JACK'S ON THE BEACH BAR AND GRILLE
103 S OCEAN AVE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Warning Issued
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 11/21/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on dry storage rack in back area - From follow-up inspection 2024-11-21: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles in disrepair. - From follow-up inspection 2024-11-21: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler. -marketplace refrigerator, vent up top - From follow-up inspection 2024-11-21: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2024-11-21: **Time Extended**
- 25-02-4:Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -bulk plastic utensils piled into drawer out front, utensils not presented with handles - From follow-up inspection 2024-11-21: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage links 120F in buffet, advised to use time as public health. - From follow-up inspection 2024-11-21: **Time Extended**
- 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2024-11-21: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-11-21: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-11-21: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2024-11-21: **Time Extended**
- 08B-15-4:Intermediate - - From initial inspection : Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples/pears **Corrected On-Site** - From follow-up inspection 2024-11-21: **Time Extended**
Food safety inspection conducted on 11/21/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 9/12/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on dry storage rack in back area
- 36-17-5:Basic - Floor tiles in disrepair.
- 14-69-4:Basic - Ice buildup in reach-in cooler. -marketplace refrigerator, vent up top
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -bulk plastic utensils piled into drawer out front, utensils not presented with handles
- 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 links 120F in buffet, advised to use time as public health.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Warning**
- 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.
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples/pears **Corrected On-Site**
Food safety inspection conducted on 9/12/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).