BAK-A-YAAD CUISINE
4316 NORTH STATE ROAD 7, Lauderdale Lakes FL 33319 · 954-496-5935
Last inspected Jul 15, 2026 · 7 visits since September 2023
FEB 25
APR 25
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
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 poster to operator. Operator posted during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078350 | Sep 19, 2025 | Jan 22, 2026 | $200 |
Inspection history
7 visits, newest first
Jul 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing dishes but not sanitizing. Advised operator to set up triple sink and sanitize dishes. Triple sink was set up reading 200ppm quaternary.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside oven jerk chicken (126F - Hot Holding). Per manager chicken was held out of temperature for less than one hour ago. Operator increased oven temperature for chicken to reheat. Chicken reheated to 167F.
Food stored on floor. Dry storage room, bucket of beans and corn meal stored on floor.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter in hot holding unit, jerk chicken (120F - Hot Holding). Per operator item was held in unit less than 1 hour ago. Advised operator to reheat item back to 165F. Operator placed chicken in oven to reheat. Jerk chicken now reading 183F
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided poster to operator. Operator posted during the inspection.
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 poster to operator. Operator posted during the inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink at bar. Operator placed paper towels next to hand wash sink during the inspection.
Cutting board has cut marks and is no longer cleanable. Observed in kitchen on preparation table, yellow Cutting board has cut marks and is no longer cleanable.
No Heimlich maneuver/choking sign posted. Provided poster to operator. Operator posted during the inspection.
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, cooked fish (109F - Hot Holding) front counter warmers; cooked jerk chicken (107F - Hot Holding), per operator, food been out of temperature approximately 1 hour. Advised operator to reheat products to 165F. Operator placed items into oven to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen double door reach in cooler, vegetable sauce (65F - Cooling)@2:45 since 12:30, 57F @3:25. At the current rate product will not reach 41F within 4 hours. Operator placed items into freezer to fascilitate cooling.
Handwash sink used for purposes other than handwashing. At bar, designated hand sink used for other purposes as evident by glass and sponge in sink. Operator removed.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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.
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
Handwash sink used for purposes other than handwashing. Observed food particles inside hand washing sink used as a dump sink employee cleaned
Bowl or other container with no handle used to dispense food. In flour container the handle in contact with flour
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen employee removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on rack not inverted
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in reach in cooler
Working containers of food (flour)removed from original container not identified by common name.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. FRLA EXPIRED 10/2024
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles soiled with food debris
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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
Food stored on floor. Observed boxes of vinegar stored on floor in storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 113F
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
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 0 Ppm.
Working containers of food removed from original container not identified by common name. Observed container of flour not labeled container of salt
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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.
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
Handwash sink not accessible for employee use at all times. Observed hotel pans and spoon being stored in hand washing sink. Operator removed.
Handwash sink used for purposes other than handwashing. Observed sponge and ice scoop in the hand washing sink at the bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in kitchen.
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
Working containers of salt removed from original container not identified by common name.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.