Snappers Fish and Chicken
7041 N Seacrest Blvd, Lantana, FL 33462 · Permanent Food Service · License 6021957
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 basic-11
- Safety score89
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 visitJul 23, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
on shelf by flat top: chicken wings (78°F - Hot Holding) Per operator, out of temperature for approximately 2-3 hours. Per duty Chef, chicken wings are being held to show owner for waste log and will then be discarded.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over fully cooked chicken, raw shrimp over bell peppers at walk in cooler, raw conch salad over sauces at beverage cooler. Operator stored products properly.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Canned soda stored in bathroom.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cups as scoop in steam well for black beans and for seasonings
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler door frame have accumulation of soil residues.
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.