Rootzbarncafe
Last inspected: Feb 26, 2026
37
Score
Rootzbarncafe has been inspected nine times since 2022. The newest entry in the record is dated Feb 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 11 violations before that.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded four times in the inspection record.
By comparison, the average Pompano Beach facility scores 78, putting Rootzbarncafe on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Oct 22, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
May 20, 2025
Routine - Food
No violations found.
100
Feb 5, 2025
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
74
May 8, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw bacon in 1 door glass front cooler. Operator inverted. **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen, not landing. Operator removed. **Corrected On-Site**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen Counter: jerk chicken breast (80F at 0220pm to 75F at 0300pm- Heated Cooling since 0130pm). Operator to reheat to 165F to restart process. **Corrective Action Taken** **Repeat Violation**
03D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen filled with miscellaneous kitchen utensils. Operator removed items. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents above kitchen prep table, build up of dust.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at salad flip top no longer cleanable due to grooved surface. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 2 dead roaches in men's bathroom. Operator removed cleaned and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. 1) Food warmer gaskets 2)Atosa 2 door reach in cooler gaskets **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Kitchen floor has accumulation of flour and food debris. Operator swept and cleaned floor. **Corrected On-Site**
36-73-4
Basic - Food stored on floor. Container of fryer oil stored on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior soiled with grease and food debris. Operator cleaned and sanitized the area. **Corrected On-Site**
23-03-4
41
Feb 7, 2024
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at front counter reading over 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot case above fliptop unit, HOT CASE - bbq chicken (128F - Hot Holding); fried chicken (123F - Hot Holding). Per manager both items in unit less than 2 hrs. Both returned to kitchen to reheat and temperature increased on hot case. **Corrective Action Taken** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, open package of raw bacon and carton of raw shell eggs above open gallon container of house made sauce. Manager moved both items to bottom of cooler for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone and then put on gloves to prepare food order without first washing hands.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom. Employee replaced. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Manager unable to locate during inspection.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature sheet for new employee hired less than 3 weeks. Form provided and filled out during inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. At front counter hand sink. **Repeat Violation** **Admin Complaint**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen glassfront cooler, portioned prepared mac and cheese with no date marks. Per manager, portioned on 2-3.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in men's restroom has dead batteries.
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of flour in kitchen prep area.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on prep table heavily grooved and discolored. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purse hanging on dry goods shelf at back of kitchen. 2) Employee drop phone on shelf above prep table with spices and food items.
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing and rinsing pans and placing directly to shelf without setting up a sanitizing sink. Stop employee and reviewed proper washing procedures. Employee set up sanitizer sink and sanitized pans just washed. **Corrected On-Site**
16-13-5
Basic - Equipment in poor repair. Gasket on Alto Sham lower door hanging loose.
14-11-5
Basic - Food stored on floor. Container fryer oil on floor in kitchen prep area. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour under kitchen prep table not labeled.
02D-01-5
21
Apr 11, 2023
Complaint Full
3 major violations. 6 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter cold holding unit- observed cutting board soiled. - From follow-up inspection 2023-04-11: Still observed **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-11: Still observed **Time Extended**
11-07-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-11: Still observed **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting boards at prep table in main kitchen and at cold holding unit. - From follow-up inspection 2023-04-11: Still observed **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on n interior and exterior of hood ventilation system. - From follow-up inspection 2023-04-11: Still observed **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2023-04-11: 7 day callback **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen storage shelf across from reach in cooler- observed shelf soiled with grease accumulation. - From follow-up inspection 2023-04-11: Still observed **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter behind cold holding unit- observed wall soiled with food debris. - From follow-up inspection 2023-04-11: Still observed. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-04-11: Still observed **Time Extended**
36-34-5
55
Apr 5, 2023
Complaint Full
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line prep table- observed seafood sauce (80F - Hot Holding); brown stew fish sauce (80F). Operator stated sauce was made 30 minutes ago. Operator moved sauces to stove for reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen reach in cooler- observed salmon 51 degrees F. Operator stated salmon been in cooler since yesterday. See Stop Sale. **Warning**
03A-02-5
High Priority - 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. Main kitchen reach in cooler- observed salmon 51 degrees F. Operator stated salmon been in cooler since yesterday. See Stop Sale.
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen front counter shelf at warmer- observed 1 live flying insects landing on pineapple. Operator discarded pineapple. See Stop Sale. **Warning**
01B-03-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen front counter shelf at warmer- observed 1 live flying insects landing on pineapple. Operator discarded pineapple. See Stop Sale. **Warning**
35A-02-6
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.
