14-01-5
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area. **Repeat Violation** **Warning**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cutting board stored on floor next to reach in cooler in prep area. **Repeat Violation** **Warning**
24-26-4
Basic - Dead roaches on premises. 1. One dead roach on floor in front of cookline in kitchen. 2. One dead roach observed on cleaned utensil storage rack next to plates above flip top cooler in kitchen. 3. One dead roach observed inside reach in cooler on bottom shelf in prep area. 4. One dead roach in reach in cooler opposite cookline in kitchen. 5. One dead roach under ice machine in prep area. 6. Two dead roaches on bottom shelf in dry storage area. 7. One dead roach on floor in front of reach in cooler behind bar. **Repeat Violation** **Warning**
35A-03-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Sauce pan storage shelf next to cookline in kitchen. 2. Heavy soil and food debris around cookline equipment in kitchen. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed stored at the cookline in the kitchen. **Repeat Violation** **Warning**
21-10-4
Basic - Three Carbon dioxide tanks not adequately secured behind bar. **Repeat Violation** **Warning**
51-11-4
37
Aug 29, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-29: Observed same. **Time Extended**
29-37-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-29: Observed same. **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured at the bar. **Warning** - From follow-up inspection 2025-08-29: Observed sane. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-29: Observed same. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and next to triple sink in ware wash area. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-29: Observed same at kitchen hand sink. **Time Extended**
31B-04-4
70
Aug 28, 2025
Routine - Food
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at cookline in kitchen eat a piece of food from sauce pan with gloved hands, before taking pan to triple sink, and then returned to cookline and handled cleaned food utensils at cookline without handwashing. **Warning**
12A-05-4
High Priority - Roach activity present as evidenced by live roaches found. 1. One live roach observed crawling under reach in cooler in kitchen. 2. Approximately three live roaches observed crawling under triple sink in kitchen. 3. Approximately four live roach crawling underneath dish machine in kitchen . **Warning**
35A-05-4
High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation** **Warning**
29-37-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Baked potato (85F - Hot Holding) in steam table in kitchen. Prepared less than three hours ago per operator. **Warning**
03B-01-6
High Priority - Two raw shell eggs in use or stored with cracked/broken shells, in flip top cooler opposite cookline in kitchen. See stop sale. **Warning**
01B-14-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee take two raw pork chops from freezer with gloved hands and then handle cleaned food utensils at flip top cooler in kitchen without hand washing. **Warning**
12A-12-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at cookline in kitchen drying gloved hands with soiled wiping towel then handling cleaned food utensils food utensils without changing gloves or washing hands. **Warning**
12A-29-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to fryers in kitchen. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink next to fryers in kitchen. **Repeat Violation** **Warning**
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning**
16-23-4
Basic - Carbon dioxide tanks not adequately secured at the bar. **Warning**
51-11-4
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area. **Repeat Violation** **Warning**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cutting boards stored on floor next to ice machine in kitchen. **Warning**
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable, opposite seafood display case in kitchen. **Warning**
14-09-4
Basic - Dead roaches on premises. 1. Approximately 14 dead roaches observed under triple sink in kitchen. 2. Approximately 5 dead roaches observed under prep table in kitchen. **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Observed sushi employee drinking water from cup at sushi prep counter. **Warning**
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and next to triple sink in ware wash area. **Repeat Violation** **Warning**
31B-04-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on cutting board in kitchen. **Warning**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, opposite two door reach in cooler in kitchen. **Warning**
36-27-5
17
Dec 10, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line in kitchen. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink next to cook line in kitchen. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep area. **Repeat Violation**
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink next to cook line in kitchen. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-04-4
61
Jul 23, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Mar 25, 2024
Routine - Food
No violations found.
100
Mar 6, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
35
Sep 26, 2023
Routine - Food
7 major violations. 3 minor violations.
View 10 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No knob on hot water
27-16-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
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/
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Faucet/handle missing at plumbing fixture. Missing handle at hand wash sink by the dishwasher
29-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen
31B-04-4
43
Jun 21, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
Dec 7, 2022
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and hamachi severed as sushi. Parasite destruction letter obtained from vendor during inspection. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above raw mussels. Ground beef moved to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation** **Warning**
01C-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi with raw fish ingredients. **Warning**
02B-04-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap or paper towels or mechanical hand drying device provided at handwash sink at cook line. Soap and paper towels replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation** **Warning**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees, at cook line.and by triple sink. **Warning**
31B-04-4
Basic - Soiled dry wiping cloth in use. Sanitizer bucket setup and wiping cloth moved to bucket. **Corrected On-Site** **Warning**
21-10-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
51-13-4
33
Frequently Asked Questions
When was Chef Dee's last inspected?
The most recent health inspection at Chef Dee's on file is from Nov 4, 2025. The public record contains 13 inspections in total.
What is the most common violation at Chef Dee's?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited nine times, more than any other issue at Chef Dee's.
How does Chef Dee's compare to other restaurants in Pompano Beach?
Chef Dee's most recently scored 74 out of 100, which is lower than the Pompano Beach average of 78.
Has Chef Dee's inspection record improved over time?
Yes. Recent inspections at Chef Dee's have averaged around three violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chef Dee's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chef Dee's inspected?
Based on the inspection history on file, Chef Dee's is inspected around four times per year on average.
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