DirtyFLRestaurant Inspection Data

JIMMY GUANA'S BAR & GRILL

JIMMY GUANA'S BAR & GRILL has 8 health inspections on file for its INDIAN ROCKS BCH location, with an overall rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 8 reports on file

401 2nd Street
Florida, 33785
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 8 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 10905444

Met Inspection Standards

1 high, 3 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three comp sink soiled sealer.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 110f, **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Operator is in progress of repair to hand sink in dish area. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dish area. Corrected On-Site Repeat Violation

10/7/2025· 6mo ago

Visit ID: 13534444

Met Inspection Standards

1 high, 3 int, 5 basic

  • 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. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.8 pieces raw mahi thawing in cryovac packages . Items discarded.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 pieces raw mahi thawing in cryovac packages . Items discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Soda guns and holders. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish washer area. Another hand sink available around corner from dish area. Operator aware this hand sink needs to get repaired asap.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid not labeled.

4/25/2025· 11mo ago

Visit ID: 10823283

Met Inspection Standards

1 high, 3 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Dish area. - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-04-25: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen. - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-04-25: **Time Extended**
  • 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both gauges in 220f, range, not working. Repeat Violation - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-04-25: On order. **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside bar , red hose. - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-04-25: **Time Extended**

4/21/2025· 12mo ago

Visit ID: 10821142

Follow-up Inspection Required

4 high, 6 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-04-21: **Time Extended**
  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Dish area. - From follow-up inspection 2025-04-21: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. Hole in wall under scrape area in dish. - From follow-up inspection 2025-04-21: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen. - From follow-up inspection 2025-04-21: **Time Extended**
  • 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both gauges in 220f, range, not working. Repeat Violation - From follow-up inspection 2025-04-21: **Time Extended**
  • 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Both soda guns inside bar. - From follow-up inspection 2025-04-21: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 112f, - From follow-up inspection 2025-04-21: Ran 4 cycles water temp at 138f, and heat strip did not turn black. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 50f,pesto 50f, butter 51f, mozzarella cheese 50f, pizza sauce 50f, cheesecake 51f, sausage 50f, all items discarded. - From follow-up inspection 2025-04-21: Pizza sauce 51f, shredded mozzarella 49f, key lime pie 46f, chocolate cake 46f, all items to be discarded. Verified all items let in cooler overnight. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 54f, moved to lower reach in cooler. Sliced tomatoes 50f,pesto 50f, butter 51f, mozzarella cheese 50f, pizza sauce 50f, cheesecake 51f, sausage 50f, all items discarded. - From follow-up inspection 2025-04-21: Pizza sauce 51f, shredded mozzarella 49f, key lime pie 46f, chocolate cake 46f, all items to be discarded. Verified all items let in cooler overnight. Admin Complaint
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside bar , red hose. - From follow-up inspection 2025-04-21: **Time Extended**

4/17/2025· 12mo ago

Visit ID: 8874721

Follow-up Inspection Required

4 high, 1 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-36-4:Basic - Ceiling tile missing. Dish area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen. Hole in wall under scrape area in dish.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both gauges in 220f, range, not working. Repeat Violation
  • 10-08-5:Basic - Stainless cup used as scoop at inside bar.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Both soda guns inside bar.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 112f,
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 50f,pesto 50f, butter 51f, mozzarella cheese 50f, pizza sauce 50f, cheesecake 51f, sausage 50f, all items discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 54f, moved to lower reach in cooler. Sliced tomatoes 50f,pesto 50f, butter 51f, mozzarella cheese 50f, pizza sauce 50f, cheesecake 51f, sausage 50f, all items discarded.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside bar , red hose.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder soiled at inside bar. Soda gun nozzle at inside bar. Repeat Violation

8/28/2024· 1y 7mo ago

Visit ID: 8729873

Met Inspection Standards

1 high, 1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide tank not adequately secured. Server alley.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both gauges maxed out. Not reading temperature of water. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

3/20/2024· 2y ago

Visit ID: 8517471

Met Inspection Standards

1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dish area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cooks line.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge at 200f, when not in use.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Main bar.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Both at main bar. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under dish scrape table.
  • 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.

10/4/2023· 2y 6mo ago

Visit ID: 8346310

Met Inspection Standards

2 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in croutons. Soufle cups used pizza/sandwich area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Two portioned chicken buckets on floor in walk-in freezer downstairs.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Main bar. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Buffalo chicken dip dated 9/27/2023. Item discarded.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Buffalo chicken dip dated 9/27/2023. Item discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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. Bolognese not dated correctly from make date. Date adjusted. Corrected On-Site