DirtyFLRestaurant Inspection Data

J&H HOSPITALITY LLC / BAR

J&H HOSPITALITY LLC / BAR located in MIAMI has undergone 6 health department inspections, achieving a 3.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 6 reports on file

200 E FLAGLER ST UNIT 206

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13668276

Met Inspection Standards

3 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen stove, oven, reach in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food particles inside kitchen, reaching cooler.
  • 21-13-4:Basic - Soiled wet wiping cloth placed in use with fresh solution.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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.
  • 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed small baby in a stroller next to kitchen area. Corrected On-Site

9/11/2025· 7mo ago

Visit ID: 13516555

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

9/10/2025· 7mo ago

Visit ID: 10903521

Follow-up Inspection Required

4 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No Hot water throughout the establishment. Warning

9/12/2024· 1y 7mo ago

  • N/A:No Violations Were Observed

2/23/2024· 2y 1mo ago

Visit ID: 8521170

Met Inspection Standards

3 int, 4 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. Observed cheese container, not covered. Inside RIC.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • 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.
  • 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. Corrected On-Site

10/9/2023· 2y 6mo ago

Visit ID: 8375167

Met Inspection Standards

3 int, 2 basic

  • 36-36-4:Basic - Ceiling tile missing. Throughout dishwashing areas.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pots and pans inside employee hand washing sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Additional Information

Opening Hours

Monday:Open 24 hours
Tuesday:Open 24 hours
Wednesday:Open 24 hours
Thursday:Open 24 hours
Friday:Open 24 hours
Saturday:Open 24 hours
Sunday:Open 24 hours
✓ Currently Open

Features

Last Enriched At: 5/14/2025

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