TEE-JAY THAI SUSHI RESTAURANT
5975 N FEDERAL HWY STE 115, Fort Lauderdale FL 33308 · 954.771.4447
Last inspected Jul 17, 2026 · 11 visits since December 2023
FEB 25
JUN 25
JUL 25
OCT 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Sewage/wastewater backing up through floor drains. Floor drain in storage room containing, ice machine and entrance to walk in cooler - floor drain with accumulated water approximately 18" around floor drain and slowly increasing. Employees have walked through water and spread to kitchen area and cookline.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023072024 | Dec 14, 2023 | Jan 22, 2024 | $800 |
| 2--2022057226 | Nov 28, 2022 | Jan 20, 2023 | $200 |
Inspection history
11 visits, newest first
Jul 17, 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
Floor area(s) covered with standing water. 1. Prep area next to Cookline. 2. Around ice machine and under shelving in storage room.
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Dish employee handled soiled dishes and utensils and then picked clean dishes without washing hands. Reviewed proper procedures and employee washed hands.
Employee washed hands with no soap. Cook touched raw fish then washed hands without soap, put on gloves and handled ready to eat food. Reviewed proper hand washing and employee washed hands.
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. Walk in cooler - half and half (48F); red curry sauce with half and half (57-59F); tofu (46-49F). Per operator items held in walk in overnight. No items prepped or portioned today. See stop sale.
Sushi line - low boy - Raw fish stored over/not properly separated from ready-to-eat cucumbers. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - half and half (48F); red curry sauce with half and half (57-59F); tofu (46-49F). Per operator items held in walk in overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Front counter sushi rice. Per operator cooked today at 11:30am. Operator time marked.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some raw tuna and raw salmon items not marked on menu. Reviewed menu updating with operator.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. 1. Prep area next to Cookline. 2. Around ice machine and under shelving in storage room.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Employee dried hands on clothes. Front line employee washed hands and then dried hands on clothing, reviewed proper hand washing, employee washed hands and dried with paper towels.
Handwash sink used for purposes other than handwashing. Employee rinsed spoon in front line sushi station hand washing sink. Reviewed hand washing sink usage.
No paper towels or mechanical hand drying device provided at front line sushi station handwash sink, operator provided.
Buildup of food debris/soil residue on equipment door handles. Reach in freezers in kitchen.
Commercially processed reduced oxygen packaged wahoo 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, reviewed instructions with sushi line operators, operator removed from packaging.
Cutting board has cut marks and is no longer cleanable.
Floor area around ice machine, back bar, dishwashing area covered with standing water.
Food stored on floor; Back Storage room containers of soy sauce stored on floor. Walk in cooler container of chicken stored on floor.
Interior of microwave has accumulation food debris, operator cleaned during inspection.
Water draining onto floor surface from ice machine.
Jul 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate13 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles
No soap provided at handwash sink. Next to ice machine
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer units in back storage area.
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. Right cookline reach in cooler unit raw salmon in reduced oxygen packaging thawing. operator removed from packaging.
Cutting board has cut marks and is no longer cleanable at cookline and sushi stations.
Employee eating in a food preparation or other restricted area. Employee eating rice dish at take out expo station, operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cookline clean plate storage shelves employee food stored over clean plates.
Floor area(s) covered with standing water. Floor area by equipment storage next to ware washing area.
Food stored on floor. Several 5 gallon containers of soy sauce stored on floor in back storage area.
Hole in or other damage to wall. Wall area on the right of wait station hand washing sink
Ice buildup in reach-in freezer by bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hand washing sink handle Reach in cooler gaskets
Old labels stuck to food containers after cleaning at clean dish rack at ware washing station.
Standing water in bottom of reach-in-cooler. Cookline; Middle reach in cooler
Jun 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. -spray bottle of red like substance, operator identified as degreaser stored on floor at cookline. Operator labeled.
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. -Sushi station reach in cooler raw tuna and white tuna thawing in reduced oxygen packaging. Reviewed thawing label on packaging with staff and operator.
Cutting board has cut marks and is no longer cleanable. -Cookline -Sushi line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cookline employee food on left flip top unit cutting board. Operator removed.
Floor area(s) covered with standing water. -Storage area across from dish washing area. -Dry Storage room Operator began cleaning at time of inspection.
Old labels stuck to food containers after cleaning.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
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.
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.
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -Cookline Middle flip top unit -Sushi line # 1
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.
Employee eating while preparing food at Cookline. Employee discarded food, washed hands and put on gloves.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -Dry storage room left wall next to reach in freezer.
Floor area(s) covered with standing water. -Dry storage next to ice machine. Operator cleaned and dried floor during inspection.
Interior of microwave has accumulation of grease/food debris. Operator cleaned during inspection.
Interior of refrigerator or freezer in disrepair/has exposed insulation. -Sushi #2 reach in cooler gaskets
No conspicuously located ambient air temperature thermometer in holding unit. -Cookline reach in coolers. -Sushi line reach in coolers.
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.
Water draining onto floor surface. -Dry storage room; Ice machine.
Jul 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards soiled.
Handwash sink used for purposes other than handwashing. Observed employees using cookline hand sink to wash a pot.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine.
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.
Equipment in poor repair. Damaged gaskets in middle Cookline flip top- left door does not stay closed tightly.
Floor area(s) covered with standing water. Around floor drains by Cookline.
Floor tiles missing and/or in disrepair. Cookline- Around floor drain.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving above prep coolers housing clean plates.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
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.
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline- Chlorine over 200ppm. Operator made new solution Chlorine 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards soiled.
Handwash sink by ice machine blocked by rice machine not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing. Observed employees using cookline hand sink to wash a pot.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer +4 degrees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine.
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.
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.
Equipment in poor repair. Damaged gaskets in middle Cookline flip top- left door does not stay closed tightly.
Floor area(s) covered with standing water. Around floor drains by Cookline.
Floor tiles missing and/or in disrepair. Cookline- Around floor drain.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline water 102F, Operator moved item to heat source.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving above prep coolers housing clean plates.
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.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored in same container as ready-to-eat food. Packaged Raw scallop stored in same container as tofu in right side cook line flip top. Operator removed an stored properly
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwaspeppers. Operator re-organized.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice scoop for sushi bar in broken/cracked. Operator discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal bags stored throughout, discussed with operator
Nonfood-contact surface soiled with grease. Hood filters soiled
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cardboard used to line nonfood-contact shelves. Shelving in dry storage with visibly soiled cardboard lining shelving.
Ice buildup in reach-in freezer - cookline.
Dec 14, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat vegetables in right cookline flip top. Sushi area - raw fish stored over ready to eat vegetables - left side low boy. Operator stored all items properly.
Sewage/wastewater backing up through floor drains. Floor drain in storage room containing, ice machine and entrance to walk in cooler - floor drain with accumulated water approximately 18" around floor drain and slowly increasing. Employees have walked through water and spread to kitchen area and cookline.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 10 - 6 oz unopened packs of ROP salmon at cookline - 40-48F. Reviewed proper procedures. See stop sale.
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. Cookline - left flip top - raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. Operator immediately cooked chicken and beef. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. Operator immediately cooked chicken and beef. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink. Reviewed proper hand washing and cook washed properly in hand sink
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 handout to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided Time as a Public Health Control Form to operator and reviewed.
Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded. Wahoo. Per operator, fish will be cooked prior to serving.
Cardboard used to line nonfood-contact shelves. Shelving in dry storage with visibly soiled cardboard lining shelving.
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. Cookline - left flip top - raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils.
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. 10 - 6 oz unopened packs of ROP salmon at cookline - 40-48F. Reviewed proper procedures. See stop sale.
Ice buildup in reach-in freezer - cookline.
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.