DirtyFLRestaurant Inspection Data

JIMMY'S ON THE EDGE/ LEVEL 10

Food safety records indicate JIMMY'S ON THE EDGE/ LEVEL 10 in CLEARWATER BEACH has 7 inspections with a 3.7/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 7 reports on file

505 South Gulfview Boulevard
Clearwater, Florida, 33767
Pinellas County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 7 health inspection reports

All Inspection Reports

8/26/2025· 6mo ago

Visit ID: 10878875

Met Inspection Standards

1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryers.

3/6/2025· 1y ago

Visit ID: 8855674

Met Inspection Standards

3 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored on ground under hand sink.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 51-11-4:Basic - Nitrogen and CO2 tanks not adequately secured.

8/13/2024· 1y 7mo ago

Visit ID: 8855157

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 56f, pulled chicken 52f, pulled pork 54f, raw shrimp 55f, raw chicken 56f, found under flat top grill. All items moved to walk in freezer for quick chill, all items within 4 hour cooling window. **Corrective Action Taken** - From follow-up inspection 2024-08-13: Pulled pork 48f, pulled chicken 47f, cooked wings 48f, raw shrimp 45f, raw chicken 46f, all items moved to walk in cooler for quick chill. 1.5 hours left to ambient cool to 41f, operator states temp taken at open 39-41f, out of temperature at callback. All items under flat top grill. Admin Complaint

8/9/2024· 1y 7mo ago

Visit ID: 8786546

Follow-up Inspection Required

1 high, 1 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff missing rinse step, wash step is in second compartment.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 56f, pulled chicken 52f, pulled pork 54f, raw shrimp 55f, raw chicken 56f, found under flat top grill. All items moved to walk in freezer for quick chill, all items within 4 hour cooling window. **Corrective Action Taken**

1/31/2024· 2y 1mo ago

Visit ID: 8457140

Met Inspection Standards

1 int, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryers. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar.

9/19/2023· 2y 5mo ago

Visit ID: 8456654

Met Inspection Standards

1 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar. - From follow-up inspection 2023-09-19: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar. - From follow-up inspection 2023-09-19: **Time Extended**

7/27/2023· 2y 7mo ago

Visit ID: 8385314

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under bar equipment
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger and raw chicken stored over cooked pulled pork in walk in cooler. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51f, Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 91f, pulled chicken 120f
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Nathan Phillips.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar.
  • 53B-01-5:Intermediate - 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.