JERK HUT ISLAND GRILLE AND BEACH CLUB
1241 E FOWLER AVE · TAMPA · Hillsborough County · FL 33612
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mac and cheese (119°F – Cooling); Mac and cheese (122°F – Cooling), finished cooking at 11:30 am sitting on cooling rack in kitchen, temped at 12:15 pm, re temped at 90°F at 1:25 pm. Operator discarded the Mac and cheese. **Warning**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Mac and cheese **Warning**
03D-02-5High Priority – Cooked/heated time/temperature for safety foods cooled at room temperature. Mac and cheese cooling at room temperature. 3-501.15 FC: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. **Warning**
01B-07-4High Priority – Food with mold-like growth. See stop sale. 2 tomatoes on the prep table. **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach seen running across the floor between a steam table and floor fan. 1 live roach crawling on wall behind bags of sugar. Operator killed, cleaned and sanitized the area. 1 live roach observed on old cardboard box. Operator killed the roach and discarded the box. 4 live roaches under the dishwasher. **Warning**
03B-01-6High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. chicken wings (93°F – Hot Holding) cabbage (128°F – Hot Holding) reheated to 178°F; brown stew chicken (128°F – Hot Holding). Operator reheated the food. white rice (120°F – Hot Holding), operator didn't want to hot hold the rice due to it getting dried out. The operator placed the rice on time knowing what time the rice was cooked. The operator will now use time as a public health control for the rice. **Corrective Action Taken** **Warning**
Intermediate 6
22-05-4Intermediate – Cutting board(s) stained/soiled. **Warning**
22-22-4Intermediate – Encrusted material on can opener blade. **Warning**
31A-02-4Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can. Operator moved the trash can. **Repeat Violation** **Warning**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towel at hand sink. **Corrected On-Site** **Warning**
53B-01-5Intermediate – 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.
Basic 12
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of cooking and cooling equipment. Build-up of grease on nonfood-contact surface. On the exterior of the fryers. **Warning**
36-34-5Basic – Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Under tables and equipment. **Warning**
08B-38-4Basic – Food stored on floor. Boxes of fry oil on the floor in the closed dining room. **Warning**
23-07-4Basic – Gaskets with slimy/mold-like build-up. **Warning**
36-24-5Basic – Hole in or other damage to wall. Wall next to the vegetable prep station. **Warning**
22-19-4Basic – Interior of microwave soiled with encrusted food debris. **Warning**
33-16-4Basic – Open dumpster lid. **Repeat Violation** **Warning**
29-08-4Basic – Plumbing system in disrepair. Hand sink does not have running water. **Warning**
36-30-4Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation area. Next to vegetable prep station. **Warning**
36-26-4Basic – Wall soiled with accumulated black debris in dishwashing area. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 6:39 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.