JACK WILLIE'S BAR GRILL & TIKI

High Priority - Live, small flying insects found 4 live flies in kitchen flying at opposite side of cook line no cross contamination observed

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on wire rack Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in refrigerators have soiled exteriors and handles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and utensils not inverted or protected. Food debris present .

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

Basic - Exterior door has a gap at the top of the door that opens to the outside. Flies present.

Basic - Floors and walls soiled, cook line prep area, storage areas Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, doors

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in bowl thawing on counter. Shrimp still frozen, operator placed shrimp under cool running water. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook in and in reach in contains food removed from the original container not labeled with common name.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on cutting boards in food prep area, attached to reach in coolers. Repeat Violation Warning - From follow-up inspection 2025-12-17: Time Extended

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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Service window counter added with steam table, reach in coolers added to back room near office, hand washing sink relocated. walk in cooler, walk in freezer and two ice machines located outside in mop sink area near garage door. Beverage service area with hand sink, ice bin, soda dispenser, iced tea, coffee brewer added in area near inside bar. Warning - From follow-up inspection 2025-12-17: Elizabeth Dapont who is the owner received deficiency letter from Kristen Lewis from plan review on 12-15-25 with the revisions needed on the plans. The email stated that Elizabeth had 14 days to resubmit her plans with changes Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior flap of the ice machine. Observed in two ice machine in outside mop sink area. Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards. Warning - From follow-up inspection 2025-12-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled knife rack on cook line. Repeat Violation Warning - From follow-up inspection 2025-12-17: 1 knife in holder soiled. Discussed with operator the need to place only clean knives in holder and the need to clean knife holder Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line Repeat Violation Warning - From follow-up inspection 2025-12-17: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tzatziki 46F cold hold

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki 46F cold hold see stop sale

High Priority - Toxic substance/chemical improperly stored. Hand soap on bulk flour bin. Relocated soap to gain compliance. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep coolers and cook line have an accumulation of soil and food debris

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator separated employee food from food from restaurant during inspection Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walls and floors throughout the cook line, prep areas and storage areas soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cook line, door gap handles to refrigeration. Repeat Violation

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. Frozen fish thawed today not removed from package. Reviewed thawing of ROP fish.

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

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tiki bar area 10 ppm chlorine Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flys in kitchen 2 fly's in inside bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door reach-in cooler Blue cheese 49F rechecked 51F Broccoli-49F rechecked 45F Scallops 41F Potato salad 49F rechecked 43F Grouper 49F rechecked 37F Operator states temperatures were checked at 10:30 and all items were 42F Three door cooler in front line- Fish dip 50F rechecked 42F Operator states it was brought out of cooler at 11 am. Moved to inside of cooler Two door cooler in front of cooks line- Tzatziki 44F rechecked 42F Hummus 44F rechecked 43F Mahi dip 44F rechecked 41F Moved to walk-in freezer Hush puppies 47F rechecked47 F On counter in cooks line, employee states they were brought out from cooler 10 minutes ago. Moved to cooler Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500ppm quat sanitizer in triple sink bar area, strip turned blue

Basic - Bowl or other container with no handle used to dispense food. Bowl in coleslaw Operator removed Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach found behind cooler in bar

Basic - Floor soiled/has accumulation of debris. Multiple areas in kitchen.

Basic - Food stored on floor. Coleslaw and cauliflower stored on floor in walk in cooler Reviewed procedure with operator

Basic - Ice scoop handle in contact with ice. Inside bar ice bin

High Priority - - From initial inspection : 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. 0 ppm , sanitizer would not feed. Manager was able to get it to feed now 100 ppm- kitchen dish washer. Bar dishwasher 0 ppm. - From follow-up inspection 2023-12-20: Bar dishwasher parts and service on order. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Frayed fry baskets. - From follow-up inspection 2023-12-20: 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. - manager changed our sanitizer bucket and primed machine - recheck 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chili 125 F at steam table - employee reheated on stove recheck 165F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at inside bar - employee placed paper towels at hand wash sink 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked rice , chicken salad , cooked chicken in triple door cooler at cook line - employee date marked food Corrected On-Site

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 in triple door cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line not smooth and easily cleanable. Reach in freezer inside bar area is rusted and not easily cleanable. Repeat Violation - From follow-up inspection 2022-07-12: per operator to replace Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door rusted and not smooth and easily cleanable. - From follow-up inspection 2022-07-12: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Inside dining room by restrooms for inside bar area. - From follow-up inspection 2022-07-12: Per manager to fill gap and talk with maintenance man Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors throughout dining room. - From follow-up inspection 2022-07-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -High chair in dining room soiled with food debris. -Floor fan inside kitchen soiled with dust and debris. -Gaskets on reach in freezer at end of cooks line are soiled. Repeat Violation - From follow-up inspection 2022-07-12: Complied: Fan is clean High hair is clean Time extended: Gaskets soiled Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. With rust near walk in cooler Near dish machine area. - From follow-up inspection 2022-07-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair. Paint peeling in kitchen Wall soiled Under three comartment sink Floor tiles cracked in wait station area Repeat Violation Warning - From follow-up inspection 2022-05-29: -Ceiling damaged to be repaired next week - wall soiled under triple sink - areas in kitchen cemented , to apply a sealant next week Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Deep holes in cutting board on cooks line. Warning - From follow-up inspection 2022-05-29: Scheduled repair for next week Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Handle of vertical cooler on end of cook line Warning - From follow-up inspection 2022-05-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall plate behind stove Frames and hinges around doors of cooler in kitchen Exterior of vertical freezer on cook line Exterior of breading bucket on cook line Repeat Violation Warning - From follow-up inspection 2022-05-29: Wall plate clean , exterior of freezer clean, breading bucket not at cook line Time extended soiled hinges of coolers Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar 100ppm ppm, corrected to 200ppm ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at soda fountain soiled.

Intermediate - Non-pitting surface rust on food-contact equipment. On can opener at prep area.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled at bar. Manager labeled after discussion. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In single door cooler on cook line, 3 door salad make cooler not conspicuous. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine located outside has exterior soiled. Soiled floor fans. Soiled flour bucket in prep area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Styrofoam cup with straw on top shelf in vertical 3 door cooler, operator removed Corrected On-Site

Basic - Single-service articles improperly stored. Napkins on floor next to bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water, some portions ar 52°. Discussed with operator, chicken placed walk in cooler. Corrective Action Taken

Basic - Unwrapped single-service straws not presented so that lip contact area is not touched. Discussed with manager.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas in kitchen.