Taste of the Islands Yaad Style Cuisines
Last inspected: Apr 6, 2026
45
Score
Public records show 10 inspections at Taste of the Islands Yaad Style Cuisines stretching back to 2022. On Apr 6, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
Restaurants in West Palm Beach average 79, so Taste of the Islands Yaad Style Cuisines trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
5
Major latest
3
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
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. Observed raw turkey stored above raw beef inside reach in freezer, in kitchen. Foods not commercially packaged. Operator properly stored. **Corrected On-Site**
08A-17-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observatories purchased chlorine sanitizer (bleach) during inspection. **Corrected On-Site**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated raw beef stored inside walk in cooler without date marking. Per operator, food prepared on Saturday. Operator put date marking on food. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser stored at triple sink. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine sanitizer test strips. Provided some chlorine strips to operator. **Corrected On-Site**
16-37-1
Basic - Ceiling tile missing. Observed above prep table, in kitchen.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee backpack stored on dry storage shelf, in kitchen.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of reach in freezer soiled with food debris.
23-03-4
45
Nov 21, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler raw chicken stored over raw peppers.
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees wearing single use gloves rinsed gloves with utensils at prep sink and then continued preparing food without changing gloves. Advised Operator of proper gloves use.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Bleach improperly stored on prep table while food was being prepared. Operator removed bleach. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler cooked pasta and cooked beans no date mark. Per operator prepared 2 days prior. Advised operator to date mark.
02C-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Advised Operator to acquire.
05-08-4
Basic - Food stored on floor. Walk-in cooler containers of cooked beans stored on floor. Advised operator to move off of floor.
08B-38-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Advised operator to remove.
35B-08-4
47
Apr 7, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while preparing then removed gloves and handled clean equipment and utensils used to prepare food without washing hands. Operator discussed with employee who then washed hands.
12A-12-4
High Priority - Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Multiple varieties of prepackaged unpasteurized juice available for sale to customers in self service/grab and go reach in cooler. See Stop Sale. **Admin Complaint**
01A-17-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Multiple varieties of prepackaged unpasteurized juice available for sale to customers in self service/grab and go reach in cooler. See Stop Sale.
01B-13-4
64
Feb 7, 2025
Food-Licensing Inspection
No violations found.
100
Jan 30, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit and the handled broom and dust pan while sweeping the floor and then entered walk-in cooler and handled clean containers of food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-16-4
High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen on cook line crawling on shelf under steam table. 1 live roach in kitchen on cook line crawling on oven leg. Advised Operator to eliminate roaches, clean and sanitize areas. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked chicken (108F - Hot Holding); cooked plantains (112F - Hot Holding). Operator states items cooked/reheated prior to being placed in pans on top of steam table, held 1 hour, discarded. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked oxtail (121F - Cooling 1:15/121F 1:45). Operator stated cooling for 30 min, in full stacked pans with tight fitting lid, at this rate will not reach 70F within 2 hours, removed lid and unstacked containers to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
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. **Warning**
11-26-1
Basic - Dead roaches on premises. Approximately 10 dead roaches throughout kitchen on floor. Advised Operator to remove dead roaches, clean and sanitize areas. **Warning**
35A-03-4
50
Sep 5, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed, rinsed and then placed to dry food service utensils and food storage containers without sanitizing (Triple Sink (Chlorine - Not Set Up)). Operator set up triple sink to chlorine 100ppm and properly sanitized dishes. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned raw fish stored over opened bag of cooked shrimp. Operator moved raw fish below shrimp. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked chicken (108F - Hot Holding); cooked plantains (113F - Hot Holding). Operator stated items cooked less than 2 hours prior and held at room temperature until served. Advised Operator to reheat to 165F and hold at 135F or above. **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. At walk-in cooler; cooked goat (51F - Cooling 11:30am/51F - Cooling 12:00pm); cooked chicken (56F - Cooling 11:30am/56F - Cooling 12:00pm); cooked oxtail (46F - Cooling 11:30am/46F - Cooling 12:00pm). Operator stated items cooling since 8:30am, stored in stacked, full, deep containers with tight fitting lids, at this rate will not reach 41F within 6 hours, unstacked, uncovered pans to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store plastic container. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing bleach not labeled. Operator labeled. **Corrected On-Site**
41-17-4
47
Feb 15, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At all hand wash sinks; water temperature only reaching 72F. Operator stated hot water heater is not working and expected to be repaired today. **Warning** - From follow-up inspection 2024-02-15: Operator stated hot water heater needs to be replaced and is waiting for it to be delivered/installed. **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. At triple sink; water temperature only reaching 72F. Operator stated hot water heater is not working and expected to be repaired today. **Warning** - From follow-up inspection 2024-02-15: Operator stated hot water heater needs to be replaced and is waiting for it to be delivered/installed. **Time Extended**
27-06-4
82
Aug 15, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
78
Mar 21, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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/ Certificate for Mr. Glendon Morgan expired on 03/09/2023.
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by mop sink. Manager stocked. **Corrected On-Site**
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with beans. Manager stored handle above beans **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board under yellow cutting board by the oven. Manager removed. **Corrected On-Site**
21-04-4
74
Jul 20, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk in cooler. Operator reorganized **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. collard greens with salted cod fish (111°F - Hot Holding). Item is double panned in steam table and not set up in double boil. Operator states item was cooked approximately 1 hour ago. Operator heated item to 171°F and turned up steam table. **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at all sinks in establishment. Total lack of water for entire establishment **Repeat Violation** **Admin Complaint**
27-16-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Reach-in freezer interior has accumulation of soil residues. Observed at 1 door stainless. Discussed with operator
22-16-4
61
Frequently Asked Questions
When was Taste of the Islands Yaad Style Cuisines last inspected?
The most recent health inspection at Taste of the Islands Yaad Style Cuisines on file is from Apr 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Taste of the Islands Yaad Style Cuisines?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Taste of the Islands Yaad Style Cuisines.
How does Taste of the Islands Yaad Style Cuisines compare to other restaurants in West Palm Beach?
Taste of the Islands Yaad Style Cuisines most recently scored 45 out of 100, which is lower than the West Palm Beach average of 79.
Has Taste of the Islands Yaad Style Cuisines' inspection record improved over time?
No. Recent inspections at Taste of the Islands Yaad Style Cuisines have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Taste of the Islands Yaad Style Cuisines 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 Taste of the Islands Yaad Style Cuisines inspected?
Based on the inspection history on file, Taste of the Islands Yaad Style Cuisines is inspected around three times per year on average.
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