Nonna's Bistro and Cafe
Last inspected: Nov 21, 2025
21
Score
Public records show 12 inspections at Nonna's Bistro and Cafe stretching back to 2022. The most recent report on file is from Nov 21, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to eight violations.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited four times.
By comparison, the average Pompano Beach facility scores 78, putting Nonna's Bistro and Cafe on the weaker side. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
5
Critical latest
6
Major latest
4
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
5 critical violations. 6 major violations. 4 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked noodles in reach in freezer. Operator rearranged items for proper storage. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cheese and milk in 3 door cooler. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched phone then wiped cooler, and continued preparing food ,without washing hands and changing gloves. Educated cook on proper handwashing procedures and changing gloves when soiled and changing tasks. Cook washed hands and changed gloves. **Corrected On-Site**
12A-09-4
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. Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Butter packs stored in basket at front counter at 73 F. Per operator, foods not prepped or portioned today. Food held in cooler and placed on counter, and held for approximately 2 hours. Operator placed back in cooler to chill. ** Corrected Action Taken.** 2). Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink. Educated employee on using handwashing sink for washing hands. Employee washed 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. Provided poster to operator.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top , cut tomatoes (52F - Ambient Cooling) at 8:41 am , since 7 am to 52 F at 10:35 am. Cut Lettuce (52F - Ambient Cooling)at 8:41 am , since 7 am to 53 F at 10:35 am. Foods cooling improperly, with this method. Advised operator to place foods in freezer for short time. Operator placed foods in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Huge beverage jug stored in handwashing in kitchen . Operator removed jug from sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any cooked foods in reach in cooler. Per operator, all foods prepared two to four days ago. Lasagna ,soup, rice, white sauce,cooked potatoes. Educated operator on dating foods held for more than 24 hours. Operator dated foods. **Corrected On-Site**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on right side in kitchen.
35B-01-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top unit.
29-49-6
Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator.
51-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in bucket of water at 124 F on stove at cook line. Operator discarded water. **Corrected On-Site**
10-07-4
21
Jul 14, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line in cooler drawers, 1 tuna and 2 mahi not removed from reduced oxygen packages before thawed. Operator discarded fish.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. On cook line by ice machine, handwashing sink blocked with handheld blender. Operator removed item **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Supplied operator with employee reporting agreement
11-26-1
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. Some employees hired less than one month.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. At three compartment sink, spray bottle contains bleach not labeled
41-17-4
Basic - Food stored on floor. In walk in freezer, box of French fries stored on floor.
08B-38-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in cooler drawers, 1 tuna and 2 mahi not removed from reduced oxygen packages. Operator discarded fish. See stop sale **Corrected On-Site**
06-09-1
52
Nov 14, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
74
Aug 22, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler spiked with food debris and cut marks
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink at front counter **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink at cook line. **Repeat Violation**
31B-03-4
Basic - Food stored on floor. Food stored on floor in walk in freezer
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket
42-01-4
Basic - In-use ice scoop stored on soiled surface between uses. At front counter, ice scoop stored on counter.
10-12-5
64
May 8, 2024
Complaint Full
No violations found.
100
Mar 8, 2024
Complaint Full
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
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. Dish machine 0PPM chlorine. Operator set up three compartment sink. **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef patty's stored over sliced frozen mango. In reach in freezer raw beef patty's stored over raw fish. Operator moved raw patty's to bottom shelf **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink at front counter, coffee cup stored in sink. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine, no paper towels **Warning**
31B-02-4
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. At handwashing sink at dish machine, no soap **Warning**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table, standing water with utensils 125°F Operator turned up heat for water **Corrective Action Taken** **Warning**
10-07-4
47
Dec 21, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dish machine 0PPM. Operator set up three compartment sink to wash, rinse and sanitize. **Corrective Action Taken** - From follow-up inspection 2023-12-21: Dishmachine chlorine 0PPM Operator set up three compartment sink to sanitize chlorine 100 ppm **Admin Complaint** **Corrective Action Taken**
22-41-4
86
Dec 14, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. Dish machine 0PPM. Operator set up three compartment sink to wash, rinse and sanitize. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw steak not commercially packaged stored over French fries. Operator moved French fries to higher shelf. **Corrected On-Site**
08A-02-6
High Priority - Container of medicine improperly stored. In kitchen on shelf above flip top cooler, personal medicine stored. Operator moved. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. At front counter, coffee carafe stored on sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In kitchen, cup used to dispense sugar. Operator removed. **Corrected On-Site**
14-01-5
55
Oct 9, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Chef filled paper towels dispenser **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line Chef turned hot water on **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer, chef picked up items **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Mar 1, 2023
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinated chicken 48°F - 52°F cold holding at walk in cooler. Per operator, chicken prepared night prior and cooled inside hotel pan with lid. Stop sale.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (61°F - Cold Holding) at cook line. Per operator, cream cheese not prepped or portioned today; out of temperature for approximately 1 hr. Advised operator to use Time as a Public Health control for cream cheese. Operator put in reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed marinated chicken 48°F - 52°F cold holding at walk in cooler. Per operator, chicken prepared night prior and cooled inside hotel pan with lid. Stop sale.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored over raw fish, not commercially packaged in reach in freezer at cook line. Operator properly stored. **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
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. Observed Dishwasher (Chlorine 0ppm). Operator set up three compartment sink (Quaternary 200ppm). **Corrective Action Taken**
22-41-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed no soap or paper towels at hand wash sink on cook line. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line cooler, raw mahi mahi thawed in package bearing a label indicating that it is to remain frozen until time of use. Per operator, mahi mahi thawed in cooler overnight. Stop sale.
06-09-1
Basic - Food stored on floor. Observed bag of onions stored on floor at walk in cooler. Operator properly stored. **Corrected On-Site**
08B-38-4
26
Nov 17, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink by cookline- water at 89-94F. - From follow-up inspection 2022-11-17: Handwash sink by cookline 92F **Time Extended**
27-16-4
90
Nov 16, 2022
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle over ice bucket in white storage cabinets- operator stored sanitizer to lower shelf. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At display case by front counter- empanadas 105-107F- hot holding - operator states food out of temperature for 15 minutes- operator placed back in oven to be reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- cream cheese 46-47F- cold holding, burrata cheese 46-47F cold holding- operator states food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At flat top at cookline- utensils stored in water at 125F- operator heated water to 135F. **Corrected On-Site**
10-05-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked eggs and salmon offered - no consumer advisory. **Repeat Violation**
02B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink by cookline- water at 89-94F.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table near cookline- operator removed. **Corrected On-Site**
12B-07-4
41
Frequently Asked Questions
When was Nonna's Bistro and Cafe last inspected?
The most recent health inspection at Nonna's Bistro and Cafe on file is from Nov 21, 2025. The public record contains 12 inspections in total.
What is the most common violation at Nonna's Bistro and Cafe?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Nonna's Bistro and Cafe.
How does Nonna's Bistro and Cafe compare to other restaurants in Pompano Beach?
Nonna's Bistro and Cafe most recently scored 21 out of 100, which is lower than the Pompano Beach average of 78.
Has Nonna's Bistro and Cafe's inspection record improved over time?
No. Recent inspections at Nonna's Bistro and Cafe have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Nonna's Bistro and Cafe 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 Nonna's Bistro and Cafe inspected?
Based on the inspection history on file, Nonna's Bistro and Cafe is inspected around four times per year on average.
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