DirtyFLRestaurant Inspection Data

TEE JAY THAI SUSHI

Health inspection records show TEE JAY THAI SUSHI in WILTON MANORS has 11 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

2254 Wilton Drive
Florida, 33305
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 13455792

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed take out bowl, no handle in bulk rice bin. Operator removed. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in dry storage room.
  • 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. Observed reduced oxygen packaged tuna, white tuna, both removed 2 hours prior from freezer, still mostly frozen, still in vacuum packaging. Operator thoroughly advised of changes for 2026.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed walk in floor under shelves, kitchen floor under racks. Operator able to partially clean during inspection. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stainless walls, countertops at expo with build up.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in dry storage room.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings (45F) on cook line flip top cooler overstocked. Operator states, less than 2 hours. Operator removed overstocking, now 39 F. Corrected On-Site

Inspection Date: 7/22/2025

Inspection #: Visit ID: 13455603

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed sushi display coolers at 47F. Operator will ice products and call for repair. Warning - From follow-up inspection 2025-07-22: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. No hot water at cook line hand washing sink. - From follow-up inspection 2025-07-22: Tome extended until next routine inspection. **Time Extended**

Inspection Date: 7/8/2025

Inspection #: Visit ID: 10900586

  • 14-11-5:Basic - Equipment in poor repair. Observed sushi display coolers at 47F. Operator will ice products and call for repair. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. No hot water at cook line hand washing sink.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed above cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in walk in cooler next to freezer door.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 3/19/2025

  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice only item required. Warning - From follow-up inspection 2025-03-19: Time extended until next routine inspection. **Time Extended**

Inspection Date: 3/19/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C return vent in dining area with accumulation of dust.
  • 16-55-4:Basic - 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 zero (0) ppm chlorine. Supply empty. Operator replaced with full container. Tested 100 ppm. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink between dish room, cook line, and sushi station. Operator provided. Corrected On-Site

Inspection Date: 2/28/2025

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Observed buildup of carbon and mold like debris in 3 compartment sink. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed crumbs and debris under tables in the dining room. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed mold like buildup under all kitchen equipment and tables. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood (tilapia, shrimp, scallops, shredded crab meat, etc) being thawed at room temperature. All items still partially frozen and returned to 41F refrigeration to complete thawing. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like buildup on wall in kitchen by hand washing sink. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bags of frozen shrimp in kitchen hand sink. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice only item required. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler (Red Curry sauce,Panang sauce, chicken satay, etc.) operator states, prepared 24-36 hours prior no date marks. Warning

Inspection Date: 12/3/2024

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in any cold holding units. - From follow-up inspection 2024-12-03: Observed missing in 4 coolers. **Time Extended**
  • 53A-04-6:Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed opening manager Suwandee Siwarak, unable to provide CFM Certificate. Warning - From follow-up inspection 2024-12-03: Manager Suwannee Siwarak removed from solo manager shifts until passes CFM course. **Time Extended**

Inspection Date: 10/2/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in any cold holding units.
  • 16-46-4:Basic - Old labels stuck to multiple food containers on clean shelf in dish room after cleaning.
  • 08B-12-5:Basic - Stored food not covered. Observed: 1. Rice bin, dry storage no cover. 2. Sliced mushrooms from prior day in walk in cooler, no cover. Operator covered all. Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed opening manager Suwandee Siwarak, unable to provide CFM Certificate. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink by cook line. Operator refilled. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed yellow liquid for cleaning tables with no label.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8643455

  • 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. Observed operator taking minced tuna and tilapia from freezer, placing in reach in cooler to start thawing without removing from reduced oxygen packaging. Operator corrected by puncturing package before thawing began. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 male employees in the kitchen with no hair restraints. Employees located they're misplaced hats and wore them. Corrected On-Site
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Observed: 1. Five (5) cases of raw chicken (41°F) stored directly on the floor next to prep station. Operator placed on shelf in walk-in cooler. 2. Cases of food stored directly on the floor in walk in freezer. Operator placed on rack. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives in server station kept between counter and the wall. Operator removed, cleaned, sanitized, and stored properly. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon held at Sushi station, stored in room temperature (78°F) water. Operator removed, cleaned, sanitized, and stored dry. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like buildup in server station hand washing sink. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by 3 compartment sink blocked with bucket. Operator removed. Corrected On-Site Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employees present with no Certified Food Manager. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by 3 compartment sink. Operator provided. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink located by 3 compartment sink. Operator provided. Corrected On-Site Repeat Violation

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8480189

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed 2023 license displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed: 1. Beef in bus tub stored on kitchen floor. 2. Chicken in bus tub stored on kitchen floor. 3. Cooked noodles stored in bucket on kitchen floor. 4. Buckets of ginger stored on kitchen floor. 5. Plastic drink bottles stored on rear stairway floor. Operator relocated all to shelves. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of mold like substance at: 1: Hand washing sink in kitchen. 2. Cover for ice bin in wait station. 3. Around sink area in wait station. 4. Door handles on cook line with food buildup.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed to go boxs stored on rear stairway floor.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sing at sushi station blocked.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks. Per operator, more than 24 hrs old.

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8370030

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in brown rice. Operator removed. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Back storage room.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cookline prep area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. 2 bins of raw beef stored on floor of walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation
  • 14-05-4:Basic - Hard plastic used to line food-contact shelves with glassware, visibly soiled - expo area.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Cookline shelf by back door.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Seafood items thawing at room temperature. Reviewed proper thawing and operator moved items to walk in. Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 10ppm). Operator added sanitizer. Chlorine 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat vegetables in sushi area low boy units. Cookline - Raw beef stored in top portion of make table over ready-to-eat cabbage in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint