DirtyFLRestaurant Inspection Data

J MICHAEL'S

Thomas Drive
Florida, 32408
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10851231

  • N/A:No Violations Were Observed

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10707052

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in beans in upright glass cooler.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 and charger stored on food contact surface next to microwave.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler ambient 55F. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by fryers and also stove area.
  • 21-10-4:Basic - Soiled dry wiping cloth in use at cutting board at make bar.
  • 08B-12-5:Basic - Stored food not covered. Beans and potato salad stored in glass upright cooler not covered.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cutting board at make bar.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-2025 Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook). Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook). See stop sale. Repeat Violation 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. Hot hold-Rice 105F, curry sauce 104F, gumbo 110F ( unplugged ). Cook reheated items above 166F. And plugged in unit. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Month of may not in correct dated order.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided test strips to establishment. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by fryers and also stove area.
  • 05-12-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10751354

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23 Warning - From follow-up inspection 2024-12-30: No manager certification provided. Manager states classes are being scheduled. **Time Extended** - From follow-up inspection 2025-01-30: No manager certificate provided upon callback Admin Complaint

Inspection Date: 12/30/2024

Inspection #: Visit ID: 10706900

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23 Warning - From follow-up inspection 2024-12-30: No manager certification provided. Manager states classes are being scheduled. **Time Extended**

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8790802

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged triple tail bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fry station reach in cooler soiled. Dust/debris build up on microwave shelves.
  • 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Several open packages of Togo boxes observed in outside paper goods room.
  • 29-17-4:Basic - Waste line clogged at bar soda holster. Manager unclogged line at time of inspection. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24. Operator paid renewal fee at time of inspection. Verified payment with district 6 office. Corrected On-Site
  • 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. Triple tail in ice chest 55F, per cook, fish in this location overnight. Triple tail also in vacuum sealed bags. Triple tail box bears instructions for the fish to remain frozen until time of use. Fish no longer frozen and still in vacuum sealed bