Tee-Jay Thai Sushi Restaurant
5975 N Federal Hwy Ste 115, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1612996
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 17 routine inspection6 high priority (2 fixed by the Jul 17 follow-up, 4 fixed on the spot), 1 intermediate, 2 basic (1 repeat)-24
- Safety score76
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 visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed same.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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. Walk in cooler - half and half (48°F); red curry sauce with half and half (57-59°F); tofu (46-49°F). Per operator items held in walk in overnight. No items 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.
Walk in cooler - half and half (48°F); red curry sauce with half and half (57-59°F); tofu (46-49°F). 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.
Fixed on the spot
Code 08, Food protection and cross-contamination: Sushi line - low boy - Raw fish stored over/not properly separated from ready-to-eat cucumbers.
Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Dish employee handled soiled dishes and utensils and then picked clean dishes without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
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.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: 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.
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
1. Prep area next to Cookline. 2. Around ice machine and under shelving in storage room.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.