JOYS ROTI DELIGHTS

Name: JOYS ROTI DELIGHTS
Address: 1205 NW 40TH AVE, LAUDERHILL, FL, 33313, US
Rating: 10.5

1205 NW 40TH AVE, LAUDERHILL, FL 33313

License #1624159

🍽️ American ℹ️

10.5 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 8 findings · 0 critical

Complaint Full

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JOYS ROTI DELIGHTS in LAUDERHILL currently holds an InspectFL Health Score of 10.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 113 total violations — 33 critical, 22 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 8, 2024

The latest inspection on October 13, 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

93%

Inspector notes

113

Coverage note

Inspector notes linked where available

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JOYS ROTI DELIGHTS 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: Inspection Completed - No Further Action
[10-12-5] In-use ice scoop stored on soiled surface between uses. Outside at ice machine, ice scoop stored on soiled surface on top of machine. Operator removed scoop,
[14-11-5] Equipment in poor repair. In kitchen, glass door reach in cooler has missing/ broken face covering for fan.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk in freezer.
[36-73-4] Floor soiled/has accumulation of debris. In prep area by three compartment sink, floors have accumulated food debris.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired 1/2026
[08B-38-4] Food stored on floor. In walk in freezer, boxes of frozen food stored on floor. Operator started to moved boxes to shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting board on flip top cooler soiled and has deep cut marks.
[25-05-4] Single-service articles improperly stored. In storage area outside by walk in cooler, boxes of to go cups and napkin stored on floor. Operator moved boxes to shelf.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. Observed 1 dead roach under prep table in kitchen. Observed 1 dead roach on floor kitchen by storage shelves in kitchen. Observed 1 dead roach on floor in kitchen by water heater
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at front and back door
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with grease. Operator began cleaning
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between hot rail and prep table
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in stank without running water. Operator turned on running water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table. Operator removed and discarded wiping cloth
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed in front prep area floor. Operator elevated bucket
[22-12-5] Metal stem-type thermometer soiled. Operator cleaned thermometer
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 3 roaches crawling inside of four drawer cooler. Observed 1 roach by bathroom doors. Operator killed roaches. And cleaned and sanitized areas
[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. chicken (50F - Cold Holding); cooked ox tail (52F - Cold Holding); cooked beef (52F); cooked goat (55F - Cold Holding). Per operator food cold holding in unit. Overnight. Food not prepared or portioned today. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); cooked ox tail (52F - Cold Holding); cooked beef (52F); cooked goat (55F - Cold Holding). Per operator food cold holding in unit. Overnight. Food not prepared or portioned today. See stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 10:30am cooked potatoes 107F heated cooling for 30 minutes to 97F 11:40am. At this rate food will not cool down from 135F to 70F in two hours. Observed food covered cooling. Operator placed food in freezer to quick chill

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed chickpeas stored on floor inside walk in freezer. Operator properly stored.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink at front counter. Operator provided.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed oxtail (58F - Cooling) overnight inside walk in cooler. Oxtail was stored inside deep container, covered. Oxtail never reached 41F for cold holding. Stop sale.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed tamarind stored inside non food grade to go bag, inside walk in freezer. Operator removed.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed green bell peppers, inside walk in cooler. Operator properly stored.
[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. Observed oxtail (58F - Cooling) overnight inside walk in cooler. Oxtail was stored inside deep container, covered. Oxtail never reached 41F for cold holding. Stop sale.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) in kitchen. Operator remade and corrected to 100ppm.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for some back of house employees.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed accumulation
[14-01-5] Bowl or other container with no handle used to dispense food. Observed case of plastic bucket with no handle used to dispense died chick peas. Operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed one mop wet reach in coolers a buildup of food debris/soil residue on equipment door handles
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024. Operator provided updated license.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet on right wrist while preparing food.
[08B-38-4] Food stored on floor. Boxes of peppers stored on the floor
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the scoop handle in contact with the sugar.
[25-05-4] Single-service articles improperly stored. Observed boxes of single serve soufflé cups on the floor in storage area
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on the floor underneath steam table per operator. Employee removed
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher washing chlorine 0 Ppm chlorine sanitizer empty. Operator replaced sanitizer bucket rechecked 100 Ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of raw raw chicken legs stored on top of lomein noodles in walk in cooler. Employee placed chicken on lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (50F - Cold Holding) in true single door cooler. Per operator removed from walk in and placed in reach in cooler less than two hours not prep or portion today. Operator placed in walk in freezer to chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (112-130F - Hot Holding) in steam table per operator held out of temperature less than 1 hour. Employee removed and reheated on stove. Rechecked 170F-182F
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic tray in hand washing sink at bar. Operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter and in dishwasher area and bar . Operator provided.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides of ice machine accumulation of black/green mold-like substance employee cleaned and sanitized.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired December 1 2023 operator printed new license and displayed
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board in clean dishwasher area
[08B-38-4] Food stored on floor. Observed 2 plastic containers of frying oil stored on floor outside storage area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine. Operator placed in plastic container.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container the handle in contact with the sugar. Operator removed
[29-08-4] Plumbing system in disrepair. Observed no hot or cold water at hand washing sink in dishwasher area
[08B-12-5] Stored food not covered. Observed rice container not covered employee covered
[02D-01-5] Working containers of food removed from original container not identified by common name. 02D-01-5 Observed: Working containers of food salt, baking soda removed from original container not identified by common name. Operator labeled
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in the dishwasher area out kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over roti dough in reach in cooler. Operator placed fish on lower shelf
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish over roti dough in reach in cooler. Operator placed fish on lower shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. conch (44-47F - Cold Holding); chicken (44-47F - Cold Holding) not portion or prep today per employee held in cooler overt night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed conch (44-47F - Cold Holding); chicken (44-47F - Cold Holding) not portion or prep today per employee held in cooler overt night. See stop sale. Observed goat (55F - Cold Holding) per employee brought from freezer to cooler less than one hour. Employee placed back in freezer to rapid cool. Observed shredded cucumber (70F - Cold Holding) on perp table at room temperature. Per operator held out of temperature less than 2 hours. Employee placed in ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oxtail (112-120F - Hot Holding) per operator held out of temperature less than 2 hours employee reheat to 190F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and bar operator replaced
[31B-03-4] No soap provided at handwash sink.located at the bar. Operator provided.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. 4 drawers refrigerator opposite flat top grill.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee handbag and backpack stored on spice rack. Operator removed
[08B-38-4] Food stored on floor. 1 box of sweet chili sauce in storage area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with red beans
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee plastic water bottle in true reach in cooler operator discarded.
[21-10-4] Soiled dry wiping cloth in use though out kitchen.
[12A-19-4] Employee washed hands with cold water. Observed employee wash with cold water.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shrimp over cabbage in padela reach in cooler. Employee move shrimp to lower shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler ; rice (49-52F - Cold Holding) stored in deep covered pan. Per operator held less than 4 hours. Employee moved to freezer for quick chill.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed zested and plastic pourer in hand washing sink at back of the bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Opposite steam table. Operator provided.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards stored clean at the warewash sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored at the food prep table above food near ware washing area. Operator removed.
[14-11-5] Equipment in poor repair. Gaskets on true reachin cooler, torn. Parts on order.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle making contact with food in rice and sugar storage containers in dry storage area. Operator removed.
[29-08-4] Plumbing system in disrepair. 1. No water at the Handwash sink at the bar 2. No water at the Handwash sink by the dish machine.
[21-10-4] Soiled dry wiping cloth in use. At the dough prep area.
[08B-12-5] Stored food not covered. Sugar, rice, and beans not stored covered in the dry storage area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in ware washing area away from kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lamb stored over raw shrimp In reach in cooler by cookline. Raw chicken over dough in reach in cooler by fryers. Operator reorganized.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched hat and wiped sweat from forehead and started food prep without glove change and Handwash.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 53F at the front counter, prepared less than four hours. Observed stored in ice, ice level low. Operator added ice, now 43°.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cooked shrimp at 99° on counter in the kitchen. 2. Cooked squash at 122° on food prep shelf at the cook line, prepared less than 4 hours ago. Observed hot holding at room temperature. Operator reheated to 165°.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink located near outside storage and in the kitchen.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket measured over 300 ppm. Operator remade and tested to 100 ppm.
[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. Provided/reviewed procedures with PIC.
[22-02-4] Food-contact surface soiled with food debris. Prep table at the steam counter soiled with oil, employee placed roti in direct contact with soiled prep table.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the bar blocked, container of cleaned utensils in the sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by the dish machine.