7 Spices

711 N Federal Hwy Ste 101-102, (Aka 701 N Federal Hwy - 101-102), Hallandale Beach, FL 33009 · Permanent Food Service · License 1625451

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 21, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed on the spot), 4 intermediate (1 repeat), 4 basic (1 repeat)
-21
Extension granted on Aug 14, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul222026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed four drawer cooler under grill. Burgers 45°F, Chicken skewers 46°F, Beef Skewers 45°F. No ice bags present. Operator states less than 2 hours. Operator will TEMPORARILY keep minimal amounts in station, use ice bags CONSISTENTLY, and IMMEDIATELY call for repair.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Time extended until next routine inspection.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed four (4) drawer cooler under grill all temperatures 46°F. ( Gyro meat, burgers, beef skewers, chicken skewers) Operator states less than 2 hours. Operator will TEMPORARILY keep minimal amounts in station, use ice bags CONSISTENTLY, and IMMEDIATELY call for repair.
  Fixed on the spot
Intermediate4
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient (built in) thermometer on walk-in cooler states 36°F. All best temperature for food held 36 hours 41°F. 5°F out of accuracy.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed extreme buildup inside can opener.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink at dish machine area blocked with multiple cleaning equipment.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Former CFM no longer employed here. New chef (2 weeks) no Certification of Food MANAGER. Operator is aware that ALL Managers MUST have a Food Manager Certification within four (4) weeks of starting.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Observed on prep table lower shelves at cook line.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed broken feed line for sanitizer. Operator to call IMMEDIATELY for service.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at both front counter AND in only working restroom.
  Operator located one additional sign for restroom.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed large hole next to cook line.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.