The Foundry
Last inspected: Jan 27, 2026
86
Score
Public records show 12 inspections at The Foundry stretching back to 2022. The latest inspection on file is from Jan 27, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The Foundry's latest score of 86 sits above the Pompano Beach average of 78. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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 poster to operator. **Warning** - From follow-up inspection 2026-01-27: Observed same at callback inspection . **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. **Warning** - From follow-up inspection 2026-01-27: Observed same at callback inspection. **Time Extended**
51-13-4
86
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
61
Sep 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket on ice machine door in disrepair. **Warning** - From follow-up inspection 2025-09-25: Observed same. **Time Extended**
14-11-5
95
Sep 24, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Jan 23, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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 on cook line, raw salmon not commercially packaged stored over ready to eat potatoes
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun nozzles soiled with mold like substance. Operator cleaned **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. At handwashing sink by dish machine, no soap provided
31B-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at ice machine in kitchen stored on soiled surface
10-12-5
67
Nov 5, 2024
Routine - Food
No violations found.
100
Sep 11, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
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 on cook line, raw fish stored over ready to eat French fries. Not all commercially packaged. **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in three door cooler, 9 packs tuna not removed from reduced oxygen package before thaw. Operator stated thawed night before. In walk in cooler, 30lbs mahi not removed from oxygen package before thaw. Operator stated held in walk-in cooler for three days. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler drawer on cook line, shaved steak (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepped or portioned today held overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawer on cook line, shaved steak (45F - Cold Holding); cooked pasta (45F - Cold Holding). Operator stated not prepped or portioned today held overnight. See stop sale. **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, sushi stack menu item has raw tuna and salmon not identified as raw. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Single-service articles not stored inverted or protected from contamination. At expo line, soufflé cups and lids not inverted **Warning**
25-06-4
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. In reach in three door cooler, 9 packs tuna not removed from reduced oxygen package before thaw. Operator stated thawed night before. In walk in cooler, 30lbs mahi not removed from oxygen package before thaw. Operator stated held in walk-in cooler for three days. See stop sale **Warning**
06-09-1
41
Feb 5, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw burger patty stored over cooked octopus. Operator moved burger patty to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler, tuna 40°F, not removed from vacuum pad before thawing. See stop sale
01B-13-4
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 - 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. In reach in cooler, tuna 40°F, not removed from vacuum pad before thawing. See stop sale
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink across from dish area, hand-wash sing not mounted to wall
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. On cook line, squeeze bottle not labeled with common name. Honey Operator labeled **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In storage area, cup used to dispense rice. Operator removed **Corrected On-Site**
14-01-5
55
Nov 3, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooling overnight mashed potato (54F - cooling); macaroni and cheese (55F - Cooling). See stop sale **Warning** - From follow-up inspection 2023-11-03: No tcs foods cooling at time of call back **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler #3, butter (53F to 54F- Cold Holding); cooked mushrooms (48F - Cold Holding); cooked asparagus (46F - Cold Holding); cooked rice (50F - Cold Holding); pasta (48F - Cold Holding). Operator stated items held over night. **Warning** - From follow-up inspection 2023-11-03: No TCS FOOD IN COOLER AT TINE OF CALL BACK **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. At cook line , first flip top cooler door will not close properly. **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler, no thermometer. **Warning** - From follow-up inspection 2023-11-03: cooler empty at time of inspection **Time Extended**
05-09-4
67
Nov 2, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooling overnight mashed potato (54F - cooling); macaroni and cheese (55F - Cooling). See stop sale **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies under ice bin by drain at bar area. **Warning**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler #2, raw ground beef stored over pork. Raw ground beef stored over raw fish. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At flip top cooler #3, butter (53°F to 54°F- Cold Holding); cooked mushrooms (48F - Cold Holding); cooked asparagus (46°F - Cold Holding); cooked rice (50°F - Cold Holding); pasta (48°F - Cold Holding). Operator stated items held over night. In walk in cooler, cooling overnight mashed potato (54F - cooling); macaroni and cheese (55F - Cooling). At tall boy cooler, cut tomatoes (48°F to 50°F- Cold Holding); raw beef (50°F - Cold Holding); marinara (49°F - Cold Holding). Held overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler #3, butter (53°F to 54°F- Cold Holding); cooked mushrooms (48F - Cold Holding); cooked asparagus (46°F - Cold Holding); cooked rice (50°F - Cold Holding); pasta (48°F - Cold Holding). Operator stated items held over night. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall boy cooler, cut tomatoes (48°F to 50°F- Cold Holding); raw beef (50°F - Cold Holding); marinara (49°F - Cold Holding). Held over night. **Warning**
03D-06-5
Intermediate - Handwash sink not accessible for employee use at all times. At bar, hand wash sink blocked with pan. **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. At dish area, no soap provided. **Warning**
31B-03-4
Basic - Dead roaches on premises. At dish machine, 1 dead roach on floor. At dry storage area, 3 dead roaches on floor. **Warning**
35A-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. At reach in cooler on cook line, handle soiled with food debris. **Warning**
23-24-4
Basic - Equipment in poor repair. At cook line , first flip top cooler door will not close properly. **Warning**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler, no thermometer. **Warning**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, cooler has accumulation of green/black mold like substance. **Warning**
22-16-4
26
Jun 15, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
58
Dec 13, 2022
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw fish not commercially packaged over frozen cooked fish- operator moved raw fish to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw bacon over dates- operator moved raw bacon to lower shelf. **Corrected On-Site**
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Oil in garlic - 82F- hot holding- left out at room temperature- operator states - food not prepared or portioned today - food out of temperature for 10 hours- see Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- beef 46-48F- cold holding- operator states food left out for 20 minutes- operator placed in reach in freezer to quick chill. **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. At cookline- Oil in garlic - 82F- hot holding- left out at room temperature- operator states - food not prepared or portioned today - food out of temperature for 10 hours- see Stop sale.
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At HWS by pizza station- water 80F.
27-16-4
Intermediate - Clam/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No soap provided at handwash sink. By ice machine - operator provided. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle at cookline prep table - operator removed. **Corrected On-Site**
12B-07-4
Basic - Label for original container of raw shucked clams/oysters not maintained on premises until last of product served. At reach in cooler by cookline oyster tag not with product- operator placed tag with product. **Corrected On-Site**
01C-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with stickers still attached at reach in cooler at cookline- operator removed stickers. **Corrected On-Site**
08B-39-4
30
Frequently Asked Questions
When was The Foundry last inspected?
The most recent health inspection at The Foundry on file is from Jan 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Foundry?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Foundry.
How does The Foundry compare to other restaurants in Pompano Beach?
The Foundry most recently scored 86 out of 100, which is higher than the Pompano Beach average of 78.
Has The Foundry's inspection record improved over time?
Results have been roughly steady. Inspections at The Foundry have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Foundry 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 The Foundry inspected?
Based on the inspection history on file, The Foundry is inspected around four times per year on average.
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