MAY'S KITCHEN

Name: MAY'S KITCHEN
Address: 19 N FEDERAL HWY, POMPANO BEACH, FL, 33062, US
Rating: 65.7

19 N FEDERAL HWY, POMPANO BEACH, FL 33062

License #1617043

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

65.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MAY'S KITCHEN in POMPANO BEACH currently holds an InspectFL Health Score of 65.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 1 major, 15 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.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on February 18, 2026 included 2 critical violations, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived at establishment, and entered kitchen and started preparing food, without first washing hands. Educated employee on proper handwashing procedures. Employee washed hands.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food in kitchen, without hair restraint. Educated employee on wearing proper hair restraint whilst preparing food. Employee put on hair restraint.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic soup containers without handles stored in warmers of fried rice and white rice in kitchen. Manager removed containers from food.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plastic spoons and forks not inverted in rack stored on prep table. Manager inverted utensils.
[50-09-4] Current Hotel and Restaurant license not displayed.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth stored in bucket of chlorine sanitizer in kitchen, at 200 ppm. Educated manager on proper concentration for chlorine sanitizer. Manager discarded chlorine sanitizer from bucket and prepared new solution at 100 ppm.
[08B-38-4] Food stored on floor. Bucket of raw shrimp stored on floor under 3 compartment sink in kitchen. Manager removed shrimp from floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in bucket of standing water under triple sink , shrimp stored at 35 F. Observed package of crab meat thawing in pan of standing water in 3 compartment sink in kitchen. Crab meat stored at 34 F. Educated manager on proper thawing methods and food was placed under cold running water in 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom of steam table soiled with grease and food debris.

Community reaction

What do locals think?

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Community pulse