LA PERLA DEL MEDITERRANEO

Name: LA PERLA DEL MEDITERRANEO
Address: 420 N FEDERAL HWY, POMPANO BEACH, FL, 33062, US
Rating: 86.3

420 N FEDERAL HWY, POMPANO BEACH, FL 33062

License #1622852

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.3 Grade B / 100

Solid Health Score

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Quick take

LA PERLA DEL MEDITERRANEO in POMPANO BEACH currently holds an InspectFL Health Score of 86.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 24 total violations — 5 critical, 10 major, 9 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

January 6, 2026

The latest inspection on March 2, 2026 shows 10 observation rows: 2 critical, 5 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

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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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme brÃ»lée, and cooked pasta not dated in walk in cooler. Foods prepared 2 days ago. Employee dated items.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored in cup on rack, not inverted. Employee inverted utensils.
[31A-11-4] Handwash sink used for purposes other than handwashing. Raw shrimp thawing in handwashing sink in kitchen. Educated employee on using handwashing sink for handwashing only. Shrimp was removed from handwashing sink.
[01C-09-5] Clams tag missing required information. Clams stored .without last date served
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl without handle, stored in bucket of salt on prep table. Employee removed bowl from salt.
[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 food handlers training for one employee, hired more than 60 days.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee provided paper towels.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on jeans and then continued preparing food, without washing hands and changing gloves. Educated employee on proper handwashing procedures and employee washed hands and changed gloves.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line and returned to cook line and continued to prepare food, without washing hands and changing gloves. Educated employee on proper handwashing procedures and employee washed hands and changed gloves.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food without hair restraint. Educated employee on wearing proper hair restraint.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook filled up container of water for cook line from handwashing sink. Educated employee on using handwashing sink for handwashing only. Employee used triple sink to fill up container.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on cutting board / flip top. Employee removed phone. Sneakers over box of baking pans under prep table near to water heater . Manager removed shoes from box. .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on prep table with deep grooves. Employee discarded..
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Mussels stored in pans in freezer without tags. Employee placed tags in containers.
[08B-38-4] Food stored on floor. Bucket of salt stored on floor next to handwashing sink salt on floor. Employee removed and placed on shelf.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identification next to Carpacio Di Manzo ( raw filet mignon ) on menu.
[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 one employee, hired over two years.
[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. Cream stored in cold unit at (47 F - Cold Holding), per operator food not prepped or portioned today. Food held in unit overnight. Manager discarded. See Stop Sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lamb ribs thawing in standing water in triple sink. Employee discarded water and turned on faucet to let cold running water thaw food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream stored in cold unit at (47 F - Cold Holding), per operator food not prepped or portioned today. Food held in unit overnight. Manager discarded. See Stop Sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over ice cream in reach in freezer. Manager rearranged for proper storage.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour stored in bucket without label on prep table. Employee labeled flour.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, tiramisu, pannacotta, and other desserts prepared on Monday ( 2 days ago), not dated. Manager dated food items.
[08B-12-5] Stored food not covered. Several containers of cooked food in walk in cooler, not covered, cooked one and two days ago. Manager covered food.

Community reaction

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Community pulse