WALLY JEAN'S PARADISE RESTAURANT

Name: WALLY JEAN'S PARADISE RESTAURANT
Address: 2467 N STATE RD 7, LAUDERHILL, FL, 33313-3723, US
Rating: 3.7

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

License #1624588

🌴 Cuban/Caribbean ℹ️

3.7 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 8 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

WALLY JEAN'S PARADISE RESTAURANT in LAUDERHILL currently holds an InspectFL Health Score of 3.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 117 total violations — 23 critical, 36 major, 58 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

117

Coverage note

Inspector notes linked where available

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WALLY JEAN'S PARADISE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Shared restroom.
[36-36-4] Ceiling tile missing. Throughout kitchen.
[36-24-5] Hole in or other damage to wall. Hole in wall behind fryer at cook line.
[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.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease.
[27-06-4] No hot running water at three-compartment sink. Hot water reading 79F.
[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.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Shared restroom.
[36-36-4] Ceiling tile missing. Throughout kitchen.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Shared restroom missing covered receptacle.
[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.
[36-24-5] Hole in or other damage to wall. Hole in wall behind fryer at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to back door.
[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.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease.
[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.
[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.
[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.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
[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.
[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.
[27-06-4] No hot running water at three-compartment sink. Hot water reading 79F.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. Hand wash sink next to back door. Operator provided during the inspection.
[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.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
[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 pork 52F Cooling @10:15am Cooked turkey 50F Cooling @10:15am Raw fish 54F Cooling @10:15am Raw chicken 55F Cooling @10:15am Cooked goat 54F Cooling @10:15am Cooked chicken 49F Cooling @10:15am Cooked rice 59F-Cooling @10:15am Per operator items were placed into cooler at approximately 11:45pm previous day. Items did not reach 41F within 6 hours. See stop sale.
[01B-02-5] Same At walk in cooler, Cooked chicken 49F Fish 50F Cooked pork 49F, not prepared or portioned today. Per operator items have been in unit overnight, exceeding 6 hours. See stop sale. Cooked pork 52F Cooling @10:15am Cooked turkey 50F Cooling @10:15am Raw fish 54F Cooling @10:15am Raw chicken 55F Cooling @10:15am Cooked goat 54F Cooling @10:15am Cooked chicken 49F Cooling @10:15am Cooked rice 59F-Cooling @10:15am Per operator items were placed into cooler at approximately 11:45pm previous day. Items did not reach 41F within 6 hours. See stop sale.
[03A-02-5] Same At walk in cooler, Cooked chicken 49F Fish 50F Cooked pork 49F, not prepared or portioned today. Per operator items have been in unit overnight, exceeding 6 hours. See stop sale.
[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.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. At kitchen, over stove and dry storage ceding tiles missing.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rust pitted to the surface.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair. Observed in front walk-in cooler and back exit door.
[08B-12-5] Stored food not covered. Observed cooked chicken and cut lettuce stored uncovered covered in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg stored over ready to eat gravy. PIC removed and stored appropriately.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - on preparation table in back of kitchen plantains (90F - Hot Holding). Per operator, items have been out of temperature for more than four hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pickles (64F - Cold Holding). Per operator, items have been was not prepared or portioned today. Item has been out of temperature for approximately 2 hours. Item placed in walk-in to rapid cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - on preparation table in back of kitchen plantains (90F - Hot Holding). Per operator, items have been out of temperature for more than four hours. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strip used to check chlorine concentrations.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed non food grade proof of training for Wildenia J. employee more than 60 days with no proof of training.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Observed in kitchen. Employee brought soap to hand wash sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plate with no handle used to dispense flour.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle sitting next to cutting board at prep station
[36-17-5] Floor tiles missing and/or in disrepair.
[08B-38-4] Food stored on floor. Box of goat stored on kitchen floor in front of freezer chest. Observed container of oil stored on floor.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on freezer chest soiled with grease, food debris, dirt, slime or dust.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of Pepsi on speed rack in walk-in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed foil containing and lids on shelf employee inverted.
[08B-12-5] Stored food not covered. Observed multiple containers of cooked chicken,goat,turkey, at proper temperature not covered in walk-in cooler.
[02D-01-5] Working containers of food flour removed from original container not identified by common name. Operator labeled
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over celery. Operator placed eggs on lower shelf.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strips using chlorine to sanitize.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
[31B-03-4] No soap provided at handwash sink.in kitchen and unisex bathroom.