JIMMY P'S BURGERS & MORE
1201 PIPER BLVD #11
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 8/26/2024
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 8/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/23/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
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. Employee drink on sheet tray-on cook line. Employee moved drink. Corrected on site **Corrected On-Site** **Warning**
- 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 bags on reach-in cooler on cook line. Corrected on site **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing their hands while wearing gloves. Discussed proper handwashing with employee and operator, employee properly rewashed their hands. **Corrective Action Taken** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in reach-in cooler nearest dish machine crumble blue cheese (49F - Cold Holding); cut lettuce (49F - Cold Holding); chicken wings (48F - Cold Holding); shredded cheese (48F - Cold Holding). See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in reach-in cooler nearest dish machine crumble blue cheese (49F - Cold Holding); cut lettuce (49F - Cold Holding); chicken wings (48F - Cold Holding); shredded cheese (48F - Cold Holding). See stop sale. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef burgers (116F - Hot Holding); pork ribs (86F - Hot Holding) in water bath set at 116F hot holding. Previously educated operator on time conteol. No time mark and no time plan. Repeat violation. **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer heavily soiled. **Warning**
Food safety inspection conducted on 8/23/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 7/24/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
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. Found two pound mahi, two pound salmon in reach in cooler of cook top, thawed, not removed from vacuum packaging. Operator notified. Stop sale ordered. Operator discarded. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks found and used in food prep area/kitchen. Operator notified and discarded items.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach in cooler door soiled/debris present.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Kitchen employee handled raw beef with gloved hands, then handled ready to eat bread roll without washing hands in between handling. Operator notified and spoke with employee. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop Sale issued due to food not being in a wholesome, sound condition. 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. Found two pound mahi, two pound salmon in reach in cooler of cook top, thawed, not removed from vacuum packaging. Operator notified. Stop sale ordered. Operator discarded.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Operator utilizes process of holding raw ground beef and raw pork muscle at 116F for time less than 4 hours before discarding or cooking. Educated operator on time as a public health control procedures and provided time paperwork. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Air freshener spray can found above clean dishes for service. Operator moved to appropriate place. **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 3 cooks, 2 servers present, working and handling food with no certified food manager present. Certified food manager contacted and arrived during inspection. **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. Prepared coleslaw held more than 24 hours, less than 7 days present in walk in cooler, no date marking. Operator notified and placed date marking. **Corrected On-Site**
Food safety inspection conducted on 7/24/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).