JZ STEAKHOUSE LLC
4000 N 46 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 2/11/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at cook line coolers
- 36-27-5:Basic - Wall soiled with accumulated dust. Observed above ice machine
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw salmon using a reduced oxygen packaging method. No other items being packaged using reduced oxygen packaging. Operator discarded and discontinue use of machine at time of inspection. See stop sale.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection. Confirmation #247558173 **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw salmon using a reduced oxygen packaging method.
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Espresso drain line draining into bar hand wash sink
- 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance at ware washing area not labeled. Operator labeled **Corrected On-Site**
Food safety inspection conducted on 2/11/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).