JENKINS QUALITY BBQ
830 PEARL ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/3/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch bag on shelf above raw meats in box freezer, employee rearranged Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
- 36-22-4:Basic - Floor area(s) covered with standing water. By ice bin, cleaned by employee Corrected On-Site
- 14-34-4:Basic - Interior of ice microwave with rust that has pitted the surface
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Also vents in one upright cooler by microwave
- 25-05-4:Basic - Single-service articles improperly stored. Box with napkins on floor, employee placed them on shelf Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies by ice bin, Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, test strip turned almost black, employee made new solution, 100 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Tonika McBride took test on 9/13/19
Food safety inspection conducted on 12/3/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 5/23/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cracked and bulging down, front counter area Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table and employee food on shelf above customer food Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Upright cooler, gasket is torn Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
- 14-33-4:Basic - Microwave with rust that has pitted the surface. Interior area
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter by handsink by cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying by ice bin Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108-125f chicken and ribs in bbq pit cooked earlier, in pan, employee placed foil over and added a little water, less than 4 hrs **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Leavened cleaner by employee, under triple sink
Food safety inspection conducted on 5/23/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 4/30/2024
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cracked and bulging down, front counter area
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on premises table by chopped pork, backpack on top of oil jug, employee moved them Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in upright cooler, Repeat Violation
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Prep area, employee changed solution Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature in triple sink, 32f, manager turned cold water on **Corrective Action Taken** Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer Corrected On-Site Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed chopped pork with hand while chopping it, explained to her and she put on gloves Corrected On-Site
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee smoked outside then came in and turned meat with stick in bbq smoker, explained to him and he washed hands Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at front counter Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, strip turned almost black then turned a little white, employee changed solution, 100 ppm Corrected On-Site Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher with water
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies restroom, employee place some Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One cook here for a year, manager couldn't find certificate Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for a year
Food safety inspection conducted on 4/30/2024 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).
Inspection on 12/1/2023
High Priority
6
Intermediate
2
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, kitchen, employee moved them Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and backpack above deli paper for food and oil jugs, by upright cooler Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in upright cooler is torn Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs, 41f in standing water, employee turned cold water in **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, placed in bucket Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Repeat Violation Admin Complaint
- 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. Sandwiches 55-61f sandwiches-second temperature 50f-55f, sandwiches made at 10:45am, it is 2:50, mgr placed them in freezer to cook rapidly **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90-98f chicken, ribs, on ledge of bbq pit, employee pushed it into bbq pit **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above sauces, by triple sink, employee removed it Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned dark blue and then white, explained to her
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee
Food safety inspection conducted on 12/1/2023 revealed 17 total violations (6 high priority, 2 intermediate, 9 basic).