Yaad Spice Restaurant
Last inspected: Feb 24, 2026
33
Score
Going back to 2022, Yaad Spice Restaurant has eight inspections in the public record. The newest entry in the record is dated Feb 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 79, which Yaad Spice Restaurant's 33 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
5
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled phone, point of sale/order entry system, customer payment and made change then handled clean equipment, clean utensils, unwrapped single service cutlery, prepared/packaged food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Non- food grade containers (orange hardware supply 5 gallon bucket) used for food storage (raw chicken) - in direct contact with food. Operator removed from bucket. **Corrected On-Site** **Warning**
14-15-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet; cooked pork (105F - Hot Holding); cooked chicken (108F - Hot Holding). Front counter hot holding display cabinet; cooked salt fish (102F - Hot Holding). Steam table; cooked plantains (89F - Hot Holding). Operator stated items cooked/reheated prior to being held for 2 hours. Moved items to oven to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present and engaged in food preparation/handling, no certified food service manager present. Advised Operator of certified food service manager requirements. **Warning**
53A-05-6
Intermediate - Hand wash sink used for purposes other than handwashing. Kitchen hand washing sink used to store steel wool and visibly soiled cloth. Operator removed items from sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added outdoor smoker cooker behind building, no plans submitted/approved. Advised Operator to submit completed remodel plan review application 7005. **Warning**
51-16-7
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 required employees training expired 2025. Advised Operator training required within 60 days of hire and renewed every three years. **Warning**
53B-14-5
33
Sep 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, fish (108F - Hot Holding). The fish has been out in the warmer box since 8:00am. The operator is reheating to 165F to hot hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
86
Feb 7, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
50
Oct 11, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. 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. At glass door reach in cooler, sea moss juice prepared and packaged onsite with no labeling. See stop sale. **Repeat Violation** **Admin Complaint**
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, curry chicken (47F - Cold Holding); curry goat (47F - Cold Holding), not prepared or portioned today. Operator stated items held over night. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, curry chicken (47F - Cold Holding); curry goat (47F - Cold Holding), not prepared or portioned today. Operator stated items held over night. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, beef oxtails (101F - Hot Holding); curry goat (112F - Hot Holding); Operator stated items held approximately 1 hour prior to inspection. Advised operator to reheat items to 165F.
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided TPHC form to operator.
03F-10-5
Intermediate - Handwash sink not accessible for employee use at all times. At expo line, handwashing sink with rags and bowl inside. Operator removed. **Corrected On-Site**
31A-09-4
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. Operator stated she has 2 new hires less than 60 days with out safe food handler certification and no employee agreement form. **Repeat Violation** **Admin Complaint**
11-26-1
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. At glass door reach in cooler, sea moss juice prepared onsite with no labeling. See stop sale. **Repeat Violation**
02D-03-4
39
Oct 30, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Observed: Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Mia’s Natural juice Fruit medley 7 Island twist 7 Sea moss 3 Tropical splash 8 Sorrel 2 Checked on FDACS license search **Admin Complaint** Priority: High Priority
01A-05-4
High Priority - Observed: Stop Sale issued due to food originating from an unapproved source. Mia’s Natural juice Fruit medley 7 Island twist 7 Sea moss 3 Tropical splash 8 Sorrel 2 Checked on FDACS license search Priority: High Priority
01B-04-5
Intermediate - Observed: 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. Emailed one Priority: Intermediate
11-27-4
Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
05-08-4
Intermediate - Observed: 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. Several employees hired within last 60 days . Only 2 food handler certificates available. Emailed. Priority: Intermediate
11-26-1
Basic - Observed: Food stored on floor. Case of water bottles stored on floor in dry food storage room. Explained Priority: Basic
08B-38-4
Basic - Observed: 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. Irish moss. Reference: 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product. Priority: Basic
02D-03-4
50
Jul 19, 2023
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....two live fly ,flying around dishwashing area . Employee killled it. **Corrected On-Site**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fish 113° being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken, pork, beef, butter all at 45°-44° in walk in cooler . manager started that door was not closed properly for back and forth for lunch rush food being held less than 4 hours . Employee moved food walk in freezer . Food temperature dropped down 43° at time of inspection.**Corrective Action Taken** **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fish 113° being held more than four hours. Stop sale issue . Employee discarded fish . .. chicken 123° top of the food after starring Food Temperature getting 150° . Employee covered food. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager came at time of inspection. **Corrected On-Site**
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
45
Dec 16, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried fish 111° in hot holding case at front line being held less than four hours. **Corrective Action Taken**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/... CFM came after informing **Corrected On-Site**
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
70
Jul 12, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter display; king fish (109F - Hot Holding). Operator stated being held 2 hours, increased temperature of display cabinet. At cook line; fried chicken (100F - Hot holding) being held in bowl above grill. Operator stated being held less than 1 hour, moved to reheat. Operator **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-12: At front counter display; salt fish 88°F-hot holding. At steam table; salt fish 104°F- hot holding, cooked goat 120°F- hot holding, cooked chicken 126°F- hot holding. Operator stated being held 1 hour and would discard after 4 hours, placed time mark. **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; raw chicken (67F - Cold Holding) being held in bucket on ground next to fryer. Operator stated being held less than 4 hours, moved to fryer to be cooked. At walk-in cooler; raw ox tail (47F - Cold Holding); raw goat (47F - Cold Holding); raw chicken (46F - Cold Holding). Operator stated being held less than 4 hours, moved items to walk-in freezer. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-07-12: At walk-in cooler; cooked chicken 50°F cold holding, cooked ox tail 50°F, cooked goat 48°F. Operator stated being held less than 4 hours, moved to walk-in freezer. **Admin Complaint** **Corrective Action Taken**
03A-02-5
74
Frequently Asked Questions
When was Yaad Spice Restaurant last inspected?
The most recent health inspection at Yaad Spice Restaurant on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Yaad Spice Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Yaad Spice Restaurant.
How does Yaad Spice Restaurant compare to other restaurants in West Palm Beach?
Yaad Spice Restaurant most recently scored 33 out of 100, which is lower than the West Palm Beach average of 79.
Has Yaad Spice Restaurant's inspection record improved over time?
Yes. Recent inspections at Yaad Spice Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Yaad Spice Restaurant 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 Yaad Spice Restaurant inspected?
Based on the inspection history on file, Yaad Spice Restaurant is inspected around two times per year on average.
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