YAAD SPICE RESTAURANT

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2026-04-27: 7095 packet/updated plans completed, submitted, pending approval. Time Extended - From follow-up inspection 2026-05-11: Completed 7005 application/updated plans submitted to plan review, pending review/approval. Time Extended

High Priority - 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. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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

High Priority - 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 Corrected On-Site

High Priority - 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 Repeat Violation Admin Complaint

High Priority - 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 Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - 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 Repeat Violation

High Priority - 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. Repeat Violation Admin Complaint

High Priority - 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.

High Priority - 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.

High Priority - 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.

Intermediate - Handwash sink not accessible for employee use at all times. At expo line, handwashing sink with rags and bowl inside. Operator removed. Corrected On-Site

Intermediate - 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. Repeat Violation Admin Complaint

Intermediate - 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.

Basic - 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. Repeat Violation

High Priority - 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 Admin Complaint Priority: High 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

Intermediate - 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

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

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

Basic - Observed: Food stored on floor. Case of water bottles stored on floor in dry food storage room. Explained Priority: Basic

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

High Priority - 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. Corrected On-Site

High Priority - 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.

High Priority - 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.Corrective Action Taken Corrected On-Site

High Priority - 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. Corrected On-Site Repeat Violation

Intermediate - 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. Corrected On-Site

Intermediate - 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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried fish 111° in hot holding case at front line being held less than four hours. Corrective Action Taken

Intermediate - 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/... CFM came after informing Corrected On-Site

Intermediate - 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.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; raw chicken (67F - Cold Holding) being held in bucket on ground next to fryer. Operator stated being held less than 4 hours, moved to fryer to be cooked. At walk-in cooler; raw ox tail (47F - Cold Holding); raw goat (47F - Cold Holding); raw chicken (46F - Cold Holding). Operator stated being held less than 4 hours, moved items to walk-in freezer. Corrective Action Taken Warning - From follow-up inspection 2022-07-12: At walk-in cooler; cooked chicken 50°F cold holding, cooked ox tail 50°F, cooked goat 48°F. Operator stated being held less than 4 hours, moved to walk-in freezer. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter display; king fish (109F - Hot Holding). Operator stated being held 2 hours, increased temperature of display cabinet. At cook line; fried chicken (100F - Hot holding) being held in bowl above grill. Operator stated being held less than 1 hour, moved to reheat. Operator Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-07-12: At front counter display; salt fish 88°F-hot holding. At steam table; salt fish 104°F- hot holding, cooked goat 120°F- hot holding, cooked chicken 126°F- hot holding. Operator stated being held 1 hour and would discard after 4 hours, placed time mark. Admin Complaint Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and pans not sanitized after cleaning. Operator set up three compartment sink properly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice and beans (87°F - Hot Holding) in hot box next to prep table in the kitchen. Hot box not plugged in . As per operator food taken out of walk-in cooler at 9:00. Operator placed food on the stove to reheat to 165° F. Rechecked at 10:20 to 212° F. plantains (107°F - Hot Holding) on the stove. As per operator food fried this morning. Food out of temperature for less than four hours. Operator placed back in the fryer to reheat to 165°. Corrective Action Taken Corrected On-Site Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Buckets of raw meat stored on the floor in walk-in freezer. Operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit - at cook line. Operator removed and discarded the water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried chicken (130°F - Cooling)ay 10:10 to 128° at 10:35 since 9:30 at prep table in the kitchen. At this rate food will not reach 70° F within 2 hours. Operator decide to reheat to 165° to hot hold. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bared hands to portion cooked pork to be sold at a later time. Operator discarded food immediately and educated employees on BHC with ready to eat foods. See Stop Sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bared hands to portion cooked pork to be sold at a later time. Operator discarded food immediately and educated employees on BHC with ready to eat foods. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fish (129°F - Hot Holding)next to stream table. Food cooked today. Operator placed on the stove to reheat to 165° F. fish (125°F - Hot Holding)at the hot box at front counter. Operator turned the heat dial up and moved fish on the stove to reheat to 165° F Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored in a location that is exposed to splash/dust. Unwashed vegetables stored under leaking fans in walk-in cooler. Operator moved food. Corrected On-Site

Basic - Other container with no handle used to dispense rice. Operator removed. Corrected On-Site Repeat Violation

Basic - Walk interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.