JENKINS QUALITY BBQ
2025 EMERSON ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
4
Intermediate
2
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Upper ledge soiled
- 35A-03-4:Basic - Dead roaches on premises. 2 dead in triple sink room, cleaned by manager **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 on shelf above plastic utensils, employee moved it, front counter **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. By upright freezer, triple sink room
- 36-24-5:Basic - Hole in or other damage to wall. By triple sink
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by microwaves and shelves in triple sink area, gaskets in box freezer **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs, 41f, employee turned cold water in **Corrected On-Site** **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink in kitchen
- 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 bread, explained to him and he got gloves, discarded bread **Corrected On-Site**
- 35A-02-7:High Priority - Live, small flying insects found. One fly at cook line
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109-128f chicken, in warmer, cooked this morning, employee reheated them in microwave to 165f **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by smoker **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, manager removed it **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in sauce room, employee placed one **Corrected On-Site**
Food safety inspection conducted on 4/7/2025 revealed 17 total violations (4 high priority, 2 intermediate, 11 basic).
Inspection on 11/21/2024
High Priority
5
Intermediate
6
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
- 35A-03-4:Basic - Dead roaches on premises. One by triple sink in sauce room, cleaned **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it **Corrected On-Site** **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Employee removed it, in ice machine **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by passing window and by box freeze, gasket in box freezer **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs in triple sink, 32-43f, employee turned cold water on **Corrected On-Site** **Repeat Violation**
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By warmer in kitchen, scraped with small holes, and wall scraped behind kettle
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bags with powders in sauce room
- 41-07-4:High Priority - Container of medicine improperly stored. Alcohol above prep area, employee moved it **Corrected On-Site**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a piece of rib she dropped on the floor and placed it in trash then she got sauce to put on ribs, explained to her and she washed hands **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs on shelf above cakes and potato salads, upright cooler in sauce room, employee rearranged **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, sauce room, test strip turned almost black
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sauce spatula in it, remove by employee **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in sauce room, employee brought a roll **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. For one employee that hasn't been trained **Corrected On-Site** **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 employee here for 2 months **Repeat Violation** **Admin Complaint**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Alcohol by cook line, employee labeled it **Corrected On-Site**
Food safety inspection conducted on 11/21/2024 revealed 19 total violations (5 high priority, 6 intermediate, 8 basic).