JAKE'S 29 BAR AND GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler corn chowder (62F - Cooling ); last night ;chicken noodle (57F - Cooling); placed overnight. Operator instructed to discard, Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove top Cole slaw 47F , placed overnight, bottom shelf . Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor under dish machine soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above kitchen stove top soiled with food debris,

Basic - Wash ware area, wall , behind dish machine , wall by mop sink, soiled with accumulated grease, food debris, and/or dust.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2025-09-22: Time Extended

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grab and go turkey sandwich (47F - Cold Holding); placed overnight . Salad station Shredded cheese 45F, boiled eggs 45F Operator reduced thermostat. Corrective Action Taken

Basic - Kitchen floor soiled/has accumulation of debris.

Intermediate - Bar hand wash sink used for purposes other than handwashing, ice dumped in sink. Educated operator Corrective Action Taken

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. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. 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.

Basic - Equipment in poor repair. TRUE reach in freezer #10 , torn gaskets

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit #9. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler #7

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Milk 45F at glass door cold holding unit. 10 minutes recently returned. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid stored on cleaning shelf unlabeled. 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. 25-salmon vacuum packed walk in cooler.

Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Plumbing system in disrepair. Garbage disposal not draining. Part is on order. Operator vacuumed water. Corrective Action Taken

Basic - Standing water in bottom beer reach-in-cooler. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched clothing and then continued to plate and serve food. Educated operator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar counter top milk (62F - Cold Holding) 20 minutes . Operator returned to refrigerated unit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with encrusted food debris,

Intermediate - No soap provided at bar handwash sink. Corrected On-Site Repeat Violation

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker serving food wearing a watch.. Educated operator. Corrective Action Taken

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

Basic - Food Employees with no hair restraint while engaging in food preparation.

Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lid of cookline make table soiled with food debris l Repeat Violation

Basic - Standing water in bottom of #11 make table

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Sour cream 70F /45 minutes. Operator replaced ice. Corrective Action Taken Warning - From follow-up inspection 2023-03-07: Whip cream 50F , Sour cream 47-49F Placed overnight, Operator discarded. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-03-07: Time Extended

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Shell eggs stored in kitchen #6 reach in cooler stored over raw beef. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site Repeat Violation

Intermediate - Bar Handwash sink used for purposes other than handwashing. Bar hand sink has a glass and utensils stored in sink. Corrected On-Site

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. Half and Half in TRUE cookline maketable opened 24 hours ago.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at men's and women's bathroom employee handwash sink.

Basic - Kitchen Ceiling tile missing.

Basic - Standing water in bottom of cookline maketable,

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shelled eggs stored in TRUE double door reach in cooler#6 over cooked sausages. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar -On top is low boy unit , cream 60°F for 10 minutes. Operator returned to unit. Cookline On tabletop, 2 packets of butter 60°F. Operator discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Made in house ranch date marked 1-9, operator updated to 2-3. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled with grime . -slicer guard soiled with food debris. -Pepsi ice chute soiled with mold like substance -Grab and Go display gaskets soiled with grime.

Intermediate - No paper towels or mechanical hand drying device provided at Cookline handwash sink. Corrected On-Site

Intermediate - No soap provided at Cookline handwash sink. 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. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle stored by three compartment sink not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at female employee handwash sink.

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

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in kitchen low boy unit, stored next to butter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Shelled eggs over cooked sausage, in True double door reach in cooler#6. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler half and half (45°F - Cold Holding)/15 minutes. Recently returned to unit.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (150°F - Reheating)/2 hours , ; pulled pork 160°F- reheating), 2nd reheat 165°). Corrected On-Site

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. In walk in cooler marinara date 08-5. Operator discarded .pulled pork 8-10-2021. Operator discarded. Corrected On-Site** Corrected On-Site

Intermediate - No soap provided at wash ware handwash sink. 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 certification Dana Janice.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee bathroom handwash sink.

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

Basic - Current Hotel and Restaurant license not displayed. License not on site.

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

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

Basic - Water leaking from tanks connected to dish washer.