Snappers

5524 W Oakland Park Blvd, Lauderhill, FL 33313 · Permanent Food Service · License 1623400

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Oct 8 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
5 high priority (4 fixed by the Oct 8 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic (1 repeat)
-30
Administrative complaint on Oct 7, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

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

Inspection history

1 inspection · 2 visits

Oct72026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 5 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Observed inside walk in cooler raw chicken gizzards (65°F - Cold Holding); raw chicken (50°F - Cold Holding); raw cat fish (64°F - Cold Holding); raw shrimp (64°F - Cold Holding); chicken liver (64°F - Cold Holding); shredded cheese (48°F - Cold Holding) food not prepared or portioned today. As per operator food out of temperature due to service. As per operator food out of temperature for approximately 2.5 hours. Employee placed inside reach in freezer to quick chill. see stop sale
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. -Observed chicken on prep table near fryers on time with no label. Employee added time label.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  -Observed employee grab raw cat fish from walk in cooler and proceeded to handle clean equipment. Employee changed gloves no hand wash.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  -Observed Non food grade thank you to go bags in contact with raw frozen chicken gizzards in reach in freezer.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed in employee restroom inside kitchen area 1 live roach crawling on sink and trash can.
  Administrative complaint
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  -No probe thermometer at the time of inspection
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Observed can opener soiled with food debris and build up.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -Observed Sani bucket and blender stored In handwashing sink. Employee removed.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -Observed portion cups used as scoop in dry spices. -Observed 1/6 pan used as scoop in flour storage near fryers.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  -Observed Old labels on clean dishes up stored above the 3 compartment sink.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  -Observed Soiled dry wiping cloth stored on grill.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Observed hot water heater soiled with access debris.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  -Observed Soiled cooler handle inside walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  -Observed Floor not cleaned with soiled towels on the floor.
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.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.