J J'S CUISINE & WINE
330 A1A NORTH #209
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom and bathroom connected to secondary dining area do not close all the way by themselves.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of fully thawed out raw tuna still inside packaging in walk in cooler. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees coat and purse stored with clean linens in cabinet between menus and women's bathroom.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath racks in pastry prep/storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small fans in pastry prep area and on cook line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cheeses in reach in cooler on cook line.
- 41-07-4:High Priority - Container of medicine improperly stored. Container of burn cream over reach in cooler on cook line. Container of hand sanitizer over display cooler at front counter, both items moved. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna still inside packaging in walk in cooler. Repeat Violation Admin Complaint
- 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.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Per chef they will do make raw oysters per customer's request that is not on the menus. No advisory posted anywhere. Inspector provided advisory and employee posted at front counter during inspection. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in bathroom connected to secondary dining area.
Food safety inspection conducted on 12/4/2024 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 2/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/20/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of raw tuna still in reduced oxygen packaging completely thawed out under running water in kitchen.
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Portions of cooked duck at thawing duck (47F - Cold Holding) under cold running water in sink on cook line, per employee duct has been thawing out for approximately 1.5 hours, duck moved to walk in cooler. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna still in reduced oxygen packaging completely thawed out under running water in kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (47F - Cold Holding); individual butters (47F,48F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F - Cold Holding); individual butters (48F, 47F- Cold Holding) in small reach in cooler behind bar, no one on site knows how long items have been out of temperature control. thawing duck (47F - Cold Holding) under cold running water in sink on cook line, per employee duct has been thawing out for approximately 1.5 hours, duck moved to walk in cooler. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. gumbo stock (135F - Cooling, after 1 hour 115F) in large plastic container in reach in cooler on cook line more then 6 inches deep, employee made ice bath for stock. **Corrective Action Taken**
Food safety inspection conducted on 2/20/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 8/4/2023
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the main kitchen area, ceiling vents have build up of dust on vent and surrounding tiles.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the reach in cooler closest to the walk in cooler, fully thawed vacuum packaged tuna stored in intact reduced oxygen packaging.
- 35A-03-4:Basic - Dead roaches on premises. One dead roach observed in the ice cream parlor portion of the establishment.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice preventing a seal on the walk in freezer door. Operator has a new heat strip for the door on order. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, clean utensils stored in water at 79F by the flat top grill.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Front display counter reach in cooler has food debris build up in the door tracks.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, container of French onion soup prepared on 7/26. Operator removed the soup to be discarded. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter in containers at the waitstation counter; butter (69F - Cold Holding). Provided operator with time as public health control as a better practice for holding the butter spread. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored hanging on container of clean utensils on the bottom shelf of the prep station. Operator relocated the chemical spray bottle. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the walk in cooler open container of liquid eggs opened two days prior with no product date marking. Operator placed date marker on the open containers. Corrected On-Site
- 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep table has food debris on the blade. Operator wiped clean the can opener blade. Corrected On-Site Repeat Violation
- 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. Only a chlorine test kit available to test the chlorine dish machine, no quaternary test kit available to test the three compartment sink.
- 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. At time of inspection establishment has new menus and no consumer advisory signage while selling undercooked animal products Inspector provided consumer advisory sign and operator states will be remaking menus to include an advisory. Corrected On-Site
Food safety inspection conducted on 8/4/2023 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).