JOYS ROTI DELIGHTS
1205 NW 40TH AVE, Lauderhill FL 33313 · 954-587-7684
Last inspected Oct 13, 2025 · 12 visits since September 2023
APR 25
JUL 25
AUG 25
OCT 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 3 roaches crawling inside of four drawer cooler. Observed 1 roach by bathroom doors. Operator killed roaches. And cleaned and sanitized areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061451 | Aug 12, 2025 | Sep 29, 2025 | $400 |
Inspection history
12 visits, newest first
Oct 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Nonfood-grade bags used in direct contact with food. At walk in freezer, non food grade bags used for storage in direct contact with food items. Advised operator of proper storage.
Handwash sink used for purposes other than handwashing. At kitchen cook line, hand wash sink used for other purposes as evident by strainer in sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, per operator foods stored-Cooked chicken, cooked goat prepared onsite and held over 24 hours with no date marking,
Food stored on floor. At walk in freezer, food stored on floor. Advised operator of proper storage.
Oct 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. At walk in freezer, Non food grade bags used for storage in direct contact with food items. Advised operator of proper storage.
Handwash sink used for purposes other than handwashing. At kitchen cook line, hand wash sink used for other purposes as evident by strainer in sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in freezer, per operator foods stored-cooked chicken, cooked goat prepared onsite and held over 24 hours with no date marking.
Food stored on floor. At walk in freezer, food stored on floor. Advised operator of proper storage.
Aug 12, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at front and back door
Aug 12, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Metal stem-type thermometer soiled. Operator cleaned thermometer
Roach activity present as evidenced by live roaches found. Observed 3 roaches crawling inside of four drawer cooler. Observed 1 roach by bathroom doors. Operator killed roaches. And cleaned and sanitized areas
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. chicken (50F - Cold Holding); cooked ox tail (52F - Cold Holding); cooked beef (52F); cooked goat (55F - Cold Holding). Per operator food cold holding in unit. Overnight. Food not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); cooked ox tail (52F - Cold Holding); cooked beef (52F); cooked goat (55F - Cold Holding). Per operator food cold holding in unit. Overnight. Food not prepared or portioned today. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 10:30am cooked potatoes 107F heated cooling for 30 minutes to 97F 11:40am. At this rate food will not cool down from 135F to 70F in two hours. Observed food covered cooling. Operator placed food in freezer to quick chill
Dead roaches on premises. Observed 1 dead roach under prep table in kitchen. Observed 1 dead roach on floor kitchen by storage shelves in kitchen. Observed 1 dead roach on floor in kitchen by water heater
Exterior door has a gap at the threshold that opens to the outside. Observed at front and back door
Floor soiled/has accumulation of debris. Floor soiled with grease. Operator began cleaning
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between hot rail and prep table
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in stank without running water. Operator turned on running water
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table. Operator removed and discarded wiping cloth
Wiping cloth sanitizing solution stored on the floor. Observed in front prep area floor. Operator elevated bucket
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed non-commercially packaged raw chicken stored on shelf above non-commercially packaged green sliced mangoes. Manager rearranged items for proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bowl of raw fish stored on shelf above bowl of raw dough. Employee removed.
Handwash sink not accessible for employee use at all times. Observed folding chair in front of hand-wash sink in back dish wash area. Manager removed chair.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves under prep table at cook line.
No handwashing sign provided at a hand sink used by food employees. 1. Observed no hand wash sign by hand-wash sink in front area next to steam table. 2. Observed no hand wash sign by hand-wash sink in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods in kitchen soiled with grease.
Stored food not covered. Observed open can of evaporated milk in Fresh Food reach in cooler in dishwasher area. Manager discarded.
Wiping cloth sanitizing solution stored on the floor. Observed bucket of sanitizer with wiping cloth stored on floor in front of prep table in kitchen. Employee removed and placed on shelf.
Apr 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed oxtail (58F - Cooling) overnight inside walk in cooler. Oxtail was stored inside deep container, covered. Oxtail never reached 41F for cold holding. Stop sale.
Nonfood-grade bags used in direct contact with food. Observed tamarind stored inside non food grade to go bag, inside walk in freezer. Operator removed.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed green bell peppers, inside walk in cooler. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed oxtail (58F - Cooling) overnight inside walk in cooler. Oxtail was stored inside deep container, covered. Oxtail never reached 41F for cold holding. Stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) in kitchen. Operator remade and corrected to 100ppm.
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. Observed no proof of training for some back of house employees.
Food stored on floor. Observed chickpeas stored on floor inside walk in freezer. Operator properly stored.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink at front counter. Operator provided.
