New Silver Pond
Last inspected: Feb 17, 2026
39
Score
The health department has logged 12 inspections at New Silver Pond, the earliest from 2022. New Silver Pond was last inspected on Feb 17, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 14 violations.
“Accumulation of black/green mold-like substance” comes up most often, recorded five times in the inspection record.
That's lower than the typical Lauderdale Lakes restaurant, which scores around 75. The pattern in the record is worth a careful look.
12
Inspections
0
Critical latest
7
Major latest
5
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
7 major violations. 5 minor violations.
View 12 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
11-03-5
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 poster to manager. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pot in handwashing sink opposite steam table. Operator removed during the inspection.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at entrance to dish washing area. Operator provided during the inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink at entrance to dish washing area. Operator provided during the inspection. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to dish washing area. Operator placed paper towels above sink until dispenser is repaired. **Corrective Action Taken**
31B-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine in wait station has Accumulation of black/green mold-like substance . Operator cleaned during the inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In ware washing area ceiling tiles have water damage and hanging. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. At cook line has cut marks and is no longer cleanable
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line soiled with food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cook line soiled with grease. 2. Flip top opposite entrance door of kitchen soiled with food debris. Operator cleaned during the inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
39
Aug 11, 2025
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PREP TABLE// Bean sprouts ( Cold Holding-67F), Cooked mushrooms (47F - Cold Holding); Peas and carrots (65F - Cold Holding). Per manager all foods prepped 2 hours ago. Manager placed in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, baked stuffed pork bread (117F - Hot Holding). Per employee in hot box approximately 1 hour. Employee returned to oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher put up clean dishes immediately after rinsing and loading dirty dishes without first washing hands. Reviewed proper handwashing with dishwasher, dishwasher washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). In walk in cooler, raw duck stored over raw peeled onions in walk in. Manager rearranged for proper storage. 2). In low boy cooler by end of cook line, bowl of raw beef stored over cooked egg custard. Manager rearranged for proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside of building and touched door handle when returning and immediately touched raw beef to prepare without washing hands and changing gloves. Reviewed with employees proper handwashing procedures and employee washed hands. **Corrected On-Site**
12A-09-4
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. Provided printed poster to manager. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black mold like buildup at dishwasher area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Manager replaced. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table near walk-in cooler in kitchen. Manager removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Accumulation of black substance in the interior of the ice machine/bin at front area salt container. Mold like buildup along baffle in ice machine bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle stored in container of salt in back prep area. Manager removed cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3 ceiling tiles in dishwasher area with water damage.
36-32-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open container of water stored on shelf above prep table and next to clean plates. Manager removed. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front service area reach in cooler, employee food stored next to public beverages. **Repeat Violation**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in container of water on table in front service area at 77 F. Manager dumped water from container. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under round cutting board on prep table by walk-in cooler. Employee removed cloth. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in front service area soiled with food debris .
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of low boy cooler at end of cook line soiled.
23-03-4
Basic - Stored food not covered. Dried tea leaves in containers in front service area uncovered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on top of prep table at back of kitchen.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10 ppm at front service area. Employee corrected to 100 ppm. **Corrected On-Site**
21-07-4
17
Feb 5, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Physical Facilities Installed, Maintained, and Clean
FL-55
39
Nov 21, 2024
Complaint Full
No violations found.
100
Nov 20, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Nov 19, 2024
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer and both reach in freezer, operator had raw chicken over raw beef and shrimp **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 2 roaches found in between kitchen sink and wall located in kitchen area. 5 roaches under low kitchen shelving underneath counter at expo line, behind container of fortune cookies. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)2 door low boy in front of stove; spare ribs (52F - Cold Holding); fried chicken (50F - Cold Holding); raw pork (49F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4 hrs. Operator moved all food items to walk in cooler for quick chill. 2)Triple sink counter; cooked duck (79F - Cold Holding), observed food hanging in triple sink area under no time or temperature control. Per operator not portioned or prepared today. Out of temp less than 4hrs. Operator moved to walk in cooler for quick chill **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer; rise paste (100F - Hot Holding). In unit less than 4hrs. Operator made to reheat to 165F for hot holding. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel at hand wash sink in kitchen. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Ceiling tile missing. Above stove top vent area, ceiling tile missing. **Warning**
36-36-4
Basic - Employee with no hair restraint while engaging in food preparation. No food working employees with hair restraint. **Warning**
13-03-4
Basic - Ice buildup in black single door reach-in freezer **Warning**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bulk container of salt, handle buried in food item. Operator corrected **Corrected On-Site** **Warning**
10-01-5
37
Sep 20, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 2 door reach in freezer by walk in cooler, tray of raw non commercially wrapped beef in speed rack above tray of prepared karbala rangoons. Employee began rearranging trays to proper separate. **Corrective Action Taken**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door lowboy cooler at end of cook line, tray of raw pork dumplings on top of open container of oyster sauce. Employee rearranged cooler for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In 2 door reach in freezer by walk in cooler, tests of wrapped raw chicken in speed rack above trays of wrapped raw pork. Neither item commercially wrapped. Employee began rearranging items to properly separate. **Corrective Action Taken**
08A-17-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New dishwasher hired less than 2 weeks not informed of reporting responsibilities. Form provided to be completed when employee arrives to work.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of sugar by back door. Manager removed. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep table opposite cook line, knives between table and hand sink splash guard. Manager removed knives. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water at wood prep table not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
50
Jul 8, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
27
Jan 3, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
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. Observed dish machine chlorine 25 PPM . Operator dishwasher cycle again. Rechecked 50 Ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp paste over cooked pork strips in low boy cooler at end of cook line. Operator placed shrimp on lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrub pad stored in hand washing sink.
