JJ'S CUISINE

Name: JJ'S CUISINE
Address: 17 NE 1 RD UNIT B, HOMESTEAD, FL, 33030, US
Rating: 51

17 NE 1 RD UNIT B, HOMESTEAD, FL 33030

License #2335937

51 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 15 findings · 1 critical

Routine - Food

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Minor

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Quick take

JJ'S CUISINE in HOMESTEAD currently holds an InspectFL Health Score of 51 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 September 15, 2026. Across those visits, inspectors documented 36 total violations — 5 critical, 5 major, 26 minor.

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The latest inspection on September 15, 2026 shows 15 observation rows: 1 critical, 3 major, and 11 minor.

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Inspector notes

Coverage note

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JJ'S CUISINE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in white chest reach-in freezer across walk in cooler, and walk-in freezer.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean plastic containers not stored inverted at shelves near dry goods. Employee stored containers property.
[27-09-4] No running water at three-compartment sink. Observed no running water at hand wash sink in the bar area. Operator turned on water at time of inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across steam table.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under handwash sink across steam table.
[31B-03-4] No soap provided at handwash sink. Observed at handwash sink in the front counter. Operator provided soap.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shredded beef (121F - Hot Holding) at room temperature on stove as per manager for less than 30 minutes.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[25-05-4] Single-service articles improperly stored. Observed boxes of single service items stored directly on floor at dry storage area. Operator stored items properly.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored over cooked pasta at walk in cooler. Operator stored products properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris near prep sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of handwash sink soil with food debris.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at handwash sink across steam table.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink at front counter used to stored glass cups. Also observed handwashing sink across the cook line used to store fork and yellow sponge. Employee removed items.

Disposition: Met Inspection Standards
[06-09-1] 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 9 thawed bags of raw salmon stored inside ROP. Coached manager on proper procedures.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle stored at prep table at kitchen entrance.
[08B-42-4] Food stored outside. Observed bags of onions stored on floor at dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up at ice cream reach in freezer at front counter. Observed ice build up at walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Handwash sinks in the kitchen soiled with food debris.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at front counter handwash sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloths at bar. Coach manager.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar at kitchen entrance not label. Observed container of sugar at bar not label.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license from the Division of Hotels and Restaurants license expired since January 31, 2026. Operator renewed license at the time of the inspection. January 31, 2027.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 9 thawed bags of raw salmon stored inside ROP. Coached manager on proper procedures.
[01B-02-5] 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 guacamole with tomato (45F - Cold Holding); barbecue ribs (47F - Cold Holding). As per manager for more than 12 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole with tomato (45F - Cold Holding); barbecue ribs (47F - Cold Holding). As per manager for more than 12 hours.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink at bar blocked with trash can. Manager removed trash can.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar used for ice dumping. Coach manager.