Silverspoons Takout
110 NW 15 St Unit 4, Pompano Beach, FL 33060 · Permanent Food Service · License 1618511
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-14
- Safety score86
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 visitSep 2, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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, other than whole meat roast, hot held at less than 135°F. In front warmer in counter, // Jamaican Beef Patty (125°F - Hot Holding), per operator, food reheated approximately 3.5 hours ago and held in warmer. Discussed proper reheating and hot holding temperatures with operator. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In front warmer in counter, // Jamaican Beef Patty (125°F - Hot Holding), per operator, food reheated approximately 3.5 hours ago and held in warmer. Discussed proper reheating and hot holding temperature with operator. Food was discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Case of raw shell eggs stored over drawer of bell peppers and shredded cheese in reach in cooler. Operator moved ready to eat foods above raw eggs.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Several large bowls stored in handwashing sink in kitchen, next to 3 compartment sink. Operator removed bowls from handwashing sink.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Gallon of oil stored on floor in kitchen. Operator removed food from floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Stand up freezer rusted. Per operator, freezer being removed from kitchen soon.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.