Mad Chicken Pompano
Last inspected: Nov 13, 2025
61
Score
Inspectors have visited Mad Chicken Pompano 10 times, with records going back to 2022. The newest entry in the record is dated Nov 13, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Restaurants in Pompano Beach average 78, so Mad Chicken Pompano trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
61
Jul 2, 2025
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Jan 13, 2025
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, sliced tomatoes (50F - Cooling); shredded cheese (56F - Cooling). Employee stated held in cooler for less than two hours after prep. Employee moved to walk in cooler to quick chill **Warning**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer 10pm. Instructed operator to redo sanitizer for three compartment sink **Warning**
22-43-4
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. Operator can not locate employee training **Warning**
53B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by three compartment sink blocked by metal pan. Operator removed **Corrected On-Site** **Warning**
31A-11-4
61
Jul 24, 2024
Routine - Food
No violations found.
100
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line flip top cooler , sliced tomatoes (53F - Cold Holding); coleslaw (51F - Cold Holding); raw chicken (50 53F) ; macaroni and cheese (58F - Cold Holding). Operator stated held less than two hours.moved to walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw chicken stored over dressings **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink by three compartment sink. **Warning**
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored wet in bucket. **Warning**
42-01-4
64
Apr 1, 2024
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Jan 12, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. By three compartment sink, hand wash sink blocked with spiked rags. Operator removed **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. In walk in cooler bucket stored on floor. Operator removed bucket **Corrected On-Site**
08B-38-4
86
Oct 3, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe by the reach in cooler by the cookline
29-44-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing in the kades restroom
31B-02-4
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 by the three compartment sink and restroom
31B-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded over fryers and prep area
38-07-4
67
Nov 8, 2022
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - 2 Live, small flying insects flying on dishwasher area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over wontons inside walk-in cooler. Raw chicken over wontons inside reach in freezer. Operator stored properly **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 40 Rodent droppings on storage area on the floor and top shelf above reach in freezer. Approximately 15 rodent droppings on spice shelf on kitchen area. Approximately 30 rodents droppings under both microwaves on kitchen area. Approximately 3 rodent droppings on top of bread crumb plastic container. Approximately 20 rodent droppings on top shelf dishwasher area. Approximately 6 rodent droppings on front counter shelf Advised operator to remove, clean and sanitized areas.
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on cook line Raw shell eggs 68°F cold Holding, bean sprouts 68°F cold Holding, Observed inside walk-in cooler Wontons 49°F cold Holding, cooked duck 49°F cold Holding, raw pork 48°F cold Holding, cream cheese 47°F cold Holding, . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved eggs and bean sprouts to inside of reach in cooler and moved items from walk-in cooler to reach in freezer **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on stovetop with no flame a container with curry sauce 110°F hot Holding . Per operator product stored for approximately 2 hours. Operator turned on flame to reheat product. **Corrective Action Taken**
03B-01-6
Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves
22-31-4
Basic - Dead roaches on premises. Observed 2 dead roaches inside small fridge under sushi bar. There was not food stored inside cooler. 1 dead roach behind front counter . Operator removed, clean and sanitized areas. **Corrective Action Taken**
35A-03-4
Basic - Boxes with cooking oil stored on floor.on kitchen area. Advised operator to stored properly at least 6" from the floor **Corrective Action Taken**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Outdoor ice machine with no overhead protection. Overhead does not cover front part of ice machine ( lid)
08B-61-5
Basic - Accumulation of dead small flying insects under microwave on sushi bar area , approximately 35 . Operator removed, clean and sanitized area **Corrective Action Taken**
35A-06-4
33
Frequently Asked Questions
When was Mad Chicken Pompano last inspected?
The most recent health inspection at Mad Chicken Pompano on file is from Nov 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at Mad Chicken Pompano?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mad Chicken Pompano.
How does Mad Chicken Pompano compare to other restaurants in Pompano Beach?
Mad Chicken Pompano most recently scored 61 out of 100, which is lower than the Pompano Beach average of 78.
Has Mad Chicken Pompano's inspection record improved over time?
Results have been roughly steady. Inspections at Mad Chicken Pompano have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mad Chicken Pompano 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 Mad Chicken Pompano inspected?
Based on the inspection history on file, Mad Chicken Pompano is inspected around three times per year on average.
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