What are the opening hours?

Tuesday 5:30pm - 8:30pm Wednesday 5:30pm - 8:30pm Thursday 5:30pm - 8:30pm Friday 5pm - 8:30pm Saturday 5pm - 9pm

Pompano Grill

Name: Pompano Grill
Address: 110 N Brevard Avenue, Cocoa Beach, FL, 32931, US
Telephone: +13217849005
Price range: $$
Rating: 4.6

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Pompano Grill is an intimate Coastal Steakhouse & Prime Seafood destination. We are a small family owned and operated restaurant! Reservations are suggested.
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Owned by Jackie Sampson and led by Executive Chef Ricardo Molinari, we feature Mishima Reserve Wagyu, fresh coastal seafood, curated wines, and refined, welcoming hospitality. We pride ourselves on using the finest ingredients - our fish is fresh - never frozen! We offer a variety of dishes to satisfy any palate - Our specialty is our preparation of fresh locally caught fish, we also offer a variety of chicken & veal dishes, as well as pasta and vegetarian dishes. We cook from the heart and serve all of our guests as if they are family! COVID POLICY
We care a lot about our guests and want you to feel safe and comfortable in our restaurant. As you know, no one is immune or 100% safe from COVID-19, and we are all making personal decisions on what level of risk we are willing to take as we try to live our normal lives. The unfortunate truth is restaurants around the country are being decimated by the pandemic and more than 1/3 will never reopen. Should you choose to dine with us, which we hope is the case, we want you to know we are creating the safest environment we can for both our employees and guests. We are open for business so that we can take care of those who serve you and cook for you. We are not making a profit right now with all of these operating limits, but that is not the goal right now, the goal is to keep our team employed and food on their tables. And regardless of how safe we're working to be - those who do not feel comfortable working here, or dining here, are not forced to come in. Here are the steps we are taking as we run this restaurant during a Global Pandemic

Every day, our staff follows all the CDC guidelines (and beyond) for social distancing, masks (upon request), hand sanitizer, and surface cleaning. We take this very seriously and have ongoing discussions and trainings with our staff

We appreciate your overwhelming support for our restaurant and know that we can make it through this together.

10/23/2026

Tales From the Owner… Apparently, I Can’t Write. 🙄

Well, apparently I have my own personal AI investigator.

Some of you may have noticed him in the comments. He’s certainly made an effort to be noticed.

It started with the graphics I create in Canva. I’ve explained repeatedly that I design them myself, but Facebook sometimes labels them as AI.

Apparently, we’re still working through that.

Now he’s questioning whether I actually write my Tales.

Yes, apparently my ability to put together a coherent sentence is suspicious.

I wasn’t aware it was such an accomplishment.

Now, I realize I’ve owned Pompano Grill for sixteen years, but I did have a life before the restaurant. A rather successful corporate career, actually.

Apparently, once you become a restaurant owner, any previous education, intelligence, or ability to communicate simply disappears.

Interesting theory.

I’m also curious what he thinks restaurant owners do all day. Point at things and grunt?

But what I find particularly entertaining is that this gentleman seems to have a problem with everything I post.

Yet he reads it all.

And comments.

Repeatedly.

I’ve suggested scrolling past, but apparently that requires a level of technical expertise he hasn’t quite mastered.

And yes, I’m well aware of the BLOCK button.

But why would I deprive you good people of the entertainment? There’s something rather amusing about watching someone make a complete buffoon of himself in public without the slightest assistance from anyone else.

I simply provide the comment section.

After sixteen years in this business, I’ve collected enough stories to last a lifetime. I certainly don’t need AI to invent them.

Although I do appreciate someone volunteering to become the subject of the next one.

So, to my devoted literary critic, by all means, carry on.

For someone so concerned about artificial intelligence, you do seem to struggle rather spectacularly with the regular kind. 🙄

10/22/2026

Tales From the Owner… The Art of Comping Meals. 🙄

Well, judging by the comments on my California Tales, quite a few people are wondering why we comped those two entrees.

Fair question.

First, they took a few bites of their meals before sending them back. Had they cleaned their plates, we’d be having a very different conversation.

Now, food is subjective. I understand that. If your steak is overcooked, your seafood is poorly prepared, or we’ve made a mistake, that’s on us. We’ll fix it.

