Sak Pase Kitchen
105 N SR 7, Plantation, FL 33317 · Permanent Food Service · License 1616992
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 6 basic-17
- Administrative complaint on Aug 20Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw fish food stored over or with ready-to-eat French fries in a reach in freezer - not all products commercially packaged.
Operator stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over ready to eat cheese in the metal reach in cooler and raw ground beef stored over ready to eat spinach in the glass cooler. Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink full of single service items. Operator removed items from the sink.
Fixed on the spotRepeat violationAdministrative complaint
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed fish thawing in standing water in the triple sink. Operator turned on cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plantains and water bottles on the floor in the kitchen.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed faucet on the triple sink leaking water.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall by the back door.
Ceiling tile missing in back storage area.
Floor soiled/has accumulation of debris.
Observed a large about of food debris and grease under the large pieces of equipment in the kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.