Spikey Ty
Last inspected: Apr 17, 2026
41
Score
Going back to 2023, Spikey Ty has nine inspections in the public record. The latest inspection on file is from Apr 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around six violations each.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
That's lower than the typical Coral Springs restaurant, which scores around 77. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs left on counter from lunch time. Manager returned eggs to walk in cooler **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut chicken over egg rolls in walk in cooler. Manager removed chicken **Corrected On-Site**
08A-05-6
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.
11-26-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartments sink
12A-03-4
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 - Bowl or other container with no handle used to dispense food. Using a bowl instead of scoops. Manager removed bowl **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife's found in cracks between reach in coolers. Manager removed knives **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line. Manager removed utensils **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with old food debris on bottom of cooler.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line and sushi station still with stickers. Manager discarded cut avocados and removed stickers and washed before cutting. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt containers not labeled
02D-01-5
41
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
52
Feb 12, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-02-12: Only a high temperature food thermometer was provided at the time of the call back inspection. **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surfaces including reach in freezer exterior surfaces, ice machine exterior surface, and rice cooker exterior surface heavily soiled with grease, food debris, and dust. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
23-03-4
74
Feb 11, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat celery and carrot in sushi line reach in cooler. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork wontons (61F - Cold Holding) held in shallow bin of ice for less than two hours by soup station. Operator moved to walk in cooler to ensure proper cold holding. Tofu (51F - Cold Holding); sprouts (53F); cooked chicken (51F - Cold Holding) held in left flip top cooler on cook line for less than three hours. Operator moved items to freezer to ensure optimal cold holding. Operator stated service will be called on cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice held behind sushi counter for less than three hours. Operator labeled. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at splitter added to hose bibb. **Warning**
29-34-4
High Priority - Gallon jugs of detergent and cleaning solution stored next to boxes of canned soda in dry storage. **Warning**
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Boxes of raw chicken stored over boxes of unwashed avocados in walk in cooler. Operator reorganized. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Plastic togo container with no handle stored in container of sugar. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-01-5
Basic - Nonfood-contact surfaces including reach in freezer exterior surfaces, ice machine exterior surface, and rice cooker exterior surface heavily soiled with grease, food debris, and dust. **Warning**
23-03-4
33
Aug 15, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line on top of the flip top cooler, raw eggs were stored over cooked chicken and shrimp. The eggs were moved **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line, 2 flats of eggs were stored on top of the flip top cooler. The eggs were moved to a cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5
Basic - Bowl or other container with no handle used to dispense food. In the 55 gallon bucket of dry rice, a quart size container was used to dispense the product and was stored inside the bin. The item was removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-01-5
70
Jan 8, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cookline. The eggs were returned to refrigerator **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice was prepared les than 30 minutes ago and was not time marked. A time mark was applied **Corrected On-Site**
03F-02-5
Basic - Food stored on floor. 55 gallon bucket of rice stored directly on the floor. Bucket was moved off of the floor. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Quart sized container used to dispense raw rice in rice bin was stored in the container. The container was removed **Corrected On-Site**
14-01-5
67
Aug 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Aug 17, 2023
Routine - Food
7 critical violations. 1 major violation. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At glass reach in cooler -Wontons 72-75F at 2:40 - (cooling since 12:00)- food tightly wrapped- at current rate of cooling food did not reach 70F within 2 hours- see Stop sale. At walk in cooler-Cooked noodles 74-78F at 2:30 to 74-76F at 3:15 ( cooling since 12:00)- food tightly wrapped- at current rate of cooling food will not reach 70F within 2 hours- see stop sale. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for sushi rice - operator placed time mark for remaining hour. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep area- Rehydrated rice noodles 67F- cold holding, chopped cabbage 70F- cold holding, Raw shell eggs 86- cold holding- food left out at room temperature- food not prepared or portioned today- food out of temperature 1 hours- operator placed in reach in cooler to quick chill. At reach in cooler by cookline-shrimp dumpling 49-50F- cold holding, pork dumpling 49-50F- cold holding, vegetable rolls 49-50F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler by cookline- raw shell eggs 55-60F- cold holding -food not prepared or portioned today- food stored above fill line- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-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 70 degrees Fahrenheit within 2 hours. At glass reach in cooler -Wontons 72-75F at 2:40 - (cooling since 12:00)- food tightly wrapped- at current rate of cooling food did not reach 70F within 2 hours- see Stop sale. At walk in cooler-Cooked noodles 74-78F at 2:30 to 74-76F at 3:15 ( cooling since 12:00)- food tightly wrapped- at current rate of cooling food will not reach 70F within 2 hours- see stop sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer - raw chicken not commercially packaged stored over raw beef- operator over chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler- raw chicken stored over raw beef- operator moved chicken to lower shelf. **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over sauce - operator over chicken to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Cooked noodles 74-78F at 2:30 to 74-76F at 3:15 ( cooling since 12:00)- food tightly wrapped- at current rate of cooling food will not reach 70F within 2 hours- see stop sale. **Warning**
03D-15-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers at cookline- operator moved. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station - utensils stored in water of 76F- operator removed. **Warning**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. At sushi station- in-use avocados with stickers still attached - educated operator- employee removed. **Warning**
08B-39-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at cookline - educated operator- employee moved to dinning room. **Warning**
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
25
Feb 16, 2023
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee washed hands with cold water.
12A-19-4
High Priority - Employee washed hands with no soap.
12A-20-4
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
55
Frequently Asked Questions
When was Spikey Ty last inspected?
The most recent health inspection at Spikey Ty on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Spikey Ty?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Spikey Ty.
How does Spikey Ty compare to other restaurants in Coral Springs?
Spikey Ty most recently scored 41 out of 100, which is lower than the Coral Springs average of 77.
Has Spikey Ty's inspection record improved over time?
Results have been roughly steady. Inspections at Spikey Ty have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Spikey Ty 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 Spikey Ty inspected?
Based on the inspection history on file, Spikey Ty is inspected around three times per year on average.
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