T WILL ISLAND RESTAURANT
5943 W OAKLAND PARK BLVD, Lauderhill FL 33313 · 954-533-2262
Last inspected Feb 13, 2026 · 11 visits since July 2023
JUL 23
AUG 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 5 flying insects flying around dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025077917 | Sep 18, 2025 | Jan 29, 2026 | $160 |
| 2--2021002294 | Dec 3, 2020 | Mar 15, 2021 | $400 |
| 2--2020047784 | Oct 2, 2020 | Nov 2, 2020 | $400 |
Inspection history
11 visits, newest first
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed hood filters soiled with grease. 2. Around cooking equipment at cook line is soiled with grease and food debris.
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen, rice and peas (113F - Hot Holding). Per operator rice was held out of temperature for less than one hour. Operator reheated to 170F.
Handwash sink used for purposes other than handwashing. Observed pot and food debris in hand wash sink at cook line. Operator removed during the inspection.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed in front reach in cooler,freshly squeezed lemon juice, soursop juice with milk made onsite missing warning labeling. Advised operator not to sell juice until warning label is placed on packaging. Operator removed juice from cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, variety of meats prepared more than 24 hours not date marked. Operator date marked 02-10 during the inspection.
Ice buildup on floor in walk-in freezer.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in front reach in cooler,freshly squeeze Lemon juice, soursop juice with milk made onsite missing minimum labeling. Advised operator not to sell juice until minimum labeling is placed on packaging. Operator removed from cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed hood filters soiled with grease. 2. Around cooking equipment at cook line is soiled with grease and food debris.
Nov 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, cooked rice (49F - Cooling)@2:55 since 12:00, 47F @3:37. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved item into freezer to fascilitate cooling.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen dry storage area, employee belongings stored on shelf with food items. Operator removed.
Food stored on floor. At kitchen prep area, large bowls of raw meat stored on floor.
Opened employee beverage container in a cold holding unit with food to be served to customers. At front counter bar area, opened employee beverages stored on shelf with customer beverages.
Stored food not covered. At walk in freezer, cooked meat stored over 24 hours uncovered. Advised operator of proper storage of cooked foods stored over 24 hours.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-Bagged onions stored over cooked sauces. Advised operator of proper storage. Operator corrected.
May 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Live, small flying insects found Observed approximately 5 flying insects flying around dry storage area.
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. Observed -in walk-in cooler, oxtail (45F @ 3:43 - Cold Holding), fish (45F - cold holding). Per operator, item was not prepared or portioned today, item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on preparation table across from cook line, hot dog (56F - Cold Holding); salad (72F - Cold Holding); sauce (52F - Cold Holding). Per operator, items have been out of temperature for approximately 1 hour. Items placed in walk-in cooler to cool down. -in walk-in cooler, oxtail (45F @ 3:43 - Cold Holding), fish (45F - cold holding). Per operator, item was not prepared or portioned today, item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - pressed plantains (109F - Hot Holding)on preparation table across from cook line. - rice and peas (71F - Hot Holding) in steam table in back of kitchen. Per operator, items have been out of temperature for approximately 1. Steam table turned on to reheat rice. Operator educated about holding plantains on 4 hour time hold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler sea food (46F @ 3:42- Cooling since 11:30); legume (45F @ 3:42 - Cooling: since 11:30); blackened rice (46F @ 3:43- Cooling since 11:30, second temperature 45F at 4:45); turkey (49F @ 3:43- Cooling since 11:30); goat (51F @ 3:44 - Cooling since 11:30); cooked chicken (60F @ 3:44 - Cooling since 11:30). Second temperature taken at 4:45. Temperatures remained the same as previous temperatures. Blackened rice went down by 1 degree. Items were being cooled in deep pans with lid on. Items placed in walk-in cooler to freezer to rapid cool.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Observed next to kitchen entrance.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth used to clean knife used to cut pork in kitchen.
Aug 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Outside Walk in cooler reading 60F
Manager or person in charge lacking proof of food manager certification.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured. Storage area
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority8 Intermediate6 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed legumes (57F - Cold Holding); cooked turkey (57F - Cold Holding); cooked chicken (55F - Cold Holding); black rice (55F - Cold Holding); rice and pea (55F - Cold Holding); raw fish (55F - Cold Holding); cooked goat (59F - Cold Holding); raw shell eggs (65F - Cold Holding). Per manager items held in walk in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed legumes (57F - Cold Holding); cooked turkey (57F - Cold Holding); cooked chicken (55F - Cold Holding); black rice (55F - Cold Holding); rice and pea (55F - Cold Holding); raw fish (55F - Cold Holding); cooked goat (59F - Cold Holding); raw shell eggs (65F - Cold Holding). Per manager items held in walk in cooler over night. Ambient temperature of walk-in cooler 50F See stop sale
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Outside Walk in cooler reading 60F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line being used as a dump sink food particles in sink.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. On cook line.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. On cook line
Carbon dioxide/helium tanks not adequately secured. Storage area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. As per manager dish machine not functioning and are being washed in three compartment sink.
Food stored on floor. Box of passion fruit drink mix on the floor of walk in freezer. Flying oil on kitchen floor
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Observed raw goat and fish defrosting out at room temperature on kitchen floor..
Working containers of food removed from original container not identified by common name. Working containers of salt removed from original container not identified by common name.
Jul 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached to splitter at mop sink missing vacuum breaker.
Manager or person in charge lacking proof of food manager certification. Licensing inspection. Managers to obtain CFM training within 60 days.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Licensing inspection. All employees to obtain food handler training within 60 days of hire.
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.