Irie Takeout Restaurant
Last inspected: Feb 24, 2026
67
Score
Across the available record, Irie Takeout Restaurant has 11 inspections on file, the first dated 2022. The most recent visit was on Feb 24, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited eight times.
Restaurants in Lauderhill average 74, so Irie Takeout Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table- Pasta (111F - Hot Holding). Per operator item was out of temperature for less than one hour. Operator reheated item to 166F. **Corrected On-Site** **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. For chlorine as the main sanitizer. **Repeat Violation**
16-37-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter , wiping cloth chlorine sanitizer solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine during the inspection. **Corrected On-Site**
21-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line prep table has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in dry storage area sides has Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Oct 6, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep counter, cooked saltfish (81F - Hot Holding); cooked chicken (81F - Hot Holding), per operator items held out of temperature approximately 1 1/2 hours. Advised operator of proper hot holding parameters. Operator placed items onto stove to reheat to 165F. **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 chemical test strips for chlorine sanitizer
16-37-1
Intermediate - No soap provided at handwash sink. At kitchen cook line, No hand soap for designated hand sink.
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. At kitchen, cutting boards with deep grooves. No longer cleanable. **Repeat Violation**
14-09-4
67
Jun 5, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Observed container of Vaseline stored on shelf next to cans of black beans.
41-07-4
High Priority - Live, small flying insects found Observed 1 flying insects on the floor by the rear exit door.
35A-02-7
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.
41-05-4
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**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed piece of grill brick in hand washing sink in kitchen.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Top of freezer chest in storage area
22-31-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter chlorine sanitizer solution 0 Ppm
21-07-4
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
06-01-5
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
10-01-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. True 2 door
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense salt
14-01-5
30
Nov 12, 2024
Complaint Full
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
95
Sep 11, 2024
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
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.
03B-01-6
High Priority - Stop Sale issued due to food originating from an unapproved source. 7 containers of packaged shrimp
01B-04-5
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.
35A-02-6
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
03D-01-5
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.
53B-05-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen
27-16-4
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**
40-06-5
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
02D-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 0ppm). Operator remade to proper 100ppm **Corrected On-Site**
21-07-4
39
Jul 3, 2024
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
90
Jul 2, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
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**
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. Observed three cans of callaloo on shelf in kitchen. **Warning**
01B-01-4
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**
03A-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**
01B-02-5
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**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**
31B-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength at front counter. Chlorine 10 Ppm rechecked 100 Ppm **Warning**
21-07-4
Basic - Buildup of food debris/soil residue on equipment door handles on true two door cooler. **Warning**
23-24-4
Basic - Food stored on floor. Observed cases of plastic water bottles stored on the floor next to **Warning**
08B-38-4
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**
06-01-5
35
Feb 1, 2024
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. Operator renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Presence of insects, rodents, or other pests. Observed dead flying insects in light shield by men's restroom.
35A-09-4
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**
03B-01-6
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**
41-10-4
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in true reach in freezer the inside interior accumulation of soil residues.
22-16-4
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.
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the wall and three compartment sink.
10-17-4
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**
06-07-5
Basic - Food stored on floor. Observed 5 cases of butter beans on kitchen floor . Operator elevated. **Corrected On-Site**
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed in kitchen. Employee removed. **Corrected On-Site**
36-01-4
39
Sep 27, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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.
01B-02-5
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.
03D-01-5
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-02-5
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**
03B-01-6
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.
03D-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chest located in storage area.
14-69-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator inverted mops up right position. **Corrected On-Site**
42-01-4
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**
21-07-4
43
Mar 9, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of lighter fluid and general cleaner on shelves in store room next to dry goods and fresh vegetables. Employee moved items to restroom to properly store. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on holding shelf above stove, pans of jerk pork (105-155F - Hot Holding); jerk chicken (98-150F - Hot Holding). Per employee cooked less than 1 hr. Food spread onto flat pans and placed into oven to reheat and hot hold. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, container of stewed oxtail (71-75F - Cooling). Per employee made day before.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection. Confirmation #226043146 **Corrected On-Site**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler, container of stewed oxtail (71-75F - Cooling). Per employee made day before. See stop sale.
03D-02-5
Intermediate - 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. Provided bulletin to operator.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in men's restroom. Manager replaced. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Bags of raw vegetables and rice on floor in store room.
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bags of chicken feet in three compartment sink not under running water and not fully frozen. **Repeat Violation**
06-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Narrow shelf around wall just inside kitchen has food and dust debris buildup.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
32
Jul 12, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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 (125°-132°F) Cooked Cabbage (115°-124F) on steam table at front counter. Per operator food was prepared less then 4 hours. Chicken was observed on counter, prior to being placed in steam table. Operator reheated chicken 168°F-169°F and cabbage 145°F-150°F **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in kitchen next to 3CS.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink in kitchen next to 3CS.
31B-03-4
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Observed in ice machine in back storage area. Operator cleaned and sanitized. **Corrected On-Site**
22-20-5
Basic - Open dumpster lid. Operator closed dumpster lid. **Corrected On-Site**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef being thawed at room temperature in kitchen. Thawing for less Operator moved chicken and beef into 3C sink to thaw under running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet cloth on top of cutting board in kitchen. Operator removed towel and changed cutting board. **Corrected On-Site**
21-09-4
58
Frequently Asked Questions
When was Irie Takeout Restaurant last inspected?
The most recent health inspection at Irie Takeout Restaurant on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Irie Takeout Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited eight times, more than any other issue at Irie Takeout Restaurant.
How does Irie Takeout Restaurant compare to other restaurants in Lauderhill?
Irie Takeout Restaurant most recently scored 67 out of 100, which is lower than the Lauderhill average of 74.
Has Irie Takeout Restaurant's inspection record improved over time?
No. Recent inspections at Irie Takeout Restaurant have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Irie Takeout Restaurant 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 Irie Takeout Restaurant inspected?
Based on the inspection history on file, Irie Takeout Restaurant is inspected around three times per year on average.
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