11-07-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter cold holding unit- observed cutting board soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter hand washing sink.
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter behind cold holding unit- observed wall soiled with food debris.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line- observed soiled wiping cloth on stove top.
21-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting boards at prep table in main kitchen and at cold holding unit.
14-09-4
Basic - Food stored on floor. Main kitchen prep table- observed case of fish being stored on the floor. Operator removed case of fish from the floor. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on n interior and exterior of hood ventilation system.
36-68-5
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen storage shelf across from reach in cooler- observed shelf soiled with grease accumulation.
23-03-4
19
Sep 9, 2022
Routine - Food
5 critical violations. 7 major violations. 26 minor violations.
View 38 violations
High Priority - Dented/rusted cans present. See stop sale. Observed callaloo can dented on shelf see Stop Sale. **Warning**
01B-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizing solution exceeding more than 200ppm. Operator corrected to 50ppm. **Warning**
41-27-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line washed cut vegetables in reach in coolers. **Warning**
14-86-1
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitizing solution set up on line to prevent cross contamination between raw and ready to eat. Operator placed chlorine sanitizing solution on line. **Corrected On-Site** **Repeat Violation** **Warning**
22-45-4
High Priority - Food placed in soiled container/equipment. Observed flour stored in dirty container on shelf in kitchen area. Observed rice stored in dirty container with grease build up and sauces on container. Observed sugar and flours stored in dirty containers heavily soiled on exterior. **Warning**
08B-27-4
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. **Warning**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach in cooler with mold like substance, grooved and no longer cleanable. Observed interior of reach in freezer located by dry storage area with mold like substance around the gaskets. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for chlorine sanitizing solution. **Repeat Violation** **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observed no hand soap provided at hand washing sink. Operator placed soap at sink **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bammy in milk, cooked chicken breast, cooked potatoes prepared 9/8/ with no date marking. **Warning**
02C-02-5
Basic - Light not functioning. Observed burnt out light in kitchen area. **Warning**
36-62-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use wet wiping cloth stored under cutting board while prepping raw chicken . **Warning**
21-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer located by dry storage area. **Repeat Violation** **Warning**
14-69-4
Basic - Food stored on floor. Observed Fiji water bottles stored on floor in dining room. Observed produce stored on floor in aisle way. Observed gallon of oil stored on floor in kitchen area. Observed raw chicken being prepped in container on floor. Operator removed chicken off floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris under shelves in kitchen area and under equipment. **Warning**
36-73-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense flour at prep line. **Warning**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Observed Interior of oven at prep area next to standing alto sham has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Equipment in poor repair. Observed atosa reach in cooler with torn gasket Observed gasket torn at reach in freezer located on dry storage area. **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on shelf at prep line . **Repeat Violation** **Warning**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area. **Warning**
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler lid with mold like substance. Observed gaskets with mold like substance on reach in cooler located in kitchen area. **Warning**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Observed ripped torn tin foil with accumulated grease build up use to cover shelves with sauces stored on dirty foil. **Warning**
14-20-4
Basic - Single-service articles stored on a soiled surface. Observed to go containers stored on soiled shelf with debris. **Warning**
25-17-4
Basic - Single-service articles to go boxes on l shelf above reach in cooler not stored inverted or protected from contamination. **Repeat Violation** **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler located next to standing reach in freezer. **Warning**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth not stored in chlorine sanitizing solution. **Repeat Violation** **Warning**
21-07-4
Basic - Observed Working containers of flour and rice removed from original container not identified by common name. **Warning**
02D-01-5
Basic - Observed Walls throughout beside reach in cooler , under hand washing sink,, shelves soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Observed Employee with no hair restraint while engaging in food preparation at cook line. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves with condiments throughout with build up debris. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink located at kitchen area. **Warning**
31B-04-4
Basic - Ceiling tile missing. **Warning**
36-36-4
6
Frequently Asked Questions
When was Rootzbarncafe last inspected?
The most recent health inspection at Rootzbarncafe on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Rootzbarncafe?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Rootzbarncafe.
How does Rootzbarncafe compare to other restaurants in Pompano Beach?
Rootzbarncafe most recently scored 37 out of 100, which is lower than the Pompano Beach average of 78.
Has Rootzbarncafe's inspection record improved over time?
Yes. Recent inspections at Rootzbarncafe have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Rootzbarncafe 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 Rootzbarncafe inspected?
Based on the inspection history on file, Rootzbarncafe is inspected around three times per year on average.
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