DirtyFLRestaurant Inspection Data

SALT & PEPPER CHEF

With 9 inspections documented, SALT & PEPPER CHEF maintains a 1.9/5 food safety rating in POMPANO BEACH. Recent inspections show improving food safety practices.

1280 SW 26 AVE #11

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/7/2025

Inspection #: Visit ID: 13540399

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves Warning - From follow-up inspection 2025-10-07: At time of callback inspection still observed **Time Extended**

Inspection Date: 10/6/2025

Inspection #: Visit ID: 13454453

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on cook line shelf Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellphone stored on shelf next to single serve items. Warning
  • 14-11-5:Basic - Equipment in poor repair. Sauté station flip top ambient temperature 50F Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove utensil stored in standing water temperature 88F Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris located by steam well. Repeat Violation Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Lower portion of flip top cooler sauté station Warning
  • 08B-12-5:Basic - Stored food not covered. Observed multiple containers not covered in reach in freezer Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line shelf Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Soup 90F @2:00 cooling since 1:00 rechecked 90F At this rate soup will not cooled from 135 degrees Fahrenheit to 70 degrees. Employee placed in walk-in freezer to rapid chill. **Corrective Action Taken** Warning
  • 22-41-4:High Priority - 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. 0 Ppm chlorine machine primed rechecked 100 Ppm Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken breast than handle cooked chicken breast without washing hands. Explained employee hand washing technique. **Corrective Action Taken** Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee washing hands with no soap. Explained employee hand washing technique. **Corrective Action Taken** Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed black beans dated 09/27 see stop sale Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cook mashed plantain mixture (58F - Cold Holding); cooked vegetables (62F - Cold Holding); cooked pork (55F - Cold Holding) ; queso cheese (55F - Cold Holding); sliced mozzarella cheese (55F - Cold Holding) Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauté flip top cooler cook mashed plantain mixture (58F - Cold Holding); cooked vegetables (62F - Cold Holding); raw chicken breast (45F - Cold Holding); cooked spaghetti (56F - Cold Holding) ; cooked pork (55F - Cold Holding) ; queso cheese (55F - Cold Holding); sliced mozzarella cheese (55F - Cold Holding) not portion or prepared today per employee held out of temperature since 8:30 more than 4 hours. Ambient temperature of unit 50F. See stop sale. chicken breast (45F - Cold Holding); cooked spaghetti (56F - Cold Holding) per employee held out of temperature less than 1 hour. Employee placed in walk-in cooler to chill advised employee not to store any TCS foods in unit. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided. Corrected On-Site Warning

Inspection Date: 7/8/2025

Inspection #: Visit ID: 13453987

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License expired on December 1 2024 Warning - From follow-up inspection 2025-07-08: At time of callback inspection still observed **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Lower portion of sauté station flip top cooler. Repeat Violation Warning - From follow-up inspection 2025-07-08: At time of callback inspection still observed observed **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Warning - From follow-up inspection 2025-07-08: At time of callback inspection still observed **Time Extended**

Inspection Date: 7/7/2025

Inspection #: Visit ID: 10951803

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish 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 salmon 41F see stop sale. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License expired on December 1 2024 Warning
  • 08B-38-4:Basic - Food stored on floor. Observed plastic water bottles stored in contact with kitchen floor Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Lower portion of sauté station flip top cooler. Repeat Violation Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 Ppm chlorine Operator added more chlorine rechecked 50Ppm Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over bag of onions in walk in cooler. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish 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 salmon 41F Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. in sauté station flip top cooked mixed vegetables (55F - Cold Holding); cheese (55F - Cold Holding); cooked mashed plantain mix (55F - Cold Holding); (55F) per operator held in flip top overnight not portion or prep today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in sauté station flip top cooked mixed vegetables (55F - Cold Holding); cheese (55F - Cold Holding); cooked mashed plantain mix (55F - Cold Holding); (55F) per operator held in flip top overnight not portion or prep today Operator discarded items. Corrected On-Site Warning
  • 11-27-4:Intermediate - 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 operator Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink. Operator removed Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site Warning

Inspection Date: 10/31/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense sugar,flour,salt. Operator removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf on cook line. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 89F. Operator move to dishwasher. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler soiled with grease, food debris, dirt, slime or dust.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sauté station flip top cooler. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed beef ,pork fish fillets not covered in walk-in cooler. Operator covered. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands soiled towel.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 84F on shelf at cook line. Employee placed in cooler. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Dispenser not working
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves on cook line with sauces.
  • 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. On mashed potatoes per operator made 3 days ago not date marked

Inspection Date: 8/21/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense sugar on shelf at sauté station.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk-in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on dishwasher table
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cook line with no hair restraint while engaging in food preparation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Cook line employee cleaned floor.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with dried beans. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer and cooler soiled with grease, food debris, dirt, slime or dust.shelves though out kitchen Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On cook line and flip top cooler cutting board.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water sauté station make table
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight. See stop sale
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed manager rubbed hands for less than 10-15 seconds while washing hands
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee switch from handling raw beef to handling to go containers with out washing hands
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed In-use utensil stored in unclean water temperature of 94F on prep table
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over oranges in walk-in cooler. Operator inverted. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara (55F - Cooling) in deep plastic five gallon bucket. Per operator held in cooler overnight.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8490496

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not inverted on prep table. Operator inverted. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.observed operator meal on prep area. Operator removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 08B-38-4:Basic - Food stored on floor. Observed pork in pot on floor in kitchen area. Operator placed in walk-in cooler. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen.
  • 08B-12-5:Basic - Stored food not covered. Observed fish chicken and shrimp uncovered in walk-in cooler. Operator covered. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed uncooked pork defrosting at room temperature, pork was 33F. Operator placed in walk-in cooler. Corrected On-Site
  • 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 employee crack eggs, no hand wash, then handle cooked bacon. Operator explained proper hand washing method. **Corrective Action Taken**
  • 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 employee place ready to eat bacon on plate to serve to customer. Educated employee about bare hand contact. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.observed operator rinsing knife in hand washing sink.

Inspection Date: 9/2/2023

Inspection #: Visit ID: 8490020

  • 12A-18-4:High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee dried hands on soiled towel after washing. Advised Operator to have employees dry hands with paper towels after washing. Warning - From follow-up inspection 2023-09-02: At cook line; employee dried hands on soiled towel after washing. Admin Complaint
  • 09-01-4:High Priority - - From initial inspection : 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. At cook line; employee touched ready to eat empanada that had been cooked and was being placed on plate for customer. Advised Operator to have employees wear gloves or use utensils when handling ready to eat food. Warning - From follow-up inspection 2023-09-02: At cook line; employee touching limes while cutting. Limes are placed directly on customer plates not heated to 145°F or added to other ingredients to be cooked and establishment has no approved Alternative Operating Procedures. Admin Complaint

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8376114

  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At cook line; employee dried hands on soiled towel after washing. Advised Operator to have employees dry hands with paper towels after washing. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw fish to handling clean plates and ready to eat food no hand wash. Advised Operator to have employees wash hands when switching from raw to ready to food . Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised Operator to have employees wash hands after touching face and before handling unwrapped single service articles. 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. At cook line; employee touched ready to eat empanada that had been cooked and was being placed on plate for customer. Advised Operator to have employees wear gloves or use utensils when handling ready to eat food. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. At cook line; employees are washing hands without soap. Advised Operator to have employees wash hands with soap. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright stainless; beef empanada (52°F - Cold Holding); chicken empanada (55°F - Cold Holding); cooked noodles (58°F - Cold Holding); cooked pork (51°F - Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright stainless; beef empanada (52°F - Cold Holding); chicken empanada (55°F - Cold Holding); cooked noodles (58°F - Cold Holding); cooked pork (51°F - Cold Holding). Operator stated items not prepared or portioned today and being held in cooler overnight. See Stop Sale. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand wash sink; no paper towels. Operator provided. Warning