Bak-A-Yaad Cuisine
4316 North State Road 7, Lauderdale Lakes, FL 33319 · Permanent Food Service · License 1625295
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection2 high priority (fixed on the spot, 1 repeat), 1 basic-9
- Administrative complaint on Jul 15Counts in full until a follow-up finds the problems fixed-20
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed inside oven jerk chicken (126°F - Hot Holding). Per manager chicken was held out of temperature for less than one hour ago. Operator increased oven temperature for chicken to reheat. Chicken reheated to 167°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing dishes but not sanitizing . Advised operator to set up triple sink and sanitize dishes. Triple sink was set up reading 200ppm quaternary.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Dry storage room , bucket of beans and corn meal stored on floor.
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.