JJ'S EXQUISITE DINING

Name: JJ'S EXQUISITE DINING
Address: 872 CYPRESS PKWY, KISSIMMEE, FL, 34759, US
Rating: 0

872 CYPRESS PKWY, KISSIMMEE, FL 34759

License #5911324

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 12, 2026 · 13 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JJ'S EXQUISITE DINING in KISSIMMEE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 152 total violations — 24 critical, 52 major, 76 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 shows 13 observation rows: 1 critical, 1 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

152

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

JJ'S EXQUISITE DINING has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[35A-03-4] Dead roaches on premises. 3 dead roaches in trap next to rice cooker in kitchen. Operator moved trap outside.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, bag and cell phone on shelf above prep table in kitchen
[36-73-4] Floor soiled/has accumulation of debris. Under small make table at front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer
[35B-02-4] Insect control device installed over food preparation area. Stored next to rice cooker on cooks line, operator moved trap to outside.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Old food debris in microwave near triple sink.
[36-62-4] Light not functioning. 2 light panels out in dining room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain at triple sink clogged with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer soiled with old food debris.
[36-04-5] Utility lines are unnecessarily exposed. Water drain line from handsink at front counter exposed cover by rug.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken in thank you bag in reach in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at small make table at front counter.

Disposition: Warning Issued
[05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. Reach in cooler in kitchen next to triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents and tiles in kitchen are soiled.
[35A-03-4] Dead roaches on premises. Observed one dead roach behind glass reach in freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles above prep table in kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep
[14-38-4] Food storage container/container lid cracked or broken. Multiple lids in kitchen
[08B-38-4] Food stored on floor. Bags of onions and rice stored on storage room floor. Bottle beverages stored on ground in front area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen on dry storage rack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove in kitchen is heavily soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers in kitchen not inverted
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler at front counter not in use.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onion over ready to eat rice.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to drying racks soiled.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Only lemon scented bleach on property for sanitater. Operator purchased bleach for cleaning.
[08B-27-4] Food placed in soiled container/equipment. Bag raw chicken stored in mop sink. Operator moved back into reach in cooler
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cabbage dish sitting on prep table at 108°. Per operator items on prep table for orders, advised operator to put back in oven for temperature recovery.
[14-31-5] Nonfood-grade bags used in direct contact with food. Meat in non food grade bags in reach in freezer in kitchen
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce. Green onion and green peppers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at triple sink between 71-78°. Per operator raw chicken has been out for approximately 45 minutes. Operator moved raw chicken back into reach in cooler
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in front area blocked by chair. Operator moved chair.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front and kitchen hand washing sinks.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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 and facility doesnt have vomit/diarrhea clean up plan. Emailed operator forms for clean up and health reporting.
[31B-03-4] No soap provided at handwash sink in front and kitchen hand washing sinks.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. - 6 on the floor near water heater Operator removed,
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in reach in cooler with customer food
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on spice containers
[36-73-4] Floor soiled/has accumulation of debris. - below shelving and cooking equipment
[14-69-4] Ice buildup in freezer chest.
[29-03-4] Water draining onto floor surface. - from front handsink, pipe not connected to floor drain; rubber mat is covering water to prevent it from being tracked to other areas of establishment
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 in ware washing area
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine
[11-27-4] 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. Provided operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked, - back area
[05-08-4] No probe thermometer provided to measure temperature of food products.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - front counter, bathroom

Disposition: Emergency order recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
[36-50-4] Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen.
[35A-05-4] Observed 1 live roach on floor by back area prep table and 1 dead roach on back area prep table next to dry spices.
[41-10-4] Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded.
[31A-09-4] Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink
[11-26-1] 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.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned.

Disposition: Emergency order recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
[36-50-4] Unclean building components, attachments or fixtures. Hood vent baffles soiled with grease.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Brown wash cloth on food prep counter.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach on hand for warewashing. Operator obtained approved chlorine disinfectant before end of inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp April 1, 2024
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid spray in kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. 6 live roaches observed on prep table with blender and dry spices 1 live roach observed on floor in dish area.
[41-10-4] Toxic substance/chemical improperly stored. Chlorine bleach stored on shelf next to sauce and vegetables.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black substance. Operator discarded.
[31A-09-4] Handwash sink not accessible for employee use at all times. Canned coconut milk stored on handwash sink
[11-26-1] 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.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter handwash sink does not dispense hot water when hot water faucet is turned.