DirtyFLRestaurant Inspection Data

JACK'S ON THE BEACH BAR AND GRILLE

103 S OCEAN AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/26/2025

Inspection #: Visit ID: 10826435

  • N/A:No Violations Were Observed

Inspection Date: 4/24/2025

Inspection #: Visit ID: 8888236

  • 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. **Corrective Action Taken**
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -buffet line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, manager had employee correct **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda guns
  • 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

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8887514

  • 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**

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8787270

  • 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

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8386144

  • 25-05-4:Basic - Single-service articles improperly stored. -case of coffee cups on floor inside prep area
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -reconstituted batter, made at 6am.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -reconstituted batter, 52F. Employee stated prepared at 6am. Advised to use time as public health control and discard at end of service if not ensuring batter is cooled to 41F within 4 hours of adding water to mix.
  • 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, opened 10/10 stated employee
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine, splash guard interior. Pink substance.