Myron's Deli
Last inspected: Dec 2, 2025
100
Score
Inspectors have visited Myron's Deli 15 times, with records going back to 2022. The most recent visit was on Dec 2, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Myron's Deli's latest score of 100 sits above the Pompano Beach average of 78. There isn't much in the file that would give a customer pause.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
No violations found.
100
Dec 1, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
45
Aug 28, 2025
Routine - Food
No violations found.
100
Aug 22, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran 2 test strips. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-22: At time of callback inspection technician was working on the machine **Time Extended**
22-57-6
86
Aug 21, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
43
Jan 16, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (47F - Cold Holding) in lower make table at pizza station. Per operator item was removed from walk-in cooler and placed at station. Held out of temperature less than 3 hours. Operator placed in walk-in cooler for quick chill. Observed coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice provolone (51F - Cold Holding); slice cheddar cheese (51F - Cold Holding) coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); salmon (51F - Cold Holding) per operator items removed from walk-in cooler and placed on station. Not portion or prepared today. Held out of temperature less than 4 hours. Employee placed items on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-10: Observed coleslaw (49-50F - Cold Holding); chicken breast (42F - Cold Holding); steak (42F - Cold Holding); salmon (41F - Cold Holding) slice American cheese (43F - Cold Holding); slice provolone (43F - Cold Holding); slice cheddar cheese. **Admin Complaint** - From follow-up inspection 2025-01-16:
03A-02-5
86
Jan 10, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 3 strips operator put service call in at time of inspection. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (47F - Cold Holding) in lower make table at pizza station. Per operator item was removed from walk-in cooler and placed at station. Held out of temperature less than 3 hours. Operator placed in walk-in cooler for quick chill. Observed coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice provolone (51F - Cold Holding); slice cheddar cheese (51F - Cold Holding) coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); salmon (51F - Cold Holding) per operator items removed from walk-in cooler and placed on station. Not portion or prepared today. Held out of temperature less than 4 hours. Employee placed items on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-10: Observed coleslaw (49-50F - Cold Holding); chicken breast (42F - Cold Holding); steak (42F - Cold Holding); salmon (41F - Cold Holding) slice American cheese (43F - Cold Holding); slice provolone (43F - Cold Holding); slice cheddar cheese. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to fitting vacuum breaker missing. Neat to dishwasher **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
29-34-4
64
Jan 9, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pizza (91F - Hot Holding); pepperoni pizza (91F - Hot Holding) per operator held out of temperature less than one hour. Operator will place pizza slices on TPHC **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (47F - Cold Holding) in lower make table at pizza station. Per operator item was removed from walk-in cooler and placed at station. Held out of temperature less than 3 hours. Operator placed in walk-in cooler for quick chill. Observed coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice provolone (51F - Cold Holding); slice cheddar cheese (51F - Cold Holding) coleslaw (51F - Cold Holding); chicken breast (51F - Cold Holding); steak (51F - Cold Holding); salmon (51F - Cold Holding) per operator items removed from walk-in cooler and placed on station. Not portion or prepared today. Held out of temperature less than 4 hours. Employee placed items on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2024 **Warning**
50-17-3
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 3 strips operator put service call in at time of inspection. **Warning**
22-57-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to fitting vacuum breaker missing. Neat to dishwasher **Warning**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by cart . Employee removed. Located outside dishwasher room. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic disinfectant substance not labeled. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On paper cup with no handle used to dispense white chocolate chips. Operator removed. **Corrected On-Site** **Warning**
14-01-5
37
Sep 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey breast (110F - Hot Holding); pastrami (108-110F - Hot Holding) in hot holding unit on cook line. Per chef held out of them less than one hour . Observed matzoh balls (125-126F - Hot Holding) per chef out or temperature less than 2 hours. Chef placed in steamer to reheat. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-19: At time of callback inspection observed turkey breast (120F - Hot Holding); **Admin Complaint**
03B-01-6
86
