Smackin J's Deli & Grill
Last inspected: Jan 30, 2026
90
Score
Across the available record, Smackin J's Deli & Grill has nine inspections on file, the first dated 2022. Smackin J's Deli & Grill was last inspected on Jan 30, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “observed two employees with no hair restraint while engaging” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Pompano Beach restaurant scores 78. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Observed two employees with no hair restraint while engaging in food preparation in kitchen. **Repeat Violation** **Warning**
13-03-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on shelf at cookline and on cutting board opposite cookline in kitchen. **Warning**
21-10-4
90
Sep 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice buildup in two door reach in cooler in kitchen. **Warning** - From follow-up inspection 2025-09-09: Observed same. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at reach in freezer opposite cookline in kitchen. 2. Hood filters at cookline in kitchen. **Warning** - From follow-up inspection 2025-09-09: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline in kitchen. **Time Extended**
23-03-4
90
Sep 8, 2025
Routine - Food
8 critical violations. 5 major violations. 9 minor violations.
View 22 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 and the time removed from temperature control cannot be determined. No time marking observed on cooked steak on counter opposite cookline in kitchen. Prepared less than two hours ago per operator. **Warning**
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left counter to answer phone , returned to food prep area, and donned new gloves without hand washing. **Warning**
12A-07-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching arm then donning new gloves without hand washing. **Warning**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pitcher of pooled raw shell eggs stored on shelf above cooked chicken and cooked sausage in reach in cooler in prep area. Operator reorganized. **Corrected On-Site** **Warning**
08A-05-6
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. 1. Observed chicken tender (55F), shredded chicken (51F), tuna (61F), and cooked steak (60F) stored in reach in cooler in kitchen overnight per operator. Not prepared or portioned today. Observed ice buildup in unit. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed chicken tender (55F), shredded chicken (51F), tuna (61F), and cooked steak (60F) stored in reach in cooler in kitchen overnight per operator. Not prepared or portioned today. Observed ice buildup in unit. See Stop Sale. 2. Observed Butter pad (70F) stored on dining tables, under no temperature control, where guests were not seated. Placed on tables less than two hours per operator. Operator collected and placed in reach in cooler to quick chill to 41F or below. **Warning**
03A-02-5
High Priority - Displayed food not properly protected from contamination. Observed cut lemons at the tea station stored uncovered in dining area. **Warning**
08B-02-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack two raw shell eggs with gloved hands and donned new gloves without handwashing. **Warning**
12A-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. One employee working at the front food counter hired less than one month. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink in kitchen and prep area. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soiled wiping poked steak and cooked chicken stored in reach in cooler in kitchen and prepared Saturday with no date marking. **Warning**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit, shut off at employee handwash sink. Observed water shut completely off at kitchen hand sink. Operator turned water back on. **Corrected On-Site** **Warning**
27-16-4
Basic - Cloth used as a food-contact surface. Observed employee placing cooked bacon and cooked patty on towel after cooking and before serving in kitchen. **Warning**
21-05-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice buildup in two door reach in cooler in kitchen. **Warning**
14-74-7
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum at the front counter while slicing cheese. **Warning**
12B-09-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinks stored on cutting board at food prep counter in prep area. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation at front counter and in kitchen. **Warning**
13-03-4
Basic - No container installed for catching grease from hood drip tray. **Warning**
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at reach in freezer opposite cookline in kitchen. 2. Hood filters at cookline in kitchen. **Warning**
23-03-4
Basic - Single-service articles improperly stored. 1. Observed metal pans stored on floor at front counter next to beverage cooler. 2. Observed clear food storage containers stored on floor in prep area opposite reach in freezer. **Warning**
25-05-4
Basic - Soiled dry wiping cloth in use. Observed stored on food prep table in kitchen and at front counter. **Warning**
21-10-4
12
Feb 12, 2025
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Aug 21, 2024
Routine - Food
No violations found.
100
Aug 20, 2024
Routine - Food
2 critical violations. 1 major violation. 5 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. 1. Tuna (48F) and shredded chicken (50F) stored in reach-in cooler in kitchen. Not prepared or portioned today. Food stored overnight in unit per operator. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cooked potato (58F) and shredded cheese (60F) stored in flip top cooler at cook line in the kitchen. Placed in unit less than two hours ago per operator. Not prepared or portioned today. Operator moved to reach in cooler to quick chill to 41F or below. 2. Tuna (48F) and shredded chicken (50F) stored in reach-in cooler in kitchen. Not prepared or portioned today. Food stored overnight in unit per operator. See Stop Sale. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed frying pan stored in hand sink basin in kitchen. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler in the kitchen. **Warning**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in the kitchen. **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed on cutting board at flip top cooler in kitchen. **Warning**
21-10-4
Basic - No handwashing sign provided at a hand sink used by food employees next to triple sink in ware wash area. **Warning**
31B-04-4
52
Mar 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
90
Dec 12, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 68F, held on food prep table under no temperature control. Prepared less than three hours ago per operator. Operator placed into reach in cooler to quick chill to 41F or below. **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1.Employee beverage stored on cutting board on food prep table in kitchen. Operator removed. 2.Employee beverage observed inside flip top cooler with food for the public, in the kitchen. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation at the cook line
13-03-4
Basic - Old labels stuck to food containers after cleaning. Old label on mustard squeeze bottle stored clean on clean utensil rack opposite ware wash sink.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.Wet wiping cloth stored on food prep table in the kitchen. Operator removed. **Corrected On-Site**
21-12-4
70
Oct 26, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
90
Frequently Asked Questions
When was Smackin J's Deli & Grill last inspected?
The most recent health inspection at Smackin J's Deli & Grill on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Smackin J's Deli & Grill?
Across the inspection record, “observed two employees with no hair restraint while engaging” has been cited four times, more than any other issue at Smackin J's Deli & Grill.
How does Smackin J's Deli & Grill compare to other restaurants in Pompano Beach?
Smackin J's Deli & Grill most recently scored 90 out of 100, which is higher than the Pompano Beach average of 78.
Has Smackin J's Deli & Grill's inspection record improved over time?
No. Recent inspections at Smackin J's Deli & Grill have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Smackin J's Deli & Grill 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 Smackin J's Deli & Grill inspected?
Based on the inspection history on file, Smackin J's Deli & Grill is inspected around three times per year on average.
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