Tee Jay Thai Sushi
2254 Wilton Dr, Wilton Manors, FL 33305 · Permanent Food Service · License 1619297
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 high priority (no follow-up needed), 2 intermediate, 10 basic (1 repeat)-20
- Safety score80
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 visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed in walk in cooler, Red curry dated 8/2/26 (18 days) operator discarded.
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Observed zero (0) ppm chlorine. Operator states was mot checked before the start of shift.
Warewashing machine not automatically dispensing the sanitizer.
Observed 0 ppm chlorine.
Basic10
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in server area cold holding unit.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed sushi station cooks removing tuna, escolar, and yellow fin from freezer without following printed guidelines to remove immediately from reduced oxygen packaging. Manager and sushi cooks coached on why this is a violation.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed spoons in sushi station in standing room temperature (80°) water. Operator removed and replaced with clean spoons, stored dry.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed line cook eating on the hot line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed line cook with no hair restraint. He later found his hat.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed leaking take out bowl in bulk brown rice used for dispensing. Operator removed.
Fixed on the spot
Ice buildup in walk-in cooler.
Observed leaking take significant ice buildup on fan to walk-in cooler.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 0 ppm chlorine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed mold like build up in service station sink area.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed leaking from dish machine in 3 places.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.