Silverspot at Coconut Creek

4441 Lyons Road, Coconut Creek, FL 33073 · Permanent Food Service · License 1623602

A
Grade A
Safety score 93 of 100
Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Intermediate · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 15 routine inspection
    2 intermediate (1 fixed on the spot), 2 basic
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 15, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    4 violations found:

    • 2 Intermediate
    • 2 Basic
    What the inspector cited

    Intermediate2

    • Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

      No heat sensor strips or device to monitor surface temperature to sanitize items

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      No paper towels at handwashing sink at front counter. Chef refilled paper towels

      Fixed on the spot

    Basic2

    • Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.

      Open beverage bottle in reach in cooler. Chef discarded

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      The gaskets on the four draw reach in cooler on cook line are falling off and draws are not tightly shut.

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Handwash sinks and supplies1