DEHDEH'S TAKE OUT
4447 WESTROADS DR, Riviera Beach FL 33407 · 561-320-2118
Last inspected Feb 11, 2026 · 8 visits since September 2023
APR 24
DEC 24
JAN 25
DEC 25
FEB 26
— STEADY
5 inspections within 46 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007012 | Dec 2, 2025 | Mar 11, 2026 | $400 |
| 2--2025009006 | Dec 3, 2024 | Apr 8, 2025 | $200 |
Inspection history
8 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At upright double door stainless reach in cooler; raw chicken feet stored over raw beef. Operator moved raw chicken feet to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator wearing single use gloves preparing food then used cash register then returned to preparing food without washing hands or changing gloves. Discussed with Operator who then washed hands and changed gloves.
Ice buildup in white chest reach-in freezer. Advised Operator to maintain freezer without build up of ice.
Upright stainless reach-in freezer interior/bottom shelf has accumulation of soil residues. Advised Operator to clean/sanitize.
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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 handled cash register before preparing ready to eat plates for customers. Instructed operator of proper handwashing procedures. Employee washed hands.
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. Raw chicken stored over raw beef in reach freezer items stored in food grade bags. Operator moved chicken.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store prep containers. Advised operator Hand washing sinks are used for handwashing only. Operator removed items.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; beef soup (47F - Cooling) Per operator was prepared and stored in cooler overnight. Item did not reach 41F within six hours Operator discarded See stop sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee handled raw meat then handled clean utensils without washing hands first. Advised operator, employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler; Raw shell eggs stored above cooked beef. Advised operator who fixed
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 stored above raw beef Advised operator who fixed
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 41 degrees Fahrenheit within 6 hours. At Reach in Cooler; beef soup (47F - Cooling) Per operator was prepared and stored in cooler overnight. Item did not reach 41F within six hours Operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked ackee (120F - Hot Holding); cooked callaloo (125F - Hot Holding) Per operator held at steam table for approximately two hours. Advised to reheat to 165+F
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee collected payment from customer exited and re-entered kitchen and began preparing food without washing hands; discussed with operator who educated employee who then washed hands
Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment is receiving/selling prepackaged unpasteurized juice from a distributor that is not licensed as a juice processor. See Stop Sale.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024.
Stop Sale issued due to food originating from an unapproved source. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment is receiving/selling prepackaged unpasteurized juice from a distributor that is not licensed as a juice processor. See Stop Sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table Per operator pork stew (88F - Reheating)at 9:20am since 8:15am 96F at 9:55am; goat (76F - Reheating) at 9:20am since 8:15am 117F at 9:55am; beans (56F - Reheating) at 9:20am since 8:15am 104F; chicken soup (66F - Reheating) at 9:20am since 8:15am 87F at 9:55am; at this current rate products will not reach 165F within 2 hours; operator moved to stove to reheat to 165F within a total of 2 hours.
Toxic substance/chemical improperly stored. Observed bottle of stainless steel cleaner stored above prep table with Flour and Tomatoes. Discussed with operator; operator moved to bottom shelf
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. Educated operator and emailed vomit and diarrhea procedures.
Food stored on floor. Observed bbq sauced stored on kitchen floor;operator moved to shelf.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw seasoned pork stored over cooked sauces. Raw chicken stored over cooked oxtails. Advised operator to store all raw products on bottom shelf. Operator moved raw items to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, hot holding display cabinet; meat pies (110F - Hot Holding). Operator stated patties reheated prior to being placed in cabinet. Being held 1 hour at that point. o Operator put patties back in oven to reach 165F.
Handwash sink not accessible for employee use at all times. Hand wash sink by prep table inaccessible. Advised operator to remove items blocking hand sink. Operator made hand sink accessible.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In double door reach in cooler, cooked chicken, cooked oxtail, cooked sauces, no date mark. Operator stated food prepared 2 days prior. Advised operator to date mark food.
Time/temperature control for safety food thawed in an improper manner. In main kitchen area, raw chicken, raw oxtail, raw fish thawing at room temperature. Advised operator on how to properly thaw items.
Sep 11, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed...not installed handwashing at dishwashing area according to plan review.
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.