TASTY G SPOT

Name: TASTY G SPOT
Address: 7547 W OAKLAND PARK BLVD, LAUDERHILL, FL, 33319, US
Rating: 56.1

7547 W OAKLAND PARK BLVD, LAUDERHILL, FL 33319

License #1624060

🍽️ American ℹ️

56.1 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 4 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TASTY G SPOT in LAUDERHILL currently holds an InspectFL Health Score of 56.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 37 total violations — 11 critical, 9 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 9, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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TASTY G SPOT 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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[23-03-4] 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.
[36-34-5] 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.
[11-26-1] 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.
[14-09-4] 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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. fried chicken (130F - Cooking) per chef product is partially cooked around 140F then hot held until finalized cooking happens for immediate service, discussed with operator who finished cooking prosciutto to 183F for hot holding, operator states they will not longer utilize non continuous cooking.
[08A-05-6] 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.
[12A-25-4] 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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Discussed with operator who removed product from floor.
[36-34-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. In dry storage can of WD40 grease stored above single service items, discussed with operator who removed can.
[53A-01-7] 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.
[50-09-4] Current Hotel and Restaurant license not displayed. Discussed with operator to print and display.
[12B-01-4] Employee eating while preparing food. Employee drinking from open beverage while preparing waffle, discussed with operator who educated employee.
[08B-17-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Under prep table unable bottle of cleaner, discussed with operator to label bottle.
[14-09-4] 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.
[36-27-5] 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.
[12A-16-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels.
[12A-28-4] 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.
[23-03-4] 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.
[11-26-1] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to rinse bell peppers, discussed with operator employee educated.
[12A-29-4] 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.
[01B-02-5] 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 degrees Fahrenheit. In reach in cooler cream cheese (50F - 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 (53F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 days, discussed with operator see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (50F - 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 (53F - 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 (67F - 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in kitchen, over left flip top , container with no handle used to dispense sugar.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in kitchen and wait station plates and single service containers not stored inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at cook line , employee phone stored over flip top / preparation table. Employee removed and stored in designated area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation with no hair restraint. Manager provided hair nets during the inspection.
[08B-38-4] Food stored on floor. Observed in dry storage area , bucket of flour stored on floor.
[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 using his phone in kitchen then proceeds to serve customer their order without conducting a proper hand wash . Educated manager on proper handwashing procedures. Manager spoke to employee. Employee properly washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 . Left flip top , Cooked potatoes (47F - Cold Holding); raw fish (45F - Cold Holding). 2. Observed in walk in cooler - Raw chicken (47F - Cold Holding); raw shrimp (48F - Cold Holding); sea food blend (45F - Cold Holding). Per operator items were left out for less than one hour. Advised operator to place items in cooler for quick chill.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator provided during the inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.