SALT & PEPPER CHEF
1280 SW 26 AVE #11, Pompano Beach FL 33069 · 954.969.1646
Last inspected Jul 23, 2026 · 10 visits since September 2023
AUG 24
OCT 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023050735 | Sep 2, 2023 | Oct 2, 2023 | $400 |
Inspection history
10 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee washed hands with no soap. Observed employee enter building and begin work and wash hands with no soap. Instructed employee to rewash hands with soap. Employee properly washed hands and proceeded to food handling
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice and beans date marked 7/11, cooked oxtails date marked 6/30, cooked red beans date marked 7/16. See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice and beans date marked 7/11, cooked oxtails date marked 6/30, cooked red beans date marked 7/16. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oven: cooked plantains (112F - Hot Holding) being held in oven for approximately 1.5 hours. Operator states item was reheated in pan and portioned into containers after heating. Operator reheated to 185F and turned up oven temperature
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork prepared on site and frozen not redated after being thawed 2 days ago. Operator re dated
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. Raw salmon still partially frozen in sealed commercially processed reduced oxygen packaging. Operator opened packaging
Food stored on floor. Food items stored on floor in walk in cooler. Operator moved to shelf
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Multiple items in reach in freezer stored uncovered. Operator covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority1 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Soup 90F @2:00 cooling since 1:00 rechecked 90F At this rate soup will not cooled from 135 degrees Fahrenheit to 70 degrees. Employee placed in walk-in freezer to rapid chill.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Ppm chlorine machine primed rechecked 100 Ppm
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken breast than handle cooked chicken breast without washing hands. Explained employee hand washing technique.
Employee washed hands with no soap. Observed employee washing hands with no soap. Explained employee hand washing technique.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed black beans dated 09/27 see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cook mashed plantain mixture (58F - Cold Holding); cooked vegetables (62F - Cold Holding); cooked pork (55F - Cold Holding); queso cheese (55F - Cold Holding); sliced mozzarella cheese (55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauté flip top cooler cook mashed plantain mixture (58F - Cold Holding); cooked vegetables (62F - Cold Holding); raw chicken breast (45F - Cold Holding); cooked spaghetti (56F - Cold Holding); cooked pork (55F - Cold Holding); queso cheese (55F - Cold Holding); sliced mozzarella cheese (55F - Cold Holding) not portion or prepared today per employee held out of temperature since 8:30 more than 4 hours. Ambient temperature of unit 50F. See stop sale. chicken breast (45F - Cold Holding); cooked spaghetti (56F - Cold Holding) per employee held out of temperature less than 1 hour. Employee placed in walk-in cooler to chill advised employee not to store any TCS foods in unit.
No paper towels or mechanical hand drying device provided at handwash sink. Employee provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on cook line shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellphone stored on shelf next to single serve items.
Equipment in poor repair. Sauté station flip top ambient temperature 50F
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove utensil stored in standing water temperature 88F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris located by steam well.
Standing water in bottom of reach-in-cooler. Lower portion of flip top cooler sauté station
Stored food not covered. Observed multiple containers not covered in reach in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line shelf
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed. License expired on December 1 2024
Standing water in bottom of reach-in-cooler. Lower portion of sauté station flip top cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Jul 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 Ppm chlorine Operator added more chlorine rechecked 50Ppm
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over bag of onions in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed salmon 41F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. in sauté station flip top cooked mixed vegetables (55F - Cold Holding); cheese (55F - Cold Holding); cooked mashed plantain mix (55F - Cold Holding); (55F) per operator held in flip top overnight not portion or prep today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in sauté station flip top cooked mixed vegetables (55F - Cold Holding); cheese (55F - Cold Holding); cooked mashed plantain mix (55F - Cold Holding); (55F) per operator held in flip top overnight not portion or prep today Operator discarded items.
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 operator
Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
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. Observed salmon 41F see stop sale.
Current Hotel and Restaurant license not displayed. License expired on December 1 2024
Food stored on floor. Observed plastic water bottles stored in contact with kitchen floor
Interior of microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. Emailed operator.
Standing water in bottom of reach-in-cooler. Lower portion of sauté station flip top cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands soiled towel.
Employee washed hands with cold water. Observed employee washing hands with cold water.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 84F on shelf at cook line. Employee placed in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided
No soap provided at handwash sink. Dispenser not working
Non-pitting surface rust on food-contact equipment. Shelves on cook line with sauces.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On mashed potatoes per operator made 3 days ago not date marked
Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense sugar,flour,salt. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 89F. Operator move to dishwasher.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler soiled with grease, food debris, dirt, slime or dust.
Standing water in bottom of reach-in-cooler. Sauté station flip top cooler.
Stored food not covered. Observed beef,pork fish fillets not covered in walk-in cooler. Operator covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight. See stop sale
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed manager rubbed hands for less than 10-15 seconds while washing hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee switch from handling raw beef to handling to go containers with out washing hands
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed In-use utensil stored in unclean water temperature of 94F on prep table
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over oranges in walk-in cooler. Operator inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight.
Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense sugar on shelf at sauté station.
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. Salmon in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on dishwasher table
Employee with no hair restraint while engaging in food preparation. Two employees on cook line with no hair restraint while engaging in food preparation
Floor not cleaned when the least amount of food is exposed. Cook line employee cleaned floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with dried beans. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer and cooler soiled with grease, food debris, dirt, slime or dust.shelves though out kitchen
Soiled dry wiping cloth in use. On cook line and flip top cooler cutting board.
Standing water in bottom of reach-in-cooler. Observed standing water sauté station make table
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs, no hand wash, then handle cooked bacon. Operator explained proper hand washing method.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee place ready to eat bacon on plate to serve to customer. Educated employee about bare hand contact.
Handwash sink used for purposes other than handwashing.observed operator rinsing knife in hand washing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not inverted on prep table. Operator inverted.
Employee eating in a food preparation or other restricted area.observed operator meal on prep area. Operator removed.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed pork in pot on floor in kitchen area. Operator placed in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen.
Stored food not covered. Observed fish chicken and shrimp uncovered in walk-in cooler. Operator covered.
Time/temperature control for safety food thawed in an improper manner. Observed uncooked pork defrosting at room temperature, pork was 33F. Operator placed in walk-in cooler.
Sep 2, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee dried hands on soiled towel after washing. Advised Operator to have employees dry hands with paper towels after washing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line; employee touched ready to eat empanada that had been cooked and was being placed on plate for customer. Advised Operator to have employees wear gloves or use utensils when handling ready to eat food.
Sep 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee dried hands on soiled towel after washing. Advised Operator to have employees dry hands with paper towels after washing.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw fish to handling clean plates and ready to eat food no hand wash. Advised Operator to have employees wash hands when switching from raw to ready to food.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised Operator to have employees wash hands after touching face and before handling unwrapped single service articles.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line; employee touched ready to eat empanada that had been cooked and was being placed on plate for customer. Advised Operator to have employees wear gloves or use utensils when handling ready to eat food.
Employee washed hands with no soap. At cook line; employees are washing hands without soap. Advised Operator to have employees wash hands with soap.
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. At Upright stainless; beef empanada (52°F - Cold Holding); chicken empanada (55°F - Cold Holding); cooked noodles (58°F - Cold Holding); cooked pork (51°F - Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright stainless; beef empanada (52°F - Cold Holding); chicken empanada (55°F - Cold Holding); cooked noodles (58°F - Cold Holding); cooked pork (51°F - Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand wash sink; no paper towels. Operator provided.
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.