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Mixed Health Record
How is this score calculated? → 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.
POOL KITCHEN in SURFSIDE currently holds an InspectFL Health Score of 79.4 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 June 15, 2026. Across those visits, inspectors documented 25 total violations — 2 critical, 7 major, 16 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on June 15, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
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Would you eat here?
POOL KITCHEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machines soiled.
- [10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor at entrance of kitchen. Chef placed bucket on shelf.
- [16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf above 3 compartment sink.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Chef placed wet wiping cloth in sanitizer bucket.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Observed case of raw shell eggs stored over case of cantaloupes in walk in cooler. Chef placed raw shell eggs in correct storage order.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment is utilizing sushi rice under time as a public health control with no written form. Form was provided via email.
- [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. Observed establishment is utilizing reduced oxygen packaging for fish, meat and poultry with no approved HACCP plan.
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