JJ'S EXQUISITE DINING

Name: JJ'S EXQUISITE DINING
Address: 872 CYPRESS PKWY, KISSIMMEE, FL, 34759, US
Rating: 70.8

872 CYPRESS PKWY, KISSIMMEE, FL 34759

License #5911324

70.8 Grade C / 100

Mixed Health Record

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Quick take

JJ'S EXQUISITE DINING in KISSIMMEE currently holds an InspectFL Health Score of 70.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 64 total violations — 9 critical, 17 major, 38 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 shows 13 observation rows: 1 critical, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, bag and cell phone on shelf above prep table in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
[36-04-5] Utility lines are unnecessarily exposed. Water drain line from handsink at front counter exposed cover by rug.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken in thank you bag in reach in freezer
[35B-02-4] Insect control device installed over food preparation area. Stored next to rice cooker on cooks line, operator moved trap to outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain at triple sink clogged with food debris.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Old food debris in microwave near triple sink.
[36-73-4] Floor soiled/has accumulation of debris. Under small make table at front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at small make table at front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer
[36-62-4] Light not functioning. 2 light panels out in dining room
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer soiled with old food debris.
[35A-03-4] Dead roaches on premises. 3 dead roaches in trap next to rice cooker in kitchen. Operator moved trap outside.

Disposition: Warning Issued
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cabbage dish sitting on prep table at 108°. Per operator items on prep table for orders, advised operator to put back in oven for temperature recovery.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles above prep table in kitchen.
[35A-03-4] Dead roaches on premises. Observed one dead roach behind glass reach in freezer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep
[14-38-4] Food storage container/container lid cracked or broken. Multiple lids in kitchen
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Only lemon scented bleach on property for sanitater. Operator purchased bleach for cleaning.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled.
[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 and facility doesnt have vomit/diarrhea clean up plan. Emailed operator forms for clean up and health reporting.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in front area blocked by chair. Operator moved chair.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers in kitchen not inverted
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce. Green onion and green peppers.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled.
[31B-03-4] No soap provided at handwash sink in front and kitchen hand washing sinks.
[08B-27-4] Food placed in soiled container/equipment. Bag raw chicken stored in mop sink. Operator moved back into reach in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at triple sink between 71-78°. Per operator raw chicken has been out for approximately 45 minutes. Operator moved raw chicken back into reach in cooler
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onion over ready to eat rice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front and kitchen hand washing sinks.
[08B-38-4] Food stored on floor. Bags of onions and rice stored on storage room floor. Bottle beverages stored on ground in front area
[14-31-5] Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen

Community reaction

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Community pulse