Sep 18, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey breast (110F - Hot Holding); pastrami (108-110F - Hot Holding) in hot holding unit on cook line. Per chef held out of them less than one hour . Observed matzoh balls (125-126F - Hot Holding) per chef out or temperature less than 2 hours. Chef placed in steamer to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of 6.8 pounds Great northern beans. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (60F - Cold Holding); potato salad (60F - Cold Holding); chicken salad (60F - Cold Holding); shredded cheddar cheese (60F - Cold Holding); feta cheese (60F - Cold Holding); cut romaine (60F - Cold Holding); pico de gallo (60F - Cold Holding); nova (58F - Cold Holding)in salad flip top per chef item brought from walk-in cooler to line not portion or prepared today. Held out of temperature less than 4 hours. Chef moved to another cooler. Observed grill flip top grill flip top pooled eggs (52F - Cold Holding); coleslaw (52F - Cold Holding); salmon (51F - Cold Holding); hamburger patties (51F - Cold Holding); slice American cheese (51F - Cold Holding); slice Swiss cheese (51F - Cold Holding) per chef not poor prepared today held out of temperature less than 4 hours. Chef placed ice packs on products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside flour container soiled with food debris, mold-like substance or slime. Chef had container cleaned **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler lentil soup and chili per chef prepared 09/12. Chef labeled **Corrected On-Site** **Warning**
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket and mop sink. **Warning**
42-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with flour. Chef removed. **Corrected On-Site** **Warning**
10-01-5
47
Mar 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad 70F, chicken salad 70F, and egg salad 70F in flip top cooler at front counter. As per operator food items in cooler more than 4hrs not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2024-03-12: Observed shredded cheddar 50F cold holding, not prepped or portioned today. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted pitted shelving in server reach-in cooler at kitchen area and front line area. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
14-17-4
82
Mar 11, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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. Observed tuna salad 70F, chicken salad 70F, and egg salad 70F in flip top cooler at front counter. As per operator food items in cooler more than 4hrs. **Warning**
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of cranberries and crushed tomatoes in kitchen. Operator segregated cans. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad 70F, chicken salad 70F, and egg salad 70F in flip top cooler at front counter. As per operator food items in cooler more than 4hrs not prepped or portioned today. See stop sale. **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site. **Warning**
05-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados next to shredded cheese in flip top cooler at front line. Operator removed. **Corrected On-Site** **Warning**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted pitted shelving in server reach-in cooler at kitchen area and front line area. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloth on prep table in kitchen. Operator placed in sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sour cream not in original container incorrectly labeled in reach-in cooler at kitchen area. **Warning**
02D-01-5
47
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves with no hand-washing. Cooked demonstrated proper hand-washing. **Corrected On-Site**
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front hand-washing sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Stored food not covered. Observed uncovered cooked chicken wings in walk-in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup on prep table. Operator removed. **Corrected On-Site**
12B-07-4
70
Jun 22, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Oct 28, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed on Salad station,coleslaw 56°F , diced ham 56°F , diced cheese 56°F at 12:17pm ( ambient cooling) rechecked at 1pm ( 50°F ambient cooling) per operator product ambient cooling since 8:30am., Operator did not cooled to 41°F within 4 hours. Operator discarded.see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed on Salad station,coleslaw 56°F , diced ham 56°F , diced cheese 56°F at 12:17pm ( ambient cooling) rechecked at 1pm ( 50°F ambient cooling) per operator product ambient cooling since 8:30am., Operator did not cooled to 41°F within 4 hours. Operator discarded.see stop sale.
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored above a container with cooked chicken wings inside reach in cooler next to pizza station. Observed a container with raw shell eggs stored above a container with diced tomatoes inside tall reach in cooler across from deli slicer station in cook line. Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By deli window area. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By rolling cart with chips . Operator removed **Corrected On-Site**
31A-09-4
52
Frequently Asked Questions
When was Myron's Deli last inspected?
The most recent health inspection at Myron's Deli on file is from Dec 2, 2025. The public record contains 15 inspections in total.
What is the most common violation at Myron's Deli?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Myron's Deli.
How does Myron's Deli compare to other restaurants in Pompano Beach?
Myron's Deli most recently scored 100 out of 100, which is higher than the Pompano Beach average of 78.
Has Myron's Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Myron's Deli have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Myron's Deli 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 Myron's Deli inspected?
Based on the inspection history on file, Myron's Deli is inspected around five times per year on average.
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