Piranha Pat's
Last inspected: Jan 30, 2026
100
Score
Inspectors have visited Piranha Pat's nine times, with records going back to 2022. On Jan 30, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around four violations each.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded three times in the inspection record.
The city-wide average for Pompano Beach sits at 78, putting Piranha Pat's on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
No violations found.
100
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, Seafood Gumbo (51F - Cold Holding); Marinara Sauce (50F - Cold Holding); Black Beans (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and two days ago. Manager discarded foods. In flip top cooler on cook line, Sliced Cheese (54F - Cold Holding); per operator, foods not prepped or portioned today. Food held in walk in cooler, and placed in flip top cooler approximately 1.5 hours ago. Advised operator to place ice on food to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
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. In walk in cooler, Seafood Gumbo (51F - Cold Holding); Marinara Sauce (50F - Cold Holding); Black Beans (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and two days ago. Manager discarded foods. See Stop Sale. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Box of aluminum foil stored in handwashing sink in back area of kitchen.Manager removed foil from sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored on top shelf next to food for establishment. Manager removed beverage from shelf. **Corrected On-Site** **Warning**
12B-13-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons stored with handles down in containers of Cole slaw and other food in flip top on cook line. Employee placed spoons upright. **Corrected On-Site** **Warning**
10-06-5
Basic - Food stored on floor. Boxes of fries stored on floor of walk in freezer. Manager placed boxes of fries on shelf. **Corrected On-Site** **Warning**
08B-38-4
58
Oct 7, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 162 F from grill , advised employee to return to grill and cook to 165 F or above. Employee placed on grill to finish cooking and cooked to 167 F. **Corrected On-Site**
03C-44-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle down in bin of breading in dry storage. Manager removed. **Corrected On-Site**
10-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle used in pan with breading batter on cook line. Manager removed. **Corrected On-Site**
14-01-5
78
Sep 30, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by two compartment sink has towels stored.
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar, wet wiping cloth stored by handwashing sink.
21-12-4
86
Sep 16, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, employees handled cell phones then engaged in food preparation without changing gloves. Discussed with operator of proper handwashing procedures.
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw salmon and beef. Operator moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At waiter station, household bug killer stored on counter where prep is happening. Operator removed **Corrected On-Site**
41-05-4
Intermediate - Clam tags not marked with last date served. Some clam tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar, employee dumped sanitizer in handwash sink. Discussed with operator that hand sink are for only handwashing.
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Responsible Vendors , some expired
53B-14-5
Basic - Stored food not covered. In walk in freezer, shaved steak stored not covered.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloths stored on cutting board. Operator moved to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
43
Dec 6, 2023
Complaint Full
2 critical violations. 2 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 0PPM chlorine. Operator primed dishwasher 100ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line, cook took gloves off and put another pair on before washing hands. Cook washed hands and put new gloves on. **Corrective Action Taken**
12A-07-5
Basic - Stored food not covered. Next to expo line, reach in freezer ice cream not covered. Operator covered **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet wiping cloth stored on cutting board. Operator stored in sanitizer bucket. **Corrected On-Site**
21-12-4
67
Aug 28, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
50
Feb 27, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed crab salad (51°F - Cooling)since 11:00am, at 2:30pm; 50°F at 3:00pm in walk in cooler. Crab salad stored in deep 1/6th pan in ice bath only surrounding bottom of pan. Educated operator on proper cooling methods. Operator placed in walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. Operator displayed during inspection. **Corrected On-Site**
50-09-4
78
Aug 11, 2022
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. lemon butter ,Scampi butter, garlic butter. Operator states food out at 10:30 am. Operated Time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (62F - Cold Holding) top reach in at cook line. Operator states cheese not prepped or portioned today. Product removed from walk in and placed in cooler at an hour and a half ago. Product over stacked. Operator moved to cooler. **Corrective Action Taken**
03A-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. Dishwasher (Chlorine 0ppm). Operator set up three compartment sink. triple sink (Quaternary 200ppm) **Corrective Action Taken**
22-41-4
Intermediate - Clam/mussel/ tags not maintained in chronological order according to the last date they were served in the establishment. Operator put tags in order. **Corrected On-Site**
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal racks stored in hand sink at dry storage area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Floor soiled/has accumulation of debris-walk in freezer.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water-122F at wait station.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Operated removed. **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour container unlabeled in dry storage.
02D-01-5
Basic - Equipment in poor repair. Gaskets to frying cooler on cook line torn.
14-11-5
41
Frequently Asked Questions
When was Piranha Pat's last inspected?
The most recent health inspection at Piranha Pat's on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Piranha Pat's?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Piranha Pat's.
How does Piranha Pat's compare to other restaurants in Pompano Beach?
Piranha Pat's most recently scored 100 out of 100, which is higher than the Pompano Beach average of 78.
Has Piranha Pat's inspection record improved over time?
Results have been roughly steady. Inspections at Piranha Pat's have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Piranha Pat's 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 Piranha Pat's inspected?
Based on the inspection history on file, Piranha Pat's is inspected around three times per year on average.
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