Jana Steakhouse Restaurant
Last inspected: Dec 18, 2025
37
Score
The health department has logged eight inspections at Jana Steakhouse Restaurant, the earliest from 2022. The latest inspection on file is from Dec 18, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 12 violations earlier on.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
That's lower than the typical St. Johns restaurant, which scores around 69. The pattern in the record is worth a careful look.
8
Inspections
5
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunks on rack by back door to kitchen.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tempura shrimp (53F,47F - Cold Holding) sitting on top of other containers in top section of flip top reach in cooler on make line, per manager no preparation has been done yet today and shrimp has been in cooler since the day before.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over container of sauce in walk in cooler. Raw salmon stored over mango chucks in reach in cooler at sushi bar. Raw shrimp stored over bottles of sauce in standing reach in cooler in middle of kitchen. All items rearranged. Also raw beef stored over raw shrimp in walk in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Several employees came into work and put on gloves then began to handle clean equipment, utensils, and preparing food without washing hands first.
12A-16-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not working at hand wash station on cook line by entrance between kitchen and sushi bar/wait station in dining room.
27-16-4
Basic - 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. 2 packages of ground raw tuna thawing out in walk in cooler still inside vacuum packaging, packages opened during inspection. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Box of raw shrimp in walk in cooler, box moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small soy sauce containers at tables stored with food contact surface up overnight, manager removed all containers. **Corrected On-Site**
24-05-4
37
Jun 27, 2025
Routine - Food
No violations found.
100
Jun 25, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (48F - Cold Holding) in ,eagled ice bath in us tub next to service window on cook line, per manager tofu has been in tub for less then a couple of hours, ice added to tub. **Corrective Action Taken**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches between mop sink and back door to kitchen on wall around breaker boxes. Operator began to kill and clean up live roaches during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over bowls of margarine in standing reach in cooler in middle of kitchen. Also raw chicken stored over raw beef in walk in freezer, all items removed from original container. Raw beef stored over tempura batter in reach in cooler on make line. Operator rearranged all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottle with chemicals in kitchen not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen. Interior of ice well of soda machine in kitchen. **Repeat Violation**
22-20-5
Basic - Dead roaches on premises. 1 dead roach at front bar area. 1 dead roach under rack in back dry storage area between back door and walk in cooler in kitchen. 1 dead roach behind large ice machine in server area in kitchen. 1 dead roach under hibachi grill in dining area. Approximately 15 dead roaches in sticky traps in cabinet in dining area between hamachi grills and entrance to kitchen. Operator began to clean up dead roaches during inspection. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple articles of employee bags and clothing stored with single service items and clean equipment throughout establishment.
40-06-5
Basic - Food stored on floor. Buckets of sauce on cook line and in walk in cooler
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in kitchen in 77F water, operator change out water. **Corrected On-Site** **Repeat Violation**
10-07-4
45
Aug 2, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, remade to 100ppm **Corrected On-Site**
41-27-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner stored with stack of breading crunchies under table on cook line, cleaner removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish stored over cut cucumbers in reach in cooler at sushi bar. Wrapped raw squid stored in same container as wrapped mango slices in reach in cooler at sushi bar. **Repeat Violation** **Admin Complaint**
08A-16-5
High Priority - Presence of insects, rodents, or other pests. Dead gecko under hibachi grill in dining area, gecko cleaned up and removed. **Corrected On-Site**
35A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw fish (45F-48F - Cooling, 45F-48F after 1 hour) in display case at sushi bar. raw chicken (50F - Cooling, after 1 hour 50F); raw shrimp (48F - Cooling, after 1 hour 48F) in walk in cooler. All items wrapped or covered in plastic wrap.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in kitchen. Soda nozzles of soda machine at server area in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Perforated pan inside hand wash sink at front bar, pan removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back underside of ice bin of soda machine at server station in dining area. Back underside of ice bin of soda machine at kitchen. **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed at front register.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over various ready to eat food in walk in cooler.
08B-49-4
Basic - Food-contact surface not smooth and easily cleanable. Thin metal sheaths used to store kitchen knifes on crash carts in kitchen have a a build up of debris.
14-13-4
Basic - Ice scoop handle in contact with ice. In ice bin of soda machine at front bar. In ice bin of soda machine at server station in dining room.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in container of water at 78F on cook line, water discarded. **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employees cutting cucumbers and onions before washing them in kitchen.
08B-39-4
Basic - Wood food-contact surface not properly sealed. Unsealed small wooden pallets in walk in cooler.
14-06-4
27
May 22, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over cooked shrimp in reach in cooler at sushi bar. Also raw tuna and raw salmon stored over sauces in reach in cooler at sushi bar. Also raw beef stored over diced garlic and butter in reach in cooler on make line. All items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans in triple sink and put them away to dry, but did not sanitize them
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. Perforated pan in hand wash station at bar area near main entrance, pan removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off wet towel in hand wash sink at sushi bar.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dynamite Roll Wonderful Roll **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station in hibachi dining area, employee corrected during inspection. Also paper towel dispenser in server area not working, employee corrected during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area, employee corrected during inspection. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine in server area in kitchen. **Repeat Violation**
22-20-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean knifes stored inside soiled knife sheath on hibachi carts.
