Jj Plums Cafe II
Last inspected: Feb 9, 2026
55
Score
Inspectors have visited Jj Plums Cafe II 11 times, with records going back to 2022. On Feb 9, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 87, which Jj Plums Cafe II's 55 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
55
Sep 24, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Toxic Substances Properly Identified, Stored, Used
FL-32
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
74
Apr 2, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's - From follow-up inspection 2025-04-02: **Time Extended**
32-04-4
95
Mar 31, 2025
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fried and hash browns 99 to 135 hot holding recommendations is to reheat all portions to 165F.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; precooked sausage patties (44 to 45F - Cold Holding); sausage links (48F - Cold Holding); diced ham (48F - Cold Holding); placed in cooler at 7 am found at 10:00 Upright cooler on cook line Sliced cheese 45F cold holding recommendations is remove off the shelf of door and place in cooler part of cooler. Home fries 70F cold holding. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home fries not sure when made found at 70F. In 3 door cooler grits, milk coleslaw
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over container of fruit salad in reach in cooler.
08A-20-5
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 and portioned sliced cheese
02C-03-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For Suzanne and Pauline.
53B-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's
32-04-4
Basic - Clean pans not stored inverted or in a protected manner. On wire rack above hand sink on the cook line.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wawa drink cup **Corrected On-Site**
12B-07-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In all working coolers on the cook line.
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar **Corrected On-Site**
02D-01-5
Basic - Skillet lid stored on single service egg crates. **Corrected On-Site** **Repeat Violation**
25-32-4
27
Aug 22, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee doing dirty dishes and go to clean dishes, not wash hands.
12A-13-4
Basic - Equipment in poor repair. White reach in freezer not operating.
14-11-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven door handle. Informed Manager. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind and next to grill. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. The egg cartons in kitchen.
25-32-4
Basic - Soiled dry wiping cloth in use. On the prep table.
21-10-4
Basic - Stored food not covered. Pan of frozen fritter in reach in freezer. **Repeat Violation**
08B-12-5
64
Feb 9, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Containers used for food storage - direct contact with food. Egg crates used for food storage. Informed operator. **Corrected On-Site**
14-15-4
Basic - Stored food not covered.Multiple items in reach in freezer on cooks line.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris. Wall behind grill on cooks line.
23-03-4
78
Nov 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Drinks cups at service station. - From follow-up inspection 2023-09-21: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
24-08-4
95
Sep 21, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For precooked sliced turkey and raw chicken held more than 48 hours. - From follow-up inspection 2023-09-21: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Two containers of sanitizer/bleach label wrong product at time. Wrong product. - From follow-up inspection 2023-09-21: **Time Extended**
41-21-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Drinks cups at service station. - From follow-up inspection 2023-09-21: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. The reach in cooler is closed shut with blue duct tape by prep station, door needs repair. - From follow-up inspection 2023-09-21: **Time Extended**
14-11-5
74
Sep 18, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food re-served to customers. Butter packets left on tables between guests.
07-08-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Did not change gloves after cracking shell eggs.
12A-09-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit. No written plan or time mark. Review and provided time plan.
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over premade salads items. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server scrapping off dirty dishes and made drinks without washing hands, Dishwasher loaded dirty dishes and put away clean cups without washing hands.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Corrective Action Taken**
22-02-4
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. Dishwasher and cook.
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For precooked sliced turkey and raw chicken held more than 48 hours.
03G-50-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Two containers of sanitizer/bleach label wrong product at time. Wrong product.
41-21-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher prep cook and cook.
53B-13-5
Basic - Behind cooks line shelves with rust that has pitted the surface. Build up of food debris.
14-33-4
Basic - Carbon dioxide/helium tanks not adequately secured.Tanks at service station
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drinks cups at service station.
24-08-4
Basic - Equipment in poor repair. The reach in cooler is closed shut with blue duct tape by prep station, door needs repair.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at the sink in cooks line.
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Located frozen onion rings and grits in reach-in not covered . **Corrected On-Site**
08B-12-5
20
Apr 5, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions found at 85°, been out for 3 hours. Advised operator to rapid reheat. Rechecked now at
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Middle white freezer
14-69-4
Basic - Equipment in poor repair. Gaskets torn on cooks line white upright cooler **Repeat Violation**
14-11-5
64
Oct 31, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Equipment in poor repair. Gasket torn on white upright cooler
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line
31B-04-4
74
Frequently Asked Questions
When was Jj Plums Cafe II last inspected?
The most recent health inspection at Jj Plums Cafe II on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Jj Plums Cafe II?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Jj Plums Cafe II.
How does Jj Plums Cafe II compare to other restaurants in Fort Pierce?
Jj Plums Cafe II most recently scored 55 out of 100, which is lower than the Fort Pierce average of 87.
Has Jj Plums Cafe II's inspection record improved over time?
Yes. Recent inspections at Jj Plums Cafe II have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jj Plums Cafe II 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 Plums Cafe II inspected?
Based on the inspection history on file, Jj Plums Cafe II is inspected around three times per year on average.
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