Salt & Pepper Chef
Last inspected: Oct 7, 2025
95
Score
Salt & Pepper Chef appears in inspection records 11 times, starting in 2022. The most recent report on file is from Oct 7, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 15 violations earlier in the record.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded four times.
Salt & Pepper Chef's latest score of 95 sits above the Pompano Beach average of 78. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
1 minor violation.
View 1 violation
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**
14-17-4
95
Oct 6, 2025
Routine - Food
7 critical violations. 1 major violation. 9 minor violations.
View 17 violations
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**
02C-01-5
High Priority - Employee washed hands with no soap. Observed employee washing hands with no soap. Explained employee hand washing technique. **Corrective Action Taken** **Warning**
12A-20-4
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-12-4
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**
22-41-4
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**
03D-01-5
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**
03A-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**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove utensil stored in standing water temperature 88F **Warning**
10-07-4
Basic - Equipment in poor repair. Sauté station flip top ambient temperature 50F **Warning**
14-11-5
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**
40-06-5
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**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Lower portion of flip top cooler sauté station **Warning**
29-49-6
Basic - Stored food not covered. Observed multiple containers not covered in reach in freezer **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves **Warning**
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line shelf **Warning**
21-09-4
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**
22-08-4
20
Jul 8, 2025
Routine - Food
3 minor violations.
View 3 violations
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**
50-09-4
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**
29-49-6
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**
14-17-4
86
Jul 7, 2025
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
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**
22-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over bag of onions in walk in cooler. **Warning**
08A-04-5
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-13-4
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**
01B-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**
03A-02-5
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 operator **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink. Operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning**
14-17-4
Basic - Standing water in bottom of reach-in-cooler. Lower portion of sauté station flip top cooler. **Repeat Violation** **Warning**
29-49-6
Basic - No Heimlich maneuver/choking sign posted. Emailed operator. **Warning**
51-13-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Food stored on floor. Observed plastic water bottles stored in contact with kitchen floor **Warning**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed. License expired on December 1 2024 **Warning**
50-09-4
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**
06-09-1
21
Oct 31, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
29
Aug 21, 2024
Routine - Food
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
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.
01B-02-5
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**
08A-04-5
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
10-05-5
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
12A-12-4
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-17-4
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
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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.
03D-15-4
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.
14-01-5
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.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on dishwasher table
12B-07-4
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
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Cook line employee cleaned floor.
36-01-4
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 handle in contact with dried beans. Operator removed **Corrected On-Site**
10-01-5
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**
23-03-4
Basic - Soiled dry wiping cloth in use. On cook line and flip top cooler cutting board.
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water sauté station make table
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
20
Dec 12, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
47
Sep 2, 2023
Routine - Food
2 critical violations.
View 2 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
74
Sep 1, 2023
Routine - Food
7 critical violations. 1 major violation.
View 8 violations
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**
01B-02-5
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**
12A-20-4
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**
09-01-4
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**
03A-02-5
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**
12A-25-4
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-12-4
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-18-4
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**
31B-02-4
32
Feb 13, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw lamb not commercialized packaged over passion fruit - operator removed raw lamb. **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No soap provided at handwash sink- by cookline- operator provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
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. At walk in cooler - operator thawing salmon bearing label to remove from packaging before thawing - operator removed from packaging. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. At walk in freezer- Ickes of ribs on floor- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.
23-03-4
Basic - Stored food not covered. At reach in freezer - octopus/ squid not covered- operator covered. **Corrected On-Site**
08B-12-5
55
Oct 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Salt & Pepper Chef last inspected?
The most recent health inspection at Salt & Pepper Chef on file is from Oct 7, 2025. The public record contains 11 inspections in total.
What is the most common violation at Salt & Pepper Chef?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Salt & Pepper Chef.
How does Salt & Pepper Chef compare to other restaurants in Pompano Beach?
Salt & Pepper Chef most recently scored 95 out of 100, which is higher than the Pompano Beach average of 78.
Has Salt & Pepper Chef's inspection record improved over time?
Yes. Recent inspections at Salt & Pepper Chef have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Salt & Pepper Chef 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 Salt & Pepper Chef inspected?
Based on the inspection history on file, Salt & Pepper Chef is inspected around four times per year on average.
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