NONNA'S BISTRO AND CAFE

Name: NONNA'S BISTRO AND CAFE
Address: 2608 N OCEAN BLVD STE 10, POMPANO BEACH, FL, 33062, US
Rating: 83

2608 N OCEAN BLVD STE 10, POMPANO BEACH, FL 33062

License #6022520

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83 Grade C / 100

Mixed Health Record

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Quick take

NONNA'S BISTRO AND CAFE in POMPANO BEACH currently holds an InspectFL Health Score of 83 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 November 21, 2025. Across those visits, inspectors documented 19 total violations — 4 critical, 9 major, 6 minor.

Inspection data quality

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Official source: DBPR

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Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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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.

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. No date on any cooked foods in reach in cooler. Per operator, all foods prepared two to four days ago. Lasagna ,soup, rice, white sauce,cooked potatoes. Educated operator on dating foods held for more than 24 hours. Operator dated foods.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top unit.
[31A-09-4] Handwash sink not accessible for employee use at all times. Huge beverage jug stored in handwashing in kitchen . Operator removed jug from sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door has gap on right side in kitchen.
[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. Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.
[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 operator.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched phone then wiped cooler, and continued preparing food ,without washing hands and changing gloves. Educated cook on proper handwashing procedures and changing gloves when soiled and changing tasks. Cook washed hands and changed gloves.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top , cut tomatoes (52F - Ambient Cooling) at 8:41 am , since 7 am to 52 F at 10:35 am. Cut Lettuce (52F - Ambient Cooling)at 8:41 am , since 7 am to 53 F at 10:35 am. Foods cooling improperly, with this method. Advised operator to place foods in freezer for short time. Operator placed foods in freezer to quick chill.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in bucket of water at 124 F on stove at cook line. Operator discarded water.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to operator.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked noodles in reach in freezer. Operator rearranged items for proper storage.

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