Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
SILVER SPOON THAI & SUSHI
License Number:
SEA1621927
Rank:
Seating
License Expiration Date:
12/01/2023
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
2929 SW 160 AVE MIRAMAR, FL 33029
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/29/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
1
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - - From inspection on 2017-08-24: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brown rice 52-53, bean sprouts 52-53, curry 48-49, oyster sauce 48-49, spring roll sauce 45-46. **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-29: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°F. Observed sauces in walk in cooler at 44- 48°F. Operator requested 24 hours to repair walk in cooler. **Repeat Violation** **Warning** **Time Extended**
High Priority - - From inspection on 2017-08-24: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Brown rice, See stop sale. **Warning** - From follow-up inspection on 2017-08-29: Observed broth at 50-51° F, cooked yesterday and not cooled from 135° F to 41° F within a total of 6 hours. Broth has been cooling overnight. Stop sale issued. **Time Extended**
High Priority - - From inspection on 2017-08-24: High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Cooler at Sushi bar next to ice machine- all raw fish 47-49°. **Warning** - From follow-up inspection on 2017-08-29: Sushi Bar- raw tilapia, raw salmon, raw tuna- 45-48, operator stated fish was just cut prior to callback. Advised operator to use ice of transfer all TCS food to a working unit. **Time Extended**
High Priority - - From inspection on 2017-08-24: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- Brown rice 52-53, bean sprouts 52-53, curry 48-49, oyster sauce 48- 49. Warning** **Warning** - From follow-up inspection on 2017-08-29: Stop sale issued on broth held in walk to n cooler at 50-52°F. **Time Extended**
Intermediate - - From inspection on 2017-08-24: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cooler at sushi bar. Raw fish cold held at greater than 41 degrees Fahrenheit. Cooler at Sushi bar next to ice machine- all raw fish 47-49°. **Warning** - From follow-up inspection on 2017-08-29: Sushi Bar- raw tilapia, raw salmon, raw tuna- 45-48, operator stated fish was just cut prior to callback. Advised operator to use ice of transfer all TCS food to a working unit. **Time Extended**
Intermediate - - From inspection on 2017-08-24: Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Warning** - From follow-up inspection on 2017-08-29: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°F. Observed sauces in walk in cooler at 44- 48°F. Operator requested 24 hours to repair walk in cooler. **Repeat Violation** **Warning** **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
