Inspection Report

Florida DBPR Inspection Report
Enforcement

TASTE OF THE ISLANDS YAAD STYLE CUISINES

1097 N MILITARY TRL · WEST PALM BEACH · Palm Beach County · FL 33409

Restaurant history →

Inspection Summary

Inspection dateSeptember 5, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3442045
Visit number1
Inspection Visit ID8731071
DBPR license6020760

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority3 Intermediate0 Basic0 Critical0 Non-Critical6 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 3

#1High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed, rinsed and then placed to dry food service utensils and food storage containers without sanitizing (Triple Sink (Chlorine – Not Set Up)). Operator set up triple sink to chlorine 100ppm and properly sanitized dishes. **Corrected On-Site**

Corrected On-Site
#2High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At reach in freezer; portioned raw fish stored over opened bag of cooked shrimp. Operator moved raw fish below shrimp. **Corrected On-Site**

Corrected On-Site
#3High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked chicken (108F – Hot Holding); cooked plantains (113F – Hot Holding). Operator stated items cooked less than 2 hours prior and held at room temperature until served. Advised Operator to reheat to 165F and hold at 135F or above. **Repeat Violation** **Admin Complaint**

Repeat ViolationAdmin Complaint

Intermediate 3

#4Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked goat (51F – Cooling 11:30am/51F – Cooling 12:00pm); cooked chicken (56F – Cooling 11:30am/56F – Cooling 12:00pm); cooked oxtail (46F – Cooling 11:30am/46F – Cooling 12:00pm). Operator stated items cooling since 8:30am, stored in stacked, full, deep containers with tight fitting lids, at this rate will not reach 41F within 6 hours, unstacked, uncovered pans to facilitate faster cooling. **Corrective Action Taken**

Corrective Action Taken
#5Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store plastic container. Operator removed. **Corrected On-Site**

Corrected On-Site
#6Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing bleach not labeled. Operator labeled. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on September 25, 2026 1:10 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.