10-02-4
41
Sep 27, 2023
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the flip top reach in cooler on the main cook line, shrimp tempura (47F - Cold Holding) stored cooling in the top portion of the reach in cooler overnight above the cooling plane of the reach in cooler. Operator discarded the product. **Corrective Action Taken**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler, raw scallops and shrimp over prepared butter plates. Operator relocated the butter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, shrimp tempura (47F - Cold Holding) stored cooling in the top portion of the reach in cooler overnight above the cooling plane of the reach in cooler. Operator discarded the product. **Corrective Action Taken**
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has mold like substance spots on the door gasket.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. In the dry storage area, mayonnaise jugs stored on the floor. Operator asked employees to relocate. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored over clean utensils in the warewashing area. Operator relocated the personal bag. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container. Operator replaced the cup with a scoop with handle. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate on the bulk ice machine has mold like substance spots at the corner of the deflector plate. Discussed with operator best cleaning practices. **Corrective Action Taken**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Wet wiping cloth under in use cutting boards on the center prep table. **Repeat Violation**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored next to mop sink with the mop heads on the floor. Operator hung the mops to dry. **Corrected On-Site**
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. On the side of the prep sink, salmon and chicken thawing at ambient air temperature. Operator relocated products to the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Reuse of single-service or single-use articles. Cardboard boxes reused to store bagged food in the walk in freezer. Operator discarded the cardboard boxes. **Corrected On-Site**
25-32-4
39
Mar 15, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw beef stored over cut asparagus. In the prep area reach in cooler, raw beef stored over cut broccoli. Operator relocated the beef to the correct storage location. **Corrected On-Site**
08A-05-6
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink at the entrance to the main cook line used to fill large tub of water for soaking cut lettuce.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. On the cart at the end of the main cook line on the bottom shelf, clear plastic spray bottle of degreaser stored without product labeling. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal and plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table by the fryer station, wet wiping cloth stored by the hot holding rice container. Wet wiping cloth used under in use cutting board.
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice scoop station, plastic scoops stored in standing water of 72F. On the main cook line, tongs stored hanging off the oven and fryer door handles. Operator relocated the tongs. In use knife stored in the crack between the preptable and steamwell. Operator relocated the knife. **Corrective Action Taken**
10-07-4
Basic - Food stored on floor. Behind the sushi bar counter, container of ginger stored on the floor, operator instructed employee to relocate the container of ginger. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on main cook line by the microwave, employee bag stored on shelf in warewashing area over clean plates. Operator relocated the employee personal items. **Repeat Violation**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on the main cook line flip top reach in cooler opposite the grill station. Operator relocated the employee food. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion bowl used as scoop in bulk rice container, operator removed the plastic portion bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
45
Nov 2, 2022
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the sushi bar counter, rice held on time with no time marking. Operator states rice placed out daily at 1130 for the lunch shift. Discussed a time marking board with operator. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the main cook line flip top reach in cooler, butter (64F - Cold Holding) on the top shelf, butter had been out on the cook line previously for the lunch shift. Operator discarded the butter. Inspector spoke with operator about holding the butter on time, butter added to the time as public health control written plan. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the main cook line flip top reach in cooler, butter (64F - Cold Holding) on the top shelf, butter had been out on the cook line previously for the lunch shift. Operator discarded the butter. Inspector spoke with operator about holding the butter on time, butter added to the time as public health control written plan. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to check dishwasher, three compartment sink or sanitizer solution.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee chef hat stored on soda syrup boxes and employee personal bag stored over clean containers in the warewashing area. Operator relocated the employee personal items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf in the warewashing area multiple clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. On the main cook line, container of sauce stored in the floor, operator had employee raise the container to the correct storage level. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored inbetween flip top reach in cooler door and tongs stored on the fryer door handles. Operator relocated all items to the correct storage location. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the mens restroom.
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. At the sushi bar area, avocados stored in reach in cooler without being washed as evident by stickers attached to the avocados.
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in the mop sink area with the mop heads in the floor. Operator instructed employee to move the mops to properly dry. **Corrective Action Taken**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket in the warewashing area stored on the floor, operator placed second bucket under the sanitizer solution. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in the dry storage area with no product labeling. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In bulk rice container, plastic portion cup used as a scoop. Operator removed the plastic portion cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wrapped employee lunch stored on top shelf of the walk in cooler over container of cooked noodles. Operator relocated the employee food to the bottom storage shelf. **Corrected On-Site**
08B-49-4
33
Frequently Asked Questions
When was Jana Steakhouse Restaurant last inspected?
The most recent health inspection at Jana Steakhouse Restaurant on file is from Dec 18, 2025. The public record contains eight inspections in total.
What is the most common violation at Jana Steakhouse Restaurant?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Jana Steakhouse Restaurant.
How does Jana Steakhouse Restaurant compare to other restaurants in St. Johns?
Jana Steakhouse Restaurant most recently scored 37 out of 100, which is lower than the St. Johns average of 69.
Has Jana Steakhouse Restaurant's inspection record improved over time?
Yes. Recent inspections at Jana Steakhouse Restaurant have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Jana Steakhouse Restaurant 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 Jana Steakhouse Restaurant inspected?
Based on the inspection history on file, Jana Steakhouse Restaurant is inspected around three times per year on average.
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