Bak-A-Yaad Cuisine
Last inspected: Jan 28, 2026
58
Score
Across the available record, Bak-A-Yaad Cuisine has eight inspections on file, the first dated 2022. The newest entry in the record is dated Jan 28, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
That's lower than the typical Lauderdale Lakes restaurant, which scores around 75. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
58
Sep 19, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
70
Apr 30, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (121-134F - Hot Holding) in hot holding unit per operator held out of temperature 30 minutes. Operator moved to another hot holding unit per. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime. Employee clean and sanitize **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles inside hand washing sink used as a dump sink employee cleaned **Corrected On-Site**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in reach in cooler
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. In flour container the handle in contact with flour
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen employee removed **Corrected On-Site**
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on rack not inverted
24-05-4
Basic - Working containers of food (flour)removed from original container not identified by common name.
02D-01-5
55
Feb 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
86
Feb 8, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry goat (120F - Hot Holding); curry chicken (117F - Hot Holding) sitting on top of shelf above stove. Per employee held less than two hours. Employee placed in oven to reheat to 165 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen **Repeat Violation**
36-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on prep table employee removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed boxes of vinegar stored on floor in storage room.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 113F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease, food debris, dirt, slime or dust. Ob hood vents
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 0 Ppm.
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled container of salt
02D-01-5
52
Sep 28, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over A container of I can't believe it's no butter. Operator moved raw shell eggs to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (109-112F - Hot Holding) per operator less than one hour. Operator turned up temperature **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hotel pans and spoon being stored in hand washing sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and ice scoop in the hand washing sink at the bar
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
16-37-1
Basic - Working containers of salt removed from original container not identified by common name.
02D-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in kitchen.
36-06-4
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 handle in contact with dried red beans. Operator removed **Corrected On-Site**
10-01-5
47
Jun 26, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Nov 16, 2022
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed pot lids inside sink at hand wash sink in kitchen next to oven. Operator removed lids. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in bar.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food and held more than 24 hours not properly date marked. Observed at cooler beverage at reach in cooler prepackaged shrimp not date marked.
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in bar.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of Gatorade on top of prep table in kitchen. Operator moved bottle.
12B-07-4
Basic - Food stored on floor. Observed container of curry powder and container of oil stored directly on floor. Operator properly stored off floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in bar.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at glass reach in cooler in kitchen across from stove.
14-33-4
52
Frequently Asked Questions
When was Bak-A-Yaad Cuisine last inspected?
The most recent health inspection at Bak-A-Yaad Cuisine on file is from Jan 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Bak-A-Yaad Cuisine?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Bak-A-Yaad Cuisine.
How does Bak-A-Yaad Cuisine compare to other restaurants in Lauderdale Lakes?
Bak-A-Yaad Cuisine most recently scored 58 out of 100, which is lower than the Lauderdale Lakes average of 75.
Has Bak-A-Yaad Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Bak-A-Yaad Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bak-A-Yaad Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bak-A-Yaad Cuisine inspected?
Based on the inspection history on file, Bak-A-Yaad Cuisine is inspected around two times per year on average.
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