JJ'S EXQUISITE DINING

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen Warning - From follow-up inspection 2025-09-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Repeat Violation Warning - From follow-up inspection 2025-09-16: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-09-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Repeat Violation Warning - From follow-up inspection 2025-09-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink. Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled. Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple lids in kitchen Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack. Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled. Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use. Warning - From follow-up inspection 2025-09-16: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled. Warning - From follow-up inspection 2025-09-16: Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Only lemon scented bleach on property for sanitater. Operator purchased bleach for cleaning. Corrected On-Site Warning

High Priority - Food placed in soiled container/equipment. Bag raw chicken stored in mop sink. Operator moved back into reach in cooler Corrective Action Taken Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cabbage dish sitting on prep table at 108°. Per operator items on prep table for orders, advised operator to put back in oven for temperature recovery. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce. Green onion and green peppers. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at triple sink between 71-78°. Per operator raw chicken has been out for approximately 45 minutes. Operator moved raw chicken back into reach in cooler Corrective Action Taken Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in front area blocked by chair. Operator moved chair. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front and kitchen hand washing sinks. Corrected On-Site Repeat Violation Warning

Intermediate - 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. Warning

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 and facility doesn't have vomit/diarrhea clean up plan. Emailed operator forms for clean up and health reporting. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink in front and kitchen hand washing sinks. Corrected On-Site Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler Warning

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled. Warning

Basic - Dead roaches on premises. Observed one dead roach behind glass reach in freezer. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles above prep table in kitchen. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep Warning

Basic - Food storage container/container lid cracked or broken. Multiple lids in kitchen Warning

Basic - Food stored on floor. Bags of onions and rice stored on storage room floor. Bottle beverages stored on ground in front area Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled. Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in kitchen not inverted Warning

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onion over ready to eat rice. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 in ware washing area Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine Corrected On-Site Warning

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 operator. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked, - back area Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - front counter, bathroom Warning

Basic - Dead roaches on premises. - 6 on the floor near water heater Operator removed, Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in reach in cooler with customer food Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on spice containers Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. - below shelving and cooking equipment Warning

Basic - Ice buildup in freezer chest. Warning

Basic - Water draining onto floor surface. - from front handsink, pipe not connected to floor drain; rubber mat is covering water to prevent it from being tracked to other areas of establishment Warning

High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection. Corrected On-Site - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024 - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded. Corrected On-Site - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned. - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen. - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease. - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter. - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-12: Time Extended

High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection. Corrected On-Site - From follow-up inspection 2024-04-11: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024 - From follow-up inspection 2024-04-11: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen. - From follow-up inspection 2024-04-11: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area. Admin Complaint - From follow-up inspection 2024-04-11: Observed 1 live roach on floor by back area prep table and 1 dead roach on back area prep table next to dry spices. Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables. - From follow-up inspection 2024-04-11: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded. Corrected On-Site - From follow-up inspection 2024-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink - From follow-up inspection 2024-04-11: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned. - From follow-up inspection 2024-04-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen. - From follow-up inspection 2024-04-11: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease. - From follow-up inspection 2024-04-11: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter. - From follow-up inspection 2024-04-11: Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen.

High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink

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. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.

Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in back kitchen area

High Priority - Roach activity present as evidenced by live roaches found. 20 roaches found underneath back kitchen speaker next hot water heater to the left side of the reach in cooler and underneath hand sink area Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warmer on front area dirty

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink in front area

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand sink no warm water

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control 2 dead within trap above prep table 2 dead in trap in floor near back door

Basic - Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kitchen

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Floor not cleaned when the least amount of food is exposed. All throughout restaurant

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All throughout restaurant

Basic - Open dumpster lid.

Basic - Screen in door torn/in poor repair - vermin present. Back door

Basic - Single-service articles improperly stored. On floor in storage closet

Basic - Water leaking from pipe and/or faucet/handle. Front hand sink in front area

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. To go bags used to store meat in freezer Operator removed items from bag and stored in proper containers Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs above ready to eat vegetables

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in front area block by storage Operator moved to unblock Corrected On-Site Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches in pot and pan holding area in trap 15 dead roaches in trap in front area 3 dead in trap behind reach in Operator cleaned up traps Corrected On-Site

Basic - Cardboard used to line food-contact shelves. In reach in cooler

Basic - Ceiling tile missing. Above cook line

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on cook line

Basic - Dead roaches on premises. 3 dead roaches behind reach in cooler on front area Operator cleaned up dead bugs Corrected On-Site

Basic - Equipment in poor repair. Front area reach in cooler

Basic - Floor tiles missing and/or in disrepair. Next to three comp sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Ripped screen on back door of kitchen