31A-11-4
Intermediate - Spray bottle containing toxic degreaser substance not labeled in dishwasher are.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed low boy cooler on cook line with buildup of food debris/soil residue on equipment door handles
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior screen door in back of kitchen. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed plastic container of soy sauce stored on floor
08B-38-4
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 wheat starch. Operator removed **Corrected On-Site**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and shrimp defrosting in standing water at three compartment sink. Operator turned on water **Corrected On-Site**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold-like substance inside right wall of ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Wheat starch potato starch. Operator removed
14-01-5
43
Jul 7, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door lowboy cooler at end of cook line, container of raw shrimp paste above containers of cooked noodles, turnip cakes, and a cut melon. Manager moved shrimp paste to bottom of cooler to properly separate. **Corrected On-Site**
08A-05-6
High Priority - 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. Pooled raw egg whites and bean sprouts on cookline missing time marks. Per manager items brought out of cooler at 11:00am. Time mark added to 3:00pm. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on prep table opposite cook line. Employee labeled bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on wall of ice bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of cornstarch. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior screen door at back of kitchen has gap at bottom. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water next to rice cooker in service area. Manager removed utensils and dumped water. **Corrected On-Site** **Repeat Violation**
10-07-4
55
Mar 29, 2023
Complaint Full
4 major violations. 6 minor violations.
View 10 violations
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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area in back of kitchen, whole roasted duck 118F @ 2:30pm (cooling 30 minutes) to 108F @ 2:55pm. Duck stacked in buspan with limited airflow to cool properly. Employee hung ducks on cooling rack to rapidly chill towards 70F. **Corrective Action Taken**
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No new employees at time of inspection. Manager provided bulletin. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on prep table opposite cook line. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of potato starch and corn starch in kitchen. Employee removed cups. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on cart with clean dishes in dish area. Employee moved beverages away from clean dish ware. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Visible gap beneath screen door at back of kitchen.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water by rice maker at end of cook line. **Repeat Violation**
10-07-4
Basic - Stored food not covered. In walk in cooler cooked vegetable mix at 41F with no cover. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork chop in prep sink in dish area thawing in standing water. Employee turned on running water to continue thawing. **Corrected On-Site**
06-01-5
50
Aug 17, 2022
Complaint Full
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs ambient 55°-58°F on cook line under prep table. Per operator eggs were out for less than 4 hours. Operator moved to refrigerator. **Corrected On-Site**
03A-03-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked pork ribs with no date marking in walk in cooler.
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand-washing sink at wait station.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed in employee bathroom. Operator provided soap for bathroom. **Corrected On-Site**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (1) Observed plates at end of cook-line next to dim sum station. (2) Observed to go containers next to wait station. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed a container of sweet n sour sauce in kitchen across from cook line. Operator moved. **Corrected On-Site**
08B-38-4
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 spoon inside of container of cooked pork with in walk in cooler. Operator removed spoon. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving spoons in 88°-90°F water, next to rice maker in wait station. Operator heated water 143°F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Stored food not covered. Observed container of cooked duck in walk in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed bottle of unknown liquid on cook line next to microwave in kitchen.
02D-01-5
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site**
22-20-5
32
Frequently Asked Questions
When was New Silver Pond last inspected?
The most recent health inspection at New Silver Pond on file is from Feb 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at New Silver Pond?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at New Silver Pond.
How does New Silver Pond compare to other restaurants in Lauderdale Lakes?
New Silver Pond most recently scored 39 out of 100, which is lower than the Lauderdale Lakes average of 75.
Has New Silver Pond's inspection record improved over time?
No. Recent inspections at New Silver Pond have averaged around 14 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at New Silver Pond means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is New Silver Pond inspected?
Based on the inspection history on file, New Silver Pond is inspected around three times per year on average.
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