SHAMAMA RESTAURANT

Name: SHAMAMA RESTAURANT
Address: 7456 ROYAL PALM BLVD, MARGATE, FL, 33063, US
Rating: 31.8

7456 ROYAL PALM BLVD, MARGATE, FL 33063

License #1623060

🌴 Cuban/Caribbean ℹ️

31.8 Grade F / 100

Failing Health Score

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Latest inspection

February 21, 2026 · 5 findings · 0 critical

Routine - Food

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Quick take

SHAMAMA RESTAURANT in MARGATE currently holds an InspectFL Health Score of 31.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on February 21, 2026. Across those visits, inspectors documented 83 total violations — 30 critical, 31 major, 22 minor.

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Record snapshot

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The latest inspection on February 21, 2026 shows 5 observation rows: no critical rows, 3 major, and 2 minor.

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Inspector notes

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SHAMAMA 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: Warning Issued
[08B-38-4] Food stored on floor. Observed container of raw meat on kitchen floor next to cook line. Observed pikliz stored directly on floor inside walk in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink inside cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In womens bathroom, no paper towels. Next to triple sink, hand wash sink no paper towels Kitchen hand wash sink, no paper towels. Operator placed paper towels next to kitchen hand wash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. No hand soap kitchen hand wash station. No soap for triple sink hand wash station. No hand soap for mens bathroom

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed container of raw meat on kitchen floor next to cook line. Observed pikliz stored directly on floor inside walk in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink inside cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Upon arrival observed operator don gloves with no prior handwash and immediately conducted food preparation by dicing celery.
[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 (44-45F - Cold Holding); cooked turkey (44-46F - Cold Holding); Rice, cooked (45F - Cold Holding). As per operator food in unit portioned or prepared over 4 hours ago. See stop sale..
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pikliz (44-45F - Cold Holding); cooked turkey (44-46F - Cold Holding); Rice, cooked (45F - Cold Holding). As per operator food in unit portioned or prepared over 4 hours ago. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked grio (73F @ 1113 to 73F @ 1154 - Heated Cooling since 0945). Observed operator cooling on kitchen counter directly in front of stove top. Operator moved to walk in cooler for quick chill
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In womens bathroom, no paper towels. Next to triple sink, hand wash sink no paper towels Kitchen hand wash sink, no paper towels. Operator placed paper towels next to kitchen hand wash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. No hand soap kitchen hand wash station. No soap for triple sink hand wash station. No hand soap for mens bathroom

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation not wearing hair restraint. Operator provided employees with hair nets during the inspection.
[08B-47-4] Food not stored at least 6 inches off of the floor. At walk in cooler container of cooked chicken stored on floor. At cook line buss pan of raw chicken stored on floor . Operator elevated.
[22-16-4] Reach-in three door cooler interior have accumulation of blood from cases of chicken.
[29-11-4] Water leaking from pipe and/or faucet/handle. Opposite Steam table at cook line, Hand wash sink is spraying water when turned on.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Employee washing dishes in three compartment sink with no sanitizing step. Advised operator to set up three compartment sink and sanitize dishes. Three compartment sink was set up reading chlorine 100 ppm.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and Touched condiment bottles. Educated operator on proper handwashing procedures. Operator washed rinsed and sanitized condiment bottles. Operator then properly washed hands and put on new gloves.
[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. Walk in cooler - cooked goat (56F); whole milk (51F - Cold Holding) ;cooked turkey (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Walk in cooler - cooked goat (56F Cold holding ); whole milk (51F - Cold Holding) ;cooked turkey (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night. See stop sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink opposite steam table. Operator provided during inspection. Hand wash sink opposite triple sink. Operator provided during inspection.
[31B-03-4] No soap provided at handwash sink. Hand wash sink opposite triple sink. Operator provided during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans , cooked meat prepared more than 24 hours not date marked. Made yesterday at 10:00 am checked at 3:51pm.

