Jass Kitchen
190 NE 46 St, Miami, FL 33137 · Permanent Food Service · License 2337334
What drove the grade
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 13 basic (6 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 visitRoutine inspection
- First visitAug 14, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee drinking water from open cup with gloves on. Employee continued to clean prep area with same gloves. Coached employee to discarded soiled gloves and wash hands properly.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container opened as per employee a day prior not dated. Employee dated.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray plastic bottle not labeled with cleaner and winded not labeled at bar area hand sink. Manager labeled.
Fixed on the spot
Basic13
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed green cutting board across cook line.
Reach-in shelves with rust that has pitted the surface at dry storage.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed RIC bar area.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Employee cleaned.
Repeat violationFixed 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.
Observed ice machine by bar area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled across cook line. Employee started clean.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed by exit door by bathrooms.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
By dishwasher.
Repeat violation
Floor tiles missing and/or in disrepair.
By ware washing area.
Repeat violation
Floor area(s) covered with standing water.
Observed standing water under RIC floor by bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed by kitchen.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed shield damaged above dish machine by kitchen. Observed shield missing above three compartment sink.
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Reporting only1
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 two small fryers by RIF BY cook line.
Repeat violation
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.