ROOTZBARNCAFE

Name: ROOTZBARNCAFE
Address: 7168 N UNIVERSITY DR, POMPANO BEACH, FL, 33321, US
Rating: 77.1

7168 N UNIVERSITY DR, POMPANO BEACH, FL 33321

License #1623568

☕ Café/Breakfast ℹ️

77.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 26, 2026 · 13 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROOTZBARNCAFE in POMPANO BEACH currently holds an InspectFL Health Score of 77.1 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 26, 2026. Across those visits, inspectors documented 52 total violations — 9 critical, 12 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2025

The latest inspection on February 26, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ROOTZBARNCAFE 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.

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*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: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles throughout.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on food preparation table next to food items. Operator discarded.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed inside of chest freezer with exposed insulation.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of grease buildup on cooking equipment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease buildup on walls behind cooking equipment .
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour and sugar removed from the original containers not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held at 44F in Atosa refrigerator. Per operator, chicken transfer back to cooler 1.5 hours prior to the inspection. Operator place ice pack on chicken.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken hot held at 130F in food warmer. Per operator, chicken cooked 1 hour before the inspection. Operator increase the temperature on the unit.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand washing sink in kitchen. Operator removed
[31B-03-4] No soap provided at handwash sink in kitchen. Operator replaced soap
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 12:30 p.m., no date marked on cooked chicken stored in reach in cooler. Per operator, chicken cooked yesterday morning.

Disposition: Warning Issued
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in mens restroom has dead batteries.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of flour in kitchen prep area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board on prep table heavily grooved and discolored.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purse hanging on dry goods shelf at back of kitchen. 2) Employee drop phone on shelf above prep table with spices and food items.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing and rinsing pans and placing directly to shelf without setting up a sanitizing sink. Stop employee and reviewed proper washing procedures. Employee set up sanitizer sink and sanitized pans just washed.
[14-11-5] Equipment in poor repair. Gasket on Alto Sham lower door hanging loose.
[08B-38-4] Food stored on floor. Container fryer oil on floor in kitchen prep area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of flour under kitchen prep table not labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone and then put on gloves to prepare food order without first washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, open package of raw bacon and carton of raw shell eggs above open gallon container of house made sauce. Manager moved both items to bottom of cooler for proper separation.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot case above fliptop unit, HOT CASE - bbq chicken (128F - Hot Holding); fried chicken (123F - Hot Holding). Per manager both items in unit less than 2 hrs. Both returned to kitchen to reheat and temperature increased on hot case.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at front counter reading over 200ppm chlorine. Employee remade to proper 100ppm chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In mens restroom. Employee replaced.
[05-08-4] No probe thermometer provided to measure temperature of food products. Manager unable to locate during inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature sheet for new employee hired less than 3 weeks. Form provided and filled out during inspection.
[31B-03-4] No soap provided at handwash sink. At front counter hand sink.
[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 kitchen glassfront cooler, portioned prepared mac and cheese with no date marks. Per manager, portioned on 2-3.