But if you simply don’t like the taste or presentation of something, that’s your personal preference. It doesn’t automatically mean the kitchen got it wrong.

And apparently, being from California isn’t a particularly useful explanation either.

So why did we comp the meals?

Because it was quite clear that reasoning with these guests wasn’t going to accomplish much, and I had an entire restaurant to run.

But there’s another side to this that people don’t always consider.

These days, someone can go on a Facebook foodie page, announce they’ve had a terrible experience, and within minutes there’s a comment section full of people ready to tar and feather the restaurant, its owner, and half the staff.

Most of whom have never set foot in the place.

I’ve watched it happen. I’ve experienced it firsthand.

By the time the restaurant has an opportunity to explain what actually happened, the Facebook jury has already reached its verdict, sentenced the chef, and suggested the entire establishment be run out of town.

Quite an efficient justice system, really.

And for a small, independently owned restaurant, that kind of publicity can be genuinely damaging.

Especially in today’s economy, when keeping the doors open requires watching absolutely everything.

It’s not just about cooking and serving good food anymore. Apparently, we’re also expected to manage a public relations department, defend ourselves in the court of Facebook, and occasionally apologize for things we haven’t actually done.

Is comping a meal to avoid all that right? No.

Will we always do it? Absolutely not. Every situation is different.

But sometimes you make the decision that’s best for the business, even when every part of you would rather do the opposite.

And the irony?

The people shouting the loudest about how restaurants should stand their ground are often the same people watching the next Facebook food fight with popcorn.

Sixteen years ago, I thought owning a restaurant was mostly about food and hospitality.

How terribly naive of me. 🙄

10/21/2026

Tales From the Owner… Well, They’re From California. 🙄

Just when I think I’ve heard it all…

Two guests order dinner. One has our Shrimp & Scallop Duo, the other our Surf & Turf with a Wagyu ribeye and tiger shrimp.

Both dishes leave the kitchen beautifully prepared. Seafood cooked perfectly, Wagyu exactly as ordered.

Oh, and before even tasting their food, they ask for salt and pepper.

Always a promising start.

Then BOTH entrees get sent back.

Naturally, we ask what the problem is.

Apparently, they’re from California, where the seafood and steaks are much better.

Huh??

I’m sorry, was that the complaint, or were we just getting to know each other?

Was something overcooked? Undercooked? Anything actually wrong?

Nope.

They’re from California.

Well, I can certainly see how that would be our fault.

And here’s the best part. We ended up comping BOTH entrees. Not because anything was wrong with the food, but because it became painfully obvious that reasoning with these people was going to be an exercise in futility.

Sometimes you just have to accept that you’re not having the same conversation.

So, two perfectly prepared dinners, including a Wagyu ribeye, on us.

And they walked away with a free dinner and, presumably, the satisfaction of having reminded us that California exists.

The sense of entitlement was unbelievable. Imagine being so convinced that your personal opinion should somehow become someone else’s financial responsibility.

Sixteen years in this business, and I still manage to underestimate people.

I’m genuinely curious what they expected us to do differently.

Other than relocate to California, of course.

Honestly. The nerve of some people. 🙄

10/19/2026

Tales From the Owner… “I Know the Owner!” 🙄

Oh, do you now??

So, recently I was playing hostess at Pompano Grill. Yes, occasionally I do that too.

A gentleman walks in, no reservation, of course, and unfortunately we didn’t have a table available.

Well, he wasn’t particularly pleased with that answer and promptly informed me that he knew the owner.

Really?? Well, isn’t that wonderful!

“Let me go get the owner for you.”

So off I went, quietly walked back to the kitchen, waited a minute, and returned to the hostess stand.

He looked at me.

“Hi, I’m Jackie. I’m the owner. Have been for 16 years now. Don’t recall us ever meeting!” 😜

Awkward.

Now, I purchased Pompano Grill from the previous owner 16 years ago, so perhaps he was a little behind on current events.

Or perhaps he knows me from Facebook. Which, judging by some of the comments I receive, apparently makes us practically family.

But knowing of me and actually knowing me are two entirely different things.

And even if we are lifelong friends, I’m still not entirely sure how that’s supposed to make a table magically appear in a full restaurant.

