THE KESTER

Name: THE KESTER
Address: 1200-1208 N OCEAN BLVD, POMPANO BEACH, FL, 33062, US
Rating: 88.6

1200-1208 N OCEAN BLVD, POMPANO BEACH, FL 33062

License #1615158

88.6 Grade B / 100

Solid Health Score

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Quick take

THE KESTER in POMPANO BEACH currently holds an InspectFL Health Score of 88.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 18 total violations — 8 critical, 5 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 17, 2025

The latest inspection on March 3, 2026 shows 6 observation rows: 4 critical, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over box of cookie dough in True reach in freezer in back room. Employee moved raw shrimp to bottom shelf.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at cook line in kitchen. Employee placed bucket on shelf.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table. Employee moved beverage from prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Raw salmon stored in flip top cooler at cook line at 64 F. Per operator, food not prepped or portioned today. Food stored in walk in cooler, and moved to flip top cooler today and held for approximately 30 minutes. Advised employee to move food back to walk in cooler, and food was moved to walk in cooler to quick chill. 2). Butter packs stored at buffet cold counter at 50 F. Per operator, food not prepped or portioned today. Food held in reach in cooler, and moved to buffet counter approximately 1 hour ago. Food was moved back to reach in cooler to quick chill.

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not have asterisk next to Salmon Lox.
[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. Provided poster to manager and displayed.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths quaternary solution at below 0 ppm. Employee corrected to 200 ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at bar. Manager provided paper towels.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate , improper cooling will occur. Manager discarded. See Stop Sale.
[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. Packages of Mahi Mahi fish with instructions to remove packaging before thawing stored in walk in cooler overnight. Manager removed packaging.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or heat thermometer available at establishment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing signs in both gender bathrooms.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and other fish stored over bucket of marinara sauce in True reach in freezer. Manager rearranged for proper storage.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate , improper cooling will occur. Manager discarded. See Stop Sale.
[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. Reduced Oxygen Packaging process used for raw scallops in reach in freezer without a HACCP Plan. Manager stated that Reduced Oxygen Packaging is also used for raw steak and raw chicken. Manager was educated on using HACCP Plan and Plan was emailed to manager.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs at 66 F at front buffet line on table. Held on table for approximately 3 hours. Manager placed in freezer to quick chill.

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