JANA STEAKHOUSE RESTAURANT

Name: JANA STEAKHOUSE RESTAURANT
Address: 480 DURBIN PAVILION DR UNIT 101, SAINT JOHNS, FL, 32259, US
Rating: 61

480 DURBIN PAVILION DR UNIT 101, SAINT JOHNS, FL 32259

License #6502319

🥩 Steakhouse ℹ️

61 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JANA STEAKHOUSE RESTAURANT in SAINT JOHNS currently holds an InspectFL Health Score of 61 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 65 total violations — 18 critical, 10 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 27, 2025

The latest inspection on June 3, 2026 shows 10 observation rows: 1 critical, 0 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

JANA STEAKHOUSE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Employee began to clean during inspection.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed excessive amounts of dead insects on trap located in back room near exit door.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in walk in cooler cup without handle used to dispense garlic stored in large bucket. Manager removed and stored properly.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
[08B-38-4] Food stored on floor. Observed in walk in cooler large bucket of garlic stored on floor. Manager removed and stored properly.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers on cook line. Manager removed and stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line in use tongs stored on handle of oven . Manager removed and stored properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line spatulas stored in pan of water at 79F. Manager placed pan on stove.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over bags of jasmine rice. Manager removed jasmine rice from under bug zapper.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed in sushi cooler non food grade paper towels used to line raw proteins , and cut vegetables. Observed on cook line non food grade paper towels used to line cut vegetables in reach in coolers.

Disposition: Warning Issued
[24-05-4] 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.
[06-09-1] 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.
[08B-38-4] Food stored on floor. Box of raw shrimp in walk in cooler, box moved.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunks on rack by back door to kitchen.
[12A-16-4] 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.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[27-16-4] 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.

Disposition: Warning Issued
[22-20-5] 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.
[35A-03-4] 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.
[40-06-5] 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.
[08B-38-4] Food stored on floor. Buckets of sauce on cook line and in walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in kitchen in 77F water, operator change out water.
[08A-05-6] 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.
[35A-05-4] 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.
[03A-02-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple spray bottle with chemicals in kitchen not labeled.

Disposition: Warning Issued
[22-20-5] 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.
[50-09-4] Current Hotel and Restaurant license not displayed. Last years license displayed at front register.
[08B-49-4] 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.
[14-13-4] 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.
[10-08-5] 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.
[10-07-4] 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.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employees cutting cucumbers and onions before washing them in kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Unsealed small wooden pallets in walk in cooler.
[35A-09-4] Presence of insects, rodents, or other pests. Dead gecko under hibachi grill in dining area, gecko cleaned up and removed.
[08A-16-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of stainless steel cleaner stored with stack of breading crunchies under table on cook line, cleaner removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, remade to 100ppm
[03D-15-4] 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.
[22-02-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Perforated pan inside hand wash sink at front bar, pan removed

Disposition: Warning Issued
[22-20-5] 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.
[14-01-5] 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.
[40-06-5] 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.
[08B-38-4] Food stored on floor. In the dry storage area, mayonnaise jugs stored on the floor. Operator asked employees to relocate.
[10-20-4] 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.
[23-03-4] 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.
[25-32-4] 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.
[06-01-5] 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.
[42-01-4] 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.
[21-12-4] 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.
[03D-02-5] 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.
[08A-05-6] 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.
[01B-02-5] 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.