WALLY HOUSE OF FLAVORS RESTAURANT LLC
4711 NW 14TH ST, Lauderhill FL 33313 · 954-900-5138
Last inspected Apr 10, 2026 · 13 visits since February 2024
AUG 24
JAN 25
JUL 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1) 5 droppings by water heater in kitchen 2) over 20 dropping on cooking lids stored on dry storage shelves in kitchen. 3) over 10 droppings inside office located at front counter away from kitchen. 4) 2 droppings behind chest freezer in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009158 | Feb 3, 2026 | Jun 26, 2026 | $400 |
| 2--2025085616 | Oct 6, 2025 | Apr 2, 2026 | $640 |
| 2--2024011311 | Feb 19, 2024 | Oct 11, 2024 | $400 |
Inspection history
13 visits, newest first
Apr 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in reach in cooler. - not all products commercially packaged. Observed in vegetables cooler - raw shell eggs stored over raw shrimp. Operator reorganized storing raw eggs to the lower shelf.
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.
Apr 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in reach in cooler. - not all products commercially packaged. Observed in vegetables cooler - raw shell eggs stored over raw shrimp. Operator reorganized storing raw eggs to the lower shelf.
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. 1. Reach in cooler at cook line, Cooked pork (51F - Cold Holding); cooked beef feet (57F - Cold Holding); cooked rice (62F - Cold Holding); cooked plantains (56F - Cold Holding); cooked goat (67F - Cold Holding). 2. Reach in vegetables cooler - cooked chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Reach in cooler at cook line, Cooked pork (51F - Cold Holding); cooked beef feet (57F - Cold Holding); cooked rice (62F - Cold Holding); cooked plantains (56F - Cold Holding); cooked goat (67F - Cold Holding). 2. Reach in vegetables cooler - cooked chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed utensils in handwashing sink at cook line. Operator removed. Advised operator that the hand wash sink is only used for handwashing washing.
No hot running water at three-compartment sink. Hot water reading 80F.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line Hot water reading 78 Employee restroom reading 79F. Hand wash sink at front counter reading 79F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer surface soiled with food debris.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Manager in charge Olry Louis.
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.
Feb 3, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority8 Intermediate1 Basic
Show 12 findings ▾
Establishment operating with no potable running water. No water throughout entire establishment. Observed operator cooking and a customer entering the restaurant.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st, 2025. Establishment is open and serving food to the public
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator licked her hands with gloves on and handled clean equipment without washing hands and changing gloves. Observed no employee washing hands due to no water throughout establishment.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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. Emailed poster to operator.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen next to triple sink as evidenced by dishes in sink. Operator removed during the inspection.
Manager or person in charge lacking proof of food manager certification. Manager in charge Olry Louis.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen. Operator provided during the inspection.
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. At hand wash sink in kitchen. Operator provided during the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler in kitchen, Mac and cheese made two days ago not date marked. Operator date marked 01-03. During the inspection.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Oct 6, 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 ▾
Manager or person in charge lacking proof of food manager certification. Person in charge Olry Louis.
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.
Jul 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. Person in charge Olry Louis.
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.
Food stored on floor. In kitchen containers of raw beef, raw turkey and raw goat stored on floor by triple sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. In two door glass cooler employee bottle of vitamins stored with prepared food items.
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority4 Intermediate6 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glass front reach in cooler Mac and cheese (57F - Cooling). Per manager item not prepared or portioned today. Item was made on 7/20 and in unit over night. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing utensils at triple sink with no sanitizer sink set up. Advised operator to explain to employee to stop washing until rinse and sanitizer sinks can be cleaned and set up properly.
Nonfood-grade bags used in direct contact with food. Prepared herbs in standard grocery plastic bags in reach in cooler in kitchen. Advised operator to move back to food grade bags.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In kitchen bag of raw fish stored on top of raw beef. Operator separated correctly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed Hands with gloves on after handling raw food and did not change and continued cooking. Reviewed with operator on proper hand washing procedure to explain to employees.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. In two door reach in cooler - Pickled cabbage (52F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. 2. In two door glass reach in cooler - Cut tomatoes (48F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. 3. In glass front reach in cooler Mac and cheese (57F - Cooling). Per manager item not prepared or portioned today. Item was made on 7/20 and in unit over night. 4. In two door glass cooler Cooked pork (54F - Cold Holding); Cooked Chicken (55F - Cold Holding). Per operator items not prepared or portioned today. Prepared on 7/19. 5. In two door reach in cooler Cooked puréed yucca (48F - Cold Holding). Per operator items not prepped or portioned today. Prepared on 7/20.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In two door glass cooler Cooked pork (54F - Cold Holding); Cooked Chicken (55F - Cold Holding). Per operator items not prepared or portioned today. Prepared on 7/19. See stop sale. 2. In two door reach in cooler Cooked puréed yucca (48F - Cold Holding). Per operator items not prepped or portioned today. Prepared on 7/20. See stop sale. 3. On floor and prep area in kitchen under no temperature control - Raw Turkey (57F - Cold Holding); Raw Pork (68F - Cold Holding); Raw Beef (64F - Cold Holding). Per operator items were received at approximately 7:00am and out of cooler since that time. Employee started cooking items.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. In two door reach in cooler - Pickled cabbage (52F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. See stop sale. 2. In two door glass reach in cooler - Cut tomatoes (48F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well Cooked Spaghetti (118F - Hot Holding). Per manager item cooked and in unit approximately one hour. Observed steam well not turned on. Manager removed to kitchen to reheat and turned steam table on.
Manager or person in charge lacking proof of food manager certification. Person in charge Olry Louis.
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 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. Food reporting agreement printed and provided to Person in charge.
No soap provided at handwash sink at back of kitchen. Operator provided soap.
Food stored on floor. In kitchen containers of raw beef, raw turkey and raw goat stored on floor by triple sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee drink stored on prep table while food is being prepared.
Food stored in a location that is exposed to splash/dust. At triple sink employee washing and rinsing utensils in the sink directly beside raw meat in middle compartment. Advised operator to explain to employee not to use sink for washing while food in stored in any of the compartments.
Opened employee beverage container in a cold holding unit with food to be served to customers. In two door glass cooler employee bottle of vitamins stored with prepared food items.
Reach-in cooler interior/shelves have accumulation of soil residues. In two door reach in Freezer interior has accumulation of food debris.
Time/temperature control for safety food thawed in an improper manner. Frozen food received and left at room temperature to thaw - raw beef, raw turkey, raw goat in kitchen. All items above 50F. Reviewed with operator to thaw in cooler or under running water.
Jan 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in bathroom and handwash sink inside kitchen. Operator placed paper towels
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At both hand washing sinks in kitchen and bathroom. Operator placed soap
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority8 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked turkey (50-55F - Cooling); cooked chicken (63-64F - Cooling) per operator held in cooler over night. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature Observed cooked turkey (50-55F - Cooling); cooked chicken (63-64F - Cooling) per operator held in cooler over night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (111-121F - Hot Holding) per operator held out of temperature for less than one hour. Steam table dld not have water in well and not turned on. Operator went to reheat fish to 165F
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.
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. In kitchen and restroom
No probe thermometer provided to measure temperature of food products. Probe is detached from thermometer.
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. In kitchen
Non-pitting surface rust on food-contact equipment. Shelf under prep tables
Food stored on floor. Plastic water bottles stored on floor in kitchen.
Hole in or other damage to wall. By three compartment sink
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 rice container the handle in contact with rice
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air temperature thermometer in two door glass reach in.
No handwashing sign provided at a hand sink used by food employees. In kitchen
Open dumpster lid.
Stored food not covered. Observed in reach in freezer multiple containers of chicken not covered
Jun 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
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.
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 kit
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 Compartment sink
No soap provided at handwash sink.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded.
0 High priority6 Intermediate7 Basic
Show 13 findings ▾
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.
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 kit
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 Compartment sink
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.
Bathroom door left open other than during cleaning or maintenance.
Current Hotel and Restaurant license not displayed.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table across from 3 Compartment sink.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Open dumpster lid.
Stored food not covered. Cooked pork in Upright cooler
Feb 20, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Plumbing system in disrepair at mop sink. Faucet do not open and observed sink clogged.
Feb 19, 2024■ Emergency order recommendedLicensing 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 priority2 Intermediate6 Basic
Show 13 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Rodent activity present as evidenced by rodent droppings found. 1) 5 droppings by water heater in kitchen 2) over 20 dropping on cooking lids stored on dry storage shelves in kitchen. 3) over 10 droppings inside office located at front counter away from kitchen. 4) 2 droppings behind chest freezer in kitchen.
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. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F. In unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F. In unit overnight. No preparation today. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Prep table: Cooked rice 124F, rice and beans 110F (hot holding) 2) stove:Cooked stew 127F (hot holding) Per operator food cooked less than 4 hours ago. Instructions operator to reheat all foods to 165F or more.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided poster.
No paper towels or mechanical hand drying device provided at handwash sink at front counter.
1 Dead roaches in bathroom located in kitchen.
Floor not cleaned when the least amount of food is exposed in kitchen.
Hole in or other damage to wall. Inside office at front counter.
No conspicuously located ambient air temperature thermometer at 2 door glass cooler in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Yellow food containers lids with soiled with grease (x2)
Plumbing system in disrepair at mop sink. Faucet do not open and observed sink clogged.
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.