SILVER SPOON JAMAICAN RESTAURANT
1400A 10 ST, Lake Park FL 33403 · 561-275-4751
Last inspected Mar 9, 2026 · 6 visits since July 2024
JUL 24
AUG 24
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A 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. Emailed poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009584 | Dec 10, 2025 | Mar 2, 2026 | $200 |
| 2--2017023059 | May 10, 2017 | Sep 15, 2017 | $200 |
| 2--2017026950 | May 25, 2017 | Sep 15, 2017 | $200 |
Inspection history
6 visits, newest first
Mar 9, 2026Administrative 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
What the inspector wrote — 2 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw oxtail bag over Jamaican pies and mixed vegetables in freezer at the back - not all commercially packaged; stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (128F - Hot Holding); fried chicken (116F - Hot Holding);in steam table at front counter; food overstocked and not covered; food out of temperature for approximately 30 minutes; food moved inside the oven to reheat to 165 F;
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless cooler: cooked peas (83F - Cooling) at 2:15pm; cooling since 8:30pm on 12/9 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tall stainless cooler: cooked peas (83F - Cooling) at 2:15pm; cooling since 8:30pm on 12/9 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over fully cooked beef patties and plantains at reach in freezer. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top holding unit: beef patties (122F - Hot Holding); front steam table: bbq chicken (100F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator decided to use time control for beef patties. Emailed time control procedure to operator. Advised operator to place time stamp for remaining 2 hours. Operator placed bbq chicken back in oven to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Operator labeled properly.
Equipment and utensils not properly air-dried - wet nesting. Hotel pans at drying rack.
Jun 5, 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 ▾
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cut cabbage stored in to go bag. Operator removed cabbage from to go bag.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stovetop: cooked chicken (82F at 9:40am; 146F at 10:12am - Reheating) As per operator, reheating since 5 mins. Cooked chicken did not reheat to 165F within 2 hours. Operator reheated to 183F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: fried chicken (90F - Hot Holding); fried chicken with BBQ sauce (102F - Hot Holding); cooked oxtails (133F - Hot Holding) As per operator, stored since 45 mins. On stovetop: cooked pork (98F - Hot Holding) As per operator, stored since 10 mins. Operator removed to items to reheat to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Emailed poster to operator.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash 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. Emailed poster to operator.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Aug 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Shredded cabbage held in printed to go bag - operator removed from bag.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven - fried chicken (109F - Hot Holding) operator states held under 2 hours - operator moved to reheat to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Both hand sinks had sanitizer buckets inside - operator removed.
Jul 15, 2024Inspection 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.