DirtyFLRestaurant Inspection Data

BROTHER JIMMY'S AT ICON PARK

8441 INTERNATIONAL DR STE 290

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10716915

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop slaw, walk in cooler.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./cook in kitchen. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water./ice machine leaking water on ground/cleaned up immediately and call for service. **Corrective Action Taken**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./cook line under cooking equipments.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair./back kitchen entrance wall corner.
  • 08B-38-4:Basic - Food stored on floor./cheese container/walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F, front counter hot holding unit.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 36-62-4:Basic - Light not functioning./one light bulb out, cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line small reach in cooler gasket soiled. Cook line stove soiled with debris. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go boxes, wait station and kitchen/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp 46F, raw chicken 47F, hot dogs 48F, raw burger 46F/all holding less than 4 hours/moved to walk in cooler/rechecked raw shrimp 41F, raw chicken 42F, hot dogs 41F, raw burger 41F/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutter outside walk in cooler 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./cooked pulled pork in walk in cooler.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./kitchen entrance hand sink/ Corrected On-Site

Inspection Date: 2/10/2025

Inspection #: Visit ID: 10754890

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-10: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-10: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review. Warning - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-10: Plans received on 1/14/2025 per plan review, still in progress. **Time Extended**

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10716612

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-01-07: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-01-07: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review. Warning - From follow-up inspection 2025-01-07: **Time Extended**

Inspection Date: 12/13/2024

Inspection #: Visit ID: 10739232

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl with no handle used to scoop coleslaw, walk in cooler/ Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./open drink on cook line table/ Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./all kitchen employees.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./under cooking equipment/cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./grease build up under cook line grill.
  • 29-20-5:Basic - Standing water or very slow draining water in bar handwash sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line. Wall behind 3 compartment sink. Repeat Violation
  • 21-04-4:Basic - Wiping cloth/towel used under cutting board./cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over cooked meat, walk in cooler/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter soiled, outside walk in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./empty bucket inside cook line hand sink, unable to wash hands.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. One bar hand sink. Kitchen entrance hand sink. Repeat Violation

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8760206

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's food in walk in cooler next to food served to customers. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./one bar hand sink. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior guard soiled. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./opened bottle water in cook line cold drawer/ Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties at 45F, cook line cold drawer/less than 4 hours/moved to walk in cooler. Butter 72F/stored at expo line in room temperature for less than 4 hours/recommended using time as public health control/form emailed to manager. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store empty pitcher. Bar hand sink used as a dump sink/straws, lemons inside. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./two bar hand sinks. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/dining room smokers not on original plan review. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink./two bar hand sinks. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./bar hand sink hot water shut off. Warning

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8516169

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./ Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while cooking and preparing food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./two cooks.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor./several containers of sauces in walk in cooler.
  • 08B-38-4:Basic - Food stored on floor./a pan of raw chicken breast, walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./88F, expo line.
  • 36-62-4:Basic - Light not functioning./one light bulb out, cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line grill, left side non food contact area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at dish area. Wall behind cook line. Left side of the wall next to smoker/dining room. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./two containers of flour and one container of brown sugar/ Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands./advised/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over hot dogs, cook line cold drawer/ Corrected On-Site Repeat Violation
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked shell egg in walk in cooler./discarded immediately.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled. Repeat Violation
  • 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/ Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink./bar/ Repeat Violation
  • 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./missing three employees training certificates. Repeat Violation

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8368590

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored./cleaned containers stored on floor/back kitchen/ Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./wait station in dining room.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
  • 21-04-4:Basic - Wiping cloth/towel used under yellow cutting board.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw burger patties over hot dogs. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./butter cold holding at 76F for over 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter holding at 76F for over 4 hours/expo line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink block by food cart. Cook line hand sink blocked by a pitcher. 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 31B-03-4:Intermediate - No soap provided at handwash sink./bar/ 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./missing 4 employees training certificates. Employees working for over 6 months.