WALLY JEAN'S PARADISE RESTAURANT

Name: WALLY JEAN'S PARADISE RESTAURANT
Address: 2467 N STATE RD 7, LAUDERHILL, FL, 33313-3723, US
Rating: 3.9

2467 N STATE RD 7, LAUDERHILL, FL 33313-3723

License #1624588

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

3.9 Grade F / 100

Failing Health Score

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Quick take

WALLY JEAN'S PARADISE RESTAURANT in LAUDERHILL currently holds an InspectFL Health Score of 3.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 77 total violations — 17 critical, 23 major, 37 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 13, 2025

The latest inspection on May 4, 2026 shows 8 observation rows: no critical rows, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Admin. complaint recommended
[14-17-4] Observed same.
[23-03-4] Observed same.
[27-16-4] 1. Hand wash sink next to back door . Hot water reading 81F. 2. Hand wash sink in shared customer restroom reading 81F.
[32-04-4] Observed same.
[36-24-5] Observed same.
[36-27-5] Observed same.
[27-06-4] Hot water reading 81F.
[36-36-4] Observed same.

Disposition: Administrative complaint recommended
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[27-06-4] No hot running water at three-compartment sink. Hot water reading 79F.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Shared restroom.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[35A-03-4] Dead roaches on premises. Observed 4 dead roaches in wall over hand wash sink next to back door. Operator cleaned and sanitized wall during the inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to back door.
[36-24-5] Hole in or other damage to wall. Hole in wall behind fryer at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Cooked pork (49F - Cold Holding); cooked turkey (55F - Cold Holding); beef feet (53F - Cold Holding); cooked chicken (49F - Cold Holding); cooked chicken (46F - Cold Holding); cooked turkey (49F - Cold Holding); cooked legume (46F - Cold Holding); cooked plantains (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours . See stop sale.
[11-27-4] 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. Emailed poster to operator.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Hand wash sink next to back door . Hot water reading 79F. 2. Hand wash sink in shared customer restroom reading 79F.
[31B-03-4] No soap provided at handwash sink. Hand wash sink next to back door. Operator provided during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to back door. Operator provided during the inspection.
[01B-02-5] 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. In walk in cooler Cooked pork (49F - Cold Holding); cooked turkey (55F - Cold Holding); beef feet (53F - Cold Holding); cooked chicken (49F - Cold Holding); cooked chicken (46F - Cold Holding); cooked turkey (49F - Cold Holding); cooked legume (46F - Cold Holding); cooked plantains (46F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Opposite cook line , Shelves under non working steam table soiled with grease, food debris, dirt, slime or dust.
[36-36-4] Ceiling tile missing. Throughout kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink next to back door used to wash vegetables. Advised operator that the hand wash sink is for hand washing only.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove -stew fish (114F - Hot Holding). Per operator item was held out of temperature for less than 4 hours ago. Operator reheated item to 186F.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Shared restroom missing covered receptacle.

Disposition: Call Back - Admin. complaint recommended
[29-08-4] Plumbing system in disrepair. At walk in cooler, water leaking from pipe into bucket on floor.
[36-36-4] Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, hot dogs (47F - Cold Holding) not prepared or portioned today. Operator states item held in cooler approximately 3 hours. Advised operator of proper cold holding parameters.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At kitchen near fryers, walls soiled with grease. At walk in cooler, walls soiled with dust, mold like substance, debris.

Disposition: Call Back - Admin. complaint recommended
[14-11-5] Equipment in poor repair. At kitchen, walk in refrigerator door in disrepair, bottom rusted and damaged.
[29-08-4] Plumbing system in disrepair. At walk in cooler, water leaking from pipe into bucket on floor.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At kitchen near fryers, walls soiled with grease. At walk in cooler, walls soiled with dust, mold like substance, debris.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, hot dogs (47F - Cold Holding) not prepared or portioned today. Operator states item held in cooler approximately 3 hours. Advised operator of proper cold holding parameters.
[36-36-4] Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At front counter reach in cooler, juices prepared onsite without warning labels.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
[29-08-4] Plumbing system in disrepair. At walk in cooler, water leaking from pipe into bucket on floor.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw fish stored over cooked pork. Advised operator of proper storage. Operator removed fish.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, hot dogs (47F - Cold Holding) not prepared or portioned today. Operator states item held in cooler approximately 3 hours. Advised operator of proper cold holding parameters.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage, bottle of multipurpose cleaner stored on shelf with food items. Advised operator of proper storage.
[36-36-4] Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
[14-11-5] Equipment in poor repair. At kitchen, walk in refrigerator door in disrepair, bottom rusted and damaged.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At kitchen near fryers, walls soiled with grease. At walk in cooler, walls soiled with dust, mold like substance, debris.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked turkey (49F - Cooling); cooked chicken (50F - Cooling); cooked pork (50F - Cooling); fish (49F - Cooling); cooked plantains (47F - Cooling). Per operator items were placed in cooler at approximately 12:00am the previous day. Items did not reach 41F within 6 hours, see stop sale.

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