JACOBS DELICATESSEN

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled pants with gloves on and then proceeded to touch a clean plate. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door low top cooler in kitchen raw shell eggs stored over cooked rice. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at front station. Operator provided. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's phone stored on cutting board. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at front station handwashing sink. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelving with rust that has pitted the surface.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler brisket 46F. Per operator food was prepared yesterday. Observed not portioned out evenly. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over lettuce. Operator stored raw salmon properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in sliding door cooler ; rice pudding (47F). Per operator food not prepared or portioned today. Operator unaware how long food been stored in cooler. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in sliding door cooler ; rice pudding (47F). Per operator food not prepared or portioned today. Operator unaware how long food been stored in cooler. See stop sale. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked cabbage not date marked. Operator labeled 11/10/25. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen near entrance of walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with food debirs or dust or mold-like substance above front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink at front counter.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at front counter. - From follow-up inspection 2025-09-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in front counter reach in cooler raw salmon over condiments and vegetables . Operator stored properly. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee juice container next to brisket in reach in cooler at front counter. Operator removed. Corrected On-Site

Basic - Vents in kitchen soiled with accumulated food debris and grease.

Basic - Food stored on floor. Observed in kitchen bucket of cooked noodles stored on floor. Operator stored properly. Corrected On-Site

Basic - Walls in kitchen soiled with accumulated grease and food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled at beverage station

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine dishwasher. Operator ordered correct test kit at time of inspection Corrective Action Taken Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at deli line hand wash sink, operator refilled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves on. Discussed with operator and employee. Employee removed gloves and rewashed hands 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. Quat test kit provided for chlorine ware washing machine

Basic - Ceiling tile missing. Observed above ware washing machine

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Food stored on floor. Buckets of Cooked potatoes, cooked cabbage stored on floor in walk in cooler. Operator started to reorganize to place on shelfs Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Gaskets at reach in coolers soiled. Inside of fryer door soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line coolers

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line coolers

Basic - Stored food not covered. Cooked brisket, cooked noodles, cooked cabbage, cooked potatoes stored in walk in cooler not covered. Operator started to reorganize walk in cooler Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High 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. Employee handled dirty dishes then removed clean dishes from Dishwasher

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.

High Priority - Employee washed hands with cold water. Cook Cook washed hand with soap and water then put gloves on Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brisket 67°f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brisket 67°f. I Coca cola Cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 130°f, Grits 127°f Employee reheat Oatmeal and grits to 165°f Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink Employee dumped coffee in Hand wash sink. Sink located at service station

Basic - Employee eating in a food preparation or other restricted area. Employee eating in ware washing area. Employee moved to rear of building Corrected On-Site

Basic - Food stored on floor. Carrots. Walk In Cooler, Bags of potatoes at rear exit door

Basic - Open dumpster lid.

Basic - Stored food not covered. Cooked potatoes in Walk In Cooler

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

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face with gloves and continue working. Employee removed gloves and wash hands with soap and warm water then replaced gloves. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. To wash Teapot

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

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...employee grabbed bread with bare hands . Employee stated that he washed hand right before touching bread . Employee not grabbed bread at time of inspection. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food...stored bread in card box with garbage bags. Employee moved food. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license...operator trying to renew license at time of inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...single serve butter 54° , cream cheese 64° , milk 50° in server station being held less than 4 hours . Employee discarded food. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink any handwashing sink at the establishment. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...marinara sauce, Mozzaballs, chicken stock in walk in cooler. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm. Employee corrected 100 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 47° in reach in cooler ... single serve butter 55° in server station being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 47° in reach in cooler ... single serve butter 55° in server station being held more than four hours. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at server station.

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