JIMMY'S PLACE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 establishment is open and operating/currently preparing and serving food to customers License renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over banana bread in glass cooler in kitchen, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes and shell eggs on cook line with no time mark 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.

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

Basic - Dead roaches on premises. 4 dead roaches behind glass cooler in kitchen, staff cleaned and sanitized. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf over meat slicer and on shelf over clean equipment Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen Repeat Violation

Basic - Reuse of single-service or single-use articles. In use cooking equipment stored on top of egg trays on cook line

Basic - Soiled dry wiping cloth in use. On cook line

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over mozzarella sticks in freezer, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at front counter

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. Under prep table on cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee coffee cup on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on clean pans, removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation grease around fryers

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line: ham (48F - Cold Holding); diced tomatoes (50F - Cold Holding); feta (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw beef (57F - Cold Holding); sausage (48F - Cold Holding). Ambient thermometer read 54F. Per manager, cooler lids left open and hot potatoes under lid cooling. Items placed in ice bath. Reach in cooler across from DM: waffle batter (49F - Cold Holding); cut melon (50F - Cold Holding); milk (51F - Cold Holding). Per manager cooler left open during food earlier food delivery. Ambient thermometer read 50F. Also, air conditioning in kitchen not working. Corrective Action Taken Warning - From follow-up inspection 2025-04-08: Prep cooler on cook line - ham 44F, tomatoes 42F, feta 43F, cheese 41F, raw beef 43F, sausage 51F. Per staff, temperatures taken earlier in morning, all food previously at or below 41F. Glass reach in cooler: cut melon 46F, milk 45F, no waffle batter. Repair man on-site working on cooler at time of inspection. Items previously at or below 41F. Staff moved items to other coolers Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Dry storage shelves on cook line, Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker hanging from storage rack with clean equipment Repeat Violation Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses next to soda machine at front counter Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler next to restrooms Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in kitchen slow draining Repeat Violation Warning - From follow-up inspection 2025-04-08: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Prefilled coffee filters at front counter not covered Warning - From follow-up inspection 2025-04-08: Time Extended

High Priority - Container of medicine improperly stored one cart next to dessert sauce in kitchen . Reviewed with manager . Manager relocated medicine Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food - butter at front counter time marked.. Reviewed with manager . Manager completed procedure during inspection. Corrected On-Site

Basic - Clean coffee pots stored next to hand wash and under paper towel dispenser exposed to splash in front counter area . Reviewed with manager . Manager relocated coffee pots Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured in food prep area . Manager secured tanks Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom in employee restroom . Reviewed with manager

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee speaker and keys storages next to clean food containers on shelving unit in cook line area Reviewed with manager . Manager relocated employee items Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface near front counter area . Reviewed with manager .

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in triple glass door cooler in food prep area . Reviewed with manager . Manager rearranged food Corrected On-Site

Basic - Very slow draining water in handwash sink in cook line area . Reviewed with manager .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter on counter under 3 hours in front counter area . Manager moved butter to reach in cooler . Discussed with manager time as a public health control option . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink in kitchen . Reviewed with manager hand wash sinks must be accessible at all times . Trash can relocated . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container with water at hand wash sink. Reviewed with manager hand wash sinks are for washing hands only .

Intermediate - Squeeze bottles containing toxic substance not labeled, in window sill above hand wash sink in back kitchen . Manager labeled bottles Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee toasting and buttering bread wearing multiple bracelets. Reviewed with manager. Employee removed bracelets Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board n reach-in cooler on cook line Repeat Violation Warning - From follow-up inspection 2023-08-14: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light shields in food preparation area on cook line. Warning - From follow-up inspection 2023-08-14: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2023-08-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line. Warning - From follow-up inspection 2023-08-14: Time Extended

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. 0ppm. Operator set up three compartment sink 50pppm

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready-to-eat turkey and roast beef in tall double door reach-in freezer of kitchen. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line reach-in cooler: Sour cream 47 degrees F, milk 47 degrees F. Operator moved to different cooler. Corrective Action Taken

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. Turkey and roast beef in tall double door reach-in freezer not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans in tall triple door reach-in cooler made over 24 hours ago

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line