DirtyFLRestaurant Inspection Data

IRIE TAKEOUT RESTAURANT

5552 West Oakland Park Boulevard
Florida, 33313
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

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.