Saveur Tropical Restaurant
515 NE 24 St, Pompano Beach, FL 33064 · Permanent Food Service · License 1609502
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection7 high priority (4 fixed by the Nov 3 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic-32
- Administrative complaint on Nov 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 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 visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed in kitchen storage area SINGLE DOOR GLASS COOLER-; raw shrimp (81°F - Cold Holding); cream cheese (80°F - Cold Holding); noodles (82°F - Cold Holding); hotdogs (81°F - Cold Holding); plantains (83°F - Cold Holding); cheese slices (82°F - Cold Holding) not prepared or portioned today held over 4 hours in unit. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed in walk-in cooler cooked pork (69°F - Cooling); cooked chicken (70°F - Cooling) inside pans with lids. Per operator prepared 11-1. Held over night in unit. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in kitchen storage area SINGLE DOOR GLASS COOLER-; raw shrimp (81°F - Cold Holding); cream cheese (80°F - Cold Holding); noodles (82°F - Cold Holding); hotdogs (81°F - Cold Holding); plantains (83°F - Cold Holding); cheese slices (82°F - Cold Holding) not prepared or portioned today held over 4 hours in unit. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler cooked pork (69°F - Cooling); cooked chicken (70°F - Cooling) inside pans with lids. Per operator prepared 11-1. Held over night in unit. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed inside kitchen white chest freezer an open non-commercially packaged bag of raw fish stored on top of ready to eat non-commercially packaged mixed greens. Operator reorganized.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed inside kitchen single door cooler an open bag of raw shrimp stored directly above an uncovered container of ready to eat noodles. Operator discarded food items.
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 an employee in the kitchen use her cellphone then immediately put on gloves without washing hands and began touching clean utensils to prepare an order. Employee washing hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed inside kitchen white chest freezer raw fish stored in nonfood-grade shopping bags.
Repeat violationAdministrative complaint
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed near triple sink in kitchen a trash receptacle and buckets of cleaning solutions blocking the handwashing sink. Employee moved items.
Fixed on the spot
Basic4
Code 29, Plumbing and backflow prevention: Observed at kitchen handwashing water in basin draining very slow.
Standing water in bottom of reach-in-cooler.
Observed in bottom of glass reach-in-cooler a container of ready to eat chicken sitting in standing water. Employee moved container of chicken.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed in kitchen prep area a bug zapper installed directly above prep line and microwave. Operator moved bug zapper.
Fixed on the spot
Insect control device used to electrocute or stun insects not designed to retain insect within the device.
Observed in kitchen prep area a bug zapper not designed to retain insect within the device directly installed directly above prep line and microwave. Operator moved bug zapper.
Fixed on the spot
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.