2 Wize Guyz Deli
2809 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1626425
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed by the Sep 24 follow-up), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: 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°F. Right deli case - cooked turkey (46-47°F). Per operator, cooked turkey was held in unit overnight. Item not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Right deli case - mozzarella (47-48°F); cooked turkey (46-47°F). Per operator mozzarella was placed in unit less than an hour ago. Operator moved item to reach in to quick chill. Per operator, cooked turkey was held in unit overnight. Item not prepped or portioned today. See stop sale.
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
person in charge - Tony Attanasio.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing - by back door.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.