YAAD SPICE RESTAURANT
2100 45 ST #B-14 & B-15, West Palm Beach FL 33407 · 561.909.9833
Last inspected May 11, 2026 · 8 visits since July 2023
OCT 23
OCT 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029035 | Feb 24, 2026 | Jun 2, 2026 | $600 |
| 2--2025080066 | Sep 24, 2025 | Feb 26, 2026 | $400 |
| 2--2025026716 | Feb 7, 2025 | Jun 18, 2025 | $200 |
| 2--2021039324 | Jul 21, 2021 | Feb 11, 2022 | $400 |
| 2--2018034753 | Jun 21, 2018 | Sep 19, 2018 | $800 |
| 2--2017040887 | Aug 4, 2017 | Sep 18, 2017 | $160 |
Inspection history
8 visits, newest first
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Apr 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
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.
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.
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
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.
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.
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler; cooked oxtail (48F - Cooling); cooked pork (48F - Cooling) Per operator both items were prepared and held overnight in cooler. Items did not reach 41F within six hours 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 came from outside and began handling clean utensils without washing hands first. Advised employee who washed hands
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. Walk-in Cooler; cooked oxtail (48F - Cooling); cooked pork (48F - Cooling) Per operator both items were prepared and held overnight in cooler. Items did not reach 41F within six hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; peanut porridge (125F - Hot Holding); fish soup (130F - Hot Holding) Per operator both items held at steam table for approximately three hours. Advised operator to reheat to 165+F Operator moved to stove top
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan provided for fried fish in showcase held on time as a public health control method. Advised operator
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
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.
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.
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.
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.
Handwash sink not accessible for employee use at all times. At expo line, handwashing sink with rags and bowl inside. Operator removed.
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.
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.
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.
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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 Priority: 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
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
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
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
Observed: Food stored on floor. Case of water bottles stored on floor in dry food storage room. Explained Priority: 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
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
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.
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.