JIMMYS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside went outside, came back in and began to take clean dishes out of rack with no glove change or hand wash. Discussed proper wash with operator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 02/01/2026, open and operating, serving food to customers. Confirmation #257768866, Home Screen date shows 02/01/2027. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line - pan of raw chicken over cooked spaghetti Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clam chowder made at 11 am, 1 hour ago - clam chowder (114F - Hot Holding), operator moved to stove to heat. Corrected to 163F. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. At front counter above to go items. Operator moved to bottom shelf Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep area- chlorine sanitizer greater than 200 ppm, corrected to 100 ppm Towel bucket at front counter greater than 200 ppm, corrected to 50 ppm Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled sanitizer bucket in hand wash sink at front counter. Discussed proper use of hand wash sink with staff

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. Caleb, Tabatha

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from flat top grill.

Basic - Stored food not covered. In dry storage area, has of flour , rice , not closed after opening, operator closed bags. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel in counter by slicer, moved to bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in pan over cooked potatoes, operator moved to other cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wait station - lemon orzo soup (120F - Hot Holding)- operator stated it was reheated at 8 am to 165F, put back on stove - heated to 167 F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine towel bucket on cook line - > 200 ppm, correct to 50 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can and bread cart in front of hand wash sink on cook line, operator discarded removed can. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Plastic cup above lift top cooler, operator discarded removed moved to bottom shelf Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - case of unwashed tomatoes over cooked potatoes, tomatoes moved to bottom shelf Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of pizza sauce. Operator labeled do not use during inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster lid open at time of inspection. Operator closed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle in pizza cheese on cooks line. Operator removed utensil during inspection. Corrected On-Site

Basic - Missing drain plug at dumpster. Observed dumpster missing plug at time of inspection.

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. Observed employee bare hand touching soiled dishes then retrieving clean dishes from dishmachine. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in cooks line are stained with black substance.

Intermediate - Squeeze bottle near dishmachine containing pink soap not labeled. Operator labeled bottle by common name. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks near chemical room not adequately secured. Repeat Violation

Basic - Cardboard used to line bottom shelf of reach-in freezer near kitchen entrance.

Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. 50lb bag of purple onions stored on floor. Operator removed from. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Multiple sour cream and cottage cheese buckets reused to store food in walk-in cooler.

Basic - Stored food not covered. Multiple containers of vegetables and dressings not covered in walk-in cooler. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 6lb can of tomato sauce is dented at seam on shelf in dry-storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024. Operator renewed license during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter at 11:40am. Operator placed butter in reach-in freezer. Re temp at 12:00pm a. butter packets (63F - Cold Holding) 56f Discussed time as a public health control as an option. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet near ice machine without vacuum breaker.

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. Demetrius Dirrkos Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.

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. 1. Richard Malone

Intermediate - Three spray bottles hanging on drain board containing toxic substance not labeled. Operator labeled spray bottles. Corrected On-Site

Basic - Carbon dioxide tanks located near dry-storage not adequately secured.

Basic - Cutting board on reach-in cooler across from flat-top grill on cooks line has cut marks and is no longer cleanable. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has three-compartment sink set-up. Chlorine sanitizer reading 50ppm.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated and identified in reach-in cooler across from fat-fryer. Operator removed items. Corrected On-Site

Basic - Equipment in poor repair. Shelves in dry-storage area rusted.

Basic - Food stored on floor. Container of bread stored on floor in walk-in freezer. Employee placed item on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer in dry-storage area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Reach-in cooler across front flat-top grill on cooks line interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Container of open bread not covered in walk-in freezer.

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ corrected to 50ppm

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 46F cold hold walk in cooler Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled with common name. Operator labeled bottles during inspection. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packets 56F. Butter was stored on the counter for less than 4 hours. Discussed using time as a public health control for butter with operator.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and cart Corrected On-Site Repeat Violation

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.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lines the top of oven where wooden pizza paddle is stored. Discussed the need to use only non porous materials to store equipment on.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear of kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelves of dry storage, cell phone stored on prep table Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled with common name once removed from its original container.

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. Dish washer putting dirty dishes in rack then pulling clean dishes out of dish machine and stacking them, discussed proper hand washing procedure Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2022 Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can and cart, garbage can and cart moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 3 spray bottles in server area not labeled, all spray bottles properly labeled Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 12 sets of tongs on oven door, tongs removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (51°F - Cold Holding), operator put inside of reach in cooler from the top rail Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket on cook line at 200ppm, operator refilled sanitizer bucket now at 100ppm Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher at 0ppm, operator filled 3 compartment sink to sanitize Corrective Action Taken

Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler shelves lined with cardboard that is soiled

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

Basic - Employee eating while preparing food. Employee eating in kitchen while preparing food, employee discarded food Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. 14 sets on tongs on oven door on cook line, all tongs removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on prep table used to cool food solid with dust, reach in cooler gaskets

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

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

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