Tee-Jay Thai Sushi Restaurant
Last inspected: Oct 7, 2025
50
Score
Inspectors have visited Tee-Jay Thai Sushi Restaurant 11 times, with records going back to 2022. Inspectors last stopped by on Oct 7, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
When inspectors have written things up, “floor area around ice machine” has been the most frequent reason, cited four times.
By comparison, the average Fort Lauderdale facility scores 80, putting Tee-Jay Thai Sushi Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Employee dried hands on clothes. Front line employee washed hands and then dried hands on clothing, reviewed proper hand washing, employee washed hands and dried with paper towels. **Corrected On-Site** **Warning**
12A-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed spoon in front line sushi station hand washing sink. Reviewed hand washing sink usage. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at front line sushi station handwash sink, operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezers in kitchen. **Warning**
23-24-4
Basic - Commercially processed reduced oxygen packaged wahoo 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, reviewed instructions with sushi line operators, operator removed from packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Floor area around ice machine, back bar, dishwashing area covered with standing water. **Warning**
36-22-4
Basic - Food stored on floor; Back Storage room containers of soy sauce stored on floor. Walk in cooler container of chicken stored on floor. **Warning**
08B-38-4
Basic - Interior of microwave has accumulation food debris, operator cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
Basic - Water draining onto floor surface from ice machine. **Warning**
29-03-4
50
Jul 31, 2025
Complaint Full
2 major violations. 13 minor violations.
View 15 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Next to ice machine **Warning**
31B-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer units in back storage area. **Warning**
23-24-4
Basic - 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. Right cookline reach in cooler unit raw salmon in reduced oxygen packaging thawing. operator removed from packaging. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable at cookline and sushi stations. **Repeat Violation** **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating rice dish at take out expo station, operator removed. **Corrected On-Site** **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cookline clean plate storage shelves employee food stored over clean plates. **Repeat Violation** **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Floor area by equipment storage next to ware washing area. **Repeat Violation** **Warning**
36-22-4
Basic - Food stored on floor. Several 5 gallon containers of soy sauce stored on floor in back storage area. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Wall area on the right of wait station hand washing sink **Warning**
36-24-5
Basic - Ice buildup in reach-in freezer by bar. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hand washing sink handle Reach in cooler gaskets **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning at clean dish rack at ware washing station. **Repeat Violation** **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Cookline; Middle reach in cooler **Warning**
29-49-6
43
Jun 20, 2025
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of red like substance, operator identified as degreaser stored on floor at cookline. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Floor area(s) covered with standing water. -Storage area across from dish washing area. -Dry Storage room Operator began cleaning at time of inspection. **Corrective Action Taken** **Repeat Violation**
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cookline employee food on left flip top unit cutting board. Operator removed. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. -Cookline -Sushi line **Repeat Violation**
14-09-4
Basic - 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. -Sushi station reach in cooler raw tuna and white tuna thawing in reduced oxygen packaging. Reviewed thawing label on packaging with staff and operator. **Repeat Violation**
06-09-1
70
Feb 28, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
47
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
45
Jul 30, 2024
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline- Chlorine over 200ppm. Operator made new solution Chlorine 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LEFT Flip top left ; cut cabbage (41-53F);raw shrimp (41-47F) Per operator items placed in unit 2hrs ago, no items prepped or portioned today. Observed items overfilled. Operator removed excess placed in reach in to quick chill. MIDDLE Flip top ; cooked potatoes (53F); sliced tomatoes (53F); bean sprouts (55F); shrimp dim sum (54F) Observed damaged gaskets on left side door: Per operator items in unit held less than 3hrs no items prepped or portioned today, operator moved items to quick chill in freezer. RIGHT flip top; raw shrimp (47F) Per operator item in unit 3hrs item not prepped or portioned today, item moved item to quick chill in reach in. GRILL AREA; ; Fresh garlic in oil (53F)Per operator item placed out 3hrs ago; tempura shrimp (64F) Per operator item prepared 1hr ago. Operator placed both items under Time as a Public Health Control. **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 1. Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. 2. Server touched dirty plates, then touched clean napkins without washing hands. Both employees properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline - left flip top; raw shell eggs stored over ready to eat sprouts. 2. Expo reach in freezer-raw fish stored over ready-to-eat cooked duck-not all items commercially packaged. 3. Sushi bar a¿¿ middle unit a¿¿ Raw stored over ready to eat vegetables Operator stored all items properly, corrected on site. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards soiled.
22-02-4
Intermediate - Handwash sink by ice machine blocked by rice machine not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employees using cookline hand sink to wash a pot.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator thermometer +4 degrees.
