CJ BLACKS

Name: CJ BLACKS
Address: 11300 W STATE RD 84, DAVIE, FL, 33325, US
Rating: 46.7

11300 W STATE RD 84, DAVIE, FL 33325

License #1624660

🍺 Bar/Pub ℹ️

46.7 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 20 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CJ BLACKS in DAVIE currently holds an InspectFL Health Score of 46.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 38 total violations — 12 critical, 9 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2026

The latest inspection on October 27, 2026 shows 20 observation rows: 6 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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CJ BLACKS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at pantry reach in individual meatloaf. Per employee prepared more than 24 hours.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed sliced roast beef stored in the same container as raw steaks. Employee stored correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed on speed rack in walk-in cooler breaded raw chicken cutlets stored above cooked baked potatoes. Employee stored correctly.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with brown sugar.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle inside a container of Parmesan cheese on expo line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed glass racks in front of hand washing sink at front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over ice machine.
[08B-38-4] Food stored on floor. Observed containers of oysters stored on walk-in floor. Operator discarded.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. One box of oysters
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove beef sauce (121F - Hot Holding); chicken broth (131F - Hot Holding) per employee held out of temperature less than three hours. Employee turned on burners to reheat.
[29-49-6] Standing water in bottom of reach-in-cooler. Lower portion of flip top cooler at pantry station.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing a watch on left wrist
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called technician.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler slice cheddar cheese (41-50F - Cold Holding); sliced America cheese (41-51F - Cold Holding) over stacked in container. Per employee held out of temperature approximately 15 minutes removed from walk-in cooler and placed in unit. Not portion or prepared today. Employee placed excess cheese slices in lower portion of flip top.
[10-20-4] In-use tongs stored on equipment door handle between uses. 4 pairs of tongs stored on equipment oven door handle between uses.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed fish fillets 32F thawing in standing water. Employee turned on water. Observed at pantry station beef 35F stored in a bucket of standing water out at room temperature. Employee placed in walk-in cooler.
[02A-02-5] Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Emailed poster operator printed out and posted.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. #10 can sweet peas 6 pounds 10 ounces.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw salmon stored over ready to eat spicy mayonnaise. Operator stored correctly.
[12A-20-4] Employee washed hands with no soap. Observed cook wash hands without soap. Operator explained to employee correct hand washing.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed garbage can in front of prep hand washing sink. Operator removed.
[02D-01-5] Working containers of food sugar removed from original container not identified by common name.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed expo drinking on expo station. Operator discarded cup
[35A-02-7] Live, small flying insects found 1 flying insect flying around dry storage area not landing on anything. Operator killed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Scott Levine
[08B-20-4] Damaged/spoiled/recalled food not properly segregated On storage rack #10 can sweet corn 6 pounds 10 ounces.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler drawer hamburger patties (48F - Cold Holding); sliced roast beef (48F - Cold Holding); mahi filet (48F - Cold Holding); cod filet (48F - Cold Holding); chicken breast (48F - Cold Holding) per operator held out of temperature less than three hours items removed from walk-in cooler and placed in cooling drawer not portion or prepared today Operator placed items inside walk-in cooler. Observed in reach in cooler on cook line chicken fingers (44F - Cold Holding) per operator held out of temperature less than three hours not portion or prepared today. Operator placed item in walk-in cooler Observed in salad station flip top fish dip (47F - Cold Holding); shredded beef (47F - Cold Holding); diced chicken (47F - Cold Holding); grilled onions (47F - Cold Holding) per operator held out of temperature less than three hours. Operator placed ice bags on each item.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler house made spicy mayonnaise prepared 07/10 not date marked. Operator date marked.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior right side operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. commercial bag soup (105-110F - Hot Holding) in hot holding unit per operator held out of temperature less than 3 hours. Operator placed on stove to reheat.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025 operator printed and posted.