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Licensee
Name: SILVER POND CHINESE RESTAURANT License Number: SEA1611847
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 4285 N SR 7
LAUDERDALE LAKES, FL 33319

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/09/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 7 3
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.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food containers around establishment. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris thru out establishment under shelves. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Flour and salt containers with no labels. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. 2 cans of #10 bamboo sticks in dry storage area. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. corn from can (47°F - Cold Holding); cut cabbage (63°F - Cold Holding); Food is being held on counter, advised to put in reach in cooler to drop temperature down. **Warning**
03D-05-4    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. See stop sale. 3 lbs cooked pork (46-48°F - Cooling), observed dice and strip pork in tied plastic bags in walk in cooler per cook was prepared on 1-7-19. **Warning**
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish mixed with cooked chicken. Chest freezer next to hand washing sink. **Warning**
01B-04-4    High Priority - Stop Sale issued due to food originating from an unapproved source. 15lbs of blue crab stored in reach in freezer, manager has no proof of invoice or box to show where his purchasing it from. Blue crab is written on the menu. **Warning**
01B-02-4    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 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. See stop sale. 3 lbs cooked pork (46-48°F - Cooling), observed dice and strip pork in tied plastic bags in walk in cooler per cook was prepared on 1-7-19. **Warning**
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 3 lbs cooked pork (46-48°F - Cooling), observed dice and strip pork in tied plastic bags in walk in cooler per cook was prepared on 1-7-19. 11:40am cooked carrots (53°F - Cooling); 1:12pm cooked carrots 52F cooling) 11:40am cooked broccoli (63°F - Cooling); 1:12pm Cooked broccoli 61F, 11:40am broccolini (80°F - Cooling); 1:12pm broccolini 80F, items are being cooled on counter. Advised to put in reach in cooler to bring temperature down. **Warning**
22-18-4    Intermediate - Lobster tanks with debri, can see tanks from dinning room area. **Warning**
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to chest freezer. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Next to chest freezer. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.