MIRAGGIO

Name: MIRAGGIO
Address: 3100 EAST ATLANTIC BLVD STE B, POMPANO BEACH, FL, 33062, US
Rating: 81.1

3100 EAST ATLANTIC BLVD STE B, POMPANO BEACH, FL 33062

License #1626139

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 11, 2026 · 6 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MIRAGGIO in POMPANO BEACH currently holds an InspectFL Health Score of 81.1 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 February 11, 2026. Across those visits, inspectors documented 33 total violations — 12 critical, 12 major, 9 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

April 21, 2025

The latest inspection on February 11, 2026 shows 6 observation rows: 2 critical, 3 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MIRAGGIO has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at pizza station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef carpaccio stored over uncovered pan of cut lettuce in low drawers at pizza station. Manager removed lettuce from cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Several mini mozzarella cheese logs stored atop bucket of mozzarella cheese in flip top cooler at pizza station at 61 F. Per operator, foods not prepped or portioned today, food held in walk in cooler and placed in flip top cooler and held for approximately two hours. Advised manager to move food back to other cooler to quick chill.
[01C-10-4] Clams tag removed from original container prior to container being emptied. Pan of fresh clams stored in cooler on cook line without tag. Manager placed tag in pan of clams.
[16-32-5] Incorrect chemical test kit provided for measuring the temperature of the dish machine. Establishment has chlorine and quaternary strips , but no heat test strips or thermometer to check dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at pizza station. Manager provided paper towels at handwashing sink.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packaged Mahi fish thawing in packaging indicating removal upon thawing, held in cook line cold holding unit for approximately 1 hour. Employee removed fish from packaging to allow oxygen flow.
[35B-02-4] Insect control device installed over food preparation area. Observed plug in bug zapper installed above clean dish shelf and food prep table, across from downstairs walk in cooler. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink located at beginning of cook line.
[35A-02-7] Live, small flying insects found Observed approximately 10 live, small flying insects not landing on bar mat and bar counter. Operator removed bar mats and washed, rinsed, and sanitized; killed flying insects and sanitized bar counter area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed beef carpaccio stored over cheese in flip top at pizza station. Employee rearranged for proper storage.
[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. FLIP TOP # 2; Risotto (53F - Cold Holding) per operator foods not prepped or portioned today, food held in unit for 2 days. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) FLIP TOP # 2; Risotto (53F - Cold Holding) per operator foods not prepped or portioned today, food held in unit for 2 days. See Stop Sale. 2) In Flip top at pizza station- blue cheese at 46 F, food held for almost 4 hours. Per operator foods not prepped or portioned today. Operator placed in freezer to quick chill.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed cook unable to correctly answer question on proper cooling temperatures.
[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.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio not marked as raw item on menu. Reviewed menu with manager.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In upstairs walk in cooler fresh salmon being reduced oxygen packaged without a HACCP Plan. Recommended submitting HACCP Plan to operator.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom on second floor, no self closing door.
[24-05-4] Clean glasses, not stored inverted or in a protected manner. At outside bar and dining room, clean glasses not inverted to protect from contamination. Operator inverted glasses
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in cooler drawers, fish not removed from reduced oxygen package. Operator stated held in package less than three hours. Operator Removed from package.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired license displayed. Discussed with operator to post updated license.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At pizza station, standing water 73°f with utensils. Operator discarded water
[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 walk in cooler, Homemade marinara 57°F. Operator stated not prepped or cooked today. Cooled overnight. See stop sale. In walk in cooler, Bolegnese 48° date 2/16. Not prepped today. Held over night. See stop sale.
[08B-02-4] Displayed food not properly protected from contamination. At inside bar, lemons not protected from contamination. Employee covered fruit.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw shell eggs stored over ready to eat stocks. Operator moved eggs to bottom shelf
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, Homemade marinara 57°F. Operator stated not prepared or portioned today. Cooling overnight per cook. In walk in cooler, Bolegnese 48°F date 2/16. Not prepared today per cook. Held over night inside walk in cooler on the second floor. See stop sale
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink by ice machine, no back flow preventer where hose is connected to faucet.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, observed Homemade marinara 57°F,Bolognese 48° being cooked in deep containers overnight.
[31A-11-4] Handwash sink used for purposes other than handwashing. In ware washing area, handwashing sink blocked with gloves and towels. At inside bar area, handwashing sink used to wash cups and utensils. Discussed with operator that handwashing sink to only be used for handwashing. Operator removed items from sink. Employee removed items
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cook line, no paper towels provided. Operator provided paper towels. Handwashing sink at pizza station, no paper towels provided. Operator provided paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.