Tasty G Spot

7547 W Oakland Park Blvd, Lauderhill, FL 33319 · Permanent Food Service · License 1624060

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
8 high priority (2 fixed by the Oct 9 follow-up, 6 fixed on the spot, 2 repeats), 6 intermediate (2 fixed on the spot, 1 repeat), 8 basic
-53
Administrative complaint on Oct 8, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score35

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

Inspection history

1 inspection · 2 visits

Oct82026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 11, Employee health: 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.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 8 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: 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°F. In reach in cooler cream cheese (50°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. In walk in cooler crab and lobster cakes (53°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 days, discussed with operator see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler cream cheese (50°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. In walk in cooler crab and lobster cakes (53°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 days, discussed with operator see stop sale. At cook line on table French toast batter with egg (67°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator time as a public health control and provided form by email, operator time marked batter.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler raw salmon stored above peppers, raw ground beef above butter, discussed with operator who corrected storage of products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employees entering kitchen from dining room and without washing hand employees handled plates of food to take to customers table, discussed with operator employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee wiped face with hand and after without washing hands employee handled container of fried chicken, discussed with operator employee washed hands.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee wiped hands on visibly soiled clothing after without washing hands employee plated customers food, discussed with operator employee washed hands.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee handled bottle of cleaning solution and after without washing hands handled container of waffle batter, discussed with operator employee washed hands.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  In dry storage can of WD40 grease stored above single service items, discussed with operator who removed can.
  Fixed on the spot
Intermediate6
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  fried chicken (130°F - Cooking) per chef product is partially cooked around 140°F then hot held until finalized cooking happens for immediate service, discussed with operator who finished cooking prosciutto to 183°F for hot holding, operator states they will not longer utilize non continuous cooking.
  Fixed on the spot
- Code 11, Employee health: 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.
  Multiple new employees hired less than 60 days ago not informed of reporting responsibilities, emailed copy of reporting form.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink used to rinse bell peppers, discussed with operator employee educated.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Discussed with operator who provided paper towels.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Under prep table unable bottle of cleaner, discussed with operator to label bottle.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  All food manager certifications expired Antonio Moriceau 12/4/2020 discussed with operator to renew.
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler unwashed peppers stored above sauce and heavy cream, discussed with operator who corrected storage of products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Employee drinking from open beverage while preparing waffle, discussed with operator who educated employee.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards at cook line grooved and no longer cleanable, discussed with operator to repair or replace.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Discussed with operator who removed product from floor.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple pieces of equipment at cook line soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize equipment.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall around hand washing sink soiled with accumulation of food splatter, discussed with operator to clean and sanitize.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Multiple ceiling tiles and ac vents soiled discussed with operator to clean and sanitize.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Discussed with operator to print and display.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.