SPANX THE HOG BBQ AND SALOON

Name: SPANX THE HOG BBQ AND SALOON
Address: 147 S CYPRESS RD, POMPANO BEACH, FL, 33060, US
Rating: 81.8

147 S CYPRESS RD, POMPANO BEACH, FL 33060

License #1619736

🔥 BBQ ℹ️

81.8 Grade C / 100

Mixed Health Record

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Latest inspection

December 2, 2025 · 16 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SPANX THE HOG BBQ AND SALOON in POMPANO BEACH currently holds an InspectFL Health Score of 81.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 2, 2025. Across those visits, inspectors documented 27 total violations — 5 critical, 8 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on December 2, 2025 shows 16 observation rows: 3 critical, 4 major, and 9 minor.

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Inspector notes

Coverage note

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Would you eat here?

SPANX THE HOG BBQ AND SALOON has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella stored on shelf with cans of beans and pasta in kitchen. Manager removed umbrella from shelf.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Advised employee on wearing hair restraints. Employee put on hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under back door in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles broken in front of deep fryers in kitchen.
[08B-38-4] Food stored on floor. Container of onions stored on floor in walk in cooler. Manager placed onions on shelf.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves rusted in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind deep fryers soiled with grease buildup.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Cloth was placed in sanitizer bucket.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket with wiping cloths stored on floor in kitchen. Manager placed bucket on table.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of marinara sauce dented on kitchen counter. Manager discarded. See Stop Sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Business license expired on 12/01/25. Operator was advised to acquire license , and current license was acquired at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, shredded cheese stored at (45F - Cold Holding); Cream (50F - Cold Holding) per operator, foods not prepped or portioned today. Foods held in unit for approximately 3 hours.Manager placed items in reach in and walk in coolers to quick chill.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in kitchen. Manager provided soap.
[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. No proof of food handler training for 4 employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta prepared on Sunday ( 2 days ago), not date marked. Manager dated.