Brotherhood JW Restaurant
16610 NE 4th Ave, Miami, FL 33162 · Permanent Food Service · License 2337873
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection4 high priority, 6 intermediate (3 fixed on the spot), 7 basic-46
- Extension granted on Aug 12Counts in full until a follow-up finds the problems fixed-3
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Licensing inspection
- First visitSep 28, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw items over ready to eat products stored inside the reach in freezer.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In the kitchen.
No soap provided at handwash sink.
In the kitchen.
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed pipes leaking from the kitchen handwashing sink.
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed 4 propane tanks stored inside the kitchen.
Earlier inspections 1
F51Routine inspection17 violations, 4 high priority · 1 follow-up visit Extension granted
- Follow-up visitAug 12, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed front counter and kitchen handwashing sink with no hot water at 84°F. After waiting 3 minutes with water running.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Reporting only2
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
More time given
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed ground chicken (72°F - Hot Holding) stored on top of the stove for more than 4 hours, as per operator. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut lettuce (59°F - Cold Holding) stored in the soda cooler for less than 3 hours, as per operator. Placed items in another reach in cooler. Observed piclize (67°F - Cold Holding) stored on top of reach in freezer for less than 3 hours, as per operator. Operator placed items in the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed ground chicken (72°F - Hot Holding) stored on top of the stove for more than 4 hours, as per operator. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs over ready to eat piklize in the reach in cooler.
Intermediate6
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided form to operator.
Fixed on the spot
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.provided form to operator.
Fixed on the spot
Code 27, Water source: No running water at mop sink.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed front counter and kitchen handwashing sink with no hot water.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At the front counter.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed Alexandra with no manager certificate.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed containers of bean, rice, cornmeal, flour and sugar with no name label.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed containers of limes on the floor in the kitchen. Observed plastic water bottles stored on the floor in the hallway.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed 2 door reach in cooler in disrepair.
Code 27, Water source: No hot running water at mop sink.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed 3 compartment sink with pipes leaking onto a container on the floor.
No mop sink or curbed cleaning facility provided at establishment.
Observed no mop sink in the establishment. Mop sink is supposed to be located in the bathroom.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only2
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed 2 gas stoves in the kitchen on the opposite side of the hood system not under it.
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed 4 propane tanks of 40 lbs in the kitchen.
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.