JJ'S EXQUISITE DINING
872 CYPRESS PKWY, Kissimmee FL 34759 · 407-483-5930
Last inspected Feb 12, 2026 · 15 visits since August 2023
JUN 24
DEC 24
MAY 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,580
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024025259 | Apr 10, 2024 | Jul 18, 2024 | $200 |
| 4--2023051462 | Sep 28, 2023 | Jan 11, 2024 | — |
| 4--2018038430 | May 23, 2018 | Nov 21, 2018 | $500 |
| 4--2018005660 | Jan 8, 2018 | Feb 15, 2018 | $880 |
Inspection history
15 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Raw chicken in thank you bag in reach in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at small make table at front counter.
Dead roaches on premises. 3 dead roaches in trap next to rice cooker in kitchen. Operator moved trap outside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, bag and cell phone on shelf above prep table in kitchen
Show the remaining 9 findings ▾
Floor soiled/has accumulation of debris. Under small make table at front counter.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer
Insect control device installed over food preparation area. Stored next to rice cooker on cooks line, operator moved trap to outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Old food debris in microwave near triple sink.
Light not functioning. 2 light panels out in dining room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain at triple sink clogged with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer soiled with old food debris.
Utility lines are unnecessarily exposed. Water drain line from handsink at front counter exposed cover by rug.
Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
Oct 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen
Handwash sink does not have enough water pressure to properly wash hands.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler
Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled.
Food storage container/container lid cracked or broken. Multiple lids in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled.
Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled.
Sep 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen
Handwash sink does not have enough water pressure to properly wash hands.
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.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler
Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled.
Food storage container/container lid cracked or broken. Multiple lids in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled.
Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 6 high priority.
6 High priority9 Intermediate13 Basic
Show 28 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Only lemon scented bleach on property for sanitater. Operator purchased bleach for cleaning.
Food placed in soiled container/equipment. Bag raw chicken stored in mop sink. Operator moved back into reach in cooler
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cabbage dish sitting on prep table at 108°. Per operator items on prep table for orders, advised operator to put back in oven for temperature recovery.
Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce. Green onion and green peppers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at triple sink between 71-78°. Per operator raw chicken has been out for approximately 45 minutes. Operator moved raw chicken back into reach in cooler
Handwash sink does not have enough water pressure to properly wash hands.
Handwash sink not accessible for employee use at all times. Handwashing sink in front area blocked by chair. Operator moved chair.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink at front and kitchen hand washing sinks.
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.
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 and facility doesn't have vomit/diarrhea clean up plan. Emailed operator forms for clean up and health reporting.
No soap provided at handwash sink in front and kitchen hand washing sinks.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler
Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled.
Dead roaches on premises. Observed one dead roach behind glass reach in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles above prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep
Food storage container/container lid cracked or broken. Multiple lids in kitchen
Food stored on floor. Bags of onions and rice stored on storage room floor. Bottle beverages stored on ground in front area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled.
Single-service articles not stored inverted or protected from contamination. To go containers in kitchen not inverted
Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onion over ready to eat rice.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled.
May 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 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. Employee handling dough with bare hands
Handwash sink does not have enough water pressure to properly wash hands. In kitchen Landlord working on pressure issue. Only sink this is an issue
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary and uses chlorine for sanitizer
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom and kitchen
No probe thermometer provided to measure temperature of food products. Operator has a roasting thermometer
Covered waste receptacle not provided in women's bathroom. One restroom used
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. By 3 compartment sink
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer by upright freezer
In-use tongs stored on equipment door handle between uses. On oven Operator removed
Outer openings of establishment cannot be properly sealed when not in operation. Around screen door
Unnecessary items/unused equipment on the premises. Old fryer out back door
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris.
No probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - front counter, bathroom
Floor soiled/has accumulation of debris. - below shelving and cooking equipment
Ice buildup in freezer chest.
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 in ware washing area
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine
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. Provided operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris.
No chlorine 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. Operator restocked, - back area
No probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - front counter, bathroom
Dead roaches on premises. - 6 on the floor near water heater Operator removed,
Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in reach in cooler with customer food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on spice containers
Floor soiled/has accumulation of debris. - below shelving and cooking equipment
Ice buildup in freezer chest.
Water draining onto floor surface. - from front handsink, pipe not connected to floor drain; rubber mat is covering water to prevent it from being tracked to other areas of establishment
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No soap provided at handwash sink. Front counter handwash sink.
Spray bottle containing toxic substance not labeled. Clear substance in spray bottle. Operator labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not provide hot water when faucet is turned.
Light not functioning. Multiple in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cup I reach-in cooler. Operator discarded.
Plumbing system in disrepair. 3-compartment sink faucet broken and taped to hold.
Stored food not covered. Raw shrimp in reach-in freezer uncovered.
Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink basin.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned.
Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
Apr 12, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection.
Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded.
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. Front counter handwash sink does not dispense hot water when hot water faucet is turned.
Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.
Apr 11, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection.
Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024
Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen.
Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area.
Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded.
Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink
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. Front counter handwash sink does not dispense hot water when hot water faucet is turned.
Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.
Apr 10, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection.
Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024
Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen.
Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area.
Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded.
Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink
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. Front counter handwash sink does not dispense hot water when hot water faucet is turned.
Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 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. Sent info to clean up fluids.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter And kitchen area by 3 bin sink.
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.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout facility heavily soiled.
Aug 29, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Warmer on front area dirty
Handwash sink used for purposes other than handwashing. Dump sink in front area
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand sink no warm water
Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kitchen
Cutting board has cut marks and is no longer cleanable. On cook line
Floor not cleaned when the least amount of food is exposed. All throughout restaurant
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All throughout restaurant
Open dumpster lid.
Screen in door torn/in poor repair - vermin present. Back door
Single-service articles improperly stored. On floor in storage closet
Water leaking from pipe and/or faucet/handle. Front hand sink in front area
Aug 28, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in back kitchen area
Roach activity present as evidenced by live roaches found. 20 roaches found underneath back kitchen speaker next hot water heater to the left side of the reach in cooler and underneath hand sink area
Food-contact surface soiled with food debris, mold-like substance or slime. Warmer on front area dirty
Handwash sink used for purposes other than handwashing. Dump sink in front area
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand sink no warm water
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control 2 dead within trap above prep table 2 dead in trap in floor near back door
Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kitchen
Cutting board has cut marks and is no longer cleanable. On cook line
Floor not cleaned when the least amount of food is exposed. All throughout restaurant
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All throughout restaurant
Open dumpster lid.
Screen in door torn/in poor repair - vermin present. Back door
Single-service articles improperly stored. On floor in storage closet
Water leaking from pipe and/or faucet/handle. Front hand sink in front area
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.