Jz Steakhouse
Last inspected: Mar 18, 2026
70
Score
Across the available record, Jz Steakhouse has eight inspections on file, the first dated 2022. The newest entry in the record is dated Mar 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Jz Steakhouse's latest score of 70 falls below the Hollywood average of 75. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In salad station back fliptop cooler, sliced carpaccio plates on shelf above bottled condiments. Manager rearranged cooler to properly separate. **Corrected On-Site**
08A-05-6
Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. Roasted onions (98F - Cooking) moved from oven to hot box. Employee moved back to oven to continue cooking to 135F. **Corrective Action Taken**
03C-80-5
Basic - Bowl or other container with no handle used to dispense food. Plastic lid in bulk salt container by broiler oven. Manager removed. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of finishing salt by broiler station not labeled. Manager added label. **Corrected On-Site**
02D-01-5
70
Nov 3, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw branzino in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing stored fully thawed in sealed reduced oxygen package.
01B-13-4
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 cutting and handling bread that will not be heated with bare hands. Observed employee wash hands prior to food handling. Discussed with employee and operator. Operator instructed employee to wash hands and put on gloves **Corrected On-Site**
09-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line/front line
14-09-4
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. Raw branzino in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing stored fully thawed in sealed reduced oxygen package. See Stop Sale
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer buckets **Corrected On-Site**
21-12-4
Basic - Wall soiled with accumulated grease, food debris. Observed on cook line. Employee cleaned and sanitized **Corrected On-Site**
36-27-5
Basic - Ice buildup in reach-in freezer. Observed at bar reach in freezer
14-69-4
55
Apr 22, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to sauces in cook line flip top. Operator reorganized. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. holding cabinet: mashed potatoes (117F-121F - Hot Holding). Operator states mashed potatoes were cooked less than 2 hours ago and moved to holding cabinet. Operator started to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon on speed rack in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized **Corrected On-Site**
22-02-4
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. 2 expired
53B-14-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at bread station
22-16-4
50
Feb 11, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw salmon using a reduced oxygen packaging method. No other items being packaged using reduced oxygen packaging. Operator discarded and discontinue use of machine at time of inspection. See stop sale.
03G-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection. Confirmation #247558173 **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw salmon using a reduced oxygen packaging method.
01B-13-4
Intermediate - Equipment drain line draining into handwash sink. Espresso drain line draining into bar hand wash sink
31A-10-4
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance at ware washing area not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated dust. Observed above ice machine
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at cook line coolers
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
41
May 21, 2024
Routine - Food
No violations found.
100
May 20, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, hummus (50F - Cooling); tomato dip (49F - Cooling); cole slaw (50F - Cooling); chopped canned mushrooms (51F - Cooling). Per chef and date marks all items prepared 5-19 and in cooler overnight. See stop sale. **Warning**
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) At cook line right small fliptop, containers of raw salmon and trout above containers of sauces. 2) At cook line left fliptop unit, container of cut raw steaks above container of cooked sausage skewers. Manager inverted all items to properly separate. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 each #10 can roasted eggplant on can rack severely creased. **Warning**
01B-01-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand sink closest to dish machine turned off. Manager turned back on. **Corrected On-Site** **Warning**
27-16-5
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 provided to be posted. **Warning**
11-27-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar in prep area missing labels. **Warning**
02D-01-5
50
Feb 1, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Salad station cold holding unit- observed squeeze bottles of sauces and oil with no labeling.
02D-01-5
95
Aug 31, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed sponge inside hand washing sink- employee remove sponge. **Corrected On-Site**
31A-09-4
90
Frequently Asked Questions
When was Jz Steakhouse last inspected?
The most recent health inspection at Jz Steakhouse on file is from Mar 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Jz Steakhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Jz Steakhouse.
How does Jz Steakhouse compare to other restaurants in Hollywood?
Jz Steakhouse most recently scored 70 out of 100, which is lower than the Hollywood average of 75.
Has Jz Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Jz Steakhouse have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jz Steakhouse 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 Jz Steakhouse inspected?
Based on the inspection history on file, Jz Steakhouse is inspected around two times per year on average.
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