JJ GOURMET
6937 SUNSET STRIP, Sunrise FL 33313 · 954.741.6686
Last inspected Jul 22, 2026 · 11 visits since August 2023
JUL 24
FEB 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024051925 | Jul 25, 2024 | Oct 7, 2024 | $400 |
| 2--2018015572 | Mar 21, 2018 | Jun 12, 2018 | $400 |
Inspection history
11 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager
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. Emailed poster to manager.
Employee with no hair restraint while engaging in food preparation. Three employees engaging in food preparation. Employees placed hair restraints on during the inspection.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Show the remaining 2 findings ▾
Food stored on floor. Next to cook line, bucket of oil on floor. Manager elevated during the inspection.
No Heimlich maneuver/choking sign posted. Emailed poster to manager
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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. Emailed poster to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed utensils storage rack next to cook line soiled with grease.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. Observed missing floor tiles throughout kitchen.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed in kitchen, operator washing dishes at triple sink without sanitizing. Advised operator to set up triple sink and re sanitize dishes. Operator set up Triple sink reading 100 ppm chlorine during the inspection. Operator re sanitized dishes.
Operating with an expired Division of Hotels and Restaurants license.
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. Observed in reach in cooler next to front door -plantains (63F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to front door -plantains (63F - Cold Holding). Per operator item was not prepared or portioned today. Item was held in cooler over night exceeding 6 hours. See stop sale.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
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. Emailed poster to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed utensils storage rack next to cook line soiled with grease.
No soap provided at handwash sink. Hand wash sink at cook line. Operator provided during the inspection.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. Observed missing floor tiles throughout kitchen.
Food stored on floor. Observed bin of goat stored on floor. Operator elevated during the inspection.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Plumbing system in disrepair. Observed plumbing to the side of triple sink leaking.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish, raw goat thawing in bin on floor in kitchen. Educated operator on proper thawing procedures. Operator placed in refrigerator to properly thaw.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At rear of kitchen, ceiling tiles stained.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, cooked legume (100F - Hot Holding), per operator the item has been out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At rear of kitchen, ceiling tiles stained.
Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves which is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen prep table, employee belongings stored over prep table. Operator removed.
Exterior door has a gap at the threshold that opens to the outside. Exterior door has gap at threshold that opens to the outside.
Food stored on floor. At kitchen cook line, oil stored on floor. Operator removed.
Mar 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Observed in long chest freezer turkey stored on top of beef tripe. PIC educated above proper storage procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - on metal rack across from three computers sink butter (66F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in cooler to cool down. - in three completely sink, raw drum sticks (72F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Employee started to prepare chicken.
Cutting board has cut marks and is no longer cleanable. Observed at three compartment sink.
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 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 removing skin from cooked plantains with bare hand. Employee put on gloves.
Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store cow foot in long chest freezer.
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. Observed in long chest freezer turkey stored on top of beef tripe. PIC educated above proper storage procedure.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in rice cooker next to metal shelf across from 3 compartment sink white rice (80F - Hot Holding). Per operator, rice has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - on metal rack across from three computers sink butter (66F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in cooler to cool down. - in three completely sink, raw drum sticks (72F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Employee started to prepare chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed throughout kitchen cooked fish (109-132F - Hot Holding); salt fish (129-160F - Hot Holding); boiled bananas (129F - Hot Holding); cooked vegetables (97F - Hot Holding); cooked pork (97F - Hot Holding). Per operator items have been out of temperature for approximately 1 hour. Operator educated about the importance of keeping food hot and advised to reheat items. Observed in rice cooker next to metal shelf across from 3 compartment sink white rice (80F - Hot Holding). Per operator, rice has been out of temperature for more than 4 hours. See stop sale.
Cutting board has cut marks and is no longer cleanable. Observed at three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with inuse utensils next to cook line. PIC removed beverage.
Time/temperature control for safety food thawed in an improper manner. Observed hen thawed at room temperature across from three compartment sink. PIC placed turkey in reach in cooler to thaw.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed beverage crate with avocados in front of hand washing sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage
Exterior door has a gap at the threshold that opens to the outside.
Floors not constructed to be easily cleanable.
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 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. Observed; legumes (45-47F - Cooling); turkey (47-49F - Cooling) stored in covered over stacked containers per operator held in cooler overnight see stop sale.
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. Observed pikliz (80F - Cold Holding) out on table room temperature.per operator made the day before and on table overnight. Observed cooked turkey (46-55F - Cold Holding); cooked chicken (45-50F - Cold Holding) per operator not portion or prep today held in cooler more than four hours.see stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed; legumes (45-47F - Cooling); turkey (47-49F - Cooling) stored in covered over stacked containers.
Handwash sink not accessible for employee use at all times. Observed beverage crate with avocados in front of hand washing sink.
Lack of toilet tissue at each toilet.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense pikliz
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage
Exterior door has a gap at the threshold that opens to the outside.
Floors not constructed to be easily cleanable.
No conspicuously located ambient air temperature thermometer in holding unit. Sir Lawrence reach in employee place thermometer in cooler
Working containers of food salt removed from original container not identified by common name.
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed griot (55-61F - Cooling) in sir Lawrence 2 door cooler per operator held in cooler overnight. See stop sale.
Nonfood-grade containers used for food storage - direct contact with food. Observed pikliz stored in chemical buckets on prep table inside kitchen.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023 operator made payment at time of inspection. Conformation number 236046409
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Atosa reach in cooler cooked chicken (53-54F - Cold Holding); spinach legumes (51F - Cold Holding) per operator held overnight in cooler. Per operator not portioned or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 48F. Observed in Atosa 2 door reach in cooler cooked chicken (53-54F - Cold Holding); spinach legumes (51F - Cold Holding) per operator held overnight in cooler. Per operator not portioned or prepared today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed griot (55-61F - Cooling) in sir Lawrence 2 door cooler over stacked in covered deep bus pan.
Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter blocked by T shirt bags and Arizona ice tea. Operator removed
Bowl or other container with no handle used to dispense rice.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By stoves and three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Rear of kitchen.
Food stored on floor. Observed turkey scraps bones and wings stored on floor at prep area. Employee removed.
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. On prep table just inside kitchen, pikliz stored in chemical buckets. Advised manager to purchase/use proper food grade containers.
Operating with an expired Division of Hotels and Restaurants license. License expired Dec. 1, 2022 Operator renewed over phone during inspection. Payment confirmation #236005485
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table just inside kitchen, 2 buckets pikliz (78F - Cold Holding). Per manager, made day before and on table overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table just inside kitchen, 2 buckets pikliz (78F - Cold Holding). Per manager, made day before and on table overnight. See stop sale.
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 printed and provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on top of bulk bean container under prep table in kitchen.
Food stored on floor. Container of fryer oil just inside kitchen.
Wood food-contact surface not properly sealed. Non sealed wood table beside triple sink.
Working containers of food removed from original container not identified by common name. Bulk flour and salt containers in kitchen not labeled. Manager labeled.
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.