JAM GRILL RESTAURANT AND LOUNGE

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled.. - From follow-up inspection 2026-01-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line. - From follow-up inspection 2026-01-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Box of sweet tea at drink area. - From follow-up inspection 2026-01-22: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior Oven at cook line - From follow-up inspection 2026-01-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line. Repeat Violation - From follow-up inspection 2026-01-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at warmer at front counter. All at prep area in the kitchen hen. Repeat Violation - From follow-up inspection 2026-01-22: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop by hand sink in the kitchen. - From follow-up inspection 2026-01-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in reach in freezer. Raw chicken over cabbage in reach in cooler. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cool. Raw marinated chicken (70F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than4 hours. Operator reheated to 165F. Jerk Chicken (117F - Hot Holding); Rice and Beans (111F - Hot Holding)

High Priority - Toxic substance/chemical improperly stored. Degreaser and all purpose cleaner stored next to clean pans at dish area. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry basket soiled Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates bowls utensils on fish drying rack. Pots and pans in the kitchen Operator inverted. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour containers. Operator removed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gasket across from cook line soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line soiled. Repeat Violation

Basic - Single-service articles improperly stored. Box of forks on the floor. Operator removed. To go containers in box on floor in dry storage. Corrected On-Site Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by civil line soiled. Wall at prep area at cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipe cloths on prep table at cook line. Operator put in sanitizer. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - green bucket of cleaner stored next to heat well on front line.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in new area

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. - 1 new hire Corrected On-Site

Intermediate - No soap provided at handwash sink. - hand sink in new area

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle with clear liquid stored next to steam well non front line.

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. - tank located next to soda rack.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door.

Basic - Ice scoop handle in contact with ice.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. - oven on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink in new area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment on cooks line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restrooms - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board store at 3 compartment sink. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of coking equipment on cooks line. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-09-04: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - outside mop sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No test strip for quat sanitizer

Basic - Carbon dioxide/helium tanks not adequately secured. - tank located under 3 compartment sink.