Snappers Restaurant
Last inspected: Mar 16, 2026
90
Score
Inspectors have visited Snappers Restaurant 11 times, with records going back to 2022. Inspectors last stopped by on Mar 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to two violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up five times.
Snappers Restaurant's latest score of 90 sits above the Tamarac average of 77. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line , Blocked by containers of rice , peas. Operator indicated that she has to find space to move the containers . There's a small space to pass to wash hands **Warning** - From follow-up inspection 2026-03-16: Observed same. **Time Extended**
31A-09-4
90
Jan 12, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Sep 29, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
May 1, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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.
03D-01-5
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**
08A-20-5
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**
03B-01-6
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
03D-15-4
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 flour. Operator removed. **Corrected On-Site**
10-01-5
55
Feb 27, 2025
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Feb 26, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
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**
14-31-5
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**
08A-20-5
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**
03B-01-6
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**
22-42-4
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**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by food storage bins in kitchen. **Warning**
31A-09-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
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**
40-06-5
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**
10-01-5
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**
06-01-5
37
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 12, 2024
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
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**
08A-11-5
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**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Exceeds 200 Ppm **Warning**
41-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.located by three compartment sink **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
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**
53B-01-5
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**
16-43-4
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**
16-37-1
Basic - Current Hotel and Restaurant license not displayed.Expired December 1 2023. **Warning**
50-09-4
33
Aug 18, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
61
Apr 7, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) in front counter HOT BOX - fried chicken (98-108F - Hot Holding). Per manager chicken in unit 3 hrs. 2) in first section STEAM LINE - callilou (118F - Hot Holding); boiled plantains (96-99F - Hot Holding). Per manager in line approximately 2 hrs. Manager moved items back to kitchen to reheat for proper hot holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine at 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine. **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over or with unwashed produce. Carton of eggs in back glassfront cooler. Manager moved eggs to bottom of cooler. **Corrected On-Site**
08A-04-5
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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Bag of rice inside kitchen door. **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front and in back.
05-09-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
43
Aug 8, 2022
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen steam table; curry goat (115°-117°F - Hot Holding); Fish (105°F-110°F - Hot Holding). Per operator food was prepared less then 4 hours ago. Operator reheated; curry goat at 187°F and Fish 166°F **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed cans of WD-40 stored on shelf in kitchen with food to be served to customers. Operator moved chemicals to storage area. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles on counter in dining room area. Operator labeled spray bottles. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 67°F at hand washing sink in kitchen next to fry station.
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking in a food preparation or other restricted area. Observed employee drinking from styrofoam cup in kitchen while cutting vegetables.
12B-02-4
Basic - Food stored on floor. (1) Observed single service to go containers stored on floor in bathroom hallway. (2) observed container of oil on floor in kitchen across from stove. Operator moved items off floor. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothe used to clean stove top in kitchen.
21-12-4
45
Frequently Asked Questions
When was Snappers Restaurant last inspected?
The most recent health inspection at Snappers Restaurant on file is from Mar 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Snappers Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Snappers Restaurant.
How does Snappers Restaurant compare to other restaurants in Tamarac?
Snappers Restaurant most recently scored 90 out of 100, which is higher than the Tamarac average of 77.
Has Snappers Restaurant's inspection record improved over time?
Yes. Recent inspections at Snappers Restaurant have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Snappers Restaurant 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 Snappers Restaurant inspected?
Based on the inspection history on file, Snappers Restaurant is inspected around three times per year on average.
Nearby Restaurants