Salt & Pepper Chef
1280 SW 26 Ave #11, Pompano Beach, FL 33069 · Permanent Food Service · License 1610084
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 1 intermediate, 5 basic (1 repeat)-31
- Administrative complaint on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice and beans date marked 7/11, cooked oxtails date marked 6/30, cooked red beans date marked 7/16. See stop sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked rice and beans date marked 7/11, cooked oxtails date marked 6/30, cooked red beans date marked 7/16. See Stop Sale
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. oven: cooked plantains (112°F - Hot Holding) being held in oven for approximately 1.5 hours.
Operator states item was reheated in pan and portioned into containers after heating. Operator reheated to 185°F and turned up oven temperature
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed employee enter building and begin work and wash hands with no soap. Instructed employee to rewash hands with soap. Employee properly washed hands and proceeded to food handling
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Cooked pork prepared on site and frozen not redated after being thawed 2 days ago. Operator re dated
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Raw salmon still partially frozen in sealed commercially processed reduced oxygen packaging. Operator opened packaging
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple items in reach in freezer stored uncovered. Operator covered
Fixed on the spot
Food stored on floor.
Food items stored on floor in walk in cooler. Operator moved to shelf
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
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.
- Stop sale
- An order that the food can’t be sold or served.