BROTHER JIMMY'S AT ICON PARK

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Condiment bins exterior soiled/back kitchen. Hood filters soiled. - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments/cleaned immediately/ Corrected On-Site - From follow-up inspection 2026-06-03: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./sweet cream holding at 76F overnight in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sweet cream packages holding at 76F overnight in kitchen. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutter mounted on wall outside walk in cooler/ Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized utensils not properly stored./spoons stored in both directions/front host station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's lunch box stored on top of pickle bucket, walk in cooler/ Corrected On-Site

Basic - Floor soiled/has accumulation of debris./dining room floor under the oven with grass build up.

Basic - Food stored on floor./oil cartons, back kitchen/ Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris./oven in dining room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line stove soiled with grease an food debris/ Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle./bar hand sink leaking from faucet.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./expo line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp 46F, raw chicken 47F, hot dogs 48F, raw burger 46F/all holding less than 4 hours/moved to walk in cooler/rechecked raw shrimp 41F, raw chicken 42F, hot dogs 41F, raw burger 41F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutter outside walk in cooler soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked pulled pork in walk in cooler.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./kitchen entrance hand sink/ Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop slaw, walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation./cook in kitchen. Repeat Violation

Basic - Floor area(s) covered with standing water./ice machine leaking water on ground/cleaned up immediately and call for service. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris./cook line under cooking equipments.

Basic - Floor tiles missing and/or in disrepair./back kitchen entrance wall corner.

Basic - Food stored on floor./cheese container/walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F, front counter hot holding unit.

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

Basic - Light not functioning./one light bulb out, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line small reach in cooler gasket soiled. Cook line stove soiled with debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination./to go boxes, wait station and kitchen/ Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review. Warning - From follow-up inspection 2025-01-07: Time Extended - From follow-up inspection 2025-02-10: Plans received on 1/14/2025 per plan review, still in progress. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-01-07: Time Extended - From follow-up inspection 2025-02-10: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-01-07: Time Extended - From follow-up inspection 2025-02-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over cooked meat, walk in cooler/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter soiled, outside walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times./empty bucket inside cook line hand sink, unable to wash hands.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. One bar hand sink. Kitchen entrance hand sink. Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food./plastic bowl with no handle used to scoop coleslaw, walk in cooler/ Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation./all kitchen employees.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./grease build up under cook line grill.

Basic - Standing water or very slow draining water in bar handwash sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line. Wall behind 3 compartment sink. Repeat Violation

Basic - Wiping cloth/towel used under cutting board./cook line.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./advised/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over hot dogs, cook line cold drawer/ Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked shell egg in walk in cooler./discarded immediately.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled. 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/ Repeat Violation

Intermediate - No soap provided at handwash sink./bar/ 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./missing three employees training certificates. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed./ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while cooking and preparing food.

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

Basic - Employee with no hair restraint while engaging in food preparation./two cooks.

Basic - Food not stored at least 6 inches off of the floor./several containers of sauces in walk in cooler.

Basic - Food stored on floor./a pan of raw chicken breast, walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./88F, expo line.

Basic - Light not functioning./one light bulb out, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line grill, left side non food contact area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at dish area. Wall behind cook line. Left side of the wall next to smoker/dining room. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./two containers of flour and one container of brown sugar/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties over hot dogs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./butter cold holding at 76F for over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter holding at 76F for over 4 hours/expo line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink block by food cart. Cook line hand sink blocked by a pitcher. Corrected On-Site

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./bar/ Corrected On-Site

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.

Intermediate - No soap provided at handwash sink./bar/ 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./missing 4 employees training certificates. Employees working for over 6 months.

Basic - Accumulation of debris inside warewashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored./cleaned containers stored on floor/back kitchen/ Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination./wait station in dining room.

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

Basic - Wiping cloth/towel used under yellow cutting board.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pulled chicken 132F, cooked brisket 128F, cooked quarter chicken 130F, less than 1 hour in cook line hit box, reheated to 165F, 168F and 166F/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine test strip not available.

Basic - Equipment in poor repair./gasket torn, smokers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled. Ice machine air filter soiled/bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/cook line sanitizing bucket/rechecked 200ppm/ Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on bar floor/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./brown sugar, flour,cornmeal containers at back kitchen/ Corrected On-Site