DirtyFLRestaurant Inspection Data

JAKE'S 29 BAR AND GRILL

JAKE'S 29 BAR AND GRILL located in ORANGE CITY has undergone 9 health department inspections, achieving a 2.0/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 9 reports on file

822 SAXON BLVD STE 4

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13525367

Met Inspection Standards

4 high, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-73-4:Basic - Floor under dish machine soiled/has accumulation of debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above kitchen stove top soiled with food debris,
  • 36-27-5:Basic - Wash ware area, wall , behind dish machine , wall by mop sink, soiled with accumulated grease, food debris, and/or dust.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler corn chowder (62F - Cooling ); last night ;chicken noodle (57F - Cooling); placed overnight. Operator instructed to discard, **Corrective Action Taken**
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove top Cole slaw 47F , placed overnight, bottom shelf . **Corrective Action Taken** Repeat Violation

9/22/2025· 6mo ago

Visit ID: 13525072

Met Inspection Standards

1 basic

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

9/19/2025· 6mo ago

Visit ID: 10914774

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 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

6/16/2025· 10mo ago

Visit ID: 8820582

Met Inspection Standards

3 high, 1 basic

  • 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**

10/28/2024· 1y 5mo ago

Visit ID: 8872796

Met Inspection Standards
  • N/A:No Violations Were Observed

8/27/2024· 1y 7mo ago

Visit ID: 8863789

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 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

7/2/2024· 1y 9mo ago

Visit ID: 8739785

Met Inspection Standards

4 int, 3 basic

  • 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.

1/10/2024· 2y 3mo ago

Visit ID: 8586060

Met Inspection Standards

2 high, 2 int, 4 basic

  • 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

9/1/2023· 2y 7mo ago

Visit ID: 8361204

Met Inspection Standards

2 high, 2 int, 7 basic

  • 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