JAVA & JAM
301 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954 523 5215
Last inspected Aug 7, 2026 · 10 visits since August 2023
NOV 24
MAR 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 15 live small flying insects found on the menu boards above the prep area of the front counter in the dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025006399 | Nov 20, 2024 | Feb 19, 2025 | $600 |
| 2--2024023917 | Apr 5, 2024 | May 9, 2024 | $400 |
| 2--2023052313 | Aug 28, 2023 | Oct 5, 2023 | $200 |
Inspection history
10 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Container of medicine improperly stored. On the self over the prep table was a prescription bottle of medication. The bottle was removed
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket was changed and solution corrected to 100ppm Chlorine
Bowl or other container with no handle used to dispense food. In the bin of breading was a small pan with no handle stored inside and used to dispense the food the container was removed
Old labels stuck to food containers after cleaning. In the dish washing area.
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Chlorine. The line was not in the bucket. The line was placed back in and the machine was primed. 100ppm Chlorine.
Food with mold-like growth. In the walk in cooler, tomato paste with mold-like growth on top. The product was discarded. See stop sale.
Live, small flying insects found Approximately 15 live small flying insects found on the menu boards above the prep area of the front counter in the dining room.
Bowl or other container with no handle used to dispense food. In the pan on granola at the front line, a small ramekin was stored inside and used to dispense the food. The ramekin was removed
Reach-in cooler interior/shelves have accumulation of soil residues. Double door reach in cooler bottom shelf soiled with food debris.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean dishware from machine immediately after rinsing and loading dirty dishware without washing hands first. Second employee translated proper procedures and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf opposite server station cooler, individual butters (51F - Cold Holding). Per employee out of cooler less than 30 minutes. Employee moved to cooler to rechill.
Handwash sink not accessible for employee use at all times. Empty containers in hand sink in coffee bar. Employee removed containers.
Bowl or other container with no handle used to dispense food. Paper cup in bulk sugar container. Manager removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted by server station.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex bathroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food items at main line.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up in incorrect order. Dishwasher drained and set up all in correct order.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee handled personal cell phone and then entered walk in cooler and handled food, without washing hands. Reviewed proper hand washing and employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw smoked salmon, then prepared a ready to eat sandwich without washing hands. Reviewed proper hand washing and employee washed hands.
Observed Server handle soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and server washed hands.
Bowl or other container with no handle used to dispense food. Granola - operator removed.
No handwashing sign provided at a hand sink used by food employees. Coffee bar - operator posted.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area - sausage - cooling approximately 1 hour at 10:45am (82F - cooling) at 11:45am 73F; cooked mushrooms - cooling approximately 1 hour at 10:45am (72F - Cooling) at 11:45am 73F. At this rate proper cooling will not occur. Operator moved items to walk in to expedite cooling.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - carton eggs (49F); egg whites (49F). Per operator items placed in unit 1.5 hours ago. Items not prepped or portioned today. Operator placed item in ice bath to quick chill.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter - operator replaced.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No soap provided at handwash sink. Front counter - operator replaced.
Standing water in bottom of reach-in-cooler. Front counter keg cooler.
Water draining onto floor surface. Under cookline hand sink. Operator repaired during inspection.
Apr 5, 2024Administrative 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 ▾
Observed: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese @43F-57F cold holding. As per chef item portioned and place in cooler 2 hrs prior to inspection. Chef placed in shallow pan and put in walk-in cooler to chill. Retested 40F. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage 128-143F - Hot Holding at cook line sausage. Cook reheated sausage to 170F. Priority: High Priority
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items over box of limes. Operator moved. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Observed broken tiles at kitchen area. Priority: Basic
Observed: Ice bucket/shovel stored on floor between uses. Observed ice bin on floor between uses at server prep area. Operator hung up. Priority: Basic
Observed: Ice scoop handle in contact with ice at bar area. Operator removed. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. Priority: Basic
Observed: Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelved at kitchen reach-in cooler. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler at server coffee prep area. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing on cooling rack at room temperature. Beef was 30-33F. Operator placed back in walk-in cooler. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses through. Priority: Basic
Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength at 10ppm. Supervisor fixed now at 100 ppm. Priority: Basic
Aug 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored over jam in prep area reach in. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right. flip top - smoked salmon (65-70F); cheese (50F); ham (50F). Per operator items placed in unit less than 2 hours ago. No items prepped or portioned today. Observed heat bar directly over flip top for hot plated food. Operator turned heat bar off and moved all items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill - sausage (110-115F - Hot Holding). Per operator holding for less than an an hour. Operator placed on Time as a Public Health Control.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. 100ppm.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Ryan Maguire. CFM arrived during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. 3 bottles at bar. Operator labeled.
No handwashing sign provided at a hand sink used by food employees. Prep area. Operator posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.
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.