DirtyFLRestaurant Inspection Data

JJ'S EXQUISITE DINING

872 CYPRESS PKWY

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 5/23/2025

Inspection #: Visit ID: 10745534

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. One restroom used
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. By 3 compartment sink
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer by upright freezer Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven Operator removed Corrected On-Site
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Around screen door
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old fryer out back door
  • 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. Employee handling dough with bare hands
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In kitchen Landlord working on pressure issue. Only sink this is an issue **Corrective Action Taken**
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary and uses chlorine for sanitizer Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom and kitchen Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator has a roasting thermometer Repeat Violation

Inspection Date: 1/17/2025

Inspection #: Visit ID: 10745188

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below shelving and cooking equipment Warning - From follow-up inspection 2025-01-17: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in freezer chest. Warning - From follow-up inspection 2025-01-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. Warning - From follow-up inspection 2025-01-17: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-01-17: **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. - front counter, bathroom Warning - From follow-up inspection 2025-01-17: **Time Extended**

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8725413

  • 35A-03-4:Basic - Dead roaches on premises. - 6 on the floor near water heater Operator removed, Corrected On-Site Warning
  • 08B-49-4: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
  • 40-06-5: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
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below shelving and cooking equipment Warning
  • 14-69-4:Basic - Ice buildup in freezer chest. Warning
  • 29-03-4: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
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 in ware washing area Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine 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 operator. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked, - back area Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - front counter, bathroom Warning

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8651800

  • 36-50-4: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** - From follow-up inspection 2024-06-11: **Time Extended**
  • 27-16-5: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** - From follow-up inspection 2024-06-11: Hot water not functional at front counter handwash sink **Time Extended**

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8687056

  • 36-62-4:Basic - Light not functioning. Multiple in kitchen.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cup I reach-in cooler. Operator discarded. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. 3-compartment sink faucet broken and taped to hold.
  • 08B-12-5:Basic - Stored food not covered. Raw shrimp in reach-in freezer uncovered. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink basin. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter handwash sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in spray bottle. Operator labeled. Corrected On-Site
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not provide hot water when faucet is turned. Repeat Violation

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8651209

  • 14-09-4: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**
  • 36-50-4: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**
  • 21-12-4: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**
  • 22-48-5: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**
  • 50-17-3: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**
  • 22-02-4: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**
  • 11-26-1: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**
  • 27-16-5: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**

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8650667

  • 14-09-4: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**
  • 36-50-4: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**
  • 21-12-4: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**
  • 22-48-5: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**
  • 50-17-3: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**
  • 41-05-4: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**
  • 35A-05-4: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**
  • 41-10-4: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**
  • 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. - From follow-up inspection 2024-04-11: **Time Extended**
  • 22-02-4: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**
  • 31A-09-4: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**
  • 11-26-1: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**
  • 27-16-5: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**

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8485095

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.
  • 22-48-5: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
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen.
  • 35A-05-4: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
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink
  • 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. Warning
  • 27-16-5: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.

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8486897

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout facility heavily soiled.
  • 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. Sent info to clean up fluids. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter And kitchen area by 3 bin sink. 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. Corrected On-Site

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8484897

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kitchen - From follow-up inspection 2023-08-29: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line - From follow-up inspection 2023-08-29: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. All throughout restaurant - From follow-up inspection 2023-08-29: **Time Extended**
  • 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2023-08-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All throughout restaurant - From follow-up inspection 2023-08-29: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-08-29: **Time Extended**
  • 35B-09-4:Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Back door - From follow-up inspection 2023-08-29: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. On floor in storage closet - From follow-up inspection 2023-08-29: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Front hand sink in front area - From follow-up inspection 2023-08-29: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warmer on front area dirty - From follow-up inspection 2023-08-29: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Dump sink in front area - From follow-up inspection 2023-08-29: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-08-29: **Time Extended**

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8346946

  • 35A-06-4: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
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. All throughout restaurant
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All throughout restaurant
  • 33-16-4:Basic - Open dumpster lid.
  • 35B-09-4:Basic - Screen in door torn/in poor repair - vermin present. Back door
  • 25-05-4:Basic - Single-service articles improperly stored. On floor in storage closet
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Front hand sink in front area
  • 35A-02-6: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
  • 35A-05-4: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warmer on front area dirty
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dump sink in front area
  • 27-16-4: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