DirtyFLRestaurant Inspection Data

J &J SUB QUALITY GRILL

Health inspection records show J &J SUB QUALITY GRILL in HOMESTEAD has 9 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

15260 SW 280 ST STE 111

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13611468

Met Inspection Standards
  • N/A:No Violations Were Observed

1/13/2026· 1mo ago

Visit ID: 13610466

Follow-up Inspection Required

4 int, 2 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair by 3 compartment sink. - From follow-up inspection 2026-01-13: Still observed. **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing units across walk across 3 compartment sink. - From follow-up inspection 2026-01-13: Still observed. **Time Extended**
  • 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed no hot water, running for approximately 5 minutes at 79. - From follow-up inspection 2026-01-13: Observed no hot water, running for approximately 5 minutes at 79. **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Edwin, Yesli and Nano have been working more than 60 days. - From follow-up inspection 2026-01-13: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Observed Yaine and Wendy food handlers expired. - From follow-up inspection 2026-01-13: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water, running for approximately 5 minutes at 79. - From follow-up inspection 2026-01-13: Observed no hot water, running for approximately 5 minutes at 79. **Time Extended**

1/12/2026· 1mo ago

Visit ID: 13474619

Follow-up Inspection Required

3 high, 4 int, 4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed vegetables cutter stored on floor at front counter. Operator moved to dishwashing area. **Corrective Action Taken**
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair by 3 compartment sink.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing units across walk across 3 compartment sink.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed sandwich bags case stored on floor at kitchen area, operator stored properly during inspection. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steak and raw chicken stored on same container at reach freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced ham (44F - Cold Holding) in reach in cooler at front counter, as per operator over 4 hours. Operator discarded during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (44F - Cold Holding) in reach in cooler at front counter, as per operator over 4 hours. Operator discarded during inspection. Corrected On-Site
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed no hot water, running for approximately 5 minutes at 79°.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Edwin, Yesli and Nano have been working more than 60 days.
  • 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. Observed Yaine and Wendy food handlers expired.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water, running for approximately 5 minutes at 79°.

7/28/2025· 7mo ago

Visit ID: 10880712

Met Inspection Standards

4 high, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink next to reach in cooler at front counter. Operator removed during inspection. Also observed personal phone stored on preparation sandwich area at front counter. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean metal containers on shelves above 3 compartment sink.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on standing reach in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed napkins cases stored on floor by the back door.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above bacon inside standing unit at preparation area. Operator stored properly during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding); sliced ham (47F - Cold Holding) at front counter, as per operator lid was kept open less than 2 hours. Operator closed lid during inspection. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (109F - Hot Holding) at front counter, as per operator less than 4 hours. Employee proceeded to reheat sauce. **Corrective Action Taken**

1/2/2025· 1y 2mo ago

3 high, 2 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed oil bottle stored on floor at front counter. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Boson clean metal containers above 3 compartment sink. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak package ( frozen) inside 3 compartment sink. Corrected On-Site Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside reach in cooler across 3 compartment sink. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) on reach in cooler at front counter, as per employee less than 2 hour. Employee moved some of the sliced cheese to other unit. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (119F - Hot Holding) at front counter, as per manager over 4 hours. Cheese sauce was discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled orange cutter at front counter.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to 3 compartment sink.

7/8/2024· 1y 8mo ago

2 high, 2 int, 12 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food open container next to establishment food inside reach in cooler by preparation area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed ketchup packets case stored on floor at dry storage area. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container at front counter. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in standing water at front counter. Employee removed. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean containers by 3 compartment sink.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler at the front counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak 38° F inside 3 compartment sink. As per employee less than 2 hours. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under 3 compartment sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at front counter.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside 2 door reach in cooler by preparation area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (54F - Cold Holding) in reach in cooler at front counter, as per employee less than 1 hour. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container with scoops, at front counter. Employee removed. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

12/21/2023· 2y 2mo ago

Visit ID: 8571134

Met Inspection Standards

1 int, 1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in unisex bathroom. Warning - From follow-up inspection 2023-12-21: **Time Extended**
  • 11-27-4: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. Provided form during inspection. Warning - From follow-up inspection 2023-12-21: **Time Extended**

8/25/2023· 2y 6mo ago

Visit ID: 8470525

Met Inspection Standards

1 high, 3 int, 2 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cheeses cooler. Manager discarded. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (128F - Hot Holding) at front counter,as per Manager less than 4 ho, employee reheated during inspection.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. Provided form during inspection.

8/1/2023· 2y 7mo ago

Visit ID: 8571133

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in unisex bathroom. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in cooler at the back of the kitchen. Employee removed during inspection. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sauce container not identified in reach in cooler. Warning
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw steak stored in nonfood- grade bags, in 2 doors freezer. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in 2 door cooler, employee rearranged properly during inspection. Corrected On-Site Warning
  • 11-27-4: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 form during inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in both hand wash sink, employee restocked during inspection. Corrected On-Site Warning
  • 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. Provided form during inspection. Warning

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