El Punto Gourmet in Pompano Beach
904-906 S Powerline Rd, Pompano Beach, FL 33069
El Punto Gourmet in Pompano Beach, FL has 2 FDACS food safety inspections on record with 15 violations and 1 stop-sale or stop-use enforcement action.
Last inspected FDACS: May 23, 2025
El Punto Gourmet in Pompano Beach: FDACS Inspection History (2)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 1 inspection
— Met Sanitation Inspection Requirements· 10 violations· 1 stop-sale order· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Risk-Based Violations
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Retail: Uncovered pitchers of juices inside retail reach in cooler.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Processing: Evaporated milk, garlic sauce, cooked beef from the night before found with
internal temperatures of 44-48 degrees F when probed with an accurate thermometer at 11Am. COS: All
items were voluntarily discarded. Stop Sale and Release issued. See Supplement.
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure
and reminder using effective written means. 3-603.11(A) PfPfRepeat
Processing: Establishment does not have a Consumer Advisory for eggs cooked to order.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately
before engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the
toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using
a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils;
during food preparation as often as necessary to remove soil and prevent cross contamination; before
donning gloves to initiate a task that involves working with food; or after engaging in other activities that
contaminate the hands. 2-301.14 PP
Processing: Food employee did not wash hands and change gloves before returning to the
process area. COS: Had conversation with food employee regarding when to wash hands and change
gloves. Employee properly wash hand and changed gloves before returning to work with exposed food.
x
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Processing: Observed raw beef defrosting in 3 compartment sink. COS: Beef was removed
and placed in reach in cooler.
4-203.11
Food temperature measuring device scaled only in Celsius or dually scaled in
Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit,
not accurate to ± 2°F in the intended range of use. 4-203.11 Pf
Processing: Food thermometer were not accurate. COS: Thermometers were calibrated
and checked for accuracy during inspections.
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6
inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Dry storage: Boxes of single service items stored directly on floor.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outdoor: Dumpster not covered with lid at time of visit.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and
returnables do not have drain plugs in place. 5-501.114
Outside: Outdoor: Dumpster Missing drain plug.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Processing: Water damaged ceiling tile over above oven and stove. Backroom: Water
damaged ceiling tile in area.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Met Inspection Requirements· 5 violations· Met Requirements
Comments: Request#5092304 was addressed with the person in charge during this inspection.
Employee Health Guidelines , reporting agreement and Noravirus Clean up and disinfection and Plan review application provided.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables
before they are washed. 3-302.11(A)(1) PP
Backroom area- Raw shell eggs stored on shell above unwashed vegetables. COS- Raw shell
eggs were stored properly during inspection
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about their
health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Person in charge does not ensure food employees are informed of their responsibility to report
about their health in regards of foodborne illnesses and their symptoms
o
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Backroom area- Probed temperature of cooked meat was about 43*F , and milk about 46*F inside
reach in cooler. COS- food items were voluntarily discarded during inspection
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or
discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1.
3-501.17(A) PfPf
Backroom area- Meat cooked onsite missing date marking .COS- Meat was date market during
inspection
x
Print Date: 2/3/2023
Page 1 of 3
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours,
to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for
a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf
Observation: Backroom area- milk missing date marking. COS- milk was voluntarily discarded during inspection
due to a cold holding violation
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
No written policy for clean up of vomiting and diarrhea events
o
El Punto Gourmet in Pompano Beach: Stop-Sale & Stop-Use Orders (1)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. |
El Punto Gourmet in Pompano Beach: Frequently Asked Questions
- When was El Punto Gourmet in Pompano Beach last inspected?
- El Punto Gourmet in Pompano Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 23, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has El Punto Gourmet in Pompano Beach had?
- El Punto Gourmet in Pompano Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of El Punto Gourmet in Pompano Beach find?
- El Punto Gourmet in Pompano Beach was most recently inspected by FDACS on May 23, 2025 (Met Sanitation Inspection Requirements).
- Has El Punto Gourmet in Pompano Beach had any stop-sale or stop-use orders?
- Yes, El Punto Gourmet in Pompano Beach has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at El Punto Gourmet in Pompano Beach?
- The most frequently cited FDACS violations at El Punto Gourmet in Pompano Beach are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.
- Does El Punto Gourmet in Pompano Beach have any repeat violations?
- Yes, El Punto Gourmet in Pompano Beach has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with El Punto Gourmet. How we collect and verify this data.