J&H HOSPITALITY LLC / BAR
200 E FLAGLER ST UNIT 206, Miami FL 33131 · 786.366.4319
Last inspected Jul 30, 2026 · 7 visits since October 2023
5 inspections trending up, 12 points better than where it started.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Observed bottle of liquid inside ice band in contact with ice.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
No probe thermometer provided to measure temperature of food products.
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.
Unnecessary persons in the food preparation, food storage, or warewashing area. Observed small baby in a stroller next to kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Underneath kitchen stove, oven, reach in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food particles inside kitchen, reaching cooler.
Soiled wet wiping cloth placed in use with fresh solution.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded.
Show 5 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No Hot water throughout the establishment.
Wet wiping cloth not stored in sanitizing solution between uses.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
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.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
No handwashing sign provided at a hand sink used by food employees.
Soiled dry wiping cloth in use.
Stored food not covered. Observed cheese container, not covered. Inside RIC.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Observed pots and pans inside employee hand washing sink.
No probe thermometer provided to measure temperature of food products.
Ceiling tile missing. Throughout dishwashing areas.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.