Voila Bakery and Take-Out Restaurant
Last inspected: Oct 7, 2025
32
Score
Voila Bakery and Take-Out Restaurant has been inspected eight times since 2023. On Oct 7, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited two times.
Compared to other Pompano Beach restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Jul 7, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
33
Nov 1, 2024
Routine - Food
No violations found.
100
Oct 31, 2024
Routine - Food
7 critical violations. 1 major violation. 4 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on table at room temperature Cooked pork 101F @ 2:30 cooling since 1:30 cooked turkey 89F rechecked cooked pork 89F and cooked turkey 81 at 3:00 at this rate items will not cool to 70F. Operator placed in reach in freezer for rapid cooling. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer 10 Ppm. Operator added more chlorine rechecked 100 Ppm **Warning**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked meat in traulsen reach in. Operator stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw whole fish over box of cabbage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over legumes not all commercially packaged in atlas reach in freezer. Operator stored items correctly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on prep table. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey (109F - Hot Holding) in hot holding unit per operator held out of temperature less than 3 hours. Operator increased heat of hot holding unit. **Corrective Action Taken** **Warning**
03B-01-6
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. Employee started less than a week. Email form. **Warning**
11-26-1
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee rinse pan without sanitizing. Rinse compartment sink filled with dirty pots and pans. Operator set up 3 compartment sink correctly. **Corrected On-Site** **Warning**
16-13-5
Basic - Food stored on floor. Multiple cases of water stored on floor. Operator elevated. **Corrected On-Site** **Warning**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in 6 door traulsen reach in an open water bottle. **Warning**
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to cooked pork on prep table. Operator placed on lower shelf **Corrected On-Site** **Warning**
21-44-1
26
Aug 23, 2024
Routine - Food
No violations found.
100
Aug 22, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed banana (130F - Hot Holding) stored on flat top per operator held out of temperature for less than three hours. Operator placed on hot side of flat top **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (54F - Cooling); rice and peas (48-55F - Cooling); (48-55F - Cooling); turkey (48-55F - Cooling); chicken legs (48-53F - Cooling); pork (48-53F - Cooling); legumes (49-52F - Cooling); spinach (49-52F - Cooling); stored in deep plastic covered containers. Per operator prepared the night before and held in cooler overnight. **Warning**
01B-02-5
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 (54F - Cooling); rice and peas (48-55F - Cooling); (48-55F - Cooling); turkey (48-55F - Cooling); chicken legs (48-53F - Cooling); pork (48-53F - Cooling); legumes (49-52F - Cooling); spinach (49-52F - Cooling); stored in deep plastic covered containers. Per operator prepared the night before and held in cooler overnight. See stop sale **Warning**
03D-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice and peas stored in orange Home Depot plastic bucket. **Warning**
14-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (54F - Cooling); rice and peas (48-55F - Cooling); (48-55F - Cooling); turkey (48-55F - Cooling); chicken legs (48-53F - Cooling); pork (48-53F - Cooling); legumes (49-52F - Cooling); spinach (49-52F - Cooling); stored in deep plastic covered containers. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed being used as a dump sink food particles in sink Operator provided. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink. **Warning**
31B-02-4
Basic - Food stored on floor. Bag of red onions stored on the floor by rear exit Observed multiple plastic bottles of lemon juice stored on storage room floor. **Warning**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 Ppm operator added bleach rechecked 100 Ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of atosa reach in freezer have accumulation of soil residues. **Warning**
22-16-4
35
Mar 5, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed lettuce, cucumber, and root vegetables stored in non-food grade bags in reach-in cooler. Operator removed. **Corrected On-Site**
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
16-37-1
Intermediate - Probe thermometer not within the intended measuring range of use. Observed probe thermometer with a 120F to 220F range.
05-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans, cooked goat, and bean soup not date marked. As per operator food prepared 72 hours prior. Operator wrote date. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cutting board on prep table in kitchen area. Operator removed. **Corrected On-Site**
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled equipment throughout.
23-24-4
58
Dec 4, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Voila Bakery and Take-Out Restaurant last inspected?
The most recent health inspection at Voila Bakery and Take-Out Restaurant on file is from Oct 7, 2025. The public record contains eight inspections in total.
What is the most common violation at Voila Bakery and Take-Out Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Voila Bakery and Take-Out Restaurant.
How does Voila Bakery and Take-Out Restaurant compare to other restaurants in Pompano Beach?
Voila Bakery and Take-Out Restaurant most recently scored 32 out of 100, which is lower than the Pompano Beach average of 78.
Has Voila Bakery and Take-Out Restaurant's inspection record improved over time?
Yes. Recent inspections at Voila Bakery and Take-Out Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Voila Bakery and Take-Out Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Voila Bakery and Take-Out Restaurant inspected?
Based on the inspection history on file, Voila Bakery and Take-Out Restaurant is inspected around four times per year on average.
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