JASS KITCHEN
190 NE 46 ST, MIAMI, FL 33137
License #2337334
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
JASS KITCHEN in MIAMI currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 14, 2026. Across those visits, DBPR recorded 17 total findings; InspectFL has detailed violation rows for 12 of them so far.
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.
What stands out in this inspection history
The latest inspection on August 14, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
JASS KITCHEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container opened as per employee a day prior not dated. Employee dated.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed green cutting board across cook line.
- [38-01-4] Light shield damaged/in disrepair. Observed shield damaged above dish machine by kitchen. Observed shield missing above three compartment sink.
- [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 two small fryers by RIF BY cook line.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine by bar area.
- [16-21-4] Accumulation of debris on exterior of warewashing machine. Employee cleaned.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed spray plastic bottle not labeled with cleaner and winded not labeled at bar area hand sink. Manager labeled.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed by exit door by bathrooms.
- [36-22-4] Floor area(s) covered with standing water. Observed standing water under RIC floor by bar area.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line. Employee started clean.
- [55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
- [12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking water from open cup with gloves on. Employee continued to clean prep area with same gloves. Coached employee to discarded soiled gloves and wash hands properly.
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