Jj Gourmet
Last inspected: Mar 25, 2026
64
Score
Jj Gourmet has been inspected 12 times since 2022. The newest entry in the record is dated Mar 25, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded three times.
Restaurants in Sunrise average 78, so Jj Gourmet trails the local norm. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
11-03-5
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed utensils storage rack next to cook line soiled with grease. **Warning** - From follow-up inspection 2026-03-25: Observed same. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-25: Observed same. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles throughout kitchen. **Warning** - From follow-up inspection 2026-03-25: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
51-13-4
64
Jan 20, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
27
Dec 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At rear of kitchen, ceiling tiles stained. - From follow-up inspection 2025-12-01: Observed same. **Time Extended**
36-34-5
95
Sep 22, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
61
Mar 1, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
70
Feb 28, 2025
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee removing skin from cooked plantains with bare hand. Employee put on gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store cow foot in long chest freezer. **Warning**
14-31-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in long chest freezer turkey stored on top of beef tripe. PIC educated above proper storage procedure. **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in rice cooker next to metal shelf across from 3 compartment sink white rice (80F - Hot Holding). Per operator, rice has been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - on metal rack across from three computers sink butter (66F - Cold Holding). Per operator, item has been out of temperature for approximately 2 hours. Items placed in cooler to cool down. - in three completely sink, raw drum sticks (72F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Employee started to prepare chicken. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed throughout kitchen cooked fish (109-132F - Hot Holding); salt fish (129-160F - Hot Holding); boiled bananas (129F - Hot Holding); cooked vegetables (97F - Hot Holding); cooked pork (97F - Hot Holding). Per operator items have been out of temperature for approximately 1 hour. Operator educated about the importance of keeping food hot and advised to reheat items. Observed in rice cooker next to metal shelf across from 3 compartment sink white rice (80F - Hot Holding). Per operator, rice has been out of temperature for more than 4 hours. See stop sale. **Warning**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed at three compartment sink. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with inuse utensils next to cook line. PIC removed beverage. **Corrected On-Site** **Warning**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed hen thawed at room temperature across from three compartment sink. PIC placed turkey in reach in cooler to thaw. **Corrected On-Site** **Warning**
06-01-5
35
Jul 26, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed beverage crate with avocados in front of hand washing sink. **Repeat Violation** - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation** - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2024-07-26: At time of callback inspection still observed **Time Extended**
35B-01-4
74
Jul 25, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Jan 16, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023 operator made payment at time of inspection. Conformation number 236046409 **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Atosa reach in cooler cooked chicken (53-54F - Cold Holding); spinach legumes (51F - Cold Holding) per operator held overnight in cooler. Per operator not portioned or prepared today. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 48F. Observed in Atosa 2 door reach in cooler cooked chicken (53-54F - Cold Holding); spinach legumes (51F - Cold Holding) per operator held overnight in cooler. Per operator not portioned or prepared today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed griot (55-61F - Cooling) in sir Lawrence 2 door cooler per operator held in cooler overnight. See stop sale.
03D-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed pikliz stored in chemical buckets on prep table inside kitchen. **Repeat Violation** **Admin Complaint**
14-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed griot (55-61F - Cooling) in sir Lawrence 2 door cooler over stacked in covered deep bus pan.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter blocked by T shirt bags and Arizona ice tea. Operator removed **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observed turkey scraps bones and wings stored on floor at prep area. Employee removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense rice.
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By stoves and three compartment sink.
36-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear of kitchen.
35B-01-4
32
Aug 10, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. On prep table just inside kitchen, pikliz stored in chemical buckets. Advised manager to purchase/use proper food grade containers. **Corrective Action Taken**
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired Dec. 1, 2022 Operator renewed over phone during inspection. Payment confirmation #236005485 **Corrective Action Taken** **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table just inside kitchen, 2 buckets pikliz (78F - Cold Holding). Per manager, made day before and on table overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table just inside kitchen, 2 buckets pikliz (78F - Cold Holding). Per manager, made day before and on table overnight. See stop sale.
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. **Corrected On-Site**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on top of bulk bean container under prep table in kitchen.
40-06-5
Basic - Food stored on floor. Container of fryer oil just inside kitchen.
08B-38-4
Basic - Wood food-contact surface not properly sealed. Non sealed wood table beside triple sink. **Repeat Violation**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour and salt containers in kitchen not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
41
Jan 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
90
Aug 25, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
51-13-4
86
Frequently Asked Questions
When was Jj Gourmet last inspected?
The most recent health inspection at Jj Gourmet on file is from Mar 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jj Gourmet?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Jj Gourmet.
How does Jj Gourmet compare to other restaurants in Sunrise?
Jj Gourmet most recently scored 64 out of 100, which is lower than the Sunrise average of 78.
Has Jj Gourmet's inspection record improved over time?
Results have been roughly steady. Inspections at Jj Gourmet have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jj Gourmet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jj Gourmet inspected?
Based on the inspection history on file, Jj Gourmet is inspected around three times per year on average.
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