IRIE TAKEOUT RESTAURANT
5552 W OAKLAND PARK BLVD, Lauderhill FL 33313 · 954.777.3030
Last inspected Feb 24, 2026 · 9 visits since September 2023
JUL 24
SEP 24
JUN 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Presence of insects, rodents, or other pests. Observed dead flying insects in light shield by men's restroom.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
10 cases · $5,680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029428 | Feb 24, 2026 | Jun 3, 2026 | $600 |
| 2--2025085567 | Oct 6, 2025 | Feb 9, 2026 | $400 |
| 2--2024010983 | Feb 1, 2024 | Aug 29, 2024 | $400 |
| 2--2021044125 | Aug 16, 2021 | Nov 9, 2021 | $440 |
| 2--2021018132 | Apr 13, 2021 | May 19, 2021 | $800 |
| 2--2019051514 | Sep 23, 2019 | Nov 12, 2019 | $600 |
| 2--2019010155 | Feb 13, 2019 | Mar 26, 2019 | $1,000 |
| 2--2018040423 | Jul 10, 2018 | Aug 9, 2018 | $160 |
| 2--2015043948 | Sep 14, 2015 | Nov 13, 2015 | $880 |
| 2--2015014033 | Mar 27, 2015 | Jul 31, 2015 | $400 |
Inspection history
9 visits, newest first
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table- Pasta (111F - Hot Holding). Per operator item was out of temperature for less than one hour. Operator reheated item to 166F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in dry storage area sides has Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line prep table has cut marks and is no longer cleanable.
Show the remaining 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter, wiping cloth chlorine sanitizer solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine during the inspection.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep counter, cooked saltfish (81F - Hot Holding); cooked chicken (81F - Hot Holding), per operator items held out of temperature approximately 1 1/2 hours. Advised operator of proper hot holding parameters. Operator placed items onto stove to reheat to 165F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer
No soap provided at handwash sink. At kitchen cook line, No hand soap for designated hand sink.
Cutting board has cut marks and is no longer cleanable. At kitchen, cutting boards with deep grooves. No longer cleanable.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Container of medicine improperly stored. Observed container of Vaseline stored on shelf next to cans of black beans.
Live, small flying insects found Observed 1 flying insects on the floor by the rear exit door.
Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid ant and roach on the floor in dry storage room.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (107-116F - Hot Holding) sitting in pans at room temperature. Per operator chicken was being placed in hot holding unit. Held out of temperature less than two hours operator placed on stove to reheat to 165F
Handwash sink used for purposes other than handwashing. Observed piece of grill brick in hand washing sink in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
Non-pitting surface rust on food-contact equipment. Top of freezer chest in storage area
Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense salt
Buildup of food debris/soil residue on equipment door handles. True 2 door
Cutting board has cut marks and is no longer cleanable. All cutting boards
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in brown sugar container the handle in contact with brown sugar
Time/temperature control for safety food thawed in an improper manner. Observed pork 27F-38F sitting in a pot of stagnant water. Observed bags of raw chicken 27F sitting out at room temperature by three compartment sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter chlorine sanitizer solution 0 Ppm
Nov 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 0ppm). Operator remade to proper 100ppm
Sep 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1) Stove top; Brown beans (96F at 1100am - Heated Cooling since 0830am). Operator made to reheat to 165F and start the cooling process over
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 1 live small flying insects in lobby/front counter. Not landing on anything.
Stop Sale issued due to food originating from an unapproved source. 7 containers of packaged shrimp
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) fish fritters (98F - Hot Holding), under no temperature or time control, per operator in unit less than 4hrs. Operator made to reheat to 165F to hot hold.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee placed purse on single service items. Operator removed
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. 7 containers of packaged shrimp
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 0ppm). Operator remade to proper 100ppm
Jul 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles on true two door cooler.
Food stored on floor. Observed cases of plastic water bottles stored on the floor next to
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Observed three cans of callaloo on shelf in kitchen.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return to work from outside began working with food without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 live flying insects landing on walls and shelves in storage area opposite kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in true reach in cooler oxtail (59-61F - Cold Holding); cows feet (59-61F - Cold Holding);curry goat (58-60F - Cold Holding) at 10:30am per operator held in cooler since 6:00am. Observed Jamaican cheese (79F - Cold Holding) Jamaican cheese (79F - Cold Holding) sitting on shelf at front counter shelf per operator held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in true reach in cooler oxtail (59-61F - Cold Holding); cows feet (59-61F - Cold Holding); curry goat (58-60F - Cold Holding) at 10:30am per operator held in cooler since 6:00am. See stop sale. Items not portioned or prepared today. Observed Jamaican cheese (79F - Cold Holding) sitting on shelf at front counter shelf per operator held overnight. See stop sale Items not portioned or prepared today.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Buildup of food debris/soil residue on equipment door handles on true two door cooler.
Food stored on floor. Observed cases of plastic water bottles stored on the floor next to
Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water with no water running at three compartment sink. Chef removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength at front counter. Chlorine 10 Ppm rechecked 100 Ppm
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. Operator renewed during inspection
Presence of insects, rodents, or other pests. Observed dead flying insects in light shield by men's restroom.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F - Hot Holding); Jerk chicken (130F - Hot Holding); pork (125F - Hot Holding) on oven holding shelf. Observed salt fish fritters (98F - Hot Holding) sitting on top of lid in steam table.Per operator held less than 1 hour. Operator placed items in oven to reheat.
Toxic substance/chemical improperly stored. Observed can of primer and enamel stored next to potatoes. Operator placed in storage area.
Floor not cleaned when the least amount of food is exposed in kitchen. Employee removed.
Food stored on floor. Observed 5 cases of butter beans on kitchen floor. Operator elevated.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the wall and three compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 70F on prep table.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in true reach in freezer the inside interior accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner.
Time/temperature control for safety food thawed under hot running water. Observed chicken feet being thawed in a bucket of standing water. Operator turned water on
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Fried chicken 98F @ 2:55 cooling since 1:30 rechecked 90F sitting on shelf above stove. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight. Observed Fried chicken 98F @ 2:55pm cooling since 1:30pm rechecked 90F @ 3:30pm sitting on shelf above stove.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (114F - Hot Holding); pork (101F - Hot Holding) sitting on prep table in room temperature. Per operator cooked less than two hours. Operator placed in oven to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chest located in storage area.
Wet mop not stored in a manner to allow the mop to dry. Operator inverted mops up right position.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer solution 10 Ppm. Operator added more chlorine rechecked 100 Ppm
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.