La Veranda
Last inspected: Feb 18, 2026
70
Score
Going back to 2022, La Veranda has nine inspections in the public record. The newest entry in the record is dated Feb 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
La Veranda's latest score of 70 falls below the Pompano Beach average of 78. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over fish stock in flip top cooler. Employee moved chicken to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with grease . Employee placed can opener in 3 compartment sink to be cleaned. **Corrective Action Taken**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted in dish rack on prep table. Employee inverted utensils. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee 's keys stored on shelf over flip top cooker in kitchen. Employee removed keys. **Corrected On-Site**
40-06-5
70
Oct 31, 2025
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1). Cooked meatballs stored in walk in cooler at (52 F- Heated Cooling) per operator food not cooked or prepared today. Food cooked yesterday and held in unit overnight. Employee discarded. See Stop Sale. 2). Cooked meat sauce stored in walk in cooler at ( 52 F- Heated Cooling) per operator food not prepped or portioned today. Food held in unit for two days. Employee discarded. See Stop Sale.
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. 1). Cooked meatballs stored in walk in cooler at (52 F Heated Cooling), per operator food not cooked or prepared today. Food cooked yesterday and held in unit overnight. Employee discarded. See Stop Sale. 2). Cooked meat sauce stored in walk in cooler at (52 F- Heated Cooling), per operator food not prepped or portioned today. Food held in unit for two days. Employee discarded. See Stop Sale. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Educated employee on proper handwashing procedures and employee rewashed hands in handwashing sink. **Corrected On-Site**
12A-03-4
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 poster to operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled. Employee cleaned and sanitized.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Employee provided soap. **Corrected On-Site**
31B-03-4
Basic - Floor tiles missing and/or in disrepair. Broken and missing tiles in kitchen in back area, near to floor mixer.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on backsplash at cook line and on front and sides of stoves in kitchen.
23-03-4
41
Jan 27, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, meat sauce 65°F. Held over night. Operator stated not prepped to cook today. See stop sale
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, meat sauce 65°F. Held over night. Operator stated not prepped to cook today. See stop sale
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, butter 50°F, over stacked. Operator stated held less than 1 hour. Operator moved to cooler for quick chill
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line, ceiling tiles and vents soiled with dust.
36-34-5
61
Oct 21, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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 walk in cooler, milk opened more than 24 hours, not date marked
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on back cook line, no paper towel supplied
31B-02-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on back cook line **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave on cook line soiled with food debris
23-03-4
74
Mar 29, 2024
Routine - Food
3 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
82
Feb 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-02-13: **Time Extended**
16-62-1
90
Dec 14, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pork chops not labeled or dated with production date and time. Operator stated being held for more than three days.
03G-09-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Chef souvides pork chops and states held for three or more days without a HACCP plans. Not labeled or dated
03G-50-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At prep area by ice machine, scoop with handle in flour bucket.
10-01-5
70
Jun 23, 2023
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
82
Dec 28, 2022
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw pork over sauces- operator removed. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - At walk in cooler- Clams tag removed from original container prior to container being emptied. **Warning**
01C-10-4
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee homemade dog food over food in walk in freezer- operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle over prep area at cookline- operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Stored food not covered. At walk in freezer - Pasta uncovered- operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Warning**
23-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
45
Frequently Asked Questions
When was La Veranda last inspected?
The most recent health inspection at La Veranda on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at La Veranda?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at La Veranda.
How does La Veranda compare to other restaurants in Pompano Beach?
La Veranda most recently scored 70 out of 100, which is lower than the Pompano Beach average of 78.
Has La Veranda's inspection record improved over time?
No. Recent inspections at La Veranda have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Veranda 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 La Veranda inspected?
Based on the inspection history on file, La Veranda is inspected around three times per year on average.
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