DirtyFLRestaurant Inspection Data

IRIE TAKEOUT RESTAURANT

5552 West Oakland Park Boulevard
Florida, 33313
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/5/2025

Inspection #: Visit ID: 8820613

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense salt
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. True 2 door
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in brown sugar container the handle in contact with brown sugar
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork 27F-38F sitting in a pot of stagnant water. Observed bags of raw chicken 27F sitting out at room temperature by three compartment sink
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter chlorine sanitizer solution 0 Ppm
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed container of Vaseline stored on shelf next to cans of black beans.
  • 35A-02-7:High Priority - Live, small flying insects found Observed 1 flying insects on the floor by the rear exit door.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid ant and roach on the floor in dry storage room.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (107-116F - Hot Holding) sitting in pans at room temperature. Per operator chicken was being placed in hot holding unit. Held out of temperature less than two hours operator placed on stove to reheat to 165F **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed piece of grill brick in hand washing sink in kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Top of freezer chest in storage area

Inspection Date: 11/12/2024

  • 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 0ppm). Operator remade to proper 100ppm Corrected On-Site - From follow-up inspection 2024-11-12: Sanitizer bucket (Chlorine - 0ppm) **Time Extended**

Inspection Date: 9/11/2024

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee placed purse on single service items. Operator removed Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. 7 containers of packaged shrimp
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 0ppm). Operator remade to proper 100ppm Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1) Stove top; Brown beans (96F at 1100am - Heated Cooling since 0830am). Operator made to reheat to 165F and start the cooling process over
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 1 live small flying insects in lobby/front counter. Not landing on anything.
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. 7 containers of packaged shrimp
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) fish fritters (98F - Hot Holding), under no temperature or time control, per operator in unit less than 4hrs. Operator made to reheat to 165F to hot hold.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen

Inspection Date: 7/3/2024

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles on true two door cooler. Warning - From follow-up inspection 2024-07-03: At time of callback inspection still observed **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of plastic water bottles stored on the floor next to Warning - From follow-up inspection 2024-07-03: At time of callback cases of plastic water bottles stored on the floor next to 3 doors glass refrigerator at front of restaurant **Time Extended**

Inspection Date: 7/2/2024

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on true two door cooler. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed cases of plastic water bottles stored on the floor next to Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water with no water running at three compartment sink. Chef removed. Corrected On-Site Repeat Violation Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength at front counter. Chlorine 10 Ppm rechecked 100 Ppm Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed three cans of callaloo on shelf in kitchen. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return to work from outside began working with food without washing hands. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 live flying insects landing on walls and shelves in storage area opposite kitchen. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in true reach in cooler oxtail (59-61F - Cold Holding); cows feet (59-61F - Cold Holding);curry goat (58-60F - Cold Holding) at 10:30am per operator held in cooler since 6:00am. Observed Jamaican cheese (79F - Cold Holding) Jamaican cheese (79F - Cold Holding) sitting on shelf at front counter shelf per operator held overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in true reach in cooler oxtail (59-61F - Cold Holding); cows feet (59-61F - Cold Holding); curry goat (58-60F - Cold Holding) at 10:30am per operator held in cooler since 6:00am. See stop sale. Items not portioned or prepared today. Observed Jamaican cheese (79F - Cold Holding) sitting on shelf at front counter shelf per operator held overnight. See stop sale Items not portioned or prepared today. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8511019

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed in kitchen. Employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed 5 cases of butter beans on kitchen floor . Operator elevated. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the wall and three compartment sink.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 70F on prep table.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in true reach in freezer the inside interior accumulation of soil residues.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
  • 06-07-5:Basic - Time/temperature control for safety food thawed under hot running water. Observed chicken feet being thawed in a bucket of standing water. Operator turned water on Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. Operator renewed during inspection Corrected On-Site
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed dead flying insects in light shield by men's restroom.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F - Hot Holding); Jerk chicken (130F - Hot Holding); pork (125F - Hot Holding) on oven holding shelf. Observed salt fish fritters (98F - Hot Holding) sitting on top of lid in steam table.Per operator held less than 1 hour. Operator placed items in oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of primer and enamel stored next to potatoes. Operator placed in storage area. Corrected On-Site

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8364702

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chest located in storage area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator inverted mops up right position. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer solution 10 Ppm . Operator added more chlorine rechecked 100 Ppm Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight. See stop sale. Repeat Violation Admin Complaint
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Fried chicken 98F @ 2:55 cooling since 1:30 rechecked 90F sitting on shelf above stove. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight. Observed Fried chicken 98F @ 2:55pm cooling since 1:30pm rechecked 90F @ 3:30pm sitting on shelf above stove.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (114F - Hot Holding); pork (101F - Hot Holding) sitting on prep table in room temperature. Per operator cooked less than two hours. Operator placed in oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight.