JJ PLUMS CAFE II
4131 S US I · FT PIERCE · St. Lucie County · FL 34982
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-13-4High 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.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over premade salads items. **Corrected On-Site**
03A-03-5High 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.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Did not change gloves after cracking shell eggs.
07-08-5High Priority – Time/temperature control for safety food re-served to customers. Butter packets left on tables between guests.
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Corrective Action Taken**
11-26-1Intermediate – 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.
03G-50-1Intermediate – 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.
41-21-4Intermediate – 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.
53B-13-5Intermediate – 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.
Basic 7
14-33-4Basic – Behind cooks line shelves with rust that has pitted the surface. Build up of food debris.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured.Tanks at service station
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Drinks cups at service station.
14-11-5Basic – Equipment in poor repair. The reach in cooler is closed shut with blue duct tape by prep station, door needs repair.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. No sign at the sink in cooks line.
33-16-4Basic – Open dumpster lid.
08B-12-5Basic – Stored food not covered. Located frozen onion rings and grits in reach-in not covered . **Corrected On-Site**
Inspector observations synchronized from DBPR on October 22, 2026 12:43 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.