SPIKEY TY
4690 CORAL RIDGE DR, Coral Springs FL 33076
Last inspected Apr 17, 2026 · 8 visits since August 2023
JAN 24
AUG 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cookline. The eggs were returned to refrigerator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,220
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079673 | Sep 23, 2025 | Dec 1, 2025 | $900 |
| 2--2025027758 | Feb 11, 2025 | Apr 23, 2025 | $320 |
Inspection history
8 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut chicken over egg rolls in walk in cooler. Manager removed chicken
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs left on counter from lunch time. Manager returned eggs to walk in cooler
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartments sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Show the remaining 7 findings ▾
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.
Bowl or other container with no handle used to dispense food. Using a bowl instead of scoops. Manager removed bowl
In-use knife/knives stored in cracks between pieces of equipment. Knife's found in cracks between reach in coolers. Manager removed knives
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line. Manager removed utensils
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with old food debris on bottom of cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line and sushi station still with stickers. Manager discarded cut avocados and removed stickers and washed before cutting.
Working containers of food removed from original container not identified by common name. Salt containers not labeled
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat krab salad in sushi prep. Raw scallop stored over ready to eat cooked shrimp in walk in cooler. Raw chicken over bins of ready to eat sauce in walk in cooler. Raw soft shell crab above ready to eat sauces in kitchen flip top cooler. Operator reorganized.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior surfaces of rice cooked soiled with slime/food debris.
No probe thermometer provided to measure temperature of food products.
Buildup of food debris/soil residue on equipment door handles in kitchen area.
Employee eating in a food preparation or other restricted area. Employees eating on kitchen prep line.
Floor soiled/has accumulation of debris. Floors soiled in back prep and back door areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of ice machine soiled. Exterior surfaces of kitchen cooking equipment soiled with food debris build up.
Reach-in cooler interior/shelves on cook line have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover in kitchen areas.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at splitter added to hose bibb.
No probe thermometer provided to measure temperature of food products.
Nonfood-contact surfaces including reach in freezer exterior surfaces, ice machine exterior surface, and rice cooker exterior surface heavily soiled with grease, food debris, and dust.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Gallon jugs of detergent and cleaning solution stored next to boxes of canned soda in dry storage.
Raw animal food stored over or with unwashed produce. Boxes of raw chicken stored over boxes of unwashed avocados in walk in cooler. Operator reorganized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat celery and carrot in sushi line reach in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork wontons (61F - Cold Holding) held in shallow bin of ice for less than two hours by soup station. Operator moved to walk in cooler to ensure proper cold holding. Tofu (51F - Cold Holding); sprouts (53F); cooked chicken (51F - Cold Holding) held in left flip top cooler on cook line for less than three hours. Operator moved items to freezer to ensure optimal cold holding. Operator stated service will be called on cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice held behind sushi counter for less than three hours. Operator labeled.
Vacuum breaker missing at splitter added to hose bibb.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Plastic togo container with no handle stored in container of sugar. Operator removed.
Nonfood-contact surfaces including reach in freezer exterior surfaces, ice machine exterior surface, and rice cooker exterior surface heavily soiled with grease, food debris, and dust.
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line on top of the flip top cooler, raw eggs were stored over cooked chicken and shrimp. The eggs were moved
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line, 2 flats of eggs were stored on top of the flip top cooler. The eggs were moved to a cooler.
Bowl or other container with no handle used to dispense food. In the 55 gallon bucket of dry rice, a quart size container was used to dispense the product and was stored inside the bin. The item was removed
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cookline. The eggs were returned to refrigerator
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice was prepared les than 30 minutes ago and was not time marked. A time mark was applied
Bowl or other container with no handle used to dispense food. Quart sized container used to dispense raw rice in rice bin was stored in the container. The container was removed
Food stored on floor. 55 gallon bucket of rice stored directly on the floor. Bucket was moved off of the floor.
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside.
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At glass reach in cooler -Wontons 72-75F at 2:40 - (cooling since 12:00)- food tightly wrapped- at current rate of cooling food did not reach 70F within 2 hours- see Stop sale. At walk in cooler-Cooked noodles 74-78F at 2:30 to 74-76F at 3:15 ( cooling since 12:00)- food tightly wrapped- at current rate of cooling food will not reach 70F within 2 hours- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over sauce - operator over chicken to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler- raw chicken stored over raw beef- operator moved chicken to lower shelf.
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 not commercially packaged stored over raw beef- operator over chicken to lower shelf.
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 70 degrees Fahrenheit within 2 hours. At glass reach in cooler -Wontons 72-75F at 2:40 - (cooling since 12:00)- food tightly wrapped- at current rate of cooling food did not reach 70F within 2 hours- see Stop sale. At walk in cooler-Cooked noodles 74-78F at 2:30 to 74-76F at 3:15 ( cooling since 12:00)- food tightly wrapped- at current rate of cooling food will not reach 70F within 2 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline prep area- Rehydrated rice noodles 67F- cold holding, chopped cabbage 70F- cold holding, Raw shell eggs 86- cold holding- food left out at room temperature- food not prepared or portioned today- food out of temperature 1 hours- operator placed in reach in cooler to quick chill. At reach in cooler by cookline-shrimp dumpling 49-50F- cold holding, pork dumpling 49-50F- cold holding, vegetable rolls 49-50F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill. At reach in cooler by cookline- raw shell eggs 55-60F- cold holding -food not prepared or portioned today- food stored above fill line- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for sushi rice - operator placed time mark for remaining hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Cooked noodles 74-78F at 2:30 to 74-76F at 3:15 ( cooling since 12:00)- food tightly wrapped- at current rate of cooling food will not reach 70F within 2 hours- see stop sale.
Employee eating in a food preparation or other restricted area. Employee eating at cookline - educated operator- employee moved to dinning room.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers at cookline- operator moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station - utensils stored in water of 76F- operator removed.
Raw fruits/vegetables not washed prior to preparation. At sushi station- in-use avocados with stickers still attached - educated operator- employee removed.
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.