And Fish Kitchen & Bar
Last inspected: Mar 3, 2026
50
Score
Going back to 2022, And Fish Kitchen & Bar has nine inspections in the public record. The most recent visit was on Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“No paper towels” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 78, which And Fish Kitchen & Bar's 50 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Raw salmon stored in flip top cooler at cook line at 64 F. Per operator, food not prepped or portioned today. Food stored in walk in cooler, and moved to flip top cooler today and held for approximately 30 minutes. Advised employee to move food back to walk in cooler, and food was moved to walk in cooler to quick chill. 2). Butter packs stored at buffet cold counter at 50 F. Per operator, food not prepped or portioned today. Food held in reach in cooler, and moved to buffet counter approximately 1 hour ago. Food was moved back to reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over box of cookie dough in True reach in freezer in back room. Employee moved raw shrimp to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1).House made salsa prepared on 2/22/26, ( 10 days ago), stored in walk in cooler. 2). House made cheese sauce prepared on 2/21/26,( 11 days ago), stored in walk in cooler. Educated employee on proper storage date and foods were discarded. See Stop Sale.
01B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at cook line in kitchen. Employee placed bucket on shelf. **Corrected On-Site**
21-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table. Employee moved beverage from prep table. **Corrected On-Site**
12B-07-4
50
Dec 17, 2025
Routine - Food
No violations found.
100
Oct 17, 2025
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and other fish stored over bucket of marinara sauce in True reach in freezer. Manager rearranged for proper storage. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs at 66 F at front buffet line on table. Held on table for approximately 3 hours. Manager placed in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate , improper cooling will occur. Manager discarded. See Stop Sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.In reach in cooler, pancake Batter (60F - Ambient Cooling)at 8:56 am since 7:30 am to 54 F at 10: 45 am. At this rate , improper cooling will occur. Manager discarded. See Stop Sale. **Corrected On-Site** **Warning**
03D-06-5
Intermediate - 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 manager and displayed. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not have asterisk next to Salmon Lox. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or heat thermometer available at establishment. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at bar. Manager provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced Oxygen Packaging process used for raw scallops in reach in freezer without a HACCP Plan. Manager stated that Reduced Oxygen Packaging is also used for raw steak and raw chicken. Manager was educated on using HACCP Plan and Plan was emailed to manager. **Warning**
03G-50-1
Basic - 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. Packages of Mahi Mahi fish with instructions to remove packaging before thawing stored in walk in cooler overnight. Manager removed packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs in both gender bathrooms. **Warning**
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths quaternary solution at below 0 ppm. Employee corrected to 200 ppm. **Corrected On-Site** **Warning**
21-08-4
29
Jan 8, 2025
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef loin stored over ready to eat churros and brownie, Operator moved beef to another cooler. **Corrective Action Taken**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, pomodoro sauce date marked 12/20. Operator discarded. In walk in cooler, garlic oil date marked 12/14. Operator discarded
02C-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee cellphone stored on shelf above cook line.
40-06-5
Basic - Food stored on floor. By cook line, fryer oil stored on floor.
08B-38-4
67
Oct 3, 2024
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over ready to eat spinach. Cook moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package
01B-13-4
Intermediate - 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. Emailed to operator
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at dish machine, sink blocked with plastic buckets. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line
31B-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler, milk 41°F opened more than 24 hours not date marked.
02C-03-5
Basic - 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. 1 Tuna in vacuum package on cook line 4 Salmon in vacuum package on cook line 12 Mahi in walk in cooler All thawed overnight, not removed from reduced oxygen package See stop sale
06-09-1
43
Feb 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. At breakfast buffet, self serve apples and oranges not wrapped.
08B-15-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On cook line scoop laying in seafood mix. Operator removed **Corrected On-Site**
10-01-5
86
Oct 18, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at walk-in freezer.
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observe at walk-in freezer.
14-69-4
78
Jun 23, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
52
Nov 17, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler in kitchen - raw shell eggs over jar of olives- operator moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork sausage over raw bacon in walk in cooler by walk in freezer- operator moved raw sausage to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area counter on cookline- Hollandaise sauce 74-77F - cold holding -food not prepared or portioned today- operator states food out of temperature for 5 hours- food not prepared or portioned today- operator placed in reach in cooler to quick chill. At buffet station- Cream cheese 70F- cold holding- operator stares Food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for sliced cheese on time- operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by large metal pan- operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Mussel tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outside bar handwash sink- operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted at dry storage area- operator inverted. **Corrected On-Site**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by walk in freezer.
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado stickers still on sliced avocados at cookline reach in cooler- operator removed stickers. **Corrected On-Site**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. To- go containers near cookline- not inverted- operator inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Veggie burger not covered at reach in cooler by cooklime- operator covered. **Corrected On-Site**
08B-12-5
32
Frequently Asked Questions
When was And Fish Kitchen & Bar last inspected?
The most recent health inspection at And Fish Kitchen & Bar on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at And Fish Kitchen & Bar?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at And Fish Kitchen & Bar.
How does And Fish Kitchen & Bar compare to other restaurants in Pompano Beach?
And Fish Kitchen & Bar most recently scored 50 out of 100, which is lower than the Pompano Beach average of 78.
Has And Fish Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at And Fish Kitchen & Bar have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at And Fish Kitchen & Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is And Fish Kitchen & Bar inspected?
Based on the inspection history on file, And Fish Kitchen & Bar is inspected around three times per year on average.
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