Jj's Cuisine

17 NE 1 Rd Unit B, Homestead, FL 33030 · Permanent Food Service · License 2335937

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
1 high priority (no follow-up needed), 3 intermediate (fixed on the spot, 1 repeat), 11 basic (4 repeats); basic violations cost 12 at most
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

15 violations found

First visitSep 15, 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.
15 violations found:
- 1 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked shredded beef (121°F - Hot Holding) at room temperature on stove as per manager for less than 30 minutes.
Intermediate3
- Code 27, Water source: No running water at three-compartment sink.
  Observed no running water at hand wash sink in the bar area. Operator turned on water at time of inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink at front counter used to stored glass cups. Also observed handwashing sink across the cook line used to store fork and yellow sponge. Employee removed items.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed at handwash sink in the front counter. Operator provided soap.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed tomatoes stored over cooked pasta at walk in cooler. Operator stored products properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in white chest reach-in freezer across walk in cooler, and walk-in freezer.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at cook line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled with old food debris near prep sink.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed interior of handwash sink soil with food debris.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Observed clean plastic containers not stored inverted at shelves near dry goods. Employee stored containers property.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed boxes of single service items stored directly on floor at dry storage area. Operator stored items properly.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from pipe under handwash sink across steam table.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining water at handwash sink across steam table.
  Repeat violation
  Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler across steam table.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.