SOUTH

Name: SOUTH
Address: 165 NE 1 AVE, POMPANO BEACH, FL, 33060, US
Rating: 88.9

165 NE 1 AVE, POMPANO BEACH, FL 33060

License #1625706

88.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SOUTH in POMPANO BEACH currently holds an InspectFL Health Score of 88.9 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 February 4, 2026. Across those visits, inspectors documented 15 total violations — 2 critical, 3 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Box of fries stored on floor in walk in freezer. Employee placed food on shelf.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor at cook line. Employee removed buckets from floor.
[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.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse