P2p Catering
Last inspected: Sep 9, 2025
67
Score
P2p Catering appears in inspection records 12 times, starting in 2022. The most recent report on file is from Sep 9, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “floor area(s) covered with standing water” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 78, which P2p Catering's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Sep 9, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
67
May 28, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 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. Dishwasher (Chlorine 0ppm) Service technician came and fixed on site. Chlorine sanitizer 100ppm. **Corrected On-Site**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 1 #10 Can of jalapeños dented to seam at dry storage.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill drawer: steak (50F - Cold Holding) Observed in pull out drawer on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator packed product with ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: pulled pork (117F - Cooling) at 1:49; cooling since 1:19 - 102F at 2:21 Observed in a large bin of ice. At current rate of cooling product will not reach 70F within 2 hours. Operator added more ice and little bit of water to achieve a light slushy consistency. **Corrective Action Taken**
03D-15-4
58
Dec 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
82
Jul 23, 2024
Complaint Full
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
86
Jul 22, 2024
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live small flying insects at bar next to drink mixers. Approximately 5 live small flying insects on wall in hall leading to customer restrooms. Approximately 6 live small flying insects on wall at expo area. 1 live small flying insect in kitchen on wall by walk in cooler. Did not observe any insects land on food or food contact surfaces. Operator began exterminating and removing flies during inspection. Operator began cleaning/sanitizing the areas. **Corrective Action Taken** **Admin Complaint**
35A-02-6
High Priority - Presence of insects, rodents, or other pests. 1 dead flying insect at bar between bottles of liquor. 3 dead flying insects on top shelf next to triple sink. Operator removed and cleaned/sanitized the areas **Corrected On-Site** **Admin Complaint**
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - grill drawers - raw beef (57F); raw chicken (56F). Items were in front section of drawers. Observed large fan at Cookline next to drawer unit. Operator placed ice on items and removed fan. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - holding unit - chicken (128-132F - Hot Holding). Per operator holding almost 2 hours. Observed large fan next to holding unit. Advised operator to immediately reheat chicken to 165F and continue hot holding at 135F and higher. Operator moved chicken to oven and removed fan. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Floor area(s) covered with standing water. Expo area and by back door. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cookline and by large smokers. **Warning**
36-17-5
Basic - No cold water at Cookline hand sink. Water too hot to properly wash hands. Operator made adjustments during inspection. **Corrected On-Site** **Warning**
29-09-4
47
Feb 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at three compartment sink no paper towels Operator supplied **Corrected On-Site**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line soild with food debris
22-08-4
86
Jan 8, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-01-08: Dept is in receipt of HACCP plan Request. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in units. **Warning** - From follow-up inspection 2024-01-08: Observed same. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In front of cookline grill. By walk in cooler. By dish machine. **Warning** - From follow-up inspection 2024-01-08: Observed same. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Stored food not covered. Cake in cookline reach in. **Warning** - From follow-up inspection 2024-01-08: Observed same. **Time Extended**
08B-12-5
78
Oct 30, 2023
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
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. **Warning**
03G-50-1
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in units. **Warning**
23-24-4
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. Cookline - drawer unit - packages 29F. Operator opened packages. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Floor area(s) covered with standing water. In front of cookline grill. By walk in cooler. By dish machine. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. In front of cookline grill. **Warning**
36-17-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned up dipper well water flow. **Corrected On-Site** **Repeat Violation** **Warning**
10-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. All cookline units. **Warning**
22-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by main dish machine. **Warning**
36-64-5
Basic - Stored food not covered. Cake in cookline reach in. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled bottle of water on grill. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
55
Jun 23, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products. Operator ordered during inspection. **Corrective Action Taken**
05-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet preparing chicken-removed bracelet. **Corrected On-Site**
13-07-4
86
Nov 28, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. Dishwasher (Chlorine 0ppm) Operator placed a work order; switched to three compartment sink **Corrective Action Taken**
22-41-4
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- salmon in drawers at cook line; operator took fish out of the package during inspection **Corrective Action Taken**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at coolers at cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
74
Aug 22, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelet. **Corrected On-Site**
13-07-4
86
Frequently Asked Questions
When was P2p Catering last inspected?
The most recent health inspection at P2p Catering on file is from Sep 9, 2025. The public record contains 12 inspections in total.
What is the most common violation at P2p Catering?
Across the inspection record, “floor area(s) covered with standing water” has been cited three times, more than any other issue at P2p Catering.
How does P2p Catering compare to other restaurants in Pompano Beach?
P2p Catering most recently scored 67 out of 100, which is lower than the Pompano Beach average of 78.
Has P2p Catering's inspection record improved over time?
Results have been roughly steady. Inspections at P2p Catering have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at P2p Catering 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 P2p Catering inspected?
Based on the inspection history on file, P2p Catering is inspected around four times per year on average.
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