Disposition: Warning Issued
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in cooler with sellable foods. Operator removed drinks
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw goat stored with ready to eat foods in true reach in freezer
[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. Walk in cooler- cooked chicken (56F - Cold Holding); cooked vegetables (57F - Cold Holding) per operator items. Per operator items cold no,ding in unit overnight. Observed walk in cooler ambient temperature of 50F. All items not prepared or portioned today. see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 1. pleklez (56F - Cold Holding); cheese (56F) ; butter (55F - Cold Holding). Per operator items in unit less than four hours. Observed unit ambient temperature of 50F. Overplayed items in other coolers to rapid cool. 2.cooked chicken (56F - Cold Holding); cooked vegetables (57F - Cold Holding) per operator items. Per operator items cold no,ding in unit overnight. Observed walk in cooler ambient temperature of 50F. All items not prepared or portioned today. see stop sale.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed illnesses with operator. Provided hand out
[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. No soap provided at dish washing hand sink

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Observed 3 dead roaches inside of not in use dish machine/ non functional dish machine. Observed 5 dead roaches inside of bucket of bleach water for soaking wiping cloths Observed 5 dead roaches inside of not in use ice machine across from triple sink in kitchen Observed 2 dead roaches inside of not in use wall mounted soap dispenser at cook line hand wash sink. Observed 1 dead roach on table holding flat top/grill on cook line kitchen
[08B-38-4] Food stored on floor. Bin of raw chicken stored on floor in front of triple sink. Operator moved to shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on green shelving holding large pots on cook line
[12A-20-4] Employee washed hands with no soap. Observed employee rinse hands less than 10 seconds with no soap. Discussed with operator when operator arrived
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on ground in front of and under 3 door stainless reach in freezer on cook line in kitchen. Observed 2 live roaches on ground behind cook line equipment under hood in kitchen. Observed approximately 2 live roaches on wooden 2x4s supporting drain pipe under triple sink in kitchen Observed 1 live roach inside of not in use ice machine across from triple sink in kitchen Observed 1 live roach on ground under cook line hand wash sink. Observed 1 live roach inside of not in use/not functioning ware washing machine Observed 1 live roach on ground in front of shelf holding large pots.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed Broken cutting board with jagged edges
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand wash sinks. Operator refilled
[05-03-4] Probe thermometer not within the intended measuring range of use. Probe thermometer provided measures 50F+
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. At dry storage area observed approximately 4 dead roaches on floor- operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep table by cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler employee food stored over cooked chicken and beef- operator removed.
[08B-38-4] Food stored on floor. Container of oil on floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at prep counter.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - Cooked chicken 50-51F at 10:15 ( cooling overnight), cooked turkey 50-51F at 10:15 ( cooling overnight), cooked beef 50-51F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked gravy 71F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees entered establishment and started preparing food- without washing hands- educated operator- employee washed hands.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer - raw fish not commercially packaged over bag of spinach- operator moved to lower shelf.
[35A-05-4] Roach activity present as evidenced by live roaches found. At dish machine area- approximately 1 live roach crawling on wall by soap dispenser machine.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area counter- Raw shell eggs 53F- cold holding - food not prepare or portioned today- food left out on counter for 30 minutes - operator moved to reach in freezer to quick chill.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- coleslaw 51F Fat 10:15 ( cooling overnight)- food covered and stored in large quantities- at current rate of cooling food did not reach 41F within 4 hours. At walk in cooler - Cooked chicken 50-51F at 10:15 ( cooling overnight), cooked turkey 50-51F at 10:15 ( cooling overnight), cooked beef 50-51F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked gravy 71F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- coleslaw 51F Fat 10:15 ( cooling overnight)- food covered and stored in large quantities- at current rate of cooling food did not reach 41F within 4 hours.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer stored over single service items at dry storage - operator removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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- at both hand wash sinks in kitchen- operator provided.