SMACKIN J'S DELI & GRILL

Name: SMACKIN J'S DELI & GRILL
Address: 1301 W COPANS RD A1S, POMPANO BEACH, FL, 33064, US
Rating: 78

1301 W COPANS RD A1S, POMPANO BEACH, FL 33064

License #1608999

🥪 Deli/Sandwich ℹ️

78 Grade C / 100

Mixed Health Record

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Latest inspection

January 30, 2026 · 2 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SMACKIN J'S DELI & GRILL in POMPANO BEACH currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 42 total violations — 11 critical, 7 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 21, 2024

The latest inspection on January 30, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

SMACKIN J'S DELI & GRILL 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
[13-03-4] Observed two employees with no hair restraint while engaging in food preparation in kitchen.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on shelf at cookline and on cutting board opposite cookline in kitchen.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Observed employee placing cooked bacon and cooked patty on towel after cooking and before serving in kitchen.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice buildup in two door reach in cooler in kitchen.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum at the front counter while slicing cheese.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinks stored on cutting board at food prep counter in prep area.
[13-03-4] Employee with no hair restraint while engaging in food preparation at front counter and in kitchen.
[14-73-4] No container installed for catching grease from hood drip tray.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at reach in freezer opposite cookline in kitchen. 2. Hood filters at cookline in kitchen.
[25-05-4] Single-service articles improperly stored. 1. Observed metal pans stored on floor at front counter next to beverage cooler. 2. Observed clear food storage containers stored on floor in prep area opposite reach in freezer.
[21-10-4] Soiled dry wiping cloth in use. Observed stored on food prep table in kitchen and at front counter.
[08B-02-4] Displayed food not properly protected from contamination. Observed cut lemons at the tea station stored uncovered in dining area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack two raw shell eggs with gloved hands and donned new gloves without handwashing.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left counter to answer phone , returned to food prep area, and donned new gloves without hand washing.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratching arm then donning new gloves without hand washing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed pitcher of pooled raw shell eggs stored on shelf above cooked chicken and cooked sausage in reach in cooler in prep area. Operator reorganized.
[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. 1. Observed chicken tender (55F), shredded chicken (51F), tuna (61F), and cooked steak (60F) stored in reach in cooler in kitchen overnight per operator. Not prepared or portioned today. Observed ice buildup in unit. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed chicken tender (55F), shredded chicken (51F), tuna (61F), and cooked steak (60F) stored in reach in cooler in kitchen overnight per operator. Not prepared or portioned today. Observed ice buildup in unit. See Stop Sale. 2. Observed Butter pad (70F) stored on dining tables, under no temperature control, where guests were not seated. Placed on tables less than two hours per operator. Operator collected and placed in reach in cooler to quick chill to 41F or below.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking observed on cooked steak on counter opposite cookline in kitchen. Prepared less than two hours ago per operator.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. One employee working at the front food counter hired less than one month.
[31B-03-4] No soap provided at handwash sink in kitchen and prep area. Operator provided 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 soiled wiping poked steak and cooked chicken stored in reach in cooler in kitchen and prepared Saturday with no date marking.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit, shut off at employee handwash sink. Observed water shut completely off at kitchen hand sink. Operator turned water back on.