DirtyFLRestaurant Inspection Data

SPOONS GRILL

With 8 inspections documented, SPOONS GRILL maintains a 2.7/5 food safety rating in LAUDERDALE LAKES. Recent inspections show improving food safety practices.

3987 NW 19 ST

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2025

Inspection #: Visit ID: 13566364

  • N/A:No Violations Were Observed

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13463664

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed to go ramekin in bulk sugar. Repeat Violation Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed zero (0) ppm chlorine, even after priming for 2 full minutes. Technician called to correct. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between line coolers. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed line cook. Warning
  • 09-01-4:High Priority - 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: 1.line cook touching ready to eat scrambled eggs with bare hands. 2. Wait staff touching (buttering, cutting, plating) ready to eat toast with bare hands. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler ambient 47F. Observed sausage, fish, diced ham, all 45F. Operator states, prepared less than 2 hours. Operator iced TCS products and called for repair. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed 200 ppm chlorine. Operator corrected to 100 ppm chlorine. Corrected On-Site Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As observed by zero (0) reading. Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of debris on can opener. Operator cleaned and sanitized. Corrected On-Site Warning

Inspection Date: 7/17/2025

Inspection #: Visit ID: 13462863

  • 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2025-07-17: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-07-17: **Time Extended**

Inspection Date: 7/16/2025

Inspection #: Visit ID: 10882080

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in bulk flour container.
  • 12B-01-4:Basic - Employee eating while preparing food. Observed female line cook eating beside cook line, in food prep area.
  • 14-11-5:Basic - Equipment in poor repair. Observed walk in cooler at 55F. Operator has relocated food to other working coolers and called for service. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation and delivery. Observed ALL servers, buss dirty dishes, then directly deliver food to tables, poor coffee, handle clean glasses and silverware, etc.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above individual creamers. Operator relocated eggs. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: 1.deli meat slicer with food build up, per operator, from prior day. 2. Can opener with build up of debris.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Inspection Date: 11/20/2024

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 200 ppm at sanitizer bucket front counter. Operator corrected to 100 ppm. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/ dish machine. Unable to locate test strips. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed pink liquid sanitizer in prep area. Operator added label. Corrected On-Site Repeat Violation

Inspection Date: 8/23/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed 2023 license posted.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed in store room closet, cases of to go box's stored directly on floor. Operator placed on shelf. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed unlabeled spray bottle with pink chemical stored above bread. Operator relocated. Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in walk in cooler reading 49F. Actual temperature 40F.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Unable to locate chlorine test strips.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pink liquid. Operator labeled. Corrected On-Site

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8519811

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed prep cook and dishwasher (also doing prep) with no hair restraints.
  • 08B-38-4:Basic - Food stored on floor. Plastic jug of Fryer shortening on kitchen floor. Operator relocated to shelf. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed line cooks change gloves without hand washing in between. Operator corrected. Corrected On-Site
  • 09-01-4:High Priority - 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 bare hand contact by servers with ready to eat toast, after toasting.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, pooled eggs in walk-in cooler more than 24 hours, no date mark.

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8352170

  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation