CHEF DEE'S

Name: CHEF DEE'S
Address: 3919 N FEDERAL HWY, POMPANO BEACH, FL, 33064, US
Rating: 83

3919 N FEDERAL HWY, POMPANO BEACH, FL 33064

License #1610622

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHEF DEE'S in POMPANO BEACH currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on November 4, 2025. Across those visits, inspectors documented 46 total violations — 12 critical, 7 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on November 4, 2025 shows 3 observation rows: 1 critical, 1 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

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.

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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
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade cardboard liner used in direct contact with fried eggplant in reach in cooler in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed steel wool pad and ice in basin of hand sink in kitchen. Operator removed.

Disposition: Emergency order recommended
[21-10-4] Soiled dry wiping cloth in use. Observed stored at the cookline in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Sauce pan storage shelf next to cookline in kitchen. 2. Heavy soil and food debris around cookline equipment in kitchen.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cutting board stored on floor next to reach in cooler in prep area.
[51-11-4] Three Carbon dioxide tanks not adequately secured behind bar.
[29-34-4] Vacuum breaker missing at hose bibb at threaded faucet on front exterior next to restaurant entrance door.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area.
[35A-03-4] Dead roaches on premises. 1. One dead roach on floor in front of cookline in kitchen. 2. One dead roach observed on cleaned utensil storage rack next to plates above flip top cooler in kitchen. 3. One dead roach observed inside reach in cooler on bottom shelf in prep area. 4. One dead roach in reach in cooler opposite cookline in kitchen. 5. One dead roach under ice machine in prep area. 6. Two dead roaches on bottom shelf in dry storage area. 7. One dead roach on floor in front of reach in cooler behind bar.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom next to kitchen.
[31B-03-4] No soap provided at handwash sink in kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1. Three live roaches observed crawling on sides of prep table opposite cookline in kitchen. 2. One live roach crawling under reach in cooler in prep area in kitchen. 3. Four live roaches observed running underneath triple sink and dish machine in kitchen. 4. One live roach crawling on lid on floor in dry storage area.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl with no handles observed stored in tempura batter on shelf at prep table.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed at bathroom next to kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in kitchen.

Disposition: Emergency order recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Baked potato (85F - Hot Holding) in steam table in kitchen. Prepared less than three hours ago per operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable, opposite seafood display case in kitchen.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on cutting board in kitchen.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cutting boards stored on floor next to ice machine in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, opposite two door reach in cooler in kitchen.
[51-11-4] Carbon dioxide tanks not adequately secured at the bar.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at cookline in kitchen eat a piece of food from sauce pan with gloved hands, before taking pan to triple sink, and then returned to cookline and handled cleaned food utensils at cookline without handwashing.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed sushi employee drinking water from cup at sushi prep counter.
[01B-14-4] Two raw shell eggs in use or stored with cracked/broken shells, in flip top cooler opposite cookline in kitchen. See stop sale.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1. One live roach observed crawling under reach in cooler in kitchen. 2. Approximately three live roaches observed crawling under triple sink in kitchen. 3. Approximately four live roach crawling underneath dish machine in kitchen .
[31B-03-4] No soap provided at handwash sink next to fryers in kitchen.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at cookline in kitchen drying gloved hands with soiled wiping towel then handling cleaned food utensils food utensils without changing gloves or washing hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink next to fryers in kitchen.
[35A-03-4] Dead roaches on premises. 1. Approximately 14 dead roaches observed under triple sink in kitchen. 2. Approximately 5 dead roaches observed under prep table in kitchen.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee take two raw pork chops from freezer with gloved hands and then handle cleaned food utensils at flip top cooler in kitchen without hand washing.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in kitchen and next to triple sink in ware wash area.

Community reaction

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Community pulse