SAVOR 876 JAMAICAN RESTAURANT
2904 N STATE ROAD 7, Lauderdale Lakes FL 33313
Last inspected Jun 16, 2026 · 2 visits since December 2025
DEC 25
JUN 26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table Jerk chicken (85F - Hot Holding). Per operator item was held out of temperature for less than 3 hours ago.Operator placed chicken in oven to reheat during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
Jun 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in dish washing area 3cs, sanitizer reading over 200ppm chlorine. Operator remade solution to 100 ppm chlorine during the inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Reduced oxygen fish being packaged at the establishment and held for over 4 hours in freezer Per manager ROP fish is done at the establishment. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table Jerk chicken (85F - Hot Holding). Per operator item was held out of temperature for less than 3 hours ago.Operator placed chicken in oven to reheat during the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Customers female restroom. Operator replenished during the inspection.
Show the remaining 4 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.
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. Observed operator doing ROP for fish red snapper and salmon. Advised operator to apply for a Haccp plan if they wish to ROP fish.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee phone stored on blue cutting board. Operator removed phone and stored away from food. Operator cleaned and sanitized cutting board
Food not stored at least 6 inches off of the floor. Observed in walk in cooler, plantains in box not 6 inches off the floor. Operator elevated during the inspection.
Dec 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.