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. MIDDLE Flip top ; cooked potatoes (53F); sliced tomatoes (53F); bean sprouts (55F); shrimp dim sum (54F) Observed damaged gaskets on left side door: Per operator items in unit held less than 3hrs no items prepped or portioned today, operator moved items to quick chill.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored in or above Cookline. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Damaged gaskets in middle Cookline flip top- left door does not stay closed tightly.
14-11-5
Basic - Floor area(s) covered with standing water. Around floor drains by Cookline.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cookline- Around floor drain.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline water 102F, Operator moved item to heat source. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving above prep coolers housing clean plates.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 visibly soiled wiping clothes on Cookline, Operator removed.
21-09-4
20
Feb 15, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Packaged Raw scallop stored in same container as tofu in right side cook line flip top. Operator removed an stored properly **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwaspeppers. Operator re-organized. **Corrected On-Site**
08A-04-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice scoop for sushi bar in broken/cracked. Operator discarded **Corrected On-Site**
14-16-4
Basic - Nonfood-contact surface soiled with grease. Hood filters soiled
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal bags stored throughout, discussed with operator
40-06-5
61
Dec 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Shelving in dry storage with visibly soiled cardboard lining shelving. **Warning** - From follow-up inspection 2023-12-15: Observed same. **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer - cookline. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-15: Observed same. **Time Extended**
14-69-4
90
Dec 14, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. Operator immediately cooked chicken and beef. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 degrees Fahrenheit. Cookline - left flip top - raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. Operator immediately cooked chicken and beef. See stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 10 - 6 oz unopened packs of ROP salmon at cookline - 40-48F. Reviewed proper procedures. See stop sale. **Warning**
01B-13-4
High Priority - Sewage/wastewater backing up through floor drains. Floor drain in storage room containing, ice machine and entrance to walk in cooler - floor drain with accumulated water approximately 18" around floor drain and slowly increasing. Employees have walked through water and spread to kitchen area and cookline. **Warning**
28-26-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat vegetables in right cookline flip top. Sushi area - raw fish stored over ready to eat vegetables - left side low boy. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink. Reviewed proper hand washing and cook washed properly in hand sink **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided Time as a Public Health Control Form to operator and reviewed. **Warning**
03F-10-5
Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded. Wahoo. Per operator, fish will be cooked prior to serving. **Corrected On-Site** **Warning**
01D-04-4
Basic - Cardboard used to line nonfood-contact shelves. Shelving in dry storage with visibly soiled cardboard lining shelving. **Warning**
14-45-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. **Warning**
14-74-7
Basic - 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. 10 - 6 oz unopened packs of ROP salmon at cookline - 40-48F. Reviewed proper procedures. See stop sale. **Warning**
06-09-1
Basic - Ice buildup in reach-in freezer - cookline. **Repeat Violation** **Warning**
14-69-4
26
Jan 12, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
29
Nov 28, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above rice noodles in reach in cooler at cook line; Operator reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45-50F - Cold Holding); shrimp dumplings (46F) in reach in cooler at cook line ; as per operator food out of temperature for 1.5 hours; food in double pan; food not portioned or prepared today; food moved on the bottom of the cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi station Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at dishwasher area Operator provided **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Food stored on floor- chicken and beef containers stored on the floor in the kitchen by meat grinder. Ginger buckets stored on the floor in walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used to plate foods stored in 78 F water at sushi station Operator discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- all gaskets at cook line
23-03-4
Basic - Opened employee water bottle in a cold holding unit with food to be served to customers. Operator removed **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
22-16-4
Basic - Uncovered food stored near sink exposed to splash. Handwash sink located between 2 working coolers at cook line; foods exposed to splashing while employees wash hands
08B-54-4
43
Frequently Asked Questions
When was Tee-Jay Thai Sushi Restaurant last inspected?
The most recent health inspection at Tee-Jay Thai Sushi Restaurant on file is from Oct 7, 2025. The public record contains 11 inspections in total.
What is the most common violation at Tee-Jay Thai Sushi Restaurant?
Across the inspection record, “floor area around ice machine” has been cited four times, more than any other issue at Tee-Jay Thai Sushi Restaurant.
How does Tee-Jay Thai Sushi Restaurant compare to other restaurants in Fort Lauderdale?
Tee-Jay Thai Sushi Restaurant most recently scored 50 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Tee-Jay Thai Sushi Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Tee-Jay Thai Sushi Restaurant have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tee-Jay Thai Sushi Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tee-Jay Thai Sushi Restaurant inspected?
Based on the inspection history on file, Tee-Jay Thai Sushi Restaurant is inspected around four times per year on average.
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