I suppose I could have gone back to the kitchen a second time to see if the owner had any suggestions.

But I had a feeling she’d be just as unhelpful. 🙄🤣

Happy Monday, people!

10/17/2026

Well, I think we've had quite enough drama for one day. Although it's only Saturday afternoon, so perhaps I'm being a little optimistic. 🙄

Anyway, enough of that nonsense. On to FOOD!

Chef Ricardo has put together a fantastic lineup for tonight, and quite frankly, you're going to want to get yourselves in here!

Sweet & Sour Pompano – Served with crab fried rice, and every bit as good as it looks. And yes, that's the ACTUAL dish pictured. Imagine that!

Macadamia Crusted Triple Tail – Fresh triple tail with a beautiful macadamia crust. If you've never tried it, tonight would be a very good time to start.

And the infamous Pork Chop! Yes, THAT pork chop. It's back, and if you've been following along, you know how this goes. Once it's gone, it's gone!

Three fabulous dishes, one Saturday night, and a very good reason to forget about cooking dinner.

Reservations are a MUST! Please call ahead. We'd much rather have you sitting at one of our tables than disappointed at the door!

📞 (321) 784-9005

10/17/2026

Tales From the Owner…

Well, after 27 years in business, I thought I’d seen just about everything.

Apparently not.

It seems a certain coffee shop, surf shop, or whatever it is, in our plaza has decided that the shared parking lot belongs to them. They’ve been open less than a year, but apparently that’s sufficient time to appoint yourself director of parking enforcement.

Mind you, our landlord has made it perfectly clear that NO business has designated parking. There’s plenty of parking available. That isn’t the issue.

The issue is the sheer audacity of these people.

They’ve repeatedly confronted our guests over where they’ve parked, and most recently, actually marched into our dining room DURING DINNER SERVICE, demanding that we have a guest move his car because they had a singer arriving!

I’m sorry, WHAT?

Mind you, this is a coffee shop that normally closes before dinner, but apparently decided to host an evening event. And naturally, that meant everyone else was expected to accommodate their parking demands.

Imagine having the nerve to walk into someone else’s restaurant, with guests enjoying their dinner, and start making demands over a parking space that doesn’t even belong to you.

And here’s where it gets particularly ridiculous.

When these people were trying to open their business, we actually helped them pass their health inspection by providing written permission to use the mop sink in the back of OUR restaurant.

That’s right. We agreed to let them SHARE our mop sink.

SHARE.

Apparently, the concept is perfectly understandable when it’s our facilities they’re benefiting from, but becomes terribly confusing when it involves a parking space.

Meanwhile, we’ve never said a word when they’ve parked sideways or blocked spaces for their entertainment.

We’ve been here since 1999, minding our own business and taking care of our guests. I have absolutely no intention of allowing someone else’s ridiculous behavior to interfere with that.

I’ve always believed how a business treats people says far more about it than what they’re selling.

And fortunately, we all get to decide which businesses deserve our support.

I can’t make this stuff up! 🤣

10/16/2026

THE Pork Chop Is Back! 🤣

Yes, THAT pork chop.

Our beautiful 16-ounce, sweet tea brined Duroc Heritage pork chop! Tonight, Chef Ricardo is serving it with his delicious orange citrus glaze, creamy mashed sweet potatoes and green beans.

For those of you who followed the great pork chop photography controversy, you’ll be pleased to know it’s back.

And yes, it’s still real.

I realize that’s a rather bold claim these days, considering apparently even a picture of dinner requires an investigation. 😂

But here’s your chance to come in and verify its existence personally. You can look at it, photograph it, and even eat it. Imagine that. Filters optional.

Chef Ricardo will be cooking them until we run out, and we only have a limited number.

So I’d suggest making a reservation rather than waiting until they’re gone and then asking why we don’t have any.

Although, judging by recent events, I’m sure someone will find something to question.

10/16/2026

TALES FROM THE OWNER… FIRST THE STEAKS, NOW THE LOBSTER. 🙄

Apparently, the well-done steak controversy was just the beginning.

We recently had a guest send back a perfectly cooked lobster tail because it wasn’t “well-done enough.”

Yes. A lobster tail.

Chef Ricardo had cooked it to the proper temperature. Beautifully tender, exactly as it should be.

