IRIE TAKEOUT RESTAURANT

Name: IRIE TAKEOUT RESTAURANT
Address: 5552 W OAKLAND PARK BLVD, LAUDERHILL, FL, 33313, US
Rating: 54.3

5552 W OAKLAND PARK BLVD, LAUDERHILL, FL 33313

License #1609438

🌴 Cuban/Caribbean ℹ️

54.3 Grade F / 100

Failing Health Score

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Latest inspection

February 24, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

IRIE TAKEOUT RESTAURANT in LAUDERHILL currently holds an InspectFL Health Score of 54.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 63 total violations — 23 critical, 10 major, 30 minor.

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Record snapshot

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The latest inspection on February 24, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspector notes

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Would you eat here?

IRIE TAKEOUT RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in dry storage area sides has Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line prep table has cut marks and is no longer cleanable.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter , wiping cloth chlorine sanitizer solution reading over 200 ppm. Operator remade solution to 100 ppm chlorine during the inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table- Pasta (111F - Hot Holding). Per operator item was out of temperature for less than one hour. Operator reheated item to 166F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine as the main sanitizer.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle used to dispense salt
[23-24-4] Buildup of food debris/soil residue on equipment door handles. True 2 door
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in brown sugar container the handle in contact with brown sugar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork 27F-38F sitting in a pot of stagnant water. Observed bags of raw chicken 27F sitting out at room temperature by three compartment sink
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter chlorine sanitizer solution 0 Ppm
[41-07-4] Container of medicine improperly stored. Observed container of Vaseline stored on shelf next to cans of black beans.
[35A-02-7] Live, small flying insects found Observed 1 flying insects on the floor by the rear exit door.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid ant and roach on the floor in dry storage room.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (107-116F - Hot Holding) sitting in pans at room temperature. Per operator chicken was being placed in hot holding unit. Held out of temperature less than two hours operator placed on stove to reheat to 165F
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed piece of grill brick in hand washing sink in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
[22-31-4] Non-pitting surface rust on food-contact equipment. Top of freezer chest in storage area

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles on true two door cooler.
[08B-38-4] Food stored on floor. Observed cases of plastic water bottles stored on the floor next to
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in standing water with no water running at three compartment sink. Chef removed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength at front counter. Chlorine 10 Ppm rechecked 100 Ppm
[01B-01-4] Dented/rusted cans present. See stop sale. Observed three cans of callaloo on shelf in kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return to work from outside began working with food without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 live flying insects landing on walls and shelves in storage area opposite kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in true reach in cooler oxtail (59-61F - Cold Holding); cows feet (59-61F - Cold Holding);curry goat (58-60F - Cold Holding) at 10:30am per operator held in cooler since 6:00am. Observed Jamaican cheese (79F - Cold Holding) Jamaican cheese (79F - Cold Holding) sitting on shelf at front counter shelf per operator held overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in true reach in cooler oxtail (59-61F - Cold Holding); cows feet (59-61F - Cold Holding); curry goat (58-60F - Cold Holding) at 10:30am per operator held in cooler since 6:00am. See stop sale. Items not portioned or prepared today. Observed Jamaican cheese (79F - Cold Holding) sitting on shelf at front counter shelf per operator held overnight. See stop sale Items not portioned or prepared today.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.