TEE-JAY THAI SUSHI RESTAURANT
Wilton Park Drive
Florida, 33305
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
0
Intermediate
1
Basic
13
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Storage room; bowl in bulk container of flour, liquid sugar, soy sauce, rice. Operator removed. **Corrected On-Site** **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Cookline right reach in cooler several packages of tuna thawing in sealed reduced oxygen packaging. Operator removed. **Corrected On-Site** **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cookline Middle flip top unit -Sushi line # 1 **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cookline employee beverage on middle flip top cutting board. Employee stored properly. **Corrected On-Site** **Warning**
- 12B-01-4:Basic - Employee eating while preparing food at Cookline. Employee discarded food, washed hands and put on gloves. **Corrected On-Site** **Warning**
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -Dry storage room left wall next to reach in freezer. **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. -Dry storage next to ice machine. Operator cleaned and dried floor during inspection. **Corrected On-Site** **Warning**
- 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Sushi #2 reach in cooler gaskets **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Cookline reach in coolers. -Sushi line reach in coolers. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cookline reach in cooler left, middle right gaskets soiled. -Sushi line reach in cooler # 1,2,3,4 gaskets soiled. **Warning**
- 29-03-4:Basic - Water draining onto floor surface. -Dry storage room; Ice machine. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Wait station; handwashing sink, water filter installed for customer usage, employee filled pitcher of water for customer usage. **Repeat Violation** **Warning**
Food safety inspection conducted on 2/28/2025 revealed 14 total violations (0 high priority, 1 intermediate, 13 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine. - From follow-up inspection 2024-07-31: Observed same. **Time Extended**
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. MIDDLE Flip top ; cooked potatoes (53F); sliced tomatoes (53F); bean sprouts (55F); shrimp dim sum (54F) Observed damaged gaskets on left side door: Per operator items in unit held less than 3hrs no items prepped or portioned today, operator moved items to quick chill. - From follow-up inspection 2024-07-31: Observed same. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Damaged gaskets in middle Cookline flip top- left door does not stay closed tightly. - From follow-up inspection 2024-07-31: Observed same. **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Around floor drains by Cookline. - From follow-up inspection 2024-07-31: Observed same. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cookline- Around floor drain. - From follow-up inspection 2024-07-31: Observed same. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving above prep coolers housing clean plates. - From follow-up inspection 2024-07-31: Observed Same. **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline - left flip top; raw shell eggs stored over ready to eat sprouts. 2. Expo reach in freezer-raw fish stored over ready-to-eat cooked duck-not all items commercially packaged. 3. Sushi bar a' middle unit a' Raw stored over ready to eat vegetables Operator stored all items properly, corrected on site. **Corrected On-Site** - From follow-up inspection 2024-07-31: 1. Cookline- Left Flip top; raw scallops over ready to eat tofu. Operator stored items properly. 2. Expo reach in freezer-Observed proper storage. 3. Sushi bar middle unit- Observed proper storage. **Admin Complaint** **Corrected On-Site**
- 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 1. Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. 2. Server touched dirty plates, then touched clean napkins without washing hands. Both employees properly washed hands. **Corrected On-Site** - From follow-up inspection 2024-07-31: Observed dish employee touch dirty dishes and then handle clean dishes. Reviewed proper hand washing procedures, employee properly washed hands. **Admin Complaint** **Corrected On-Site**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards soiled. - From follow-up inspection 2024-07-31: Observed same. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employees using cookline hand sink to wash a pot. - From follow-up inspection 2024-07-31: Observed operator scrub pot in Cookline hand sink, reviewed proper use of hand sink. **Time Extended**
Food safety inspection conducted on 7/31/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 7/30/2024
High Priority
4
Intermediate
5
Basic
10
Total
19
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. MIDDLE Flip top ; cooked potatoes (53F); sliced tomatoes (53F); bean sprouts (55F); shrimp dim sum (54F) Observed damaged gaskets on left side door: Per operator items in unit held less than 3hrs no items prepped or portioned today, operator moved items to quick chill.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored in or above Cookline. Operator removed. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Damaged gaskets in middle Cookline flip top- left door does not stay closed tightly.
- 36-22-4:Basic - Floor area(s) covered with standing water. Around floor drains by Cookline.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cookline- Around floor drain.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline water 102F, Operator moved item to heat source. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving above prep coolers housing clean plates.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 visibly soiled wiping clothes on Cookline, Operator removed.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline - left flip top; raw shell eggs stored over ready to eat sprouts. 2. Expo reach in freezer-raw fish stored over ready-to-eat cooked duck-not all items commercially packaged. 3. Sushi bar a¿¿ middle unit a¿¿ Raw stored over ready to eat vegetables Operator stored all items properly, corrected on site. **Corrected On-Site**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 1. Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. 2. Server touched dirty plates, then touched clean napkins without washing hands. Both employees properly washed hands. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LEFT Flip top left ; cut cabbage (41-53F);raw shrimp (41-47F) Per operator items placed in unit 2hrs ago, no items prepped or portioned today. Observed items overfilled. Operator removed excess placed in reach in to quick chill. MIDDLE Flip top ; cooked potatoes (53F); sliced tomatoes (53F); bean sprouts (55F); shrimp dim sum (54F) Observed damaged gaskets on left side door: Per operator items in unit held less than 3hrs no items prepped or portioned today, operator moved items to quick chill in freezer. RIGHT flip top; raw shrimp (47F) Per operator item in unit 3hrs item not prepped or portioned today, item moved item to quick chill in reach in. GRILL AREA; ; Fresh garlic in oil (53F)Per operator item placed out 3hrs ago; tempura shrimp (64F) Per operator item prepared 1hr ago. Operator placed both items under Time as a Public Health Control. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline- Chlorine over 200ppm. Operator made new solution Chlorine 100ppm. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards soiled.
- 31A-09-4:Intermediate - Handwash sink by ice machine blocked by rice machine not accessible for employee use at all times.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employees using cookline hand sink to wash a pot.
- 11-26-1:Intermediate - 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer +4 degrees.
Food safety inspection conducted on 7/30/2024 revealed 19 total violations (4 high priority, 5 intermediate, 10 basic).