Rejoice African Restaurant and Bar
7812 NW 44 St, Sunrise, FL 33351 · Permanent Food Service · License 1625195
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 3 repeats), 5 basic (3 repeats)-24
- Administrative complaint on Sep 16Counts in full until a follow-up finds the problems fixed-20
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed tomato sauce hot held at 94°F at cook line. Per operator, sauce cooked 3 hours prior to the inspection. Operator reheat item to 177°F.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed no date marked on meat sauce stored in reach in cooler. Per operator, sauces cooked more than 24 hours.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator replenished.
Fixed on the spotRepeat violationAdministrative complaint
No soap provided at handwash sink in kitchen.
Fixed on the spotRepeat violationAdministrative complaint
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees training with S.E.R.V.E Program expired on 07/19/2022.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed seasoning removed from the original container not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed various food items stored on kitchen floor. Operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed scoop with handle stored in container with seasoning. Operator removed
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed cares with takeout containers stored on kitchen floor. Operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violationAdministrative complaint
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.