Poppy's Seafood & Hammerheads
Last inspected: Dec 30, 2025
82
Score
Poppy's Seafood & Hammerheads has been inspected nine times since 2022. Inspectors last stopped by on Dec 30, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
“Ice buildup in walk-in freezer” comes up most often, recorded two times in the inspection record.
That puts the facility ahead of the local pack: the average Miramar restaurant scores 78. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling tile missing in ware washing area near handwashing sink and 3 compartment sink.
36-36-4
Basic - Floor tiles missing and/or in disrepair. Floors in cook kitchen and ware washing area near in disrepair and not smooth. **Repeat Violation**
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen on cook line. Floors in disrepair by make table. Odor coming from under floor area.
36-64-5
82
Aug 7, 2025
Food-Licensing Inspection
No violations found.
100
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
55
Jan 24, 2025
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lobster bisque 118F, chicken gumbo 127F (12:00-1:30). Chef had employee reheat food above 165 to hot hold. Recheck- bisque 189F, gumbo 191F. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued due to adulteration of food product. ROP house tuna dip 39F, ROP mahi 38F, ROP grouper 37F, ROP red fish 36F. Thawed inside package.
01B-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrubber stored in sink bar breading station. Chef removed scrubber from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In house ROP tuna dip. See stop sale.
03G-50-1
Intermediate - No soap provided at handwash sink on cook line.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on interior of ice machine. Outer lip touches outer rust on equipment.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable at make bar. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the side that opens to the outside in kitchen. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water on cook line near fryers, and flat top. **Repeat Violation**
36-22-4
Basic - Floors not maintained smooth and durable on cook line.
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer on floor. **Repeat Violation**
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 handle stored in pan of Cole slaw in upright glass cooler. Chef discarded Cole slaw and sent scoop to warehouse washing area.. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
31B-04-4
Basic - Soiled dry wiping cloth stored on flat top and cutting board on cook line. Chef removed cloths from food contact surfaces. **Corrected On-Site**
21-10-4
Basic - Stored food not covered. Portioned Cole slaw stored in upright glass cooler not covered. Hush puppies and alligator hushpuppies stored in upright freezer not covered. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. ROP house tuna dip 39F, ROP mahi 38F, ROP grouper 37F, ROP red fish 36F. Thawed inside packaging. See stop sale.
06-01-5
29
Jan 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Plumbing system in disrepair. Pipe under 3 compartment sink broke and draining on floor in front of drain.
29-08-4
Basic - Water draining onto floor surface from wall at hand wash sink.
29-03-4
86
Jul 14, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form.
11-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Bucket and jug stored in sink on cook line. **Repeat Violation**
31A-11-4
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 handle in flour.
10-01-5
78
Apr 17, 2023
Complaint Partial
No violations found.
100
Jan 25, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Sep 1, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Poppy's Seafood & Hammerheads last inspected?
The most recent health inspection at Poppy's Seafood & Hammerheads on file is from Dec 30, 2025. The public record contains nine inspections in total.
What is the most common violation at Poppy's Seafood & Hammerheads?
Across the inspection record, “ice buildup in walk-in freezer” has been cited two times, more than any other issue at Poppy's Seafood & Hammerheads.
How does Poppy's Seafood & Hammerheads compare to other restaurants in Miramar?
Poppy's Seafood & Hammerheads most recently scored 82 out of 100, which is higher than the Miramar average of 78.
Has Poppy's Seafood & Hammerheads' inspection record improved over time?
Yes. Recent inspections at Poppy's Seafood & Hammerheads have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Poppy's Seafood & Hammerheads means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Poppy's Seafood & Hammerheads inspected?
Based on the inspection history on file, Poppy's Seafood & Hammerheads is inspected around three times per year on average.
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