JACK WILLIE'S BAR GRILL & TIKI
1011 Saint Petersburg Drive West
Florida, 34677
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator separated employee food from food from restaurant during inspection Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walls and floors throughout the cook line, prep areas and storage areas soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cook line, door gap handles to refrigeration. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tzatziki 46F cold hold
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki 46F cold hold see stop sale
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand soap on bulk flour bin. Relocated soap to gain compliance. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep coolers and cook line have an accumulation of soil and food debris
Food safety inspection conducted on 4/18/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
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. Frozen fish thawed today not removed from package. Reviewed thawing of ROP fish.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Food safety inspection conducted on 1/16/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/4/2024
High Priority
4
Intermediate
0
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in coleslaw Operator removed Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach found behind cooler in bar
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Multiple areas in kitchen.
- 08B-38-4:Basic - Food stored on floor. Coleslaw and cauliflower stored on floor in walk in cooler Reviewed procedure with operator
- 10-08-5:Basic - Ice scoop handle in contact with ice. Inside bar ice bin
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tiki bar area 10 ppm chlorine Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flys in kitchen 2 fly's in inside bar area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door reach-in cooler Blue cheese 49F rechecked 51F Broccoli-49F rechecked 45F Scallops 41F Potato salad 49F rechecked 43F Grouper 49F rechecked 37F Operator states temperatures were checked at 10:30 and all items were 42F Three door cooler in front line- Fish dip 50F rechecked 42F Operator states it was brought out of cooler at 11 am. Moved to inside of cooler Two door cooler in front of cooks line- Tzatziki 44F rechecked 42F Hummus 44F rechecked 43F Mahi dip 44F rechecked 41F Moved to walk-in freezer Hush puppies 47F rechecked47 F On counter in cooks line, employee states they were brought out from cooler 10 minutes ago. Moved to cooler **Corrective Action Taken** Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500ppm quat sanitizer in triple sink bar area, strip turned blue
Food safety inspection conducted on 4/4/2024 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).
Inspection on 1/5/2024
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 1/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (46F - Cold Holding)moved to bottom of cooler **Corrective Action Taken** - From follow-up inspection 2024-01-03: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rhonda C. Warning - From follow-up inspection 2024-01-03: **Time Extended**
Food safety inspection conducted on 1/3/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 12/27/2023
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine, 10 ppm after 4 cycles, service call has been placed Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (46F - Cold Holding)moved to bottom of cooler **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rhonda C. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Green scrubby in hand wash sink at bar, operator removed Corrected On-Site Warning
Food safety inspection conducted on 12/27/2023 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 12/20/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Frayed fry baskets. - From follow-up inspection 2023-12-20: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm , sanitizer would not feed. Manager was able to get it to feed now 100 ppm- kitchen dish washer. Bar dishwasher 0 ppm. - From follow-up inspection 2023-12-20: Bar dishwasher parts and service on order. **Time Extended**
Food safety inspection conducted on 12/20/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 12/12/2023
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Frayed fry baskets.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm , sanitizer would not feed. Manager was able to get it to feed now 100 ppm- kitchen dish washer. Bar dishwasher 0 ppm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppies 65f, item put in reach in cooler. **Corrective Action Taken**
- 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/Elizabeth Garrick 11/12/2019 not present in building.
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Hot water tank not lit. Corrected On-Site
- 27-09-4:Intermediate - No running water at three-compartment sink. Hot water tank not lit. Corrected On-Site
Food safety inspection conducted on 12/12/2023 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).