BBQ TONI8HT

Name: BBQ TONI8HT
Address: 1386 S FEDERAL HWY, POMPANO BEACH, FL, 33062, US
Rating: 65

1386 S FEDERAL HWY, POMPANO BEACH, FL 33062

License #1611060

🔥 BBQ ℹ️

65 Grade F / 100

Failing Health Score

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Latest inspection

August 12, 2026 · 17 findings · 7 critical

Routine - Food

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Minor

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Quick take

BBQ TONI8HT in POMPANO BEACH currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 4 major, 6 minor.

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The latest inspection on August 12, 2026 shows 17 observation rows: 7 critical, 4 major, and 6 minor.

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Inspector notes

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BBQ TONI8HT has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, Yogurt (67F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale.
[01B-02-5] 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). In reach in cooler, Yogurt (67F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2). Biriyani Rice (49F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Biriyani Rice (49F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for 1 employee hired for several years.
[08B-38-4] Food stored on floor. Gallon of oil stored on floor in kitchen. Manager removed oil from floor.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, touched cellphone and handled receipt and returned to kitchen and prepared food for customer without washing hands. Educated employee on proper handwashing procedures.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in kitchen. Soap was provided at handwashing sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) In reach in cooler, Raw shell eggs stored above gallon of milk and gallon of sauce. Manager moved raw eggs to bottom shelf. 2) Pan of fresh peeled , cut ginger stored under skewers of raw chicken in flip top cooler. Manager removed ginger from under chicken.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with pieces of raw chicken and dried raw chicken blood. Operator not using cutting board at time of inspection. Operator cleaned and sanitized cutting board.
[50-09-4] Current Hotel and Restaurant license not displayed.
[11-27-4] 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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease and food debris.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken and assorted raw meats stored in non food grade bags in freezer. Operator placed food in food grade bags.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of both reach in coolers soiled with food debris and grease.
[22-12-5] Metal stem-type thermometer soiled. Thermometer soiled with grease and food debris Floors.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sinks in bathroom and at front counter.