7 Spices
Last inspected: Jan 23, 2026
37
Score
Inspectors have visited 7 Spices eight times, with records going back to 2023. The most recent visit was on Jan 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to nine violations per visit.
Looking across the full record, “working containers of flour removed” is the recurring theme, flagged three times.
That's lower than the typical Hallandale Beach restaurant, which scores around 80. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Aug 4, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Jan 16, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-24. Renewed during inspection.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked 7 Spices Rice (56-137F - Hot Holding); Cooked White Rice (60F - Hot Holding) Per Manager food items in unit less than an hour. Observed food placed in warmer before reheated. Reviewed proper reheating procedures with Manager and cook. Cook reheated. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution 200 PPM. Manager remade at 100 PPM. **Corrected On-Site**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine chemical test kit. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Floor under and back of stove soiled/has accumulation of food debris and grease
36-73-4
Basic - Working containers of flour removed from original container not identified by common name. Manager labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket next to reach in freezer. Manager stored to dry. **Corrected On-Site**
42-01-4
Basic - Container of oil stored on floor in kitchen by entrance of walk in cooler. Manager elevated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Water leaking from faucet of double sink at entrance of kitchen.
29-11-4
41
Sep 30, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary 50PPM. Instructed Manager not to use unit until repair is made. Manager is using chlorine in the meantime. **Corrective Action Taken**
22-43-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and proceeded to working with raw calamari without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer warewashing machine. No chlorine test kit.
16-37-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Working containers of oil removed from original container not identified by common name. Manager labeled during inspection **Corrected On-Site**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw beef stored in standing water in three compartment sink. Manager stored under running water. **Corrected On-Site**
06-01-5
Basic - Containers of oils stored on floor in kitchen front of walk in cooler.
08B-38-4
52
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
64
Dec 20, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
90
Mar 29, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table- ; Yogurt (42-48F - Cold Holding); Mashed baked potatoes (43-49F- Cold Holding). Per chef food food item in unit less than 4 hours. Observed pan overfilled. Pan place in large container with ice. Ice only reach lower part of pans. Chef stored items in smaller pan and placed rest in walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken stored above bags of fries in Valpro reach in freezer. Chef inverted. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Yaniv Cohen expired 01-13-2023
53A-03-7
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.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in container of chick pea in walk in cooler. Manager removed. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of oil not labeled in kitchen. Chef labeled. **Corrected On-Site**
02D-01-5
55
Jan 3, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Frequently Asked Questions
When was 7 Spices last inspected?
The most recent health inspection at 7 Spices on file is from Jan 23, 2026. The public record contains eight inspections in total.
What is the most common violation at 7 Spices?
Across the inspection record, “working containers of flour removed” has been cited three times, more than any other issue at 7 Spices.
How does 7 Spices compare to other restaurants in Hallandale Beach?
7 Spices most recently scored 37 out of 100, which is lower than the Hallandale Beach average of 80.
Has 7 Spices' inspection record improved over time?
No. Recent inspections at 7 Spices have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at 7 Spices means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 7 Spices inspected?
Based on the inspection history on file, 7 Spices is inspected around three times per year on average.
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