Cj Blacks
11300 W State Rd 84, Davie, FL 33325 · Permanent Food Service · License 1624660
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection6 high priority (2 fixed by the Nov 4 follow-up, 4 fixed on the spot, 3 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 10 basic-46
- Administrative complaint on Oct 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 6 visitsLatest inspection
Routine inspection
- Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
At time of callback inspection still observed Until next unannounced inspection.
More time given
- First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler slice cheddar cheese (41-50°F - Cold Holding); sliced America cheese (41-51°F - Cold Holding) over stacked in container. Per employee held out of temperature approximately 15 minutes removed from walk-in cooler and placed in unit. Not portion or prepared today. Employee placed excess cheese slices in lower portion of flip top.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on stove beef sauce (121°F - Hot Holding); chicken broth (131°F - Hot Holding) per employee held out of temperature less than three hours. Employee turned on burners to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed on speed rack in walk-in cooler breaded raw chicken cutlets stored above cooked baked potatoes. Employee stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored in same container as ready-to-eat food.
Observed sliced roast beef stored in the same container as raw steaks. Employee stored correctly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called technician.
Intermediate4
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
See stop sale. One box of oysters
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
Emailed poster operator printed out and posted.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed at pantry reach in individual meatloaf. Per employee prepared more than 24 hours.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed glass racks in front of hand washing sink at front counter.
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed fish fillets 32°F thawing in standing water. Employee turned on water. Observed at pantry station beef 35°F stored in a bucket of standing water out at room temperature. Employee placed in walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed containers of oysters stored on walk-in floor. Operator discarded.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle in contact with brown sugar.
In-use tongs stored on equipment door handle between uses.
4 pairs of tongs stored on equipment oven door handle between uses.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One employee wearing a watch on left wrist
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic soufflé cup with no handle inside a container of Parmesan cheese on expo line.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
On cook line
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Lower portion of flip top cooler at pantry station.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Over ice machine.
Earlier inspections 1
D61Routine inspection15 violations, 6 high priority · 3 follow-up visits Fixed at follow-up
- 3rd follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 2nd follow-up visitSep 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
At time of callback inspection Scott Levine has documented appointment for Monday September 28
More time given
- 1st follow-up visitJul 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. #10 can sweet peas 6 pounds 10 ounces.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cooler drawer hamburger patties (48°F - Cold Holding); sliced roast beef (48°F - Cold Holding); mahi filet (48°F - Cold Holding); cod filet (48°F - Cold Holding); chicken breast (48°F - Cold Holding) per operator held out of temperature less than three hours items removed from walk-in cooler and placed in cooling drawer not portion or prepared today Operator placed items inside walk-in cooler. Observed in reach in cooler on cook line chicken fingers (44°F - Cold Holding) per operator held out of temperature less than three hours not portion or prepared today. Operator placed item in walk-in cooler Observed in salad station flip top fish dip (47°F - Cold Holding); shredded beef (47°F - Cold Holding); diced chicken (47°F - Cold Holding); grilled onions (47°F - Cold Holding) per operator held out of temperature less than three hours. Operator placed ice bags on each item.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. commercial bag soup (105-110°F - Hot Holding) in hot holding unit per operator held out of temperature less than 3 hours.
Operator placed on stove to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk-in cooler raw salmon stored over ready to eat spicy mayonnaise. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed cook wash hands without soap. Operator explained to employee correct hand washing.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1 flying insect flying around dry storage area not landing on anything. Operator killed
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in walk-in cooler house made spicy mayonnaise prepared 07/10 not date marked. Operator date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed garbage can in front of prep hand washing sink. Operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Scott Levine
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food sugar removed from original container not identified by common name.
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated
On storage rack #10 can sweet corn 6 pounds 10 ounces.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed expo drinking on expo station. Operator discarded cup
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior right side operator removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Over cook line
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed expired on December 1 2025 operator printed and posted.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.