JASS KITCHEN

Name: JASS KITCHEN
Address: 190 NE 46 ST, MIAMI, FL, 33137, US
Rating: 57.8

190 NE 46 ST, MIAMI, FL 33137

License #2337334

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

57.8 Grade F / 100

Failing Health Score

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Quick take

JASS KITCHEN in MIAMI currently holds an InspectFL Health Score of 57.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 45 total violations — 3 critical, 10 major, 32 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 21, 2026 had no critical findings, but inspectors still documented 2 major and 10 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer outside of walk in.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed date of birth missing for all employee records.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior soiled. Operator cleaned inside at time of inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[38-01-4] Light shield damaged/in disrepair. Observed in kitchen, 2 broken and 1 missing.
[08B-38-4] Food stored on floor. Observed oil on floor next to dish machine. Operator removed from floor.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in bar cooler.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed next to dish machine.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed miniature fryers not under hood system.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container inside hand sink next to mop sink. Operator removed during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in freezer. Operator had employee wipe the, down during inspection.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.

Inspection Completed - No Further Action
[11-26-1] 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. Observed two new employees Alpert and Mario hired less than 60 days. Manager printed form and signed with employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink front counter bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By kitchen.
[38-01-4] Light shield damaged/in disrepair. Observed light shield in disrepair above ware washing area.
[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 cheesecake prepared on site not dated mark marked. As per manager prepared two days prior. Manager dated.
[08B-38-4] Food stored on floor. Observed lamb shanks stored on floor by walk in cooler door. Manager stored properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and prep table.
[14-11-5] Equipment in poor repair. Observed reach in cooler drawers at cook line torn.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By Bar area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. Employee discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (88F - Hot Holding); garlic and oil (92F - Hot Holding) at cook line, as per manager prepared less than one hour. Employee took to cooler for rapid chill.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler not working and disconnected across oven. No TCS food stored at time of inspection.
[14-69-4] Ice buildup in reach-in freezer. By pastry station.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook cleaning table and clean gloves on apron and pick up some fries from floor and discarded and proceeded to get knife. Coached employee to discard soiled gloves and wash hands properly.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and brown cutting boards soiled by cook line.

Inspection Completed - No Further Action
[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 cooked beef brisket stored at walk in cooler not dated. As per manager prepared two days ago.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at prep table near storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed a green cutting boards with mold-like substance by storage area.
[25-05-4] Single-service articles improperly stored. Observed SS Togo bowls stored on floor by dry storage.
[08B-38-4] Food stored on floor. Observed flour container stored on floor by walk in cooler entrance. Manager stored correctly.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee bottle of water stored inside reach in cooler across cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed a gap at back door near bathrooms.
[11-26-1] 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. Observed no proof provided for one new employee Mario Montenegro hired less than 60 days. Manager printed and read to them and signed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from the three compartment sink handles.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep area and ware washing area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water container at 88°F. Manager stored in a dry container.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by kitchen near three compartment sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink water from bottle with gloves on, and proceeded to prepared food. Inspector coach employee how to properly discarded soiled gloves and wash hands before started to prepare food. Employee discarded gloves and wash hands.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets from drawer by cook line torn.

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