DirtyFLRestaurant Inspection Data

JAVA & JAM

301 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

  • N/A:No Violations Were Observed

Inspection Date: 3/13/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Granola - operator removed. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Coffee bar - operator posted. Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled personal cell phone and then entered walk in cooler and handled food, without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw smoked salmon, then prepared a ready to eat sandwich without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 12A-02-4:High Priority - Observed Server handle soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and server washed hands. Corrected On-Site Warning

Inspection Date: 11/20/2024

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front counter keg cooler. Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. Under cookline hand sink. Operator repaired during inspection. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area - sausage - cooling approximately 1 hour at 10:45am (82F - cooling) at 11:45am 73F; cooked mushrooms - cooling approximately 1 hour at 10:45am (72F - Cooling) at 11:45am 73F. At this rate proper cooling will not occur. Operator moved items to walk in to expedite cooling. **Corrective Action Taken**
  • 22-41-4:High Priority - 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. Dishwasher (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - carton eggs (49F); egg whites (49F). Per operator items placed in unit 1.5 hours ago. Items not prepped or portioned today. Operator placed item in ice bath to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter - operator replaced. Corrected On-Site
  • 11-26-1: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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter - operator replaced. Corrected On-Site

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8485169

  • 40-06-5:Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items over box of limes. Operator moved. Priority: Basic
  • 36-17-5:Basic - Observed: Floor tiles missing and/or in disrepair. Observed broken tiles at kitchen area. Priority: Basic
  • 10-14-5:Basic - Observed: Ice bucket/shovel stored on floor between uses. Observed ice bin on floor between uses at server prep area. Operator hung up. Corrected On-Site Priority: Basic
  • 10-08-5:Basic - Observed: Ice scoop handle in contact with ice at bar area. Operator removed. Corrected On-Site Priority: Basic
  • 10-20-4:Basic - Observed: In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. Corrected On-Site Priority: Basic
  • 08A-13-5:High Priority - Observed: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority
  • 14-33-4:Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelved at kitchen reach-in cooler. Priority: Basic
  • 29-49-6:Basic - Observed: Standing water in bottom of reach-in-cooler at server coffee prep area. Priority: Basic
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese @43F-57F cold holding. As per chef item portioned and place in cooler 2 hrs prior to inspection. Chef placed in shallow pan and put in walk-in cooler to chill. Retested 40F. Corrected On-Site Priority: High Priority
  • 06-01-5:Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing on cooling rack at room temperature. Beef was 30-33F. Operator placed back in walk-in cooler. Corrected On-Site Priority: Basic
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage 128-143F - Hot Holding at cook line sausage. Cook reheated sausage to 170F. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority
  • 21-12-4:Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses through. Priority: Basic
  • 21-07-4:Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength at 10ppm. Supervisor fixed now at 100 ppm. Corrected On-Site Repeat Violation Priority: Basic

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8484797

  • N/A:No Violations Were Observed

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8359324

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Operator posted. Corrected On-Site Repeat Violation Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored over jam in prep area reach in. Operator stored all items properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right. flip top - smoked salmon (65-70F); cheese (50F); ham (50F). Per operator items placed in unit less than 2 hours ago. No items prepped or portioned today. Observed heat bar directly over flip top for hot plated food. Operator turned heat bar off and moved all items to walk in to quick chill. **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. Grill - sausage (110-115F - Hot Holding). Per operator holding for less than an an hour. Operator placed on Time as a Public Health Control. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. 100ppm. Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Ryan Maguire. CFM arrived during inspection. Corrected On-Site Warning
  • 53B-14-5:Intermediate - 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 3 bottles at bar. Operator labeled. Corrected On-Site Warning