WALLY HOUSE OF FLAVORS RESTAURANT LLC

Name: WALLY HOUSE OF FLAVORS RESTAURANT LLC
Address: 4711 NW 14TH ST, LAUDERHILL, FL, 33313, US
Rating: 36.5

4711 NW 14TH ST, LAUDERHILL, FL 33313

License #1623499

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36.5 Grade F / 100

Failing Health Score

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Quick take

WALLY HOUSE OF FLAVORS RESTAURANT LLC in LAUDERHILL currently holds an InspectFL Health Score of 36.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 10, 2026. Across those visits, inspectors documented 36 total violations — 13 critical, 16 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Admin. complaint recommended
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in reach in cooler. - not all products commercially packaged. Observed in vegetables cooler - raw shell eggs stored over raw shrimp. Operator reorganized storing raw eggs to the lower shelf.
[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.

Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer surface soiled with food debris.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line Hot water reading 78 Employee restroom reading 79F. Hand wash sink at front counter reading 79F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils in handwashing sink at cook line. Operator removed. Advised operator that the hand wash sink is only used for handwashing washing.
[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. 1. Reach in cooler at cook line , Cooked pork (51F - Cold Holding); cooked beef feet (57F - Cold Holding); cooked rice (62F - Cold Holding); cooked plantains (56F - Cold Holding); cooked goat (67F - Cold Holding). 2. Reach in vegetables cooler - cooked chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
[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. 1. Reach in cooler at cook line , Cooked pork (51F - Cold Holding); cooked beef feet (57F - Cold Holding); cooked rice (62F - Cold Holding); cooked plantains (56F - Cold Holding); cooked goat (67F - Cold Holding). 2. Reach in vegetables cooler - cooked chicken (56F - Cold Holding); raw shrimp (53F - Cold Holding) Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in reach in cooler. - not all products commercially packaged. Observed in vegetables cooler - raw shell eggs stored over raw shrimp. Operator reorganized storing raw eggs to the lower shelf.

Administrative complaint recommended
[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. Food reporting agreement printed and provided to Person in charge.
[31B-03-4] No soap provided at handwash sink at back of kitchen. Operator provided soap.
[14-31-5] Nonfood-grade bags used in direct contact with food. Prepared herbs in standard grocery plastic bags in reach in cooler in kitchen. Advised operator to move back to food grade bags.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen food received and left at room temperature to thaw - raw beef, raw turkey, raw goat in kitchen. All items above 50F. Reviewed with operator to thaw in cooler or under running water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In two door glass cooler employee bottle of vitamins stored with prepared food items.
[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.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing utensils at triple sink with no sanitizer sink set up. Advised operator to explain to employee to stop washing until rinse and sanitizer sinks can be cleaned and set up properly.
[08B-38-4] Food stored on floor. In kitchen containers of raw beef, raw turkey and raw goat stored on floor by triple sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glass front reach in cooler Mac and cheese (57F - Cooling). Per manager item not prepared or portioned today. Item was made on 7/20 and in unit over night. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. In two door reach in cooler - Pickled cabbage (52F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. 2. In two door glass reach in cooler - Cut tomatoes (48F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. 3. In glass front reach in cooler Mac and cheese (57F - Cooling). Per manager item not prepared or portioned today. Item was made on 7/20 and in unit over night. 4. In two door glass cooler Cooked pork (54F - Cold Holding); Cooked Chicken (55F - Cold Holding). Per operator items not prepared or portioned today. Prepared on 7/19. 5. In two door reach in cooler Cooked puréed yucca (48F - Cold Holding). Per operator items not prepped or portioned today. Prepared on 7/20.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well Cooked Spaghetti (118F - Hot Holding). Per manager item cooked and in unit approximately one hour. Observed steam well not turned on. Manager removed to kitchen to reheat and turned steam table on.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. In two door reach in cooler - Pickled cabbage (52F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. See stop sale. 2. In two door glass reach in cooler - Cut tomatoes (48F - Cooling). Per manager item was not prepared or portioned today. Item made on 7/20 and stored in cooler over night. See stop sale.

Community reaction

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Community pulse

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WALLY HOUSE OF FLAVORS RESTAURANT LLC has a rough inspection history. Would you risk it?

F record

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WALLY HOUSE OF FLAVORS RESTAURANT LLC

Failing Health Score

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

More Hotel/Resort in LAUDERHILL

SOUSE HOUSE

CHATEAU MAR GOLF RESORT

JAMAICA HOUSE RESTAURANT II

Nearby in LAUDERHILL

BIG RAYS ON THE GO

KITCHEN TASTE BUDS

KINGS MOVEMENT

OLLI OLIVE PIZZA

SCREEN POST PRODUCTION INC

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