Jj Cafe
6045 NW 31 Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1609215
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 4 basic (1 repeat)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Chicken salad date marked 7/13. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked sausage (60°F-71°F - Cold Holding) being held at room temperature with no temperature control for approximately 1 hour operator moved to reach in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored above cooked shepherds pie in walk in cooler. Operator reorganized
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Wiping cloth sanitizer tested at 200+ppm chlorine. Operator diluted and retested at 100ppm chlorine
Fixed on the spot
Basic4
Code 06, Food properly thawed: 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.
Raw fish still partially frozen stored in sealed commercially packaged reduced oxygen packaging. Operator removed from packaging
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of eggs stored on floor in walk in cooler. Operator moved to shelf
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed throughout kitchen area
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed on cook line next to reach in freezer
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.