RJ'S 2002 RESTAURANT
937 BAREFOOT BLVD SUITE C · BAREFOOT BAY · Brevard County · FL 32976
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
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. Meatloaf cooling for 3 hrs over 70F. **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (46F – Cold Holding); turkey (47F – Cold Holding); chicken salad (50F – Cold Holding); seafood salad (49F – Cold Holding); ham (70F – Cold Holding); cooked onions (51F – Cold Holding); cut lettuce (46F – Cold Holding); cut tomatoes (49F – Cold Holding); feta cheese (50F – Cold Holding); shredded cheese (50F – Cold Holding); diced ham (54F – Cold Holding); Swiss cheese (51F – Cold Holding)rechecked temperature ham 47° turkey 40° cold holding, seafood salad 45 cold holding **Admin Complaint**
03F-02-5High 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. Cook stated removed from cooler 30 minutes ago. Moved back into reach in cooler. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage found at 78F for 2 hours, advised manager to rapid heat to 165F. **Corrective Action Taken**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing pages **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pot roast in reach in cooler not date marked. Manager stated it would be not be used within 24hours
Basic 9
21-19-4Basic – Clean wiping cloth supply not properly stored. Hanging from cooks apron
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table
14-11-5Basic – Equipment in poor repair. Gaskets torn on cooks line flip top unit 2. Walk in cooler door frame rusted
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Gas cans, toilets and other items stored in outside rear storage
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Under salamander
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading "0", advised to remake bucket
02D-01-5Basic – Working containers of food removed from original container not identified by common name.shakers with spices not labeled
Inspector observations synchronized from DBPR on October 19, 2026 2:29 PM.
Violation category totals
1 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.