RJ'S 2002 RESTAURANT
937 BAREFOOT BLVD SUITE C
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket reach in freezer Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case rice pudding in cans by ice machine Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nina
Food safety inspection conducted on 3/20/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 10/3/2024
High Priority
0
Intermediate
0
Basic
8
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gasket walk in cooler door Bottom of walk in cooler door Gaskets on all reach in freezers but 1 Gasket ice machine Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All but 1 reach in freezers
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused equipment out back Repeat Violation
Food safety inspection conducted on 10/3/2024 revealed 8 total violations (0 high priority, 0 intermediate, 8 basic).
Inspection on 4/26/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Gasket walk in cooler door Bottom of walk in cooler door Gasket ice machine Gasket reach in chest freezer by bathrooms Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cut potatoes. Walk in cooler
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All 3 reach in freezers in dry storage
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Out back under awning. Several items Repeat Violation
- 02C-03-5: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. Milk
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 4/26/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 11/1/2023
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on cooks line flip top unit 2. Walk in cooler door frame rusted - From follow-up inspection 2023-11-01: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Gas cans, toilets and other items stored in outside rear storage - From follow-up inspection 2023-11-01: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under salamander - From follow-up inspection 2023-11-01: **Time Extended**
- 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading "0", advised to remake bucket - From follow-up inspection 2023-11-01: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.shakers with spices not labeled - From follow-up inspection 2023-11-01: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty - From follow-up inspection 2023-11-01: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-11-01: **Time Extended**
Food safety inspection conducted on 11/1/2023 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 10/30/2023
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Hanging from cooks apron
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - 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
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on cooks line flip top unit 2. Walk in cooler door frame rusted
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Gas cans, toilets and other items stored in outside rear storage
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under salamander
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading "0", advised to remake bucket
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.shakers with spices not labeled
- 03D-01-5:High 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-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High 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-02-5: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. Cook stated removed from cooler 30 minutes ago. Moved back into reach in cooler. Corrected On-Site
- 03B-01-6:High 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**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty
- 03F-10-5:Intermediate - 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-02-5:Intermediate - 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
Food safety inspection conducted on 10/30/2023 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).