Java & Jam
Last inspected: Jan 27, 2026
100
Score
Across the available record, Java & Jam has 11 inspections on file, the first dated 2022. The most recent visit was on Jan 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “no handwashing sign provided at a hand sink used” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
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
58
Oct 28, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
52
Mar 14, 2025
Routine - Food
No violations found.
100
Mar 13, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee handled personal cell phone and then entered walk in cooler and handled food, without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw smoked salmon, then prepared a ready to eat sandwich without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Observed Server handle soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and server washed hands. **Corrected On-Site** **Warning**
12A-02-4
Basic - Bowl or other container with no handle used to dispense food. Granola - operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Coffee bar - operator posted. **Corrected On-Site** **Warning**
31B-04-4
58
Nov 20, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
33
Apr 5, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
39
Aug 30, 2023
Routine - Food
No violations found.
100
Aug 28, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored over jam in prep area reach in. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right. flip top - smoked salmon (65-70F); cheese (50F); ham (50F). Per operator items placed in unit less than 2 hours ago. No items prepped or portioned today. Observed heat bar directly over flip top for hot plated food. Operator turned heat bar off and moved all items to walk in to quick chill. **Corrective Action Taken** **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. Grill - sausage (110-115F - Hot Holding). Per operator holding for less than an an hour. Operator placed on Time as a Public Health Control. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. 3 bottles at bar. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Ryan Maguire. CFM arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. Prep area. Operator posted. **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
37
May 2, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright- cooked beef 48F, cooked egg in shell 64F (9:00-10:15), Ambient 42F. ( items were removed from walk. In cooler and placed in upright cooler, manager then removed items and placed back in walk in cooler and called in a work order for upright cooler. Cold hold drawers- salmon 45F. Make bar- guacamole 54F, pulled eggs 47F ( 8:00-9:56). Chef placed items on ice. Recheck- 10:26- salmon 39F, pulled eggs 43F, guacamole 46F **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Provided establishment with Health reporting form and requirements. **Corrective Action Taken**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with trash can. Employee removed trash can from sink. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Manager discarded cutting board. **Corrected On-Site**
14-09-4
Basic - Floor area(s) covered with standing water. Cook line floor wet with water.
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees near prep area. Manager printed and hung sign. **Corrected On-Site**
31B-04-4
Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths in use in prep kitchen as well as cook line.
21-10-4
Basic - Wiping cloth sanitizing solution stored on the floor on cook line under hand wash sink.
21-38-4
Basic - Cloth used as a food-contact surface in wait station. Chef removed cloth from coffee maker area. **Corrected On-Site**
21-05-5
52
Sep 20, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
50
Frequently Asked Questions
When was Java & Jam last inspected?
The most recent health inspection at Java & Jam on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Java & Jam?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at Java & Jam.
How does Java & Jam compare to other restaurants in Fort Lauderdale?
Java & Jam most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Java & Jam's inspection record improved over time?
Results have been roughly steady. Inspections at Java & Jam have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Java & Jam means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Java & Jam inspected?
Based on the inspection history on file, Java & Jam is inspected around three times per year on average.
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