BREAK TIME RESTO 1 LLC

Name: BREAK TIME RESTO 1 LLC
Address: 2027 NORTH DIXIE HWY, POMPANO BEACH, FL, 33060, US
Rating: 71.7

2027 NORTH DIXIE HWY, POMPANO BEACH, FL 33060

License #1620380

71.7 Grade C / 100

Mixed Health Record

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Quick take

BREAK TIME RESTO 1 LLC in POMPANO BEACH currently holds an InspectFL Health Score of 71.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 19 total violations — 8 critical, 6 major, 5 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 8, 2026 shows 8 observation rows: 4 critical, 3 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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

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DBPR

*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: Inspection Completed - No Further Action
[14-31-5] Nonfood-grade bags used in direct contact with food. Pot of cooked rice covered with grocery bag on stove. Educated manager on using only food grade bags to come in contact with food. Bag was removed from rice.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink not set up correctly.No sanitizer set up in sink. Employee washing dishes, and not using sanitizer for sanitizing dishes. Educated employee on sanitizing dishes after washing. 3 compartment sink set up with chlorine sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels at handwashing sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach in cooler in kitchen. Educated manager on proper storage, and raw eggs were moved to bottom shelf.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, Cooked pork (55F - Heated Cooling ); Cooked Turkey (56F - Heated Cooling ), per operator, foods it prepped or portioned today. Foods prepared two days ago, and held in reach in cooler. Manager discarded foods. See Stop Sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Detergent, bags and other items stored in handwashing sink in kitchen. Manager removed items from sink.
[16-37-1] No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Plastic lid of stand up reach in cooler cracked.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee s purse and phone stored next to food items on dry storage shelf in kitchen. Employee removed personal items from shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and at handwashing sink in employees bathroom. Manager provided paper towels at both handwashing sinks.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at 74 F stored on dry storage shelf in kitchen. Food held on shelf since Saturday. Manager discarded, See Stop Sale.
[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. Provided poster to manager and displayed.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handlers training for two employees hired more than 60 days ago.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped hands on apron and then touched mop bucket and started preparing food without first washing hands and changing gloves. Educated employee on proper glove usage and hand washing procedures. Employee washed hands and changed gloves.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at 74 F stored on dry storage shelf in kitchen. Food held on shelf since Saturday. Manager discarded, See Stop Sale.
[08B-38-4] Food stored on floor. Gallon of shortening stored on floor in kitchen , next to prep table. Employee placed on shelf on prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table, Picklez (67F - Cold Holding) per operator foods not prepped or portioned today. Food stored in reach in cooler, and moved to prep table and held for less than 4 hours. Manager moved back to cooler to chill.

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