ZEUS YAAD RESTAURANT AND BAKERY
5517 W OAKLAND PARK BLVD, Lauderhill FL 33313 · 954-909-0898
Last inspected Aug 14, 2026 · 10 visits since September 2023
AUG 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1,2023 less than sixty days.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019005996 | Feb 4, 2019 | Jul 3, 2019 | $400 |
Inspection history
10 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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 poster to operator
Apr 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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 poster to operator.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken then proceeds to engage in frying chicken. Educated operator on properly washing hands when switching from working with raw foods. Operator washed hands during the inspection.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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 poster to operator.
Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by storage bin. Operator removed during the inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment has no bleach as the main sanitizer. Operator purchased bleach during the inspection.
Ice buildup in reach-in low boy cooler at front counter.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen double door reach in cooler, per operator food prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking for foods prepared onsite and held over 24 hours.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw turkey stored with ready to eat sauces and meat in chest freezer. PIC removed turkey.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on preparation table across from cook line, cooked chicken (54F - Cold Holding); pressed plantains (51F - Cold Holding). Per operator, items has been has been out of temperature for approximately 1 hour. Items placed in chest freezer to rapid cool.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored with restaurant food in chest freezer in kitchen.
Food stored on floor. Observed oil stored on floor across from cook line. PIC removed and stored appropriately.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed on preparation+200ppm. Corrected to 100ppm.
Aug 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish over tomatoes in victory reach in cooler. Operator removed and prepared to cook.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. legumes (128-131F - Hot Holding) on stove per operator held out of temperature less than four hours. Operator turned on flame
Carbon dioxide/helium tanks not adequately secured. Next to hand washing sink in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Victory reach in cooler
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1,2023 less than sixty days.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Jerk pork chops (120-129F - Hot Holding) per operator held less than one hour. Operator reheated to 165F
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. Observed perforated hotel pan sitting across hand sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
Carbon dioxide/helium tanks not adequately secured in kitchen next to hand washing sink
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Torn gaskets on victory 2 door reach in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Hamilton beach microwave in kitchen,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on victory reach in cooler soiled with grease, food debris, dirt, slime or dust
Reach-in cooler shelves with rust that has pitted the surface. In victory 2 door reach in cooler.
Standing water in bottom of reach-in-cooler. Victory 2 door reach in cooler
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name corn starch. Operator labeled
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hyacinth Jones, 3/8/18
Equipment in poor repair. Torn Door gasket in reach in cooler in the kitchen.
Ice buildup in reach-in freezer in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets and shelving at the reach in cooler in the kitchen.
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1.Cooked green bananas on stove top in the kitchen 122°, cooked two hours ago per operator. Stove top turned off. Operator reheated to 165°. 2. Achee and sailfish (120F- Hot holding); butter bean and saltfish (99F- Hot holding); liver (102F- Hot holding); fish (86F - Hot Holding) at the front counter steam table prepared two hours ago per operator. Unit is not fully heated up. Operator instructed to reheat foods to 165°. Verified temperatures at 165° with inspectors probe thermometer.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided/reviewed Big 6 poster with PIC.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hyacinth Jones, 3/8/18
No probe thermometer provided to measure temperature of food products.
Person in charge unable to answer basic questions about allergens. Provided and reviewed allergen poster with PIC.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. One dead roach under cabinet at the front counter. Operator removed, cleaned and sanitized area.
Equipment in poor repair. Torn Door gasket in reach in cooler in the kitchen.
Ice buildup in reach-in freezer in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in the kitchen in water 76°. Operator discarded water, stored dry.
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. Cheese in the customer self service reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets and shelving at the reach in cooler in the kitchen.
Stored food not covered in the reach in cooler in the kitchen. Operator covered cooked vegetable and oxtails.
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.