SAVEUR TROPICAL RESTAURANT

Name: SAVEUR TROPICAL RESTAURANT
Address: 515 NE 24 ST, POMPANO BEACH, FL, 33064, US
Rating: 46.1

515 NE 24 ST, POMPANO BEACH, FL 33064

License #1609502

🌴 Cuban/Caribbean ℹ️

46.1 Grade F / 100

Failing Health Score

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Latest inspection

December 19, 2025 · 5 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAVEUR TROPICAL RESTAURANT in POMPANO BEACH currently holds an InspectFL Health Score of 46.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on December 19, 2025. Across those visits, inspectors documented 103 total violations — 21 critical, 20 major, 62 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 24, 2024

The latest inspection on December 19, 2025 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

103

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SAVEUR TROPICAL RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Emergency order recommended
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked and broken floor tiles throughout kitchen.
[25-05-4] Single-service articles improperly stored. Observed box of single use plastic lids stored on floor in walk in freezer converted to dry storage.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked noodles in direct contact with plastic thank you bag in three door reach in cooler.
[35A-04-4] 1. Observed three dead rodents in compartment with motor at single door reach in cooler in kitchen. 2. Observed approximately 30 rodent droppings behind large reach in chest freezer in storage area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 78F at hand sink in kitchen.

Disposition: Emergency order recommended
[35A-20-4] Dead rodent present. Observed three dead rodents on glue board trap under shelving in walk in cooler converted to dry storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag stored next to bagged ziti on storage rack, in dry storage area.
[14-11-5] Equipment in poor repair. Observed rust and pitting on reach in chest freezer door near back door.
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside of broken tile in front of triple sink in ware wash area.
[36-73-4] Floor soiled/has accumulation of debris. Observed food debris beneath dry storage rack in dry storage area.
[08B-38-4] Food stored on floor. 1. Oil in plastic jugs stored on the floor in the kitchen next to fryers. 2. Bagged corn meal stored on the floor next to storage rack in dry storage area. 3. Plastic jugs of vinegar stored on the floor in dry storage area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, on lighting above dry storage rack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Bottom interior of single door reach in freezer soiled with old food debris, in dry storage area.
[25-05-4] Single-service articles improperly stored. 1. Single use forks stored on the floor in boxes at the front counter. 2. Styrofoam food containers stored on floor in dry storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp thawing in standing water at the cook line. Operator moved to reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. 1. Observed on wall behind and next to fryers in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on the floor in the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed opened box of frayed raw shell eggs stored over container of cooked chicken in walk in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings observed on floor around dry storage and prep area, employees actively mopping and sweeping during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked lalo (beef)(73F), cooked chicken (50F), chicken gravy (51F), and cooked goat (50F) stored in the walk in cooler. Not prepared or portioned today. Improperly cooled with lids on, See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Package of sliced Cheese (51F), placed on food prep table under no temperature control, not prepared or portioned today. 2. Observed Cooked lalo (beef)(73F), cooked chicken (50F), chicken gravy (51F), and cooked goat (50F) stored in the walk in cooler. Not prepared or portioned today. Improperly cooled with lids on, See Stop Sale.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, next to the triple sink.
[53B-01-5] 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.
[31B-03-4] No soap provided at handwash sink, next to the triple sink.

Disposition: Emergency order recommended
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Cleaned pots and food utensils stored on a chair lined with soiled trash bag next to reach in freezer in dry storage.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 1. One dead roach on floor in food prep in front of reach in cooler. 2. Two dead roaches on floor in walk-in cooler.
[36-22-4] Floor area(s) covered with standing water. Underneath handsink by the triple sink.
[36-73-4] Floor soiled/has accumulation of debris. 1. Floor soiled under cookline in the kitchen.
[36-17-5] Floor tiles in disrepair. On kitchen floor in front of cookline equipment.
[36-24-5] Hole in wall. At the front counter.
[22-15-5] In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Utensils stored in water 77° at food prep table in kitchen.
[38-07-4] Lights in food storage area missing the proper shield, sleeve coatings or covers.
[05-09-4] No conspicuously located ambient air temperature thermometer in reach in freezer.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[29-20-5] Standing water at the mop sink outside by back door.
[22-37-4] Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Employee observed prepping food at a soiled triple sink filled with soiled dishes.
[36-27-5] Wall soiled with accumulated grease and food debris. 1. Wall soiled next to fryers kitchen. 2. Wall soiled behind cookline in the kitchen.
[29-11-4] Water leaking from pipe at the handsink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at the food prep table next to cookline in the kitchen.
[12A-20-4] Employee washed hands with no soap. Employees observed dipping hands in a bucket of bleach and water, drying with paper towels, and returning to food prep.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1. 10 live roaches under clean utensil storage rack by triple sink in storage area. 2. 4 live roaches inside can opener at the food prep table in the kitchen. 3. 2 live roaches on floor by chest freezer in dry storage area. 4. One live on food prep table in kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee collecting money from customer wearing gloves and returned to packaging customer to go plates without Handwash.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pikliz (76F), cut lettuce (71F), cut tomato (71F), tostones (72F) at 11:00am, on food prep table under no temperature control for more than four hours per operator. Food prepped or portioned today. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pikliz (76F), cut lettuce (71F), cut tomato (71F), tostones (72F) at 11:00am, on food prep table under no temperature control for more than four hours per operator. Food prepped or portioned today. See Stop Sale.
[29-42-4] Vacuum breaker missing at mop sink outside by back door.
[22-02-4] Food-contact surface soiled with food debris on can opener blade in the kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[53B-01-5] 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.