But apparently, that wasn’t sufficient.

She wanted it cooked longer.

Chef declined, explaining that cooking it further would turn a beautiful lobster tail into something resembling a rubber dog toy.

Well, that didn’t go over particularly well.

Our guest was quite annoyed that Chef refused to cook her lobster any further.

Which leaves me with one question.

If we’d cooked it until it was rubbery, would that have been a complaint too, or was that actually the desired result?

I’m genuinely intrigued! Happy Friday, people! 🤣🤣

10/15/2026

Tales from the Owner… Sometimes It’s Just a Really Great Night!

Well, last night was one of those nights that reminded Chef Ricardo and me exactly why we do what we do.

No drama. No controversy. No unbelievable stories that left us shaking our heads wondering what on earth is wrong with people. 😂

Just a restaurant full of genuinely wonderful people enjoying great food, good w**e, and each other’s company.

We had our regulars, who continue to support us time and time again. We had guests who discovered us through these ridiculous little Tales of mine (apparently people actually read them!), and others who found us because of our reviews and the reputation we’ve worked so hard to build.

And what a fantastic group of people they all were!

Owning a restaurant isn’t always easy. There are days when Chef and I look at each other and wonder why we voluntarily signed up for this insanity.

And then we have a night like last night.

The conversations, the laughter, the compliments, the familiar faces, and the new ones who told us they’d definitely be back. That’s the stuff that makes it all worthwhile.

Chef Ricardo and I are genuinely grateful for every single person who chooses to spend their evening with us. There are plenty of places you could go, and the fact that you choose Pompano Grill means more to us than you probably realize.

So, for once, no complaints, no sarcasm (well, almost), and absolutely nobody to complain about.

Just a very sincere thank you from the two of us.

Although I do realize that a Tales post without someone behaving badly may come as a disappointment to some of you.

Don’t worry. I’m sure normal programming will resume soon. 😂❤️

10/14/2026

Tales from the Owner… Apparently, We Need a Photographer. 🤣

Well, I certainly didn’t expect a 16-ounce pork chop to cause a photography controversy, but here we are.

For those of you following along, I recently posted a picture of Chef Ricardo’s beautiful Duroc Heritage pork chop. An actual pork chop. Cooked in our actual kitchen. Photographed by me, with my very own iPhone.

I did, however, commit the apparently controversial act of using AI to clean up the background.

The horror.

Facebook promptly slapped an AI label on it, and suddenly we’re questioning the authenticity of a pork chop.

And then came the suggestion that perhaps we should hire someone to photograph our food.

I’m sorry… WHAT? 🤣

Now, here’s where things get particularly entertaining.

Have you ever seen some of the food photographs on certain pages? The ones where the shrimp are such an extraordinary shade of orange that you wonder if they’re radioactive? Or the lettuce that’s a shade of neon green I’ve yet to encounter anywhere in nature?

Apparently, cranking up the saturation, applying filters and making dinner look like it was photographed under a black light is perfectly acceptable.

But remove a stainless steel countertop from the background of a pork chop?

Well, now we’ve got ourselves a scandal. 😂

And the irony of receiving photography criticism from someone whose own food pictures occasionally resemble a nuclear experiment is certainly not lost on me.

So let me understand this. I should pay someone to take a picture with their iPhone, apply a few filters and enhance the colors, but when I use my own iPhone to clean up a background, we’re questioning reality?

Interesting distinction.

I’m a restaurant owner, not a professional photographer. And frankly, I’d rather spend our money on exceptional ingredients than pay someone to make a pork chop look like a pork chop.

For the record, the pork chop was real. The bourbon bacon apple jam was real. And yes, it tasted every bit as good as it looked.

But by all means, let’s continue discussing the countertop.

Honestly, where would I be without Facebook? Certainly short of material for these Tales. 🤣

Address

110 N Brevard Avenue
Cocoa Beach, FL
32931

Opening Hours

Tuesday	5:30pm - 8:30pm
Wednesday	5:30pm - 8:30pm
Thursday	5:30pm - 8:30pm
Friday	5pm - 8:30pm
Saturday	5pm - 9pm

Telephone

+13217849005

Website

http://www.pompanogrill.com/

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10/23/2026

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