AFFENDI GRILL

Name: AFFENDI GRILL
Address: 2780 E ATLANTIC, POMPANO BEACH, FL, 33062, US
Rating: 84.3

2780 E ATLANTIC, POMPANO BEACH, FL 33062

License #1619962

🍽️ American ℹ️

84.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

June 22, 2026 · 5 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AFFENDI GRILL in POMPANO BEACH currently holds an InspectFL Health Score of 84.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 22, 2026. Across those visits, inspectors documented 25 total violations — 8 critical, 7 major, 10 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 7, 2025

The latest inspection on June 22, 2026 shows 5 observation rows: 3 critical, 1 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

AFFENDI GRILL has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in bucket of water at 92 F on grill in kitchen. Water was discarded.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken liver stored over French fries in reach in freezer in kitchen. Operator moved French fries above raw chicken liver.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw beef stored over raw mushrooms in low boy cooler in kitchen. 2). Raw fish stored over tzatziki sauce in walk in cooler. Operator rearranged food for proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen counter, // Cooked Rice (75F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to counter and held for approximately 30 minutes. Educated operator on proper cold holding temperatures. Rice was moved back to walk in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employee on washing hands at designated handwashing sink. Employee washed hands in handwashing sink.

Disposition: Met Inspection Standards
[06-09-1] 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. Mahi Mahi and snapper, bearing labels to remove packaging, being thawed in packaging ,in flip top cooler. Fish at 41 F. Employee removed packaging.
[08B-38-4] Food stored on floor. Cases of water and other beverages in plastic bottles stored on floor in walk in. Employee placed items on shelf.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cups with handles stored down in bins of chips and seasoning on prep table in kitchen. Employee placed handle upright.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in bucket of water at 77 F on cook line. Employee discarded water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing signs at the three handwashing sinks in the kitchen and at the handwashing sink at the bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood and backsplash in kitchen.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Two buckets of sanitizer solution stored on floor in kitchen. Employee placed buckets on table.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). Tzatziki sauce dated 9/24 stored in walk in cooler. Manager discarded. See Stop Sale. 2), Cooked Gyro beef and lamb dated 10/20, stored in walk in cooler. Employee discarded. See Stop Sale. 3). Beef and lamb filled grape leaves dated 10/20 in walk in cooler. Employee discarded. See Stop Sale.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1). Tzatziki sauce dated 9/24 stored in walk in cooler. Manager discarded. See Stop Sale. 2), Cooked Gyro beef and lamb dated 10/20, stored in walk in cooler. Employee discarded. See Stop Sale. 3). Beef and lamb filled grape leaves dated 10/20 in walk in cooler. Employee discarded. See Stop Sale.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook moved sanitizer bucket, then left cook line, and began touching raw fish to prep, without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves with different tasks. Employee washed hands and changed gloves.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer stored in bucket at over 200 ppm. Employee corrected to 100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. Employee cleaned and sanitized.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present at beginning of inspection, with four employees. Manager arrived at almost to end of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb made 12 pm yesterday, not dated. Employee dated.