SNAPPERS RESTAURANT
4243 West Commercial Boulevard
Florida, 33319
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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 scoop handle in contact with flour. Operator removed. Corrected On-Site
- 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 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.
- 08A-20-5:High Priority - 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. Corrected On-Site
- 03B-01-6:High Priority - 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. **Corrective Action Taken**
- 03D-15-4:Intermediate - 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
Food safety inspection conducted on 5/1/2025 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 2/27/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - 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** **Corrective Action Taken** Warning - From follow-up inspection 2025-02-27: - Observed in reach in cooler at front counter shredded vegetables (55F @ 9:48 - Cooling since 9:00, second temperature 55F at 10:02). - Observed no item cooling in silver reach in cooler in kitchen.
Food safety inspection conducted on 2/27/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/26/2025
High Priority
4
Intermediate
2
Basic
4
Total
10
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 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 meal stored with restaurant items in reach-in cooler at front counter. Warning
- 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 cup handle not stored above flour in storage bin across from reach in cooler. Employee removed cup handle. Corrected On-Site Warning
- 06-01-5:Basic - 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. Warning
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm. Corrected to 50ppm. Corrected On-Site Warning
- 14-31-5:High Priority - 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. Warning
- 08A-20-5:High Priority - 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. Warning
- 03B-01-6:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - 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** **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by food storage bins in kitchen. Warning
Food safety inspection conducted on 2/26/2025 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/12/2024
High Priority
3
Intermediate
6
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.Expired December 1 2023. Warning
- 08A-11-5:High Priority - 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. Corrected On-Site Warning
- 03B-01-6:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Exceeds 200 Ppm Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - 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. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.located by three compartment sink Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
- 53B-01-5:Intermediate - 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. Warning
- 16-43-4:Intermediate - 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. Warning
Food safety inspection conducted on 1/12/2024 revealed 10 total violations (3 high priority, 6 intermediate, 1 basic).
Inspection on 8/18/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Case of vegetable oil and buckets of dry rice and beans on floor in kitchen.
- 02D-01-5:Basic - 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.
- 08A-20-5:High Priority - 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. Corrected On-Site
- 03B-01-6:High Priority - 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. Repeat Violation Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
Food safety inspection conducted on 8/18/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).