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher washing chlorine 0 Ppm chlorine sanitizer empty. Operator replaced sanitizer bucket rechecked 100 Ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of raw raw chicken legs stored on top of lomein noodles in walk in cooler. Employee placed chicken on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (50F - Cold Holding) in true single door cooler. Per operator removed from walk in and placed in reach in cooler less than two hours not prep or portion today. Operator placed in walk in freezer to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (112-130F - Hot Holding) in steam table per operator held out of temperature less than 1 hour. Employee removed and reheated on stove. Rechecked 170F-182F
Handwash sink used for purposes other than handwashing. Observed plastic tray in hand washing sink at bar. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. At front counter and in dishwasher area and bar. Operator provided.
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.
Accumulation of debris on exterior of warewashing machine. Observed accumulation
Bowl or other container with no handle used to dispense food. Observed case of plastic bucket with no handle used to dispense died chick peas. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Observed one mop wet reach in coolers a buildup of food debris/soil residue on equipment door handles
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024. Operator provided updated license.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet on right wrist while preparing food.
Food stored on floor. Boxes of peppers stored on the floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the scoop handle in contact with the sugar.
Single-service articles improperly stored. Observed boxes of single serve soufflé cups on the floor in storage area
Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on the floor underneath steam table per operator. Employee removed
Aug 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in the dishwasher area out kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over roti dough in reach in cooler. Operator placed fish on lower shelf
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish over roti dough in reach in cooler. Operator placed fish on lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. conch (44-47F - Cold Holding); chicken (44-47F - Cold Holding) not portion or prep today per employee held in cooler overt night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch (44-47F - Cold Holding); chicken (44-47F - Cold Holding) not portion or prep today per employee held in cooler overt night. See stop sale. Observed goat (55F - Cold Holding) per employee brought from freezer to cooler less than one hour. Employee placed back in freezer to rapid cool. Observed shredded cucumber (70F - Cold Holding) on perp table at room temperature. Per operator held out of temperature less than 2 hours. Employee placed in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oxtail (112-120F - Hot Holding) per operator held out of temperature less than 2 hours employee reheat to 190F.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and bar operator replaced
No soap provided at handwash sink.located at the bar. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides of ice machine accumulation of black/green mold-like substance employee cleaned and sanitized.
Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023 operator printed new license and displayed
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in clean dishwasher area
Food stored on floor. Observed 2 plastic containers of frying oil stored on floor outside storage area.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine. Operator placed in plastic container.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with the sugar. Operator removed
Plumbing system in disrepair. Observed no hot or cold water at hand washing sink in dishwasher area
Stored food not covered. Observed rice container not covered employee covered
Working containers of food removed from original container not identified by common name. 02D-01-5 Observed: Working containers of food salt, baking soda removed from original container not identified by common name. Operator labeled
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Employee washed hands with cold water. Observed employee wash with cold water.
Raw animal food stored over or with unwashed produce. Observed raw shrimp over cabbage in padela reach in cooler. Employee move shrimp to lower shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler; rice (49-52F - Cold Holding) stored in deep covered pan. Per operator held less than 4 hours. Employee moved to freezer for quick chill.
Handwash sink not accessible for employee use at all times. Observed zested and plastic pourer in hand washing sink at back of the bar.
No paper towels or mechanical hand drying device provided at handwash sink. Opposite steam table. Operator provided.
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.
Buildup of food debris/soil residue on equipment door handles. 4 drawers refrigerator opposite flat top grill.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbag and backpack stored on spice rack. Operator removed
Food stored on floor. 1 box of sweet chili sauce in storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with red beans
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee plastic water bottle in true reach in cooler operator discarded.
Soiled dry wiping cloth in use though out kitchen.
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gaskets on true reachin cooler, torn. Parts on order.
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in ware washing area away from kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lamb stored over raw shrimp In reach in cooler by cookline. Raw chicken over dough in reach in cooler by fryers. Operator reorganized.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched hat and wiped sweat from forehead and started food prep without glove change and Handwash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 53F at the front counter, prepared less than four hours. Observed stored in ice, ice level low. Operator added ice, now 43°.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cooked shrimp at 99° on counter in the kitchen. 2. Cooked squash at 122° on food prep shelf at the cook line, prepared less than 4 hours ago. Observed hot holding at room temperature. Operator reheated to 165°.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink located near outside storage and in the kitchen.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket measured over 300 ppm. Operator remade and tested to 100 ppm.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided/reviewed procedures with PIC.
Food-contact surface soiled with food debris. Prep table at the steam counter soiled with oil, employee placed roti in direct contact with soiled prep table.
Handwash sink not accessible for employee use at all times. Handwash sink at the bar blocked, container of cleaned utensils in the sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by the dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards stored clean at the warewash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored at the food prep table above food near ware washing area. Operator removed.
Equipment in poor repair. Gaskets on true reachin cooler, torn. Parts on order.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle making contact with food in rice and sugar storage containers in dry storage area. Operator removed.
Plumbing system in disrepair. 1. No water at the Handwash sink at the bar 2. No water at the Handwash sink by the dish machine.
Soiled dry wiping cloth in use. At the dough prep area.
Stored food not covered. Sugar, rice, and beans not stored covered in the dry storage area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.