JWB PRIME STEAK AND SEAFOOD BAR
1111 N OCEAN DR, Hollywood FL 33019
Last inspected Aug 11, 2026 · 10 visits since January 2024
DEC 24
APR 25
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Creamy truffle, lobster sauce, vodka sauce, olive cream sauce date marked 7/30. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Non-food grade paper/paper towel used as liner for food container. On cook line, cocktail napkins used to cover fresh veg herbs. Operator removed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, Creamy truffle, lobster sauce, vodka sauce, olive cream sauce date marked 7/30. Operator discarded.
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In salad station flip top cooler, cut tomatoes (43F - Cold Holding); cut cabbage (54F - Cold Holding); blue cheese (55F - Cold Holding); hard boiled eggs (54F - Cold Holding). Operator stated held overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad station flip top cooler, cut tomatoes (43F - Cold Holding); cut cabbage (54F - Cold Holding); blue cheese (55F - Cold Holding); hard boiled eggs (54F - Cold Holding). Operator stated held overnight. Not prepared or portioned today. See stop sale.
No soap provided at handwash sink. In kitchen, no soap provided at handwashing sink at salad station. Oversupplied soap
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Preparation area, employee provided.
Jun 10, 2025□ 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 ▾
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.
Cove molding at floor/wall juncture broken/missing. Observed cove molding at floor inside kitchen, next to cold station, in disrepair.
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw grouper and raw salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw grouper and raw salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. 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 Fahrenheit. Observed at cook line, 4 drawer traulsen// cubed butter (44F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line, 4 drawer traulsen// cubed butter (44F - Cold Holding). Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory to operator. Operator printed and posted advisory during inspection.
Cove molding at floor/wall juncture broken/missing. Observed cove molding at floor inside kitchen, next to cold station, in disrepair.
Employee beverage container in ice machine/ice bin. Observed employee water bottle stored inside ice bin next to cold station. Operator removed.
Floor area(s) covered with standing water. Observed standing water on floor inside main walk in cooler.
Feb 14, 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 ▾
Mussel /oysters tag removed from original container prior to container being emptied.
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaging cooked chicken onsite without an approved process waiver. Emailed process waiver template.
Mussel /oysters tag removed from original container prior to container being emptied.
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. Established vacuum packages cooked chicken on-site without a HACCP. Emailed special process bulletin
Floor soiled/has accumulation of debris inside walk in freezer.
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris. Operator removed for cleaning.
Stored food not covered. Observed lobster bisque not covered at reach-in cooler at cook-line area. Operator covered.
Working containers of oil and honey removed from original container not identified by common name. Operator wrote common name.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Some ceiling tile soiled in coffee station.
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.