BIG JIMS TAVERN
Seminole Boulevard
Florida, 33778
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/21/2025
High Priority
2
Intermediate
2
Basic
17
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over kitchen soiled
- 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. Tailpipe filets in walk in cooler not removed from packaging prior to thaw
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer out, staff using triple sink until staff can purchase more
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages over microwave on cook line
- 14-11-5:Basic - Equipment in poor repair. Damaged metal floor in outdoor walk in cooler
- 08B-38-4:Basic - Food stored on floor. Bag of onions on floor in rear prep room
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Next to beer cooler
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine at bar
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic car next to fryers with accumulation of grease
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal bins on storage racks
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler behind bar
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to dish machine, relocated **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Chest coolers behind bar
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to dish machine clogged
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in a customer accessible area not secured when not in use
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Tailpipe filets in walk in cooler not removed from packaging prior to thaw
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top - Philly beef (99F - Hot Holding); cooked peppers (114F - Hot Holding), placed directly on griddle to reheat **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove surface soiled. Magnetic knife rack soiled Can opener blade soiled
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle behind bar, labeled **Corrected On-Site**
Food safety inspection conducted on 3/21/2025 revealed 21 total violations (2 high priority, 2 intermediate, 17 basic).
Inspection on 12/6/2024
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep tables in kitchen, removed **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at serves station
- 14-11-5:Basic - Equipment in poor repair. Outside walk in cooler floor in disrepair
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door to walk in cooler outside does not completely seal at bottom
- 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. Scoop handle brown sugar and rice bins, removed **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glasses cooler behind bar
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler accessible to public not secured when not in use
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-17-4:Basic - Waste line missing at soda gun holster. Behind bar
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wet dredge for chicken/fish (72F - Cold Holding) on cook line, held less than 4 hours, moved to cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
- 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. Ribs in walk-in cooler cooked onions 12/3, date added **Corrected On-Site**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at entrance to kitchen
Food safety inspection conducted on 12/6/2024 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).