DirtyFLRestaurant Inspection Data

JJ GOURMET

JJ GOURMET maintains a 1.9/5 food safety rating based on 9 health department inspections in SUNRISE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

6937 Sunset Strip
Sunrise, Florida, 33313
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 9 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13526696

Follow-up Inspection Required

4 high, 4 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen has cut marks and is no longer cleanable. Repeat Violation Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles throughout kitchen. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed bin of goat stored on floor. Operator elevated during the inspection. Corrected On-Site Repeat Violation Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Observed plumbing to the side of triple sink leaking. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish , raw goat thawing in bin on floor in kitchen . Educated operator on proper thawing procedures. Operator placed in refrigerator to properly thaw. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed in kitchen , operator washing dishes at triple sink without sanitizing. Advised operator to set up triple sink and re sanitize dishes. Operator set up Triple sink reading 100 ppm chlorine during the inspection. Operator re sanitized dishes. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to front door -plantains (63F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to front door -plantains (63F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours. See stop sale. Warning
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator. 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. Emailed poster to operator. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed utensils storage rack next to cook line soiled with grease. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink at cook line. Operator provided during the inspection. Corrected On-Site Warning

12/1/2025· 3mo ago

Visit ID: 13526290

Met Inspection Standards

1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At rear of kitchen, ceiling tiles stained. - From follow-up inspection 2025-12-01: Observed same. **Time Extended**

9/22/2025· 5mo ago

Visit ID: 10875429

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At rear of kitchen, ceiling tiles stained.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves which is no longer cleanable. 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. At kitchen prep table, employee belongings stored over prep table. Operator removed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door has gap at threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. At kitchen cook line, oil stored on floor. Operator removed. 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. At kitchen cook line, cooked legume (100F - Hot Holding), per operator the item has been out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Repeat Violation Admin Complaint
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

3/1/2025· 1y ago

2 high, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at three compartment sink. Warning - From follow-up inspection 2025-03-01: Still obsessed with. **Time Extended**
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in long chest freezer turkey stored on top of beef tripe. PIC educated above proper storage procedure. Warning - From follow-up inspection 2025-03-01: Observed turkey stored next to beef liver. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - on metal rack across from three computers sink butter (66F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in cooler to cool down. - in three completely sink, raw drum sticks (72F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Employee started to prepare chicken. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-01: Observed no butter cold holding at the time of inspection. Observed raw drum sticks (72F - Cold Holding). Per operator item has been out of temperature for approximately 2 hours. Item was washed and left standing at preparation sink at room temperature. Admin Complaint

2/28/2025· 1y ago

6 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at three compartment sink. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with inuse utensils next to cook line. PIC removed beverage. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed hen thawed at room temperature across from three compartment sink. PIC placed turkey in reach in cooler to thaw. Corrected On-Site Warning
  • 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. Observed employee removing skin from cooked plantains with bare hand. Employee put on gloves. Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store cow foot in long chest freezer. Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in long chest freezer turkey stored on top of beef tripe. PIC educated above proper storage procedure. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in rice cooker next to metal shelf across from 3 compartment sink white rice (80F - Hot Holding). Per operator, rice has been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - on metal rack across from three computers sink butter (66F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in cooler to cool down. - in three completely sink, raw drum sticks (72F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Employee started to prepare chicken. Repeat Violation Admin Complaint
  • 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 throughout kitchen cooked fish (109-132F - Hot Holding); salt fish (129-160F - Hot Holding); boiled bananas (129F - Hot Holding); cooked vegetables (97F - Hot Holding); cooked pork (97F - Hot Holding). Per operator items have been out of temperature for approximately 1 hour. Operator educated about the importance of keeping food hot and advised to reheat items. Observed in rice cooker next to metal shelf across from 3 compartment sink white rice (80F - Hot Holding). Per operator, rice has been out of temperature for more than 4 hours. See stop sale. Warning

7/26/2024· 1y 7mo ago

1 int, 4 basic

  • 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed beverage crate with avocados in front of hand washing sink. Repeat Violation - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**

7/25/2024· 1y 7mo ago

3 high, 3 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense pikliz Repeat Violation
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sir Lawrence reach in employee place thermometer in cooler Corrected On-Site
  • 02D-01-5:Basic - Working containers of food salt removed from original container not identified by common name.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed ; legumes (45-47F - Cooling); turkey (47-49F - Cooling) stored in covered over stacked containers per operator held in cooler overnight see stop sale. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Observed pikliz (80F - Cold Holding) out on table room temperature.per operator made the day before and on table overnight. Observed cooked turkey (46-55F - Cold Holding); cooked chicken (45-50F - Cold Holding) per operator not portion or prep today held in cooler more than four hours.see stop sale 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. Observed ; legumes (45-47F - Cooling); turkey (47-49F - Cooling) stored in covered over stacked containers.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed beverage crate with avocados in front of hand washing sink. Repeat Violation
  • 32-11-5:Intermediate - Lack of toilet tissue at each toilet.

1/16/2024· 2y 1mo ago

Visit ID: 8469371

Follow-up Inspection Required

5 high, 2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By stoves and three compartment sink.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear of kitchen.
  • 08B-38-4:Basic - Food stored on floor. Observed turkey scraps bones and wings stored on floor at prep area. Employee removed. Corrected On-Site Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed griot (55-61F - Cooling) in sir Lawrence 2 door cooler per operator held in cooler overnight. See stop sale.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed pikliz stored in chemical buckets on prep table inside kitchen. Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023 operator made payment at time of inspection. Conformation number 236046409 Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Atosa reach in cooler cooked chicken (53-54F - Cold Holding); spinach legumes (51F - Cold Holding) per operator held overnight in cooler. Per operator not portioned or prepared today. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 48F. Observed in Atosa 2 door reach in cooler cooked chicken (53-54F - Cold Holding); spinach legumes (51F - Cold Holding) per operator held overnight in cooler. Per operator not portioned or prepared today. See stop sale. 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. Observed griot (55-61F - Cooling) in sir Lawrence 2 door cooler over stacked in covered deep bus pan.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter blocked by T shirt bags and Arizona ice tea. Operator removed Corrected On-Site

8/10/2023· 2y 7mo ago

Visit ID: 8389255

Follow-up Inspection Required

4 high, 1 int, 4 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. Employee phones on top of bulk bean container under prep table in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Container of fryer oil just inside kitchen.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Non sealed wood table beside triple sink. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and salt containers in kitchen not labeled. Manager labeled. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. On prep table just inside kitchen, pikliz stored in chemical buckets. Advised manager to purchase/use proper food grade containers. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired Dec. 1, 2022 Operator renewed over phone during inspection. Payment confirmation #236005485 **Corrective Action Taken** Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table just inside kitchen, 2 buckets pikliz (78F - Cold Holding). Per manager, made day before and on table overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table just inside kitchen, 2 buckets pikliz (78F - Cold Holding). Per manager, made day before and on table overnight. See stop sale.
  • 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. Bulletin printed and provided. Corrected On-Site