Jass Kitchen
Last inspected: Jan 27, 2026
19
Score
Jass Kitchen, located at 190 Ne 46 St in Miami, FL, underwent a high-risk inspection on January 27, 2026. The inspection revealed 3 critical, 6 major, and 12 minor violations. Previous inspections for Jass Kitchen have also predominantly been categorized as high-risk.
9
Inspections
3
Critical latest
6
Major latest
12
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
19
Jul 31, 2025
Routine - Food
1 critical violation. 3 major violations. 14 minor violations.
32
Jan 15, 2025
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
35
Sep 24, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
61
Aug 28, 2024
Complaint Full
1 minor violation.
95
Jun 18, 2024
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
47
Jun 4, 2024
Complaint Full
2 major violations. 3 minor violations.
70
Feb 20, 2024
Routine - Food
3 major violations. 4 minor violations.
61
Jul 11, 2022
Food-Licensing Inspection
No violations found.
100
Violations — Jan 27, 2026 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By Bar area.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By kitchen. **Repeat Violation**
36-34-5
Basic - 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.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored on top of prep table by pastry station.
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler drawers at cook line torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed lamb shanks stored on floor by walk in cooler door. Manager stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer. By pastry station.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. Employee discarded. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light shield damaged/in disrepair. Observed light shield in disrepair above ware washing area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and prep table. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil not labeled at cook line.
02D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw branzino stored over RTE lamb stock at walk in cooler.
08A-05-6
High Priority - 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. **Repeat Violation**
12A-09-4
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - 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 not dated mark. Manager dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and brown cutting boards soiled by cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink front counter bar.
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - 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. **Repeat Violation**
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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