Hide Out Tea in Pompano Beach

Last inspected:

120 Sw 15th St, Pompano Beach, FL 33060
Overview

Hide Out Tea, a convenience store with limited food service in Pompano Beach, received a sanitation inspection on October 28, 2025 while operating without a valid food permit. The inspection documented 18 violations, including three priority violations corrected on site during the inspection: utensils were washed, rinsed, and sanitized in a properly configured three-compartment sink; sanitizers stored on top of the ice machine and near food prep areas were removed; and sanitizing solution concentration in the three-compartment sink was diluted to the correct level. Two priority foundation violations were also cited: the person in charge did not ensure employees were informed of their foodborne illness reporting responsibilities, and did not correctly answer questions about foodborne diseases and their prevention. The facility was required to submit food permit payment within ten days of the inspection date.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.
18Violations

Last inspected FDACS:

Hide Out Tea in Pompano Beach: FDACS Inspection History (1)

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
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 18 violations· Operating Without Permit

Inspector: LENI ZUNINO, ENVIRONMENTAL SPECIALIST II

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. Employee Health Guidelines, Reporting agreement, Guidance for written procedures for the clean-up of vomiting and diarrheal events and Manual dishwashing procedures provided The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Request#5139012 Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

Risk-Based Violations

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP
Observed PIC washing and rinsing utensils without sanitizing. COS- Policy was reviewed , 3-cimpartment sink set up and utensils were washed ,rinsed and sanitized during inspection. x
4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Food service- .Observed black moist build up on drain plate inside ice machine. Cos- drain plate was cleaned ,rinsed and sanitized during inspection
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 that employees are informed in a verifiable manner of their reporting responsibilities related to foodborne illness and symptoms. Copy of employee reporting agreement provided.
2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge did not respond correctly to questions about foodborne diseases and their symptoms. Employee Health policy provided o
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
Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea events. Guidance for written procedures for the clean-up of vomiting and diarrheal events and Norovirus Clean Up and Disinfection provided.
7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Food service area- Sanitizer stored on top of ice machine. Backroom area- Glass cleaner and sanitizer stored on prep by microwave. COS- sanitizers were removed during inspection. x
7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Back room area- concentration of QT-10 tested sanitizing solution in sanitizer bin of 3-compartment sink was too strong (over 400 PPM).COS- sanitizing solution was diluted until correct concentrations was achieved. x Print Date: 10/28/2025 Page 2 of 5 95 o Citation Description: Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C. Observation: No certified food protection manager certification available.
2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11
Food employee drinking beverage from an open container in the food service area. COSBeverage was discarded during inspection.
6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Food service area- Hand washing sink is missing paper towel and soap. COS- Soap and paper were provided during inspection.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12
Backroom area- sugar containers missing common name labeling. COS- container were labeled during inspection.
3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11
Backroom area- sugar containers stored directly on floor.
2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food service-Food employees were not wearing hair restraints while engaged in food service.
3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)
Wet wiping cloths not stored in sanitizing solution between uses. COS- wet wiping clothes were properly stored during inspection.
3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Food service-Utensils stored in cup with standing water. COS- Utensils were stored properly during inspection.
4-501.11 Concentration of sanitizing solution not accurately determined by using a test kit or other device. 4-501.116 Pf
PIC does not use sanitizer test kit to determine the concentration of sanitization solution. COS-Policy was reviewed during inspection and sanitizer test kit provided.
4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf
Sanitizer test kit not available .Cos- Sanitizer test kit was provided by inspector during inspection.
5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Backroom area- 3-compartment sink missing air gap in main drain pipe
99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.
Operating without a permit. Application submitted. o

Hide Out Tea in Pompano Beach: Frequently Asked Questions

When was Hide Out Tea in Pompano Beach last inspected?
Hide Out Tea in Pompano Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 28, 2025. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Hide Out Tea in Pompano Beach had?
Hide Out Tea in Pompano Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Hide Out Tea in Pompano Beach find?
Hide Out Tea in Pompano Beach was most recently inspected by FDACS on October 28, 2025 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Hide Out Tea in Pompano Beach had any stop-sale or stop-use orders?
No, Hide Out Tea in Pompano Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Hide Out Tea in Pompano Beach?
The most frequently cited FDACS violations at Hide Out Tea in Pompano Beach are: 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; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.

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