JAMROCK GRILL

High Priority - Live, small flying insects found four flies, two in kitchen and two near mop sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1, 2026. Log onto account to renew or call 850-487-1395. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in blue bin in walk in cooler at 48F cold holding. Employee stated it just came in and he is prepared to cook with in the next half hour. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Garth expired 3-26 and Michelle expired 2-26. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink nearest walk in cooler and front server sink.

Intermediate - No soap provided at handwash sink. At sink nearest walk in cooler and front server sink.

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. Oliver expired 4-26.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink nearest the walk in cooler has no hot water. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Lining bottom shelves on prep table with bins on it.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature of 45f cold holding. TCS chicken moved to cook within four hours. Do not store temperature controlled foods in unit.

Basic - Cove molding at floor/wall juncture broken/missing. In front counter area.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in ladies room, both sides.

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind bar soiled with debris.

Basic - Hole in or other damage to wall. Tiles missing on was near prep and cooling table in kitchen. Wall behind bar has large hole to access plumbing.

Basic - No handwashing sign provided at a hand sink used by food employees. At sink nearest walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with dust. Reach in cooler at bar gaskets soiled with mold like substance. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. Men's room self closer disconnected, bar side.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Educated operator. Corrective Action Taken

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Shina started three days ago but has not signed the reporting agreement. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink doesn't have vacuum breaker with hose attached. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in unlabeled bottle.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water secured to hand wash sink by walk in cooler due to leak.

Basic - Cardboard used to line food-contact shelves. Cardboard used to line bottom shelves, cannot use cardboard as liners.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood filter covers soiled with grease.

High Priority - - From initial inspection : High Priority - Vacuum breaker not connect to hose but at mop sink. - From follow-up inspection 2025-09-06: Time Extended - From follow-up inspection 2025-11-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available. - From follow-up inspection 2025-09-06: Time Extended - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In bar CO2 tanks not secured. - From follow-up inspection 2025-09-06: Time Extended - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Door has gap at bottom side and is not sealed. Repeat Violation - From follow-up inspection 2025-09-06: Time Extended - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Front service area has holes in wall. - From follow-up inspection 2025-09-06: Time Extended - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean pans in storage have old labels on them. - From follow-up inspection 2025-09-06: Time Extended - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Flooring in kitchen unsealed. Repeat Violation - From follow-up inspection 2025-09-06: Time Extended - From follow-up inspection 2025-11-05: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by the leading to the grill - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-27: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-27: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over pork. Owner moved corrected on site Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Lighter fluid next to clean wiping cloths. Owner moved to bottom shelf Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of sink used as dump sin and plastic container stored in sink next to 3 compartment sink. Container removed Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink and front counter sink Repeat Violation

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

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

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen Repeat Violation

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature Raw chicken over raw beef

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink 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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile in front dining room room

Basic - Equipment in poor repair. Gaskets reach in chest freezer

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

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by triple sink Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen

Basic - - From initial inspection : Basic - No handwashing sign or paper towels provided at a hand sink used by food employees next to triple sink - From follow-up inspection 2023-09-28: Time Extended - From follow-up inspection 2023-09-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *hood filters soiled with grease and dust - From follow-up inspection 2023-09-28: Time Extended - From follow-up inspection 2023-09-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residue. - From follow-up inspection 2023-09-28: Time Extended - From follow-up inspection 2023-09-29: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over potatoes Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. White board in sink Can opener blade Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Sink by triple sink Corrected On-Site 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. Ashley

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Several White board in sink

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

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

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cookline and kitchen Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove Repeat Violation

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. Undated half n half in walk Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen Can opener blade soiled Interior of white chest freezer soiled soiled leftover food debris Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink, educates employee on hand wash only used for hand wash

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler

Intermediate - No soap provided at handwash sink. By walk in cooler

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. Will check Ashley's next unannounced inspection

Intermediate - Spray bottle containing toxic substance not labeled. Blue bottle hanging on kitchen cart

Basic - Current Hotel and Restaurant license not displayed. Current active but expired hanging Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards grooved and cracked

Basic - Food stored on floor. In walk in cooler multiple items Onions in dry storage area on floor Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulated dust Gaskets on walk in cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken Thawing in standing water, operator moved to walk in cooler Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of triple sink and in spots throughout kitchen Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline soiled

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly observed in kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shell eggs over ready to eat foods walk in 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. Jerk chicken 115° hot holding Cooked cabbage 115° hot holding Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

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. Odane

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry chicken macaroni salad, chicken soup, rice Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop beans Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons, whisk, spatula Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler. Educated employee Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated employee on how to properly set up sink Corrective Action Taken

Basic - Food stored on floor. Red beans on floor Several vegetables on floor walk in cooler Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer

Basic - Open dumpster lid. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At triple sink and kitchen Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards 2)freezers in back room

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

Intermediate - No soap provided at handwash sink. By 3-compartment sink

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.chef

Basic - Floors not maintained smooth and durable. Kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment