JD'S BAR & LOUNGE
10311 W SAMPLE RD, Coral Springs FL 33065 · 609.472.0569
Last inspected Mar 26, 2026 · 10 visits since November 2023
APR 24
JAN 25
MAR 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023066689 | Nov 8, 2023 | Apr 26, 2024 | $720 |
| 2--2016036609 | Jul 21, 2016 | Aug 24, 2016 | $320 |
Inspection history
10 visits, newest first
Mar 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. By triple sink area and walk in cooler
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. By triple sink area
Mar 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Manager or person in charge lacking proof of food manager certification. Unable to locate. Employee does not know the location in which certificates are kept
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. By triple sink area and walk in cooler
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. By triple sink area
Stored food not covered. In walk in cooler, observed fully cooked beef roast stored with no protection, not inside any food grade container. In reach in freezer observed open container of French fries
Wet wiping cloth not stored in sanitizing solution between uses. Multiple rags through kitchen on counter tops or over flip tops, not stored in sani bucket
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority7 Intermediate4 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands and don gloves to cook grilled chicken breast. Before chicken breast was done cooking the operator with the same gloves adjusted their in ear headphones. Immediately after chicken was done cooking, with the same gloves used to adjust their headphones, the operator held the chicken down to be cut into strips
Handwash sink not accessible for employee use at all times. By triple sink area, handwash sink blocked by various equipment
Manager or person in charge lacking proof of food manager certification. Unable to locate. Employee does not know the location in which certificates are kept
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. By triple sink area and walk in cooler
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to locate, operator does not know the location in which certificates are held.
No soap provided at handwash sink. By triple sink area
Covered waste receptacle not provided in women's bathroom.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above 2 ice machines
Stored food not covered. In walk in cooler, observed fully cooked beef roast stored with no protection, not inside any food grade container. In reach in freezer observed open container of French fries
Wet wiping cloth not stored in sanitizing solution between uses. Multiple rags through kitchen on counter tops or over flip tops, not stored in sani bucket
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw shrimp over open ready to eat chicken nuggets in white stand up cooler. Operator inverted
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed white fish in reduced oxygen packaging thawed in flip top cooler. Per operator fish has been thawing overnight in flip top cooler. See stop sale
Handwash sink used for purposes other than handwashing. Food container in kitchen hand sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided during inspection
No probe thermometer provided to measure temperature of food products.
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. Observed white fish in reduced oxygen packaging thawed in flip top cooler. Per operator fish has been thawing overnight in flip top cooler. See stop sale
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at kitchen hand sink
Standing water in bottom of reach-in-cooler. Standing water observed inside flip top cooler
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24. Discussed with operator to renew license. Operator attempted to renew license during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips to test dishwasher PPM.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by walk in cooler, no paper towels available. Operator provided paper towels.
No soap provided at handwash sink. At handwashing sink by walk in cooler, no soap provided. Operator provided soap
Employee eating in a food preparation or other restricted area. Employee eating food on prep line. Discussed with employee, not eating food in kitchen where food is being prepped or cooked.
Jan 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-01-2024
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper toward dispenser not working at hand sink by dish area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in entrance to kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hold vents at cook line soiled with grease
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in flip top cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusty
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-01-2024
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in reach in freezer. Operator properly separated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- chicken noodle soup (47F - Cold Holding); cooked noodles (47F- Cold holding); sour cream (46F-Cold holding); cooked ribs (47F - Cold Holding; milk (46F). Per operator items left in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Walk in cooler- chicken noodle soup (47F - Cold Holding); cooked noodles (47F- Cold holding); sour cream (46F-Cold holding); cooked ribs (47F - Cold Holding; milk (46F). Per operator items left in unit over night. See stop sale. 2. Walk in cooler- raw shrimp (46F - Cold Holding), raw beef (49F), raw chicken wings (46F - Cold Holding); raw beef (46F - Cold Holding). Per operator items in unit less than four hours. Operator moved items to freezer to quick chill. Observed walk in cooler set to warm ambient temperature.
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. Reviewed food borne illnesses with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper toward dispenser not working at hand sink by dish area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while working with food. Operator advised employee to remove watch. Employee removed watch
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in entrance to kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hold vents at cook line soiled with grease
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in flip top cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusty
Working containers of food removed from original container not identified by common name. Salt container in kitchen not labeled. Operator labeled
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting celery with bare hands. Discussed with operator. Operator instructed employee to wash hands and put on gloves. Employee washed celery
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw burger with gloved hands. Then proceed to handle and cut lettuce without changing gloves and washing hands. See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw burger with gloved hands. Then proceed to handle and cut lettuce without changing gloves and washing hands
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Kevin Brooks 12-14-17. Operator unable to provide current certificate at time of inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, rusted
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatloaf prepared 2 days ago in walk in cooler not date marked. Operator dated
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at mop sink not labeled. Operator labeled windex
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Observed in cook line flip top. Operator removed
Ice buildup in reach-in freezer. Observed at 1 door stainless on cook line
Interior of microwave has accumulation of black substance/grease/food debris.
Raw fruits/vegetables not washed prior to preparation. Observed employee remove celery from package and begin to cut without first washing. Operator instructed employee to wash produce
Ripped/worn tin foil used as shelf cover. Observed at shelf on cook line
Soiled dry wiping cloth in use.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority7 Intermediate5 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar sanitizer sink 0ppm chlorine. Employee corrected to 100ppm.
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. Dish machine reading 0ppm after three attempts.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by cook line, open bag of raw chicken tenders and open box of philly steak meat above open bags of tater tots and fries. Employee rearranged freezer to properly separate.
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. Bulletin provided to be posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holders at bar have mold like buildup.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit damaged and not usable.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink opposite cook line. Employee replaced.
No probe thermometer provided to measure temperature of food products. Cooking thermometers only available.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries in dispenser by cook line dead, paper towels not dispensing.
Spray bottle containing toxic substance not labeled. 1) Two bottles unknown chemical substances at triple sink. 2) Three bottles unknown chemicals at bar by hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle and walls of larger ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container on cutting board by toaster on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charger cable on cutting board at cook line.
Floor not cleaned when the least amount of food is exposed. Area of floor around dishmachine and cook line has excess food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line has heavy food bedridden build up. Employee cleaned.
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.