DirtyFLRestaurant Inspection Data

YAAD SPICE RESTAURANT

2100 45 ST #B-14 & B-15

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 9001763

  • 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. Walk-in Cooler; cooked oxtail (48F - Cooling); cooked pork (48F - Cooling) Per operator both items were prepared and held overnight in cooler. Items did not reach 41F within six hours See stop sale
  • 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. Kitchen; Employee came from outside and began handling clean utensils without washing hands first. Advised employee who washed hands Corrected On-Site
  • 01B-02-5:High Priority - 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. Walk-in Cooler; cooked oxtail (48F - Cooling); cooked pork (48F - Cooling) Per operator both items were prepared and held overnight in cooler. Items did not reach 41F within six hours Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; peanut porridge (125F - Hot Holding); fish soup (130F - Hot Holding) Per operator both items held at steam table for approximately three hours. Advised operator to reheat to 165+F Operator moved to stove top **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan provided for fried fish in showcase held on time as a public health control method. Advised operator Repeat Violation

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8731457

  • 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. At glass door reach in cooler, sea moss juice prepared onsite with no labeling. See stop sale. Repeat Violation
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. 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. At glass door reach in cooler, sea moss juice prepared and packaged onsite with no labeling. See stop sale. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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. At walk in cooler, curry chicken (47F - Cold Holding); curry goat (47F - Cold Holding), not prepared or portioned today. Operator stated items held over night. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, curry chicken (47F - Cold Holding); curry goat (47F - Cold Holding), not prepared or portioned today. Operator stated items held over night. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, beef oxtails (101F - Hot Holding); curry goat (112F - Hot Holding); Operator stated items held approximately 1 hour prior to inspection. Advised operator to reheat items to 165F.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At expo line, handwashing sink with rags and bowl inside. Operator removed. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator stated she has 2 new hires less than 60 days with out safe food handler certification and no employee agreement form. Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided TPHC form to operator.

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8449028

  • 11-27-4:Intermediate - Observed: 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 one Priority: Intermediate
  • 08B-38-4:Basic - Observed: Food stored on floor. Case of water bottles stored on floor in dry food storage room. Explained Priority: Basic
  • 01A-05-4:High Priority - Observed: Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Mia’s Natural juice Fruit medley 7 Island twist 7 Sea moss 3 Tropical splash 8 Sorrel 2 Checked on FDACS license search Admin Complaint Priority: High Priority
  • 02D-03-4:Basic - Observed: 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. Irish moss. Reference: 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product. Priority: Basic
  • 05-08-4:Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
  • 11-26-1:Intermediate - Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees hired within last 60 days . Only 2 food handler certificates available. Emailed. Priority: Intermediate
  • 01B-04-5:High Priority - Observed: Stop Sale issued due to food originating from an unapproved source. Mia’s Natural juice Fruit medley 7 Island twist 7 Sea moss 3 Tropical splash 8 Sorrel 2 Checked on FDACS license search Priority: High Priority

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8352770

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....two live fly ,flying around dishwashing area . Employee killled it. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fish 113° being held more than four hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken, pork, beef, butter all at 45°-44° in walk in cooler . manager started that door was not closed properly for back and forth for lunch rush food being held less than 4 hours . Employee moved food walk in freezer . Food temperature dropped down 43° at time of inspection.**Corrective Action Taken** Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fish 113° being held more than four hours. Stop sale issue . Employee discarded fish . .. chicken 123° top of the food after starring Food Temperature getting 150° . Employee covered food. Corrected On-Site Repeat Violation
  • 53A-05-6:Intermediate - 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/ manager came at time of inspection. Corrected On-Site
  • 53B-13-5:Intermediate - 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.