Copans Cafe
Last inspected: Jan 30, 2026
90
Score
Copans Cafe has been inspected 10 times since 2022. On Jan 30, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around 11 violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Restaurants in Pompano Beach average 78, so Copans Cafe is doing better than most peers. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no hair restraint while engaging in food preparation at the front prep counter.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. **Repeat Violation**
23-03-4
90
Sep 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on two door reach in cooler opposite cookline in kitchen.
23-03-4
95
Jan 31, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in utensil water 109F at steam table opposite cook line at front counter.
10-07-4
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth beneath container of pooled eggs opposite cookline at front counter.
21-10-4
Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep room.
36-34-5
86
Sep 6, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep area. **Warning** - From follow-up inspection 2024-09-06: Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep area. **Warning** **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers, in front of triple sink. **Warning** - From follow-up inspection 2024-09-06: Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers, in front of triple sink. **Warning** **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. **Warning** - From follow-up inspection 2024-09-06: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. **Warning** **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards at front counter and prep area. **Warning** - From follow-up inspection 2024-09-06: Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards at front counter and prep area. **Warning** **Time Extended**
21-12-4
82
Sep 4, 2024
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs (47F), cooked pasta (46F), cooked chicken wings (46F), and raw chicken (47F) stored in three door reach in cooler in prep area. Not prepared or portion today. Food stored in unit overnight per operator. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored over ready to eat sauces in three door reach in cooler in prep area. Operator removed chicken from unit. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Meatballs (47F), cooked pasta (46F), cooked chicken wings (46F), and raw chicken (47F) stored in three door reach in cooler in prep area. Not prepared or portion today. Food stored in unit overnight per operator. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits (112F - Hot Holding) on stove top at front counter cookline. Operator prepared foods less than two hours prior. Operator turned up flame at cookline to reheat food to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - In-use tongs stored on soiled oven door handle between uses at cookline at front counter. **Repeat Violation** **Admin Complaint**
10-20-4
Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers, in front of triple sink. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. **Warning**
23-03-4
Basic - Single-service articles improperly stored. Observed single use cutlery sets stored on floor at front counter. **Repeat Violation** **Admin Complaint**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards at front counter and prep area. **Warning**
21-12-4
Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep area. **Warning**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair spatula handle at cookline in kitchen. **Repeat Violation** **Admin Complaint**
14-71-4
Basic - Food stored on floor. Observed bagged coffee, chips, and boxed tea bags stored on floor at front counter. **Repeat Violation** **Admin Complaint**
08B-38-4
37
Jan 31, 2024
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potato 102F at 9:15am, Hot Holding, prepared at 6:45am per operator. Potatoes stored on cook top under no temperature control in the kitchen. Operator turned on cook top section where potatoes are stored.
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg and handled clean utensils afterward without hand washing. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shells eggs stored over sliced deli meat in the flip top cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Butter pad 54F in shallow ice pan at the front counter, not prepared or portioned today. Items placed on ice less than three hours ago, per operator. Operator placed ice in container with butter. 2. Pooled eggs 54F, Cold Holding, stored on counter opposite cook-line under no temperature control. Stored on counter less than two hours per operator. **Repeat Violation** **Admin Complaint**
03A-02-5
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. New employee hired less than two weeks. Provided operator employee reporting agreement. Operator reviewed and signed with employee. **Corrected On-Site**
11-26-1
Intermediate - Black spray bottle containing toxic substance not labeled on chemical storage rack in prep area. Operator labeled Sheila shine. **Corrected On-Site**
41-17-4
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. Opened loaf of pastrami opened more than two days ago per operator, stored in the reach in cooler in prep area.
02C-03-5
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 operator clean up procedures poster. Operator posted sign. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the front counter. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, prepared more than two days ago per operator, stored in the reach in cooler in the prep area, no date marking.
02C-02-5
Basic - Old labels stuck to food containers after cleaning, stored on clean utensil rack in the prep area.
16-46-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Duct tape used to repair nonfood-contact surface. Spatula handle on in use spatula for cooked potatoes at cook top in the kitchen.
14-71-4
Basic - Equipment in poor repair. 1. Not functioning four drawer reach in cooler underneath cookline. 2. Not functioning two door reach in cooler in prep area.
14-11-5
Basic - Food stored on floor. Box of coffee and box of tea bags stored on the floor, underneath prep table at the front counter. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on oven door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Boxes of single serve utensils on the floor at the front counter.
25-05-4
21
Oct 3, 2023
Complaint Full
No violations found.
100
Sep 26, 2023
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (54F - Cold Holding) sitting out at room temperature on cook line in ice bath per operator less than 2 hours. Operator added more ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs and place RTE American cheese on bread without washing hands. **Warning**
12A-27-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 10 Ppm. Operator called for service. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime. Operator removed and cleaned **Corrected On-Site** **Warning**
22-02-4
Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened packaging **Corrected On-Site** **Warning**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in standing water 110F at steam table. **Warning**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored in a manner to allow the mop to dry in mop bucket. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in rear kitchen wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 10 Ppm. **Warning**
21-07-4
45
Feb 15, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw gyro meat, commercially packaged, stored over biscuits and mozzarella sticks, not commercially packaged, at reach in freezer in kitchen. Operator removed and properly stored. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored next to raw beef at reach in cooler in kitchen. Operator removed and stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara sauce (134°F - Reheating)since 7:45am, at 9:40am; 155°F at 10:05am. chili (128°F - Reheating) since 7:45am, at 9:40am;158°F at 10:05am. At this rate, foods will not reach 165°F in allotted time. Educated operator on proper heating procedures. Operator restarted reheating process. **Corrective Action Taken**
03E-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken at reach in cooler in kitchen not date marked. Per operator, food prepared approximately 36hrs prior to inspection. Operator date marked. **Corrected On-Site**
02C-02-5
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/ Operator re-taking food manager certification exam this month. **Repeat Violation**
53A-03-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
50
Nov 30, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (76F) on prep area next to stove. Pasta on prep table less than 1 hour per Manager and container moved to inside cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burgers (121F - Hot Holding)on stove with burner turned off. Burgers on stove less than 1 hour per Manager and container moved to grill to reheat above 165F. **Corrective Action Taken**
03B-01-6
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 probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Bleach added and retested 50ppm. **Corrected On-Site**
21-07-4
50
Frequently Asked Questions
When was Copans Cafe last inspected?
The most recent health inspection at Copans Cafe on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Copans Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Copans Cafe.
How does Copans Cafe compare to other restaurants in Pompano Beach?
Copans Cafe most recently scored 90 out of 100, which is higher than the Pompano Beach average of 78.
Has Copans Cafe's inspection record improved over time?
Yes. Recent inspections at Copans Cafe have averaged around two violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Copans Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Copans Cafe inspected?
Based on the inspection history on file, Copans Cafe is inspected around three times per year on average.
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