DirtyFLRestaurant Inspection Data

JAKE'S 29 BAR AND GRILL

JAKE'S 29 BAR AND GRILL located in ORANGE CITY has undergone 8 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

822 SAXON BLVD STE 4

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/22/2025

Inspection #: Visit ID: 13525072

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2025-09-22: **Time Extended**

Inspection Date: 9/19/2025

Inspection #: Visit ID: 10914774

  • 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 phone stored on shelf condiments at cook line. Operator relocated. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Warning
  • 14-69-4:Basic - Ice buildup in front line reach-in freezer . Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker , wiped gloved hands on pants and continued with handling food without changing gloves and washing hands. Educated operator . **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler#12 cut fruits (52F - Cold Holding); ranch dressing (52F - Cold Holding), placed less than 4 hours. Operator relocated to another cold holding unit. -Front reach in cooler ranch dressing (50F - Cold Holding, placed overnight. Operator discarded. **Corrective Action Taken** Warning
  • 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. soup (125F - Reheating); in steam table ,operator instructed to discard. **Corrective Action Taken** Warning
  • 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/ Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 16-37-1:Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Inspection Date: 6/16/2025

Inspection #: Visit ID: 8820582

  • 36-73-4:Basic - Kitchen floor soiled/has accumulation of debris.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grab and go turkey sandwich (47F - Cold Holding); placed overnight . Salad station Shredded cheese 45F, boiled eggs 45F Operator reduced thermostat. **Corrective Action Taken**

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8872796

  • N/A:No Violations Were Observed

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8863789

  • 14-69-4:Basic - Ice buildup in reach-in cooler#12. Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sandwiches and cut fruit , available for self serve , missing address. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on food lids ,soiled with food debris in storage area. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler#12 Warning
  • 36-34-5:Basic - Wash ware area, kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream date marked 3 months ago in reach in cooler. Operator updated. Corrected On-Site Warning
  • 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. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sandwich 44F , placed overnight at grab n go , Cooler#12 Pizza 47F placed for more than 7 days . Operator discarded . -Wait station glass door reach in cooler, half and half 70F, less than 4 hours. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer#9 mold- like substance. No food is in unit. Warning

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8739785

  • 14-11-5:Basic - Equipment in poor repair. TRUE reach in freezer #10 , torn gaskets
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit #9. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler #7
  • 31A-11-4:Intermediate - Bar hand wash sink used for purposes other than handwashing, ice dumped in sink. Educated operator **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Corrected On-Site
  • 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.

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8586060

  • 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. 25-salmon vacuum packed walk in cooler.
  • 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. Garbage disposal not draining. Part is on order. Operator vacuumed water. **Corrective Action Taken**
  • 29-49-6:Basic - Standing water in bottom beer reach-in-cooler. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Milk 45F at glass door cold holding unit. 10 minutes recently returned. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid stored on cleaning shelf unlabeled. Corrected On-Site

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8361204

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker serving food wearing a watch.. Educated operator. **Corrective Action Taken**
  • 13-04-4:Basic - Food Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Food Employees with no hair restraint while engaging in food preparation.
  • 36-34-5:Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lid of cookline make table soiled with food debris l Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of #11 make table
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched clothing and then continued to plate and serve food. Educated operator **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar counter top milk (62F - Cold Holding) 20 minutes . Operator returned to refrigerated unit. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with encrusted food debris,
  • 31B-03-4:Intermediate - No soap provided at bar handwash sink. Corrected On-Site Repeat Violation