TEE-JAY THAI SUSHI RESTAURANT
5975 N FEDERAL HWY STE 115 · FORT LAUDERDALE · Broward County · FL 33308
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High 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-02-4High 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-02-5High 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**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline- Chlorine over 200ppm. Operator made new solution Chlorine 100ppm. **Corrected On-Site**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards soiled.
31A-09-4Intermediate – Handwash sink by ice machine blocked by rice machine not accessible for employee use at all times.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed employees using cookline hand sink to wash a pot.
11-26-1Intermediate – 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.
05-06-4Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer +4 degrees.
Basic 10
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine.
14-74-7Basic – 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.
40-06-5Basic – 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**
14-11-5Basic – Equipment in poor repair. Damaged gaskets in middle Cookline flip top- left door does not stay closed tightly.
36-22-4Basic – Floor area(s) covered with standing water. Around floor drains by Cookline.
36-17-5Basic – Floor tiles missing and/or in disrepair. Cookline- Around floor drain.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline water 102F, Operator moved item to heat source. **Corrective Action Taken**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving above prep coolers housing clean plates.
21-09-4Basic – 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.
Inspector observations synchronized from DBPR on October 1, 2026 2:13 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.