FLAVOR WAY
7820 W SAMPLE RD, Margate FL 33065 · 9547521620
Last inspected Feb 11, 2026 · 9 visits since July 2023
FEB 24
FEB 25
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025031151 | Mar 5, 2025 | May 8, 2025 | $320 |
| 2--2019021553 | Apr 24, 2019 | May 22, 2019 | $400 |
Inspection history
9 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Metal stem-type thermometer soiled. Observed grease residue on probe thermometer
Raw animal food stored in same container as ready-to-eat food. In reach in residential freezer observed frozen peas and carrots in the same container as frozen beef. Operators donned hair removed
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, observed open container of string beans directly under a box of raw shell eggs. Operators donned hair removed
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to back exit and bathroom, no paper towels.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83 degree water on flap top grill.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet used rags on kitchen equipment. Operators donned hair removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 200ppm). Operator remade to 100ppm.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler. Operator properly separated
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen resembles water damage
Cutting board has cut marks and is no longer cleanable. Mini flip top cooler contains cut marks
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in white stand up cooler next to sellable foods for the public. Operator properly separated
Floor area(s) covered with standing water. Observed by back exit door. Operator mopped up water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed labels
Mar 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Box of sauce packets stored on floor in dry storage
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Won't in contact with non food grade bag in freezer. Operator moved food to other holding container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces in walk in cooler. Operator moved raw shelled eggs to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler-cooked pork (48F - Cold Holding). Per operator items in unit less than 4 hours. Operator placed food on ice to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (132-135F - Hot Holding). Per operator items out of temperature less than four hours. Observed items under no temperature control. Operator placed items on oven to reheat to 165F
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. Reviewed big 6 with operator
Employee washed hands in a sink other than an approved handwash sink. Operator picked up cut carrots from floor while wearing gloves and washed 1 hand in three compartment sink. Advised operator to remove gloves and wash hands in hand washing sink. Operator removed gloves and washed hands in approved sink.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles bulged in kitchen
Dead roaches on premises. 3 dead roaches on floor in dry storage room. Operator cleaned and sanitized area during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal chicken stored on same shelf in reach in fridge as other sellable foods. Operator personal food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags store on shelf with sellable foods. Operator removed bags
Food stored on floor. Box of sauce packets stored on floor in dry storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in water 70F. Operator cleaned utensils and stored dry
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools on same shelf as sellable food. Operator removed tools
Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloth at flip top cooler not in solution on cutting board. Operator removed wiping cloth.
Worn, torn and/or soiled floors/carpeting. Floors in kitchen under wok station soiled with food debris/ grease
Feb 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. No proof of employee training at time of inspection
Equipment in poor repair. Gasket torn in walk in cooler
Feb 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; cooked pork (48F - Cold Holding); bean sprouts (48F); roasted pork (47F); cut cabbage (47F - Cold Holding); under unit. cooked pork (48F - Cold Holding). Per operator items in flip top cooler from walk in cooler less than 4 hours. Operator placed items in freezer to quick chill. Items not prepared or portioned today
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. Reviewed big 6 with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided during
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. No proof of employee training at time of inspection
Equipment in poor repair. Gasket torn in walk in cooler
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, individually non commercial wrapped raw lobster tails and open bag raw scallops above box of french fries. Employee moved both to bottom shelf with rest of raw seafood.
Raw animal food stored over or with unwashed produce. In walk in cooler, cases of raw shell eggs on top shelf above multiple boxes and bags of unwashed produce. Employee rearranged items and moved eggs to bottom shelf.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk sugar container in kitchen. Employee removed.
Clean utensils or equipment stored in dirty drawer or rack. Cleavers and knives in dirty container on prep table.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by cook line.
Old labels stuck to food containers after cleaning. Label on container in walk in cooler from Nov. 2023. New label on opposite side of container.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken and beef cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, both items placed transfer to unit 2 hours prior to inspection. Advice operator to placed ice pack on items for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 104 degrees Fahrenheit on cookline. Per operator, chicken wings cooked 30 minutes prior to the inspection. Advice operator to reheat items to 165 degrees Fahrenheit for hot holding. Operator reheat chicken wings to 176°f.
Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table. Operator relocate container with drinking water to a acceptable area.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint. Operator covered hair.
Food stored on floor. Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.