JAVA JOINT
2201 N A1A STE E
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
1
Intermediate
0
Basic
13
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling has 2 ac holes in it. Not smooth and easily cleanable.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing in areas throughout kitchen, sever area and back area.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Wrong kind of tape used on bread reach in cooler.
- 14-11-5:Basic - Equipment in poor repair. 3 compartment sink is coming off back wall.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor has food debris.
- 08B-38-4:Basic - Food stored on floor. Cases of soda in plastic bottles on floor in office.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Can opener is soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign in kitchen and paper towels at back hand washing sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelves by cookline have accumulation of grease.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of single service sour cream containers. Pancake mixture in them.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind chest freezer in office is not smooth and easily cleanable. Repeat Violation
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Establishment has area of exposed wood, behind 3 compartment sink, around mop sink and on dry storage shelves.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bread crumbs not labeled. Person in charge labeled. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on hash browns and pats of butter. Person in charge time stamped. Corrected On-Site
Food safety inspection conducted on 12/17/2024 revealed 14 total violations (1 high priority, 0 intermediate, 13 basic).
Inspection on 7/18/2024
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-18-6:Basic - No copy of latest inspection report available.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind back hand washing sink not smooth and easily cleanable.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cookline is soiled. Person in charge cleaned wall. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating procedure. Observed cook on cook line touch hash browns with bare hands. Addressed immediately and he wash his hands and discarded hash browns.
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee touch hash browns with bare hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; At server; creamer, milk 46F; ( - Cold Holding) Items had been in/out of reach in cooler. Placed up a shelf in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; sausage gravy 105F reheated to 165F; ( - Reheating) Corrected On-Site
Food safety inspection conducted on 7/18/2024 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/27/2023
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach in side storage area. Person in charge disposed of. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezers have ice buildup inside.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed wet rag. Corrected On-Site
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment has removed mop sing during remodel. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Hash browns thawing at room temperature. Person in charge placed in reach in cooler. Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine was 200Ppm ++. Person in charge added water. Second test was 100ppm. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab salad dated 11.21, corned beef has date of 11.18. Items discarded. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Corned beef hash, crab salad dates exceed 7 days.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 69F, sausage 59F. Butter and sausage were put on time control. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on butter, sausage links, sausage patties, pancake batter, hash browns. Person in charge time stamped Corrected On-Site
- 02C-03-5: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 and 1/2 and 1/2 not dated. Person in charge dated yesterday. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slice in back storage area is soiled. Person in charge cleaned. Corrected On-Site
- 53B-13-5:Intermediate - 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. Establishment is missing some training.
Food safety inspection conducted on 11/27/2023 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).