Mora Grill
Last inspected: Feb 20, 2026
100
Score
Going back to 2022, Mora Grill has nine inspections in the public record. The newest entry in the record is dated Feb 20, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded two times.
Compared to the broader Pompano Beach restaurant scene, where the average is 78, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
No violations found.
100
Feb 19, 2026
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
17
Jul 2, 2025
Food-Licensing Inspection
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Nov 21, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
70
Jul 25, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
74
Feb 20, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023 Operator renewed Conformation number 238701782 **Corrected On-Site**
50-17-3
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. 0PPM chlorine for dish machine. Employee primed 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. By ice machine in kitchen, hand wash sink blocked by sanitizer bucket
31A-09-4
Basic - Stored food not covered. In reach in freezer, food not covered. Operator covered **Corrected On-Site**
08B-12-5
64
Nov 17, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Silva a Valeria Olivia manager in charge, no manager certification. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory on menu to identify raw or under cooked items or posted in restaurant. Operator posted consumer advisory poster in restaurant. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On burner stove, standing water 109°F with utensils. Operator turned on burner to heat up water. 158°F **Corrective Action Taken** **Warning**
10-07-4
70
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Raid spray stored with clean utensils on shelf under prep table at cook line
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef walk in cooler
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple solution at dish machine Spray bottle under hand sink. Chef states bottle contains bleach.
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Bleach container in hand sink
31A-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Removed. **Corrected On-Site**
12B-12-5
58
Nov 15, 2022
Routine - Food
8 critical violations. 4 major violations. 8 minor violations.
View 20 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 155F. Cook returned to grill to heat to 165F. **Corrective Action Taken**
03C-44-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb 45F Cooling overnight at walk-in cooler. Food stored in plastic wrapped covered container. Food has not been prepped or portioned today. Food in cooler overnight. See Stop Sale. **Repeat Violation**
03D-02-5
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. 0 ppm chlorine.
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon served undercooked- as per cook/ chef salmon cooked at 130F.
01D-01-5
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. beef/lamb strips 48a¿¿49 F Cold holding 0vernight at cookline flip top cooler. Food has not been prepped or portioned today. Food not maintaining 41F or below for longer than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb 45F Cooling overnight at walk-in cooler. Food stored in plastic wrapped covered container. Food has not been prepped or portioned today. Food in cooler overnight. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef/lamb strips 48a¿¿49 F Cold holding 0vernight at cookline flip top cooler. Food has not been prepped or portioned today. Food not maintaining 41F or below for longer than 4 hours. See Stop sale. Fresh garlic and oil 68-70F Cold Holding outside at room temperature since 11 AM. Food has not been prepped or portioned today.- operator placed in cooler to quick chill. gyro meat 60F Cold holding at room temperature for 1 hr at cookline prep table.Food has not been prepped or portioned today. Fish 60-61F in rear prep area stored at room temperature. Food has not been prepped or portioned today. operator placed in cooler to quick chill. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Alcohol bottle stored next to pepper bottle on hallway shelves by kitchen entry.
41-10-4
High Priority - Medicine not labeled properly. Bottles of medicine including Tylenol stored above prep cooler at cookline closest to walk-in cooler.
41-22-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomatoes 47-48 At 1:48 Cooling since 10:30 to 48-49 F at 2:17 at cookline flip top cooler. Food moved to freezer to quick chill. **Corrected On-Site**
03D-15-4
Intermediate - No hot running water at three-compartment sink. Water at 85F.
27-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 80 F in bar .
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Water bottle above soda machine not labeled.
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over cut broccoli at walk-in cooler
08B-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
31B-04-4
Basic - Floors not maintained smooth and durable. Floor in disrepair in walk-in freezer.
36-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At Employee restroom.
32-04-4
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 sugar container in dry storage.
10-01-5
Basic - Food stored on floor. Chick peas and beef at walk-in freezer. Oil on floor in dry storage room. **Repeat Violation**
08B-38-4
14
Frequently Asked Questions
When was Mora Grill last inspected?
The most recent health inspection at Mora Grill on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Mora Grill?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Mora Grill.
How does Mora Grill compare to other restaurants in Pompano Beach?
Mora Grill most recently scored 100 out of 100, which is higher than the Pompano Beach average of 78.
Has Mora Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Mora Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mora Grill 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 Mora Grill inspected?
Based on the inspection history on file, Mora Grill is inspected around three times per year on average.
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