THE VAULT AT OLD TOWN POMPANO

Name: THE VAULT AT OLD TOWN POMPANO
Address: 61 NE 1 ST, POMPANO BEACH, FL, 33060, US
Rating: 93.9

61 NE 1 ST, POMPANO BEACH, FL 33060

License #1626206

93.9 Grade B / 100

Solid Health Score

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Quick take

THE VAULT AT OLD TOWN POMPANO in POMPANO BEACH currently holds an InspectFL Health Score of 93.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, inspectors documented 10 total violations — 6 critical, 1 major, 3 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.

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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

None on file yet

The latest inspection on December 5, 2025 shows 3 observation rows: 2 critical, 1 major, and 0 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.

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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
[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 . Marinara Sauce, Meatballs, Chicken Soup, Clam Chowder, held on Time as Public Health Control, not time marked on steam table. Per operator, foods held for less than 4 hours in unit. Marinara Sauce, Meatballs, Chicken Soup, Clam Chowder. Manager time marked.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items on Time as a Public Health Control not written on Time Control Log. Marinara Sauce, Meatballs, Chicken Soup, Clam Chowder. Mashed Potatoes, Rice, Cheese Sauce. Manager filled out Time log.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made salsa stored in flip top at (47 F - cold holding), Per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler and moved to flip top on cook line for approximately 2.5 hours. Manager placed food back in walk in cooler to quick chill.

Disposition: Inspection Completed - No Further Action
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, employee touched ready to eat cut lettuce and bun with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact. Operator discarded item.
[08B-38-4] Food stored on floor. At walk in cooler, food-washed cut potatoes, stored on floor. Advised operator of proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked onions (44F - Cold Holding), not prepared or portioned today. Operator stated item held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item into refrigerator to quick chill.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In use knives stored in between equipment. Operator removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked potatoes (90F - Hot Holding), operator stated item held for approximately 1 hour. Advised operator to reheat product to 165F.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 85F. Operator removed utensils.

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