JAKES COASTAL CANTINA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Both reach in units on line-Pico 46f, guacamole/diced tomatoes 47f, sour cream 45f, salsa 46f, cooked beef 48f, Korean beef 49f, Walk in cooler-Cooked burger 44f, pico 46f, diced tomatoes 46f, salsa 45f, raw tuna 44f, raw chicken 45f, Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef 110f, put back in oven for reheat. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Taco beef 56f, all date marked 1/12/25. 5 1/3 pans. Items discarded.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Barbacoa expired 1/11/2025, found in walk in cooler. Item discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Barbacoa expired 1/11/2025, found in walk in cooler. Item discarded. 2 pieces mani thawed and still in cryovac package. Items discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Taco beef 56f, all date marked 1/12/25. 5 1/3 pans. Items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 51f, cut lettuce 50f, diced tomatoes 48f, cooks line. All moved to reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn/ beans 56f, on flat top grill. Put on flat top grill to reheat to 165f, Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen foods not date marked with initial cook and no date mark when pulled from freezer.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 pieces mani thawed and still in cryovac package. Items discarded.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop stored on top of unit. Removed to be washed. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Stored food not covered. Taco shells. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut peppers stored under unwashed produce in walk in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cooks line. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates available for viewing at time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from next to ice machine in back dining area. Hand sink is on plans. Must be reinstalled. - From follow-up inspection 2023-07-19: Time Extended - From follow-up inspection 2023-07-25: Hand sink has not been reinstalled. Admin Complaint

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-07-19: Time Extended - From follow-up inspection 2023-07-25: No CFM present with valid certificate with 4 or more employees in building Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on both drawers under flat top grill. - From follow-up inspection 2023-07-19: Time Extended - From follow-up inspection 2023-07-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from next to ice machine in back dining area. Hand sink is on plans. Must be reinstalled. - From follow-up inspection 2023-07-19: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-07-19: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment does not have self-closing door. Second storage area. - From follow-up inspection 2023-07-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on both drawers under flat top grill. - From follow-up inspection 2023-07-19: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 110f, taco beef 87f, cooked chicken 88f, black beans 110f, all found in warmer cabinet not at temperature. All items being reheated.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from next to ice machine in back dining area. Hand sink is on plans. Must be reinstalled.

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/

Basic - Bathroom located inside establishment does not have self-closing door. Second storage area.

Basic - Equipment in poor repair. Torn gaskets on both drawers under flat top grill.

Basic - Utensils in poor condition. Red tongs used for portioning have split rubber coating.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under three compartment sink.

Marked exit/path to marked exit blocked. For reporting purposes only. Store room.

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

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 hot running water at three-compartment sink.

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.

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

Basic - No hot running water at mop sink.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 52f,

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 108f, cooked beef 110f, cooked burger 112f, pulled pork 88f, Repeat Violation

Basic - Equipment in poor repair. Gaskets on drawers under flat top grill. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawed cooked sealed foods in sink no running water. Corrected On-Site Repeat Violation