Spoons Grill
Last inspected: Nov 5, 2025
100
Score
Across the available record, Spoons Grill has 11 inspections on file, the first dated 2022. Spoons Grill was last inspected on Nov 5, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “current hotel and restaurant license not displayed”, which has been cited two times.
Spoons Grill's latest score of 100 sits above the Lauderdale Lakes average of 75. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
No violations found.
100
Nov 3, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
39
Jul 17, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2025-07-17: **Time Extended**
16-33-4
82
Jul 16, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
45
Nov 20, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
78
Aug 23, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed unlabeled spray bottle with pink chemical stored above bread. Operator relocated. **Corrected On-Site**
41-10-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in walk in cooler reading 49F. Actual temperature 40F.
05-05-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Unable to locate chlorine test strips.
16-33-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pink liquid. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Observed 2023 license posted.
50-09-4
Basic - Single-service articles improperly stored. Observed in store room closet, cases of to go box's stored directly on floor. Operator placed on shelf. **Corrected On-Site**
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Feb 16, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed line cooks change gloves without hand washing in between. Operator corrected. **Corrected On-Site**
12A-07-5
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. Observed bare hand contact by servers with ready to eat toast, after toasting.
09-01-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, pooled eggs in walk-in cooler more than 24 hours, no date mark.
02C-02-5
Basic - Food stored on floor. Plastic jug of Fryer shortening on kitchen floor. Operator relocated to shelf. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed prep cook and dishwasher (also doing prep) with no hair restraints.
13-03-4
55
Oct 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation**
53A-01-7
90
Jun 21, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Discharge from Eyes, Nose, and Mouth
FL-07
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
43
Jan 5, 2023
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
47
Nov 14, 2022
Routine - Food
4 critical violations. 3 major violations. 4 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. Dishwasher (Chlorine 0ppm). Operator called for service. Reviewed triple sink sanitizing with operator. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over biscuit gravy in True cookline reach in. Raw shrimp stored over vegetables in walk in cooler. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - wings (115-123F - Hot Holding). Per operator holding for approximately an hour. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed. Steam table - cooked shell eggs (120F - Hot Holding). Per operator holding less than two hours. Observed item in a double pan. Advised operator not to double pan temperature control items. Operator replaced with new product. **Repeat Violation** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles. Operator began cleaning during inspection. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dead roaches on premises. 2 dead along wall by convection ovens. 1 dead under triple sink. 1 dead under storage area shelving. Operator immediately removed and cleaned the areas. **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Under cookline shelving. Along walls throughout kitchen area. **Warning**
36-73-4
33
Frequently Asked Questions
When was Spoons Grill last inspected?
The most recent health inspection at Spoons Grill on file is from Nov 5, 2025. The public record contains 11 inspections in total.
What is the most common violation at Spoons Grill?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited two times, more than any other issue at Spoons Grill.
How does Spoons Grill compare to other restaurants in Lauderdale Lakes?
Spoons Grill most recently scored 100 out of 100, which is higher than the Lauderdale Lakes average of 75.
Has Spoons Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Spoons Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Spoons Grill 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 Spoons Grill inspected?
Based on the inspection history on file, Spoons Grill is inspected around four times per year on average.
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