WHISKEY JAX KITCHEN & COCKTAILS
10915 BAYMEADOWS RD STE 135
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors with grease buildup at cook line. Ceiling with dust/ grease buildup at cook line. Wall at fry station with grease buildup, debris buildup at back spice storage wall. Floors in bar with debris buildup. Floors in kitchen under equipment with debris buildup. Repeat Violation Warning - From follow-up inspection 2025-02-11: Significant improvements have been made at time of follow up inspection. Observed debris buildup on floor by oven. Dust buildup at ceiling at cooktop. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy debris buildup. High touch handles in kitchen with debris buildup. Exterior of ice machine with mold like substance buildup. Exterior of pans holding tortilla chips, exterior of fryers, sides of cooktop with grease buildup . Shelves on cook line with debris buildup. Clean fry baskets handles with debris buildup. Personal fan at cook line with dust buildup. Handles of hand wash sink with debris buildup at cook line. Exterior of containers holding bulk dry goods, spices with debris buildup. Soda plates at soda dispenser in kitchen with debris buildup. Repeat Violation Warning - From follow-up inspection 2025-02-11: Significant improvements have been made at time of follow up inspection. Dishracks still with debris buildup. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer with heavy debris buildup. Deli slicer with debris buildup. Interior of reach in cooler doors, interior of unit with debris buildup. Broiler interior with grease buildup. Interior of ovens with grease buildup. Sheet pans at fry station with heavy grease buildup. Interior of broiler with debris buildup. Interior of in use ice buckets with debris buildup. Warning - From follow-up inspection 2025-02-11: Significant improvements have been made at time of follow up inspection. Interior of broiler, potato slicer still with grease buildup. **Time Extended**
Food safety inspection conducted on 2/11/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 12/10/2024
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape observed holding together ice bucket. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors with grease buildup at cook line. Ceiling with dust/ grease buildup at cook line. Wall at fry station with grease buildup, debris buildup at back spice storage wall. Floors in bar with debris buildup. Floors in kitchen under equipment with debris buildup. Repeat Violation Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed multiple containers cracked, melted and missing pieces in use and in clean dishware storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Three pairs of tongs hanging from oven handle. Person in charge moved to appropriate location. Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation observed on interior of ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy debris buildup. High touch handles in kitchen with debris buildup. Exterior of ice machine with mold like substance buildup. Exterior of pans holding tortilla chips, exterior of fryers, sides of cooktop with grease buildup . Shelves on cook line with debris buildup. Clean fry baskets handles with debris buildup. Personal fan at cook line with dust buildup. Handles of hand wash sink with debris buildup at cook line. Exterior of containers holding bulk dry goods, spices with debris buildup. Soda plates at soda dispenser in kitchen with debris buildup. Repeat Violation Warning
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed odor in kitchen in dish pit area.
- 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. Observed employee drop item on ground, pick up item off of ground, then handle clean dishware. Person in charge spoke to employee. **Corrective Action Taken**
- 41-24-4:High Priority - Pesticide-emitting strip present. Observed bar pro flying insect strips in kitchen, far right of cook line, in bar area.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup made 12.2.24 per person in charge in walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer with heavy debris buildup. Deli slicer with debris buildup. Interior of reach in cooler doors, interior of unit with debris buildup. Broiler interior with grease buildup. Interior of ovens with grease buildup. Sheet pans at fry station with heavy grease buildup. Interior of broiler with debris buildup. Interior of in use ice buckets with debris buildup. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar has no water to it. Person in charge turned on during inspection. Is in working order. Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs on brunch menu served undercooked. Disclosure missing from menu. Warning
- 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 working longer than 60 days with no proof of training.
- 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. Roast beef made last Wednesday per person in charge with no date mark.
Food safety inspection conducted on 12/10/2024 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 5/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu served undercooked with no disclosure. Warning - From follow-up inspection 2024-03-14: Operator needs more time to make changes. **Time Extended**
Food safety inspection conducted on 3/14/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/13/2024
High Priority
5
Intermediate
4
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. One package of mahi thawed in reach in cooler with instructions to remove from packaging with no oxygen introduction.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape observed on exterior of ice bucket at ice machine,
- 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 cigarettes stored on shelf above prep area. Person in charge moved to appropriate location. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed exposed insulation with rust colored buildup around insulation at top ceiling of ice machine. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors with debris buildup under shelving, equipment especially in bar area, under dishpit.
- 38-01-4:Basic - Light shield damaged/in disrepair. Light shield missing from 1 light in walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy debris buildup on dish racks for dishmachine. Also, exterior of fryers back with grease buildup. Exterior of waffle maker with debris buildup. Cooktop with debris buildup. Hood filters with debris buildup. Heavy mold like substance buildup on soda plates at soda dispenser at server station. Shelving of walk in cooler with mold like substance buildup.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavy mold like substance buildup on interior of fliptop shelves and wall of unit. Observed debris buildup on interior of ice bin at server line. Observed buildup of debris in soda gun at bar. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Large reach in cooler fliptop with standing water at bottom of unit.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish in triple sink thawing not submerged under cold running water.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge states salmon can be ordered "medium" undercooked. No proof of parasite destruction. Person in charge called provider and received parasite destruction letter during inspection. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken and raw lamb in packages stored on same tray, tray has liquid buildup.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of mahi thawed in reach in cooler with instructions to remove from packaging with no oxygen introduction.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, beef in right side of fliptop at 48-51F. Cheese is stored above fill line. Lid open during inspection. Person in charge closed lid during inspection and moved cheese below. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles with chemicals stored with sauces on shelf in kitchen. Person in charge moved to appropriate location. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar inaccessible due to not working during inspection. No water to sink. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu served undercooked with no disclosure. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap from hand wash sink by ice machine and at bar. Also, missing hand wash sign at sink by cookline right side. 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. No time/temperature control for safety items in walk in cooler made more than 24 hours ago with date marking.
Food safety inspection conducted on 3/13/2024 revealed 19 total violations (5 high priority, 4 intermediate, 10 basic).
Inspection on 7/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/28/2023
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin of large ice machine and deflector plate in ice machine soiled. Also, ice bin in bar area soiled.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in front of warewashing area unable to properly air dry
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach-in cooler across from stove torn
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers and shelving in all reach-in coolers on cook line soiled. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler across from grill
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Multiple containers and lids on cookline in reach in cooler in direct contact with TCS foods not clean/ changed out at least every flour hours.
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum packaging cooked meats and storing in walk-in-cooler in sealed packaging for longer than 48 hours. Distributed variance paperwork to operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach-in coolers on cook line soiled/ stained. Also, soda gun in bar area soiled. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator replenished paper towels Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Also, no soap at hand wash sink next to ice machine. Operator replenished soap at both hand wash sinks Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging cooked meats and storing in walk-in-cooler in sealed packaging for longer than 48 hours. Distributed information for HACCP and variance to operator.
Food safety inspection conducted on 7/28/2023 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).