JANA STEAKHOUSE RESTAURANT
480 DURBIN PAVILION DR UNIT 101, Saint Johns FL 32259 · 904.615-1886
Last inspected Jun 3, 2026 · 8 visits since September 2023
MAY 24
AUG 24
JUN 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 3 live roaches between mop sink and back door to kitchen on wall around breaker boxes. Operator began to kill and clean up live roaches during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed in sushi cooler non food grade paper towels used to line raw proteins, and cut vegetables. Observed on cook line non food grade paper towels used to line cut vegetables in reach in coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Employee began to clean during inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed excessive amounts of dead insects on trap located in back room near exit door.
Bowl or other container with no handle used to dispense food. Observed in walk in cooler cup without handle used to dispense garlic stored in large bucket. Manager removed and stored properly.
Show the remaining 6 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
Food stored on floor. Observed in walk in cooler large bucket of garlic stored on floor. Manager removed and stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers on cook line. Manager removed and stored properly.
In-use tongs stored on equipment door handle between uses. Observed on cook line in use tongs stored on handle of oven. Manager removed and stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line spatulas stored in pan of water at 79F. Manager placed pan on stove.
Insect control device installed over food preparation area. Observed bug zapper stored over bags of jasmine rice. Manager removed jasmine rice from under bug zapper.
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunks on rack by back door to kitchen.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Several employees came into work and put on gloves then began to handle clean equipment, utensils, and preparing food without washing hands first.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over container of sauce in walk in cooler. Raw salmon stored over mango chucks in reach in cooler at sushi bar. Raw shrimp stored over bottles of sauce in standing reach in cooler in middle of kitchen. All items rearranged. Also raw beef stored over raw shrimp in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not working at hand wash station on cook line by entrance between kitchen and sushi bar/wait station in dining room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small soy sauce containers at tables stored with food contact surface up overnight, manager removed all containers.
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. 2 packages of ground raw tuna thawing out in walk in cooler still inside vacuum packaging, packages opened during inspection.
Food stored on floor. Box of raw shrimp in walk in cooler, box moved.
Jun 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over bowls of margarine in standing reach in cooler in middle of kitchen. Also raw chicken stored over raw beef in walk in freezer, all items removed from original container. Raw beef stored over tempura batter in reach in cooler on make line. Operator rearranged all items.
Roach activity present as evidenced by live roaches found. 3 live roaches between mop sink and back door to kitchen on wall around breaker boxes. Operator began to kill and clean up live roaches during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (48F - Cold Holding) in,eagled ice bath in us tub next to service window on cook line, per manager tofu has been in tub for less then a couple of hours, ice added to tub.
Spray bottle containing toxic substance not labeled. Multiple spray bottle with chemicals in kitchen not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen. Interior of ice well of soda machine in kitchen.
Dead roaches on premises. 1 dead roach at front bar area. 1 dead roach under rack in back dry storage area between back door and walk in cooler in kitchen. 1 dead roach behind large ice machine in server area in kitchen. 1 dead roach under hibachi grill in dining area. Approximately 15 dead roaches in sticky traps in cabinet in dining area between hamachi grills and entrance to kitchen. Operator began to clean up dead roaches during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple articles of employee bags and clothing stored with single service items and clean equipment throughout establishment.
Food stored on floor. Buckets of sauce on cook line and in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in kitchen in 77F water, operator change out water.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Presence of insects, rodents, or other pests. Dead gecko under hibachi grill in dining area, gecko cleaned up and removed.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish stored over cut cucumbers in reach in cooler at sushi bar. Wrapped raw squid stored in same container as wrapped mango slices in reach in cooler at sushi bar.
Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner stored with stack of breading crunchies under table on cook line, cleaner removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, remade to 100ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw fish (45F-48F - Cooling, 45F-48F after 1 hour) in display case at sushi bar. raw chicken (50F - Cooling, after 1 hour 50F); raw shrimp (48F - Cooling, after 1 hour 48F) in walk in cooler. All items wrapped or covered in plastic wrap.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in kitchen. Soda nozzles of soda machine at server area in kitchen.
Handwash sink not accessible for employee use at all times. Perforated pan inside hand wash sink at front bar, pan removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back underside of ice bin of soda machine at server station in dining area. Back underside of ice bin of soda machine at kitchen.
Current Hotel and Restaurant license not displayed. Last year's license displayed at front register.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over various ready to eat food in walk in cooler.
Food-contact surface not smooth and easily cleanable. Thin metal sheaths used to store kitchen knifes on crash carts in kitchen have a a build up of debris.
Ice scoop handle in contact with ice. In ice bin of soda machine at front bar. In ice bin of soda machine at server station in dining room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in container of water at 78F on cook line, water discarded.
Raw fruits/vegetables not washed prior to preparation. Employees cutting cucumbers and onions before washing them in kitchen.
Wood food-contact surface not properly sealed. Unsealed small wooden pallets in walk in cooler.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans in triple sink and put them away to dry, but did not sanitize them
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over cooked shrimp in reach in cooler at sushi bar. Also raw tuna and raw salmon stored over sauces in reach in cooler at sushi bar. Also raw beef stored over diced garlic and butter in reach in cooler on make line. All items rearranged.
Handwash sink not accessible for employee use at all times. Perforated pan in hand wash station at bar area near main entrance, pan removed.
Handwash sink used for purposes other than handwashing. Employee rinsing off wet towel in hand wash sink at sushi bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dynamite Roll Wonderful Roll
No paper towels or mechanical hand drying device provided at handwash sink. At server station in hibachi dining area, employee corrected during inspection. Also paper towel dispenser in server area not working, employee corrected during inspection.
No soap provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine in server area in kitchen.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean knifes stored inside soiled knife sheath on hibachi carts.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the flip top reach in cooler on the main cook line, shrimp tempura (47F - Cold Holding) stored cooling in the top portion of the reach in cooler overnight above the cooling plane of the reach in cooler. Operator discarded the product.
Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw scallops and shrimp over prepared butter plates. Operator relocated the butter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, shrimp tempura (47F - Cold Holding) stored cooling in the top portion of the reach in cooler overnight above the cooling plane of the reach in cooler. Operator discarded the product.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate on the bulk ice machine has mold like substance spots at the corner of the deflector plate. Discussed with operator best cleaning practices.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container. Operator replaced the cup with a scoop with handle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored over clean utensils in the warewashing area. Operator relocated the personal bag.
Food stored on floor. In the dry storage area, mayonnaise jugs stored on the floor. Operator asked employees to relocate.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has mold like substance spots on the door gasket.
Reuse of single-service or single-use articles. Cardboard boxes reused to store bagged food in the walk in freezer. Operator discarded the cardboard boxes.
Time/temperature control for safety food thawed in an improper manner. On the side of the prep sink, salmon and chicken thawing at ambient air temperature. Operator relocated products to the walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet mops stored next to mop sink with the mop heads on the floor. Operator hung the mops to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Wet wiping cloth under in use cutting boards on the center prep table.
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.