Jj's Exquisite Dining
Last inspected: Feb 12, 2026
45
Score
The health department has logged 16 inspections at Jj's Exquisite Dining, the earliest from 2022. The most recent visit was on Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 11 violations each time.
The most common issue across all inspections has been “establishment has no written procedures for employees”, showing up four times.
By comparison, the average Kissimmee facility scores 78, putting Jj's Exquisite Dining on the weaker side. There are enough flags in the record to merit a second thought.
16
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
45
Oct 17, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
27-19-4
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
05-10-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink. **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
05-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled. **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple lids in kitchen **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack. **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled. **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use. **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled. **Warning** - From follow-up inspection 2025-09-16: **Time Extended** - From follow-up inspection 2025-10-17: **Time Extended**
36-27-5
45
Sep 16, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
27-19-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
05-10-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
05-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple lids in kitchen **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled. **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
36-27-5
41
Jul 15, 2025
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
9
May 23, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 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. Employee handling dough with bare hands
09-01-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In kitchen Landlord working on pressure issue. Only sink this is an issue **Corrective Action Taken**
27-19-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary and uses chlorine for sanitizer **Repeat Violation**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom and kitchen **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator has a roasting thermometer **Repeat Violation**
05-08-4
Basic - Floor area(s) covered with standing water. By 3 compartment sink
36-22-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Covered waste receptacle not provided in women's bathroom. One restroom used
32-12-6
Basic - Unnecessary items/unused equipment on the premises. Old fryer out back door
33-31-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Around screen door
35B-04-4
Basic - In-use tongs stored on equipment door handle between uses. On oven Operator removed **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer by upright freezer **Repeat Violation**
14-69-4
41
Jan 17, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - front counter, bathroom **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ice buildup in freezer chest. **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below shelving and cooking equipment **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
36-73-4
67
Dec 17, 2024
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine **Corrected On-Site** **Warning**
41-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 in ware washing area **Warning**
35A-02-6
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. Provided operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. **Warning**
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked, - back area **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - front counter, bathroom **Warning**
27-16-4
Basic - Dead roaches on premises. - 6 on the floor near water heater Operator removed, **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in reach in cooler with customer food **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on spice containers **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. - below shelving and cooking equipment **Warning**
36-73-4
Basic - Ice buildup in freezer chest. **Warning**
14-69-4
Basic - Water draining onto floor surface. - from front handsink, pipe not connected to floor drain; rubber mat is covering water to prevent it from being tracked to other areas of establishment **Warning**
29-03-4
30
Jun 11, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink. Front counter handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in spray bottle. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not provide hot water when faucet is turned. **Repeat Violation**
27-16-5
Basic - Light not functioning. Multiple in kitchen.
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cup I reach-in cooler. Operator discarded. **Corrected On-Site**
12B-13-4
Basic - Plumbing system in disrepair. 3-compartment sink faucet broken and taped to hold.
29-08-4
Basic - Stored food not covered. Raw shrimp in reach-in freezer uncovered. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink basin. **Corrected On-Site**
42-01-4
58
Apr 12, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024 - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - 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. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection. **Corrected On-Site** - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
22-48-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded. **Corrected On-Site** - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned. - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
27-16-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen. - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease. - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter. - From follow-up inspection 2024-04-11: **Time Extended** - From follow-up inspection 2024-04-12: **Time Extended**
21-12-4
47
Apr 11, 2024
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables. - From follow-up inspection 2024-04-11: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area. **Admin Complaint** - From follow-up inspection 2024-04-11: Observed 1 live roach on floor by back area prep table and 1 dead roach on back area prep table next to dry spices. **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen. - From follow-up inspection 2024-04-11: **Time Extended**
41-05-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024 - From follow-up inspection 2024-04-11: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - 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. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection. **Corrected On-Site** - From follow-up inspection 2024-04-11: **Time Extended**
22-48-5
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. - From follow-up inspection 2024-04-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded. **Corrected On-Site** - From follow-up inspection 2024-04-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink - From follow-up inspection 2024-04-11: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-04-11: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned. - From follow-up inspection 2024-04-11: **Time Extended**
27-16-5
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease. - From follow-up inspection 2024-04-11: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen. - From follow-up inspection 2024-04-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter. - From follow-up inspection 2024-04-11: **Time Extended**
21-12-4
25
Apr 10, 2024
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - 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. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection. **Corrected On-Site**
22-48-5
High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area. **Admin Complaint**
35A-05-4
High Priority - Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables.
41-10-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen.
41-05-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024
50-17-3
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink
31A-09-4
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. **Warning**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned.
27-16-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
14-09-4
Basic - Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.
21-12-4
25
Nov 16, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Sent info to clean up fluids. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter And kitchen area by 3 bin sink. **Corrected On-Site**
31B-02-4
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. **Corrected On-Site**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout facility heavily soiled.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
64
Aug 29, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
47
Aug 28, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Roach activity present as evidenced by live roaches found. 20 roaches found underneath back kitchen speaker next hot water heater to the left side of the reach in cooler and underneath hand sink area **Admin Complaint**
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in back kitchen area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warmer on front area dirty
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink in front area
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand sink no warm water
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All throughout restaurant
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Screen in door torn/in poor repair - vermin present. Back door
35B-09-4
Basic - Single-service articles improperly stored. On floor in storage closet
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Front hand sink in front area
29-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control 2 dead within trap above prep table 2 dead in trap in floor near back door
35A-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kitchen
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. All throughout restaurant
36-01-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
33
Mar 21, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : 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. Milk in reach in cooler - From follow-up inspection 2023-03-21: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In reach in cooler - From follow-up inspection 2023-03-21: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Above cook line - From follow-up inspection 2023-03-21: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on cook line - From follow-up inspection 2023-03-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Front area reach in cooler - From follow-up inspection 2023-03-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Next to three comp sink - From follow-up inspection 2023-03-21: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Ripped screen on back door of kitchen - From follow-up inspection 2023-03-21: **Time Extended**
35B-05-4
67
Jul 7, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen fish in reach in freezer in plastic to go bag **Repeat Violation**
14-31-5
High Priority - 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. **Repeat Violation**
22-48-5
Intermediate - Handwash sink not accessible for employee use at all times. At front counter. Blocked by chair and cabinet. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions on floor. Owner placed on shelving. **Corrected On-Site**
08B-47-4
Basic - Light shield damaged/in disrepair. Light above 3 compartment sink **Repeat Violation**
38-01-4
52
Frequently Asked Questions
When was Jj's Exquisite Dining last inspected?
The most recent health inspection at Jj's Exquisite Dining on file is from Feb 12, 2026. The public record contains 16 inspections in total.
What is the most common violation at Jj's Exquisite Dining?
Across the inspection record, “establishment has no written procedures for employees” has been cited four times, more than any other issue at Jj's Exquisite Dining.
How does Jj's Exquisite Dining compare to other restaurants in Kissimmee?
Jj's Exquisite Dining most recently scored 45 out of 100, which is lower than the Kissimmee average of 78.
Has Jj's Exquisite Dining's inspection record improved over time?
Results have been roughly steady. Inspections at Jj's Exquisite Dining have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jj's Exquisite Dining means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Jj's Exquisite Dining inspected?
Based on the inspection history on file, Jj's Exquisite Dining is inspected around four times per year on average.
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