Wally Jean's Paradise Restaurant

2467 N State Rd 7, Lauderhill, FL 33313 · Permanent Food Service · License 1624588

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 4 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
4 high priority (1 fixed on the spot, 2 repeats), 1 basic (1 repeat)
-27
Administrative complaint on Nov 5, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Nov52026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 2 High priority
- 1 Basic
What was still 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.
  Walk in cooler Raw fish 52°F-Cold Holding
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler Raw fish 52°F-Cold Holding
  Administrative complaint
Basic1
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Same
  More time given
Official report, on the Florida DBPR website
First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
- 4 High priority
- 1 Basic
What the inspector cited
High priority4
- 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. At walk in cooler, cooked turkey (55°F - Cold Holding); cooked chicken (55°F - Cold Holding); hot dogs (57°F - Cold Holding); cooked pork (60°F - Cold Holding); cooked beef (53°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 3:00am, exceeding 6 hours. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. At kitchen cook line, cooked fish (92°F - Hot Holding), operator stated item held out of temperature approximately 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk in cooler, cooked turkey (55°F - Cold Holding); cooked chicken (55°F - Cold Holding); hot dogs (57°F - Cold Holding); cooked pork (60°F - Cold Holding); cooked beef (53°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit since 3:00am, exceeding 6 hours. See stop sale At cook line, pikliz (67°F - Cold Holding) , not prepared or portioned today. Operator stated item held,did out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed into cooler to quick chill.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At kitchen cook line, cooked fish (92°F - Hot Holding), operator stated item held out of temperature approximately 4 hours. See stop sale.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottles with chemical-Surface cleaner stored on rack with food products. Operator removed.
  Fixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  At walk in cooler, shelves rust pitted to surface.
  Repeat violation
Official report, on the Florida DBPR website

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.