SNAPPERS RESTAURANT
4243 W COMMERCIAL BLVD, Tamarac FL 33319 · 954.735.1995
Last inspected Mar 16, 2026 · 9 visits since August 2023
JAN 24
FEB 25
MAY 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023024226 | Apr 7, 2023 | May 30, 2023 | $200 |
Inspection history
9 visits, newest first
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink not accessible for employee use at all times. Hand wash sink at cook line, Blocked by containers of rice, peas. Operator indicated that she has to find space to move the containers. There's a small space to pass to wash hands
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Hand wash sink at cook line, Blocked by containers of rice, peas. Operator indicated that she has to find space to move the containers. There's a small space to pass to wash hands
Food stored on floor. Observed at cook line, containers of rice, peas stored on floor.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink at front counter.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line oven, chicken soup (124F - Hot Holding); brown stew chicken (118F - Hot Holding), operator stated items held out of temperature approximately 2 hours. Advised operator to reheat products to 165F. Operator placed items onto stove to reheat.
Handwash sink used for purposes other than handwashing. At kitchen near 3 compartment sink, hand wash sink used for other purposes as evident by strainer in sink. Operator removed.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sauce (80F - Cooling) sitting on stove per operator cooling since 9:00 am item never reached 70F within 2 hours. Suggested to operator to use ice sticks to cool down properly. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over salt fish in reach in cooler. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (127-138F - Hot Holding) in hot holding unit per operator held out of temperature 30 minutes before inspection. Operator increased heat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sauce (80F - Cooling) in deep cover pot sitting on the stovetop
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour. Operator removed.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - Observed in reach in cooler at front counter shredded vegetables (57F @ 11:50 - Cooling since 10:00, second temperature 58F at 12:36). Item sold by end of inspection. - Observed in silver reach in cooler in kitchen, raw liver (50F at 12:02 - Cooling since 9:30, second temperature 49F at 12:40); raw fish (49F @ 12:02- Cooling since 9:30, second temperature 47F at 12:40). Items placed in reach in freezer to rapid cool. **Corrective Action Taken**
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm. Corrected to 50ppm.
Nonfood-grade bags used in direct contact with food. Observed non food grade bag used to hold shredded cabbage in low boy cooler in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in glass door reach in cooler, raw chicken stored next to raw pork in reach in cooler with glass door in kitchen. Employee educated about proper storage method.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at front counter, stew peas (129F - Hot Holding, second temperature 157F at 12:28); jerk chicken (120-156F - Hot Holding); jerk pork (120-156F - Hot Holding); fried chicken (125F - Hot Holding, second temperature 140F at 12:29). Per operator item has been out of temperature for approximately 30mins. Steam table temperature increased to reheat items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - Observed in reach in cooler at front counter shredded vegetables (57F @ 11:50 - Cooling since 10:00, second temperature 58F at 12:36). Item sold by end of inspection. - Observed in silver reach in cooler in kitchen, raw liver (50F at 12:02 - Cooling since 9:30, second temperature 49F at 12:40); raw fish (49F @ 12:02- Cooling since 9:30, second temperature 47F at 12:40). Items placed in reach in freezer to rapid cool. **Corrective Action Taken**
Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by food storage bins in kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee meal stored with restaurant items in reach-in cooler at front counter.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup handle not stored above flour in storage bin across from reach in cooler. Employee removed cup handle.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawed at room temperature in prep area. Employee education about proper thawing methods to be used.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority6 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw chicken not commercially packaged over coconut water in reach in freezer. Operator placed chicken on lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry chicken (123-133F - Hot Holding) sitting on top of stove in kitchen. Per operator held less than 1 hour. Operator placed items in oven to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Exceeds 200 Ppm
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Provided operator with chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink.located by three compartment sink
No probe thermometer provided to measure temperature of food products.
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.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed quaternary test strips. Need chlorine test strips.
Current Hotel and Restaurant license not displayed.Expired December 1 2023.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back true reach in cooler, bagged raw pork below container of raw chicken. Employee moved pork to top of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop in kitchen, container of cooked whole fish (88F - Hot Holding). Per employee cooked between 10:30-11:00am. Container moved to oven to reheat.
No probe thermometer provided to measure temperature of food products.
Food stored on floor. Case of vegetable oil and buckets of dry rice and beans on floor in kitchen.
Working containers of food removed from original container not identified by common name. Bulk containers of cornmeal and flour on shelf in kitchen not labeled.
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.