Swordking Steakhouseq
Last inspected: Apr 24, 2026
86
Score
Swordking Steakhouseq has been inspected six times since 2022. Inspectors last stopped by on Apr 24, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited two times.
Compared to the broader Tamarac restaurant scene, where the average is 77, this is a stronger showing. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 24, 2026
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
86
Mar 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Ramon Arocha 2/15/20 **Warning**
53A-03-7
Basic - Food stored on floor. Box of oil stored directly on floor. Operator removed. **Corrected On-Site**
08B-38-4
86
Sep 11, 2024
Routine - Food
1 critical violation. 7 major violations. 2 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. Observed raw beef, whole intact, over raw fish in chest freezer. Operator reorganized **Corrected On-Site**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, per operator opened over 24hrs ago, not date marked. Operator date marked **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to 3 compartment sink in kitchen blocked by trash can and trolley cart. Operator moved **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both handwashing sink areas. Operator restocked **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap for both handwashing stations. Operator placed soap **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash ink in 3 compartment sink area no hot water due to valve closed off.
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Originally read 0, operator remade to 100ppm **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
39
Jun 17, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles above kitchen damaged.
36-32-5
95
Jan 9, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
Warewashing Facilities Maintained and Used
FL-24
67
Aug 11, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw shrimp in standing reach in freezer at cook line
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave kitchen and return to putting on gloves without hand washing then engaged in food preparation. Operator had employee wash hands **Corrected On-Site**
12A-07-5
Intermediate - Observed Spray bottle containing toxic substance not labeled. Operator labeled bottle bleach.
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream and pasteurized eggs creamy Parmesan cheese and sliced deli meat open from August 10th not date marked. Operator labeled products. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer, can opener , cutting boards-with build up food residue.
22-02-4
Intermediate - Observed Handwash sink not accessible with hose pipe draining water from ice machine into sink
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hoods over fryers soiled with grease dripping from hood vents.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Equipment in poor repair. Observed gaskets on reach in cooler at cook line torn
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Observed Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Observed Single-service articles at cook line not stored inverted or protected from contamination.
25-06-4
Basic - Stored food not covered. Observed peeled potatoes in reach in cooler not covered
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength at 0 ppm. Operator corrected to 50ppm **Corrected On-Site**
21-07-4
33
Frequently Asked Questions
When was Swordking Steakhouseq last inspected?
The most recent health inspection at Swordking Steakhouseq on file is from Apr 24, 2026. The public record contains six inspections in total.
What is the most common violation at Swordking Steakhouseq?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at Swordking Steakhouseq.
How does Swordking Steakhouseq compare to other restaurants in Tamarac?
Swordking Steakhouseq most recently scored 86 out of 100, which is higher than the Tamarac average of 77.
Has Swordking Steakhouseq's inspection record improved over time?
Yes. Recent inspections at Swordking Steakhouseq have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Swordking Steakhouseq 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 Swordking Steakhouseq inspected?
Based on the inspection history on file, Swordking Steakhouseq is inspected around two times per year on average.
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