Spanx the Hog
147 S Cypress Rd, Pompano Beach, FL 33060 · Permanent Food Service · License 1619736
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitNov 6, 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 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In flip top cooler in kitchen, Heavy Cream (51°F - Cold Holding); Cut Lettuce (52°F - Cold Holding), per employee, foods not prepared or portioned today. Foods held in cooler overnight. Foods were discarded. See Stop Sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Boiled eggs dated 10/19 ( 18 days)In bottom of flip top cooler in kitchen. Food was discarded. 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.
Boiled eggs dated 10/19 ( 18 days)In bottom of flip top cooler in kitchen. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top cooler, Shredded Cheese (60°F - Cold Holding); Sliced Cheese (61°F - Cold Holding); Commercially Produced Mushrooms (59°F - Cold Holding), per employee, foods stored in walk in cooler and moved to flip top cooler and held for approximately 30 minutes. Food was moved back to walk in cooler to quick chill. Corrected Action Taken. In same flip top cooler in kitchen, Heavy Cream (51°F - Cold Holding); Cut Lettuce (52°F - Cold Holding), per employee, foods not prepared or portioned today. Foods held in cooler overnight. Foods were discarded. 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.
In Maxx Cold reach in freezer , bags of raw chicken stored over pan of chili. Raw food was moved to bottom shelf.
Fixed on the spot
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed poster to operator.
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.