WALLY JEAN'S PARADISE RESTAURANT
2467 N STATE RD 7, Lauderhill FL 33313
Last inspected May 4, 2026 · 13 visits since July 2023
JUL 24
MAR 25
SEP 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089893 | Oct 17, 2025 | Jan 22, 2026 | $400 |
| 2--2022052189 | Oct 25, 2022 | Apr 19, 2023 | $800 |
| 2--2020053721 | Nov 12, 2020 | Dec 28, 2020 | $400 |
Inspection history
13 visits, newest first
May 4, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
No hot running water at three-compartment sink. Hot water reading 79F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Hand wash sink next to back door. Hot water reading 79F. 2. Hand wash sink in shared customer restroom reading 79F.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Shared restroom.
Ceiling tile missing. Throughout kitchen.
Show the remaining 4 findings ▾
Hole in or other damage to wall. Hole in wall behind fryer at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Opposite cook line, Shelves under non working steam table soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease.
Apr 25, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No hot running water at three-compartment sink. Hot water reading 79F.
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. 1. Hand wash sink next to back door. Hot water reading 79F. 2. Hand wash sink in shared customer restroom reading 79F.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Shared restroom.
Ceiling tile missing. Throughout kitchen.
Hole in or other damage to wall. Hole in wall behind fryer at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Opposite cook line, Shelves under non working steam table soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease.
Apr 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority8 Intermediate10 Basic
Show 21 findings ▾
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. In walk in cooler Cooked pork (49F - Cold Holding); cooked turkey (55F - Cold Holding); beef feet (53F - Cold Holding); cooked chicken (49F - Cold Holding); cooked chicken (46F - Cold Holding); cooked turkey (49F - Cold Holding); cooked legume (46F - Cold Holding); cooked plantains (46F - 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. In walk in cooler Cooked pork (49F - Cold Holding); cooked turkey (55F - Cold Holding); beef feet (53F - Cold Holding); cooked chicken (49F - Cold Holding); cooked chicken (46F - Cold Holding); cooked turkey (49F - Cold Holding); cooked legume (46F - Cold Holding); cooked plantains (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove -stew fish (114F - Hot Holding). Per operator item was held out of temperature for less than 4 hours ago. Operator reheated item to 186F.
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 next to back door used to wash vegetables. Advised operator that the hand wash sink is for hand washing only.
No hot running water at three-compartment sink. Hot water reading 79F.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to back door. 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. Hand wash sink next to back door. Operator provided during the inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Hand wash sink next to back door. Hot water reading 79F. 2. Hand wash sink in shared customer restroom reading 79F.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Shared restroom.
Ceiling tile missing. Throughout kitchen.
Covered waste receptacle not provided in women's bathroom. Shared restroom missing covered receptacle.
Dead roaches on premises. Observed 4 dead roaches in wall over hand wash sink next to back door. Operator cleaned and sanitized wall during the inspection.
Hole in or other damage to wall. Hole in wall behind fryer at cook line.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Opposite cook line, Shelves under non working steam table soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease.
Oct 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
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.
Oct 20, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 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. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
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. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, hot dogs (47F - Cold Holding) not prepared or portioned today. Operator states item held in cooler approximately 3 hours. Advised operator of proper cold holding parameters.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
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.
Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
Plumbing system in disrepair. At walk in cooler, water leaking from pipe into bucket on floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen near fryers, walls soiled with grease. At walk in cooler, walls soiled with dust, mold like substance, debris.
Oct 18, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
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. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, hot dogs (47F - Cold Holding) not prepared or portioned today. Operator states item held in cooler approximately 3 hours. Advised operator of proper cold holding parameters.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
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.
Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
Equipment in poor repair. At kitchen, walk in refrigerator door in disrepair, bottom rusted and damaged.
Plumbing system in disrepair. At walk in cooler, water leaking from pipe into bucket on floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen near fryers, walls soiled with grease. At walk in cooler, walls soiled with dust, mold like substance, debris.
Oct 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw fish stored over cooked pork. Advised operator of proper storage. Operator removed fish.
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. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, hot dogs (47F - Cold Holding) not prepared or portioned today. Operator states item held in cooler approximately 3 hours. Advised operator of proper cold holding parameters.
Toxic substance/chemical improperly stored. At dry storage, bottle of multipurpose cleaner stored on shelf with food items. Advised operator of proper storage.
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. At front counter reach in cooler, juices prepared onsite without warning labels.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
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.
Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
Equipment in poor repair. At kitchen, walk in refrigerator door in disrepair, bottom rusted and damaged.
Plumbing system in disrepair. At walk in cooler, water leaking from pipe into bucket on floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
Wall soiled with accumulated grease, food debris, and/or dust. At kitchen near fryers, walls soiled with grease. At walk in cooler, walls soiled with dust, mold like substance, debris.
Sep 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler,; cooked pork (49°F - Cooling); cooked chicken (51°F - Cooling); cooked goat (51°F - Cooling); sweet plantains (48°F - Cooling); cooked beef (52°F - Cooling); cooked rice (53°F - Cooling). Operator stated cooked yesterday and held in cooler overnight. Not prepared or portioned today. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored escaper fish stored above cooked pork.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler,; cooked pork (49°F - Cooling); cooked chicken (51°F - Cooling); cooked goat (51°F - Cooling); sweet plantains (48°F - Cooling); cooked beef (52°F - Cooling); cooked rice (53°F - Cooling). Operator stated cooked yesterday and held in cooler overnight. Not prepared or portioned today. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided at hand washing sink. Operator provided paper towels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee cellphone and headphones stored on cutting boards while preparing food.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg stored over ready to eat gravy. PIC removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - on preparation table in back of kitchen plantains (90F - Hot Holding). Per operator, items have been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickles (64F - Cold Holding). Per operator, items have been was not prepared or portioned today. Item has been out of temperature for approximately 2 hours. Item placed in walk-in to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - on preparation table in back of kitchen plantains (90F - Hot Holding). Per operator, items have been out of temperature for more than four hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strip used to check chlorine concentrations.
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. Observed non food grade proof of training for Wildenia J. employee more than 60 days with no proof of training.
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.
No soap provided at handwash sink. Observed in kitchen. Employee brought soap to hand wash sink.
Floor tiles missing and/or in disrepair. Observed in front walk-in cooler and back exit door.
Stored food not covered. Observed cooked chicken and cut lettuce stored uncovered covered in walk-in cooler.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over celery. Operator placed eggs on lower shelf.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strips using chlorine to sanitize.
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
No soap provided at handwash sink.in kitchen and unisex bathroom.
Bowl or other container with no handle used to dispense food. Observed a plate with no handle used to dispense flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle sitting next to cutting board at prep station
Floor tiles missing and/or in disrepair.
Food stored on floor. Box of goat stored on kitchen floor in front of freezer chest. Observed container of oil stored on floor.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
No Heimlich maneuver/choking sign posted. Emailed operator
No handwashing sign provided at a hand sink used by food employees.in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on freezer chest soiled with grease, food debris, dirt, slime or dust.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of Pepsi on speed rack in walk-in cooler.
Single-service articles not stored inverted or protected from contamination. Observed foil containing and lids on shelf employee inverted.
Stored food not covered. Observed multiple containers of cooked chicken,goat,turkey, at proper temperature not covered in walk-in cooler.
Working containers of food flour removed from original container not identified by common name. Operator labeled
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked chicken in walk-in cooler. Observed raw shell eggs over cooked oxtail in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on back prep table.
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by rice bin
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. Observed no paper towels in restroom.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observed styrofoam cup in container of cabbage mix.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on storage rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses hanging on rack in preparation area.
Food stored on floor. Observed multiple plastic containers with cooked food stored on walk-in cooler floor.
No handwashing sign provided at a hand sink used by food employees.
Stored food not covered. Observed multiple cooked items properly temperature that are no covered in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by freezer chest soiled with accumulated grease, food debris, and/or dust
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 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. Bulletin printed and provided to operator.
Handwash sink not accessible for employee use at all times. Handsink in kitchen / prep area blocked by fryer oil and buckets on floor. Manager moved obstructions.
No soap provided at handwash sink. No soap at hand sink in kitchen / prep area. Manager replaced soap.
Bowl or other container with no handle used to dispense food. Styrofoam cup in container of dry chicken base. Employee removed cup.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on storage rack in back prep area.
Food stored on floor. Container of fryer oil on floor in back prep area.
Single-service articles improperly stored. To go foil and foam containers on shelf stored right side up. Manager inverted to store properly.
Stored food not covered. Multiple containers in walk in cooler of cooked foods at proper temperature not properly covered.
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.