Reggae Pon the Grille
Last inspected: Jan 21, 2026
86
Score
Inspectors have visited Reggae Pon the Grille nine times, with records going back to 2022. Inspectors last stopped by on Jan 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
Restaurants in North Lauderdale average 76, so Reggae Pon the Grille is doing better than most peers. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
86
Oct 10, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Jun 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (98-103F - Hot Holding) sitting in a shallow pan per operator held out of temperature less than 4 hours. Operator reheated to 165F **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Provided some to operator **Corrected On-Site**
16-37-1
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking a bottle water in the kitchen
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air-dried - wet nesting on clean rack shelf
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 86F on stove and front counter l
10-07-4
67
Jan 13, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quat sanitizer in triple sink or sanitizer buckets
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull on clean equipment shelf inside triple sink area. Operator removed **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 72F° on kitchen counter. Operator placed on kitchen stove **Corrective Action Taken**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Coca Cola can in three door cooler. Operator removed
12B-13-4
67
Jul 31, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Washing Fruits and Vegetables
FL-42
Adequate Handwashing Facilities Supplied and Accessible
FL-10
35
Feb 9, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hours. Observed rice and peas (55F - Cooling) in deep covered container. Per chef held in walk-in 24 hours. Not portioned or prepared today.
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200+ Ppm operator discarded made new solution rechecked 100 Ppm **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and peas (55F - Cooling) in deep covered container. Per chef held in walk-in 24 hours. Not portioned or prepared today. See stop sale.
03D-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine or quaternary test strips.
16-37-1
Basic - Equipment in poor repair. Torn gasket on m3 turbo air 3 door reach in
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in prep sink with no running water. Chef removed and seasoned. **Corrected On-Site** **Repeat Violation**
06-01-5
52
Nov 14, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over RTE sauces in m3 reach in refrigerator. Operator placed eggs on lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (94-105F - Hot Holding); banana (100-103F - Hot Holding) per operator held less than two hours. Operator placed items in oven to reheat to 165F. **Corrective Action Taken**
03B-01-6
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. Emailed bulletin **Corrective Action Taken**
11-27-4
Basic - Food stored on floor. Observed plastic containers of frying onion floor in storage room. Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open plastic water bottle on shelf above three compartment sink where clean equipment is stored. Employee removed. **Corrected On-Site**
12B-07-4
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 in container of sugar scoop handle in contact with the sugar. Ob in container of oats the scoop handle in contact with the oats. Operator removed **Corrected On-Site**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken and pork sitting in two compartment sink at room temperature . Operator turned on water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket. Operator inverted mop into the upright position **Corrected On-Site**
42-01-4
52
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
70
Dec 13, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (67°F - Hot Holding) on counter top. Per operator foods were on countertop less than 4 hours. Operator began to reheat food. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (110-115°F - Hot Holding); cooked whole fish (115°-118°F - Hot Holding). Per operator foods were prepared less than 4 hours ago. Operator reheated foods plantain (136°F - Hot Holding); cooked whole fish (161°°F - Hot Holding). **Corrected On-Site**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
41-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (1) Observed at hand wash sink in kitchen across from prep table. Operator provided paper towels. (2) Observed at hand wash sink in bar area. **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. (1) Observed water 80°F, at hand wash sink by front counter. Operator fixed hot water knob. Water 101°F. (2) Observed water 87°F, at hand wash sink in kitchen. **Corrected On-Site** **Corrected On-Site**
27-16-4
Basic - Cardboard used to line food-contact shelves. Observed in storage room soiled card board not changed daily.
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple pans not inverted in kitchen on top of mixer.
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans wet nesting in kitchen next to hot box.
24-08-4
Basic - Food stored on floor. (1) Observed cases of water stored on floor at front counter. (2) Observed containers salted mackerel fish in floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils wet nesting in water in stove 93°F. Operator reheated water 155°F **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at front counter.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink in bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease on hood above grill.
23-03-4
Basic - Buildup of food debris/soil residue on entry door to kitchen.
23-24-4
32
Frequently Asked Questions
When was Reggae Pon the Grille last inspected?
The most recent health inspection at Reggae Pon the Grille on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Reggae Pon the Grille?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Reggae Pon the Grille.
How does Reggae Pon the Grille compare to other restaurants in North Lauderdale?
Reggae Pon the Grille most recently scored 86 out of 100, which is higher than the North Lauderdale average of 76.
Has Reggae Pon the Grille's inspection record improved over time?
Yes. Recent inspections at Reggae Pon the Grille have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Reggae Pon the Grille 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 Reggae Pon the Grille inspected?
Based on the inspection history on file, Reggae Pon the Grille is inspected around three times per year on average.
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