JJ'S BAR & GRILLE

High Priority - Dented/rusted cans present. See stop sale. Dented can of roasted beef gravy on dry storage shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with laundry basket, removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to 3 compartment sink. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink next to 3 compartment sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cart with sauces.

Basic - Food stored on floor. Container of pickles on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe under 3 compartment sink leaking. Employee placed bucket under leak to catch water.

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 taking bread off of grill using bare hand.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Soda gun at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to dish machine.

Intermediate - No soap provided at handwash sink. At hand wash sink next to dish machine.

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. Establishment has 10 employees and provided 1 food handler certification.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed drinks phone on reach in freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food preparation without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.

Intermediate - Handwash sink not accessible for employee use at all times. Soap and sanitizer tablets in handwash sink next to 3 compartment sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in bar handwash sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink ext to 3 compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in coleslaw in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.

Basic - Equipment in poor repair. Dish machine out of order. Repeat Violation

Basic - Food stored on floor. Pickles on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with cups. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers breading not labeled on cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 48 F, turkey 48 F in reach in cooler on cook line, employee placed on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Fan blocking handwash sink at bar. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink at bar.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium. Repeat Violation

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. No proof of food handler certification for 2 employees.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. Repeat Violation

Basic - Equipment in poor repair. Dish machine is out of order at time of inspection.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over pitchers at bar.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled above reach in cooler on cook line. Repeat Violation

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2024-01-30: Time Extended - From follow-up inspection 2024-01-31: Time Extended - From follow-up inspection 2024-02-05: Time Extended - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2024-01-30: Time Extended - From follow-up inspection 2024-01-31: Time Extended - From follow-up inspection 2024-02-05: Time Extended - From follow-up inspection 2024-02-06: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented can of black olives in dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 47 F- retemp 43 F, turkey 49 F-retemp 46 F, chicken 49 F- retemp 48 F in reach in cooler on cook line. Employee placed items on ice. Corrective Action Taken

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. Heavy cream in walk in cooler not date marked after opened.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink, operator removed at time of inspection. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator needs high temp thermometer or stickers for high temp dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to ice machine. Repeat Violation

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. Operator had employees to sign at time of inspection. Corrective Action Taken

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. Missing employee training for 2 employees.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar, operator labeled at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dry storage room. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of black olives in dry storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of chest freezer, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer next to fryers. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to ice machine. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach in cooler at bar area.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled on cook line. Operator labeled at time of inspection. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Anika Burgh and Patricia Ann Ishee

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at bar area.

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in container of flour.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above chips, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage, operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting next to reach in cooler.

Basic - Food stored on floor. Boxes of juice in storage room on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer next to fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink close to fryers.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm remade tested 100 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at bar area, operator removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of brown sugar not labeled.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates and bowls throughout kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Front of building covered in wood has a gap at the bottom. Operator sealed gap at time of inspection. Corrected On-Site