JUICE & JAVA BEACH CLUB
1830 S OCEAN DR, Hallandale Beach FL 33009 · 7865542959
Last inspected Aug 21, 2026 · 11 visits since October 2023
MAR 25
OCT 25
NOV 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 83 points better than where it started.
Live, small flying insects found 1) 3 Small flying insects in dry storage room away from kitchen. 2) 2 small flying insects next to this mop bucket in secondary dry storage room away from kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025003173 | Nov 6, 2024 | Feb 4, 2025 | $200 |
Inspection history
11 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed caviar on menu with no asterisk for consumer advisory.
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 chef pulling salmon to thaw in reduced oxygen packaging. Operator instructed to always remove from packaging before thawing. Operator rewrapped in plastic wrap.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed not reaching 160°F. Operator called for service. Corrected by tech during inspection.
Food stored in undrained ice. Observed bottle of Nloody Mary mix in the main ice machines bin. Operator removed.
Nov 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels.
Mar 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken. Information provided to operator.
Mar 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reached 99F. Instructed operator not to use until repair is completed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken. Information provided to operator.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to reached for a clean plate to store customer's cooked food without first removing gloves or washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly.
Food with mold-like growth. See stop sale. Fruit salad in glass reach in cooler at entrance of kitchen.
Live, small flying insects found 1) 3 Small flying insects in dry storage room away from kitchen. 2) 2 small flying insects next to this mop bucket in secondary dry storage room away from kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw beef stored above bags of fries in Beverage Air reach in freezer. Manager inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw bacon stored above container of cooked Chicken in lower reach in cooler next to wall in kitchen. Cook inverted.
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. Glass Reach in cooler at entrance of kitchen-; Feta Cheese (47F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Tuna Salad (45F - Cold Holding); Coleslaw (46F - Cold Holding); Heavy Cream (47F). per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass Reach in cooler at entrance of kitchen-; Feta Cheese (47F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Tuna Salad (45F - Cold Holding); Coleslaw (Fries 46F - Cold Holding); Heavy Cream (47F). per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale. 2) Flip top against wall in kitchen. Cooked Chicken wings (48F- Cold Holding) (46F - Cold Holding). Per cook food items in unit less than 4 hours. Items not prepared or portioned today. Observed pan overfilled. Cooked removed top bag and stored in another pan.
Handwash sink not accessible for employee use at all times. Black hose stored in handwashing sink at entrance of kitchen. Cook removed.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reached 99F. Instructed operator not to use until repair is completed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo Labels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken. Information provided to operator.
Cleaned and sanitized utensils not properly stored. Employee inverted during inspection.
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. Thawed fish in lower reach in cooler across from stove. Employee removed during inspection.
Employee beverage container on a food preparation table. Employee removed.
Employee personal phone and keys stored on top shelf next to clean plate above prep table in kitchen. Employee removed.
No handwashing sign provided at a hand sink used by food employees at the bar. Sign provided to operator.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP Chicken dated / No time marked
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in kitchen. Manager stored to dry.
Nov 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Reach in Cooler-; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. See Stop sale
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stored personal phone in pocket and proceeded to fold pizza boxes to store pizza without first washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly.
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. 1) Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beverage Air Reach in Cooler-; Cooked Rice (54F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation item. See Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice (47-50F - Cold Holding); Cooked Chicken (49F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed unit leaking water. See Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener soiled and rusted. Employee cleaned during inspection.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. In kitchen.
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. Thawed fish in Beverage Air Reach in still in package. Manager removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored in container with clean lids and spoons. Employee removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked Chicken, Cooked Seafood per operator used within 48 hours not date marked or time marked. Manager date marked and time marked during inspection.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken stored above plastic bag of pepperoni and bag of raw lobster in storage room chest freezer. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top-; Feta cheese (44F - Cold Holding); Raw Burgers (44F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Observed unit leaking water. Manager moved to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer-; Cooked breaded Chicken (98-108F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager discarded voluntarily.
Handwash sink not accessible for employee use at all times. Baskets and spray bottles stored in handwashing sink in kitchen. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink entrance of kitchen. Manager replaced during inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. +3.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Oct 24, 2023Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine-; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in next to ice Machine-; Cooked rice (51F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled entrance of kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings prepared more than 24 hours not date marked. Manager date marked 10-22.
Spray bottle containing toxic substance not labeled. Bartender labeled cleaner bottle during inspection.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Cook removed.
Wall soiled with accumulated dust. Wall entrance of kitchen.
Working containers of oil removed from original container not identified by common name. Cook labeled squeeze bottle of oil during inspection.
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.