SOUTH

Name: SOUTH
Address: 165 NE 1 AVE, POMPANO BEACH, FL, 33060, US
Rating: 84.7

165 NE 1 AVE, POMPANO BEACH, FL 33060

License #1625706

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOUTH in POMPANO BEACH currently holds an InspectFL Health Score of 84.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 4 major, 12 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 4, 2026 shows 14 observation rows: 3 critical, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Inspection Completed - No Further Action
[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 low drawers,on cook line, cooked pasta and collard greens prepared three days ago, not dated. Employee dated food.
[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. Tuna in reduced oxygen packaging stored in low drawers thawing with label bearing instructions to remove packaging before thawing. Tuna placed in unit today. Tuna stored at 38 F. Tuna was removed from packaging and cooked.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint. Employee put on hair restraint.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor at cook line. Employee removed buckets from floor.
[31A-09-4] Handwash sink not accessible for employee use at all times. Two handwashing sinks in kitchen blocked with crates and floor cleaning machine. Employee removed objects from handwashing sinks.
[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. Employee using three compartment sink in wrong order. Employee washing pans, then sanitizing, then rinsing. Educated employee on proper order to wash pans and sink was set up properly to wash pans.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Raw salmon stored in pan in walk in cooler, dated 1/25/26, ten days ago, with smelly odor. Employee discarded salmon. See Stop Sale.
[08B-38-4] Food stored on floor. Box of fries stored on floor in walk in freezer. Employee placed food on shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line. Employee provided paper towels.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in pan of water at 75 F on stove. Employee discarded water.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet Potato (117F - Hot Holding) in steam table, food put in unit approximately 5.5 hours ago. Educated employee on proper hot holding temperatures. Employee discarded food. See Stop Sale.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen, next to cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1).Honey Butter (61F - Cold Holding),in flip top cooler, per operator, food not prepped or portioned today. Food prepared three days ago and held in unit. Employee discarded food. See Stop Sale. 2). Sour Cream (46F - Cold Holding) in flip top cooler. Per operator food not prepped or portioned today. Food moved from walk in cooler to flip top cooler approximately 3.5 hours ago. Advised employee to move food back to walk in cooler to quick chill. Corrective Action Taken .
[10-08-5] Ice scoop handle in contact with ice. Ice scoop stored with handle down in ice machine at bar. Employee removed ice scoop from ice machine and placed elsewhere.

Community reaction

What do locals think?

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

Community pulse