SILVERSPOON THAI & SUSHI
2929 SW 160 AVE, Miramar FL 33029
Last inspected Feb 17, 2026 · 10 visits since October 2023
DEC 23
SEP 24
DEC 24
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects around garbage can in front of dishwasher machine, outside of kitchen -4 flying insects around dry goods storage rack, outside of kitchen -2 flying insects around triple sink in dishwasher area, in front of walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $5,140
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024063007 | Sep 5, 2024 | Mar 11, 2025 | $400 |
| 2--2021046193 | Aug 24, 2021 | Jan 10, 2022 | $200 |
| 2--2018002939 | Jan 7, 2018 | Feb 20, 2018 | $800 |
| 2--2016041235 | Aug 19, 2016 | Oct 13, 2016 | $1,600 |
| 2--2015049752 | Oct 19, 2015 | Dec 11, 2015 | $900 |
| 2--2015036993 | Aug 3, 2015 | Sep 17, 2015 | $1,240 |
Inspection history
10 visits, newest first
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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. Observed Dishwasher (Chlorine 0ppm). Operator will discontinue use of dishmachine for sanitizing and set up triple sink until dishmachine is repaired and sanitizing properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw salmon 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 inside walk in cooler. Per operator, raw salmon thawed inside packaging indicating removal upon thawing, overnight. See stop sale.
Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink next to kitchen entrance. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control procedures to operator.
Commercially processed reduced oxygen packaged raw salmon 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 inside walk in cooler. Per operator, raw salmon thawed inside packaging indicating removal upon thawing, overnight. See stop sale.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on top of flip top cooler 2 cutting board at cook line. Operator removed.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. After employee washed hands, use his pants to dry hands. After instructed, employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloved employee cutting raw chicken tenders, stepped out of prep area and washed hands with gloves on. After instructed, employee discarded gloves, washed hands and put in new pair of gloves to continue working in food preparation
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaned hand wash sink, then touched inside sushi rice, without washing hands first. After instructed employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 2) flip top-; bean sprouts (48F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line, employee removed food out of temperature and stored inside walk in cooler for a quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per manager on time at 11:30. Time label added.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm), manager made new solution, 100 ppm.
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. Poster emailed to Operator. Employee printed and posted.
Handwash sink used for purposes other than handwashing. Sushi station, sink used to storage bowl, and bamboo mats. Employee removed.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Advised operator have originals certificates on site.
Food stored on floor. Several contain soy sauce and one container of noodles on floor, employee removed and placed on shelves.
Time/temperature control for safety food thawed in an improper manner. Several packages of yellowfin tuna, one package of escolar and one package of imitation crab sticks, left to defrost in counter to ambient temperature, employee removed and placed under cold running water.
Wall soiled with accumulated grease, food debris, and/or dust. All walls inside walk in cooler with build up of black like substance
Water leaking from pipe and/or faucet/handle. Sushi station- under hand wash sink- leaking pipe.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 3 wiping cloths on prep tables in cook line. Employee removed.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Cook line te pot inside sink, employee removed.
Toxic substance/chemical on premise that is not required for the operation of establishment. Bottle of medicine for Flu- Sushi station -front counter, manager discarded.
Equipment in poor repair. Bottom of 3 door glass cooler, substantial build up of rust. In kitchen, front of ice machine.
Floor area(s) covered with standing water. Inside walk in cooler.
Single-service articles not stored inverted or protected from contamination. Front counter- plastic forks, employee inverted.
Time/temperature control for safety food thawed in an improper manner. Crab stick packages left to defrost on sushi countertop ambient temperature, employee removed and placed inside lower cooler.
Water leaking from pipe and/or faucet/handle. U dear hand wash sink, in sushi station
Wet wiping cloth not stored in sanitizing solution between uses. Sushi prep table, one wiping cloth, employee removed.
Sep 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60- Cold Holding), per operator eggs held less than two hours, observed eggs left outside of cooling unit to ambient temperature, employee placed eggs inside lower cooler for a quick chill.
Hole in or other damage to wall. In front of men bathroom door, bottom -broken wall.
Light shield damaged/in disrepair. Missing light shield, inside dry goods storage room.
Water leaking from pipe and/or faucet/handle. Broken pipe under triple sink
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects around garbage can in front of dishwasher machine, outside of kitchen -4 flying insects around dry goods storage rack, outside of kitchen -2 flying insects around triple sink in dishwasher area, in front of walk in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60- Cold Holding), per operator eggs held less than two hours, observed eggs left outside of cooling unit to ambient temperature, employee placed eggs inside lower cooler for a quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per operator rice on temperature at 10:30 am. Operator dated.
Spray bottle containing toxic substance not labeled. -sushi station-Spray bottle containing sanitizer, employee labeled
Hole in or other damage to wall. In front of men bathroom door, bottom -broken wall.
Light shield damaged/in disrepair. Missing light shield, inside dry goods storage room.
Opened employee beverage container in a cold holding unit with food to be served to customers. Two Gatorade bottles inside lower freezer, employee removed.
Water leaking from pipe and/or faucet/handle. Broken pipe under triple sink
Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloths on cutting boards in cook line, employee removed.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Two containers of rice inside sink, in cook line, next to steam rice table, employee removed.
Food stored on floor. Several containers of assorted sauces on floor in dry storage area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. One wiping cloth seating on cutting board by stir fry station, employee removed
Oct 30, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken strips (48F - Cold Holding), per operator food held two hours ago, observed food stored above the rim line, employee removed chicken out of temperature and stored on lower cooler for a quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice on time one hour ago, Employee time marked.
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. Poster emailed to operator
Handwash sink not accessible for employee use at all times. In front of Sushi bar, when employee open faucet, leaking water under sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dinning room area- 4 soiled AC vents -Path Way from dining room to restroom -2 AC vents -cook line-front counter- 2 AC vents -Rear kitchen - 3 AC vents
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Female employee working on cook line.
Food stored on floor. Several boxes and containers of food stored on floor on kitchen area, storage area and inside walk in cooler
Light shield damaged/in disrepair. Missing light shield inside small room of dry goods storage area.
Single-service articles not stored inverted or protected from contamination. To go table-several containers with forks and spoons not inverted, employee inverted
Water leaking from pipe and/or faucet/handle. Sushi bar- leaking water under hand wash sink.
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.