Snappers Fish and Chicken

600 NW 3 St, Pompano Beach, FL 33060 · Permanent Food Service · License 1620698

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
3 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 2 repeats), 4 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

11 violations found

First visitJul 22, 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.
11 violations found:
- 3 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Container of raw shrimp stored over cooked conch fritters in low boy cooler in kitchen. Operator moved raw shrimp to bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Employee's medical pills stored on shelf next to containers of lemon pepper, near to front counter. Employee removed pills from shelf.
  Fixed on the spot
  Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Chlorine sanitizer in bucket stored at over 200 ppm. Operator corrected sanitizer to 100 ppm.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In Low Boy cooler, Raw Shrimp (50°F - Ambient Cooling) at 2:45 pm, since 12:30 pm to 51°F at 3:19 pm. At this rate, proper cooling will not occur. Shrimp was placed in freezer to quick chill.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: No chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Interior, bottom of microwave rusted.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwashing sink next to True reach in cooler near to front counter. Operator provided paper towels.
  Fixed on the spotRepeat violation
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw fish and raw chicken thawing in standing water in 3 compartment sink in kitchen. Raw fish at 73°F and raw chicken at 39°F. Foods thawing for approximately for 1.5 hours. Fish was placed in freezer to quick chill. Chicken was placed in cooler.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  One employee preparing food without hair restraint. Employee put on hair restraint.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Operator closed dumpster lid.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee's cellphone, keys and headphones stored on shelf over prep table in kitchen. Personal items were moved from shelf.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.