JENKINS QUALITY BBQ
2025 EMERSON ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 4/24/2024
High Priority
2
Intermediate
5
Basic
7
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, moved to bottom shelf 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. Employee food on shelf above customer food, manager moved it Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Making sauce
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright black cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At room temp, ribs 41f, turned cold running water on 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 on triple sink area Repeat Violation Admin Complaint
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 130-135f ribs-140f/2nd temp, employing placed them on bbq pit at 10:30 am then placed them on warmer, he didn't take a temperature, it's 12:31, mgr placed them back on bbq pit for quick reheating **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sugar bags in front of hand sink, cook line area, employee moved them 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 new employees
- 31B-03-4:Intermediate - No soap provided at handwash sink. In hand sink at sauce room, employee placed one Corrected On-Site Repeat Violation
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
- 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 3 months
Food safety inspection conducted on 4/24/2024 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 1/29/2024
High Priority
4
Intermediate
8
Basic
7
Total
19
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 counter 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 above sugar container, bbq area, employee moved it Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Sauces in boxes on floor,
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by serving window Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Boxes for raw ribs and raw chicken used for sauces in bottles, mgr moved them and discarded boxes Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, labeled sugar by mgr Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside with a chemical spray bottle then turned meat on bbq pit with bbq stick, 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 in sauce room 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. 118-130f chicken and 122f rib in warmer, employee placed them in bbq pit, got to 165fb Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl bucket, test strip turned dark blue and then a little white, explained to her and she 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
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink after using the bathroom, explained to her and she washed in hand sink Corrected On-Site
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping fries, explaining to her and she got gloves Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, mgr moved it Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in sauce room
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in sauce room Repeat Violation
- 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. Sandwiches made on Saturday, Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by triple sink in sauce room, mgr labeled it Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/29/2024 revealed 19 total violations (4 high priority, 8 intermediate, 7 basic).
Inspection on 8/15/2023
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 2 dead by fryer, employee cleaned them up
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above packet food at front counter, mgr moved it 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. Purses and backpack on top of mustard jars, employee moved them Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. By fryer
- 36-24-5:Basic - Hole in or other damage to wall. By rear door and by ac next to triple sink
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler in kitchen, mgr placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter, shelves in triple sink room Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in sauce room
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By handsink in kitchen and by kettle
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of handle in triple sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table, employee discarded it Corrected On-Site Repeat Violation
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. On cloth towel. Employee washed again and dried with paper towel 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 in kitchen
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above packet food at front counter, employee moved 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
- 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 Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. In hand sink at prep room, employee placed some Corrected On-Site
- 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. Coleslaw made yesterday early morning, mgr wrote date on Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by triple sink per mgr Repeat Violation
Food safety inspection conducted on 8/15/2023 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).