Silver Spoon Jamaican Restaurant
1400A 10 St, Lake Park, FL 33403 · Permanent Food Service · License 6021526
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection3 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot)-15
- Administrative complaint on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score65
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 visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
curry goat (49°F - Cold Holding)in cooler at back of kitchen; food not prepared or portioned today; food left outside; food out of temperature for 1 hour; placed in freezer to quick chill
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Jamaican patties (128°F - Hot Holding); in hot box at front counter; jerk chicken (100°F);in the oven; as per operator food out of temperature for approximately 30 minutes; food placed in steam table to reheat to 165°F
Fixed on the spotRepeat violationAdministrative complaint
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.
Raw oxtail over plantains - all not commercially packaged in one door freezer; stored properly
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Printed and signed during inspection
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.