K' Ondas
Last inspected: Mar 25, 2026
50
Score
K' Ondas appears in inspection records nine times, starting in 2022. The most recent report on file is from Mar 25, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
By comparison, the average Pompano Beach facility scores 78, putting K' Ondas on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
50
Oct 8, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
37
Jul 9, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
70
Oct 25, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri fresh garlic (47F - Cold Holding) per operator out of temperature less than one hour. Operator moved to reach in cooler for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine sanitizer solution. Operator remade solution rechecked 100 Ppm **Corrected On-Site**
41-27-4
Intermediate - Spray bottle containing toxic bleach substance not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In container of farina a scoop with no handle in farina. Operator removed and replaced with handle scoop
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in reach in cooler a scoop in contact with beef stock. Operator removed. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded solution made new solution chlorine 100 Ppm **Corrected On-Site**
21-03-4
58
Aug 21, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (48-52F - Cooling) stored in deep covered pans below flip top cooler per operator held in cooler over night.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef (48-52F - Cooling) stored in deep covered pans below flip top cooler per operator held in cooler over night. See stop sale
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef in direct contact with non food grade have a nice day t shirt to go bags in freezer chest. Operator removed from bags. **Corrected On-Site**
14-31-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beef (48-52F - Cooling) stored in deep covered pans per operator held in cooler over night.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Back hallway outside employee restroom dispenser jammed employee fix **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food salt shelf next to fryer. Operator removed. **Corrected On-Site**
14-01-5
50
Feb 9, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in handwashing sink at back area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in walk-in cooler. Operator removed. **Corrected On-Site**
12B-13-4
86
Nov 7, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Covered waste receptacle not provided in women's bathroom. Observed women's bathroom with no covered receptacle.
32-12-5
Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed soiled wipe cloths in clean solution. Operator changed out wipe cloths and solution. **Corrected On-Site**
21-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen, working container of flour not in its original package, not labeled. Operator labeled container. **Corrected On-Site** **Repeat Violation**
02D-01-5
86
Feb 14, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep table- Chimichurri sauce( with fresh garlic and oil) 76F- cold holding- operator states food out of temperature for 30 minutes- due to rush- operator placed in reach in cooler to quick chill. **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. At steam table by cookline- cooked rice 129-132F- hot holding- operator states food out of temperature for 45 minutes- operator placed in microwave and reheated to 178F. **Corrected On-Site**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Bowl in large rice container at cookline- operator removed. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled near juice station- operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
67
Oct 20, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
64
Frequently Asked Questions
When was K' Ondas last inspected?
The most recent health inspection at K' Ondas on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at K' Ondas?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at K' Ondas.
How does K' Ondas compare to other restaurants in Pompano Beach?
K' Ondas most recently scored 50 out of 100, which is lower than the Pompano Beach average of 78.
Has K' Ondas' inspection record improved over time?
Results have been roughly steady. Inspections at K' Ondas have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at K' Ondas means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is K' Ondas inspected?
Based on the inspection history on file, K' Ondas is inspected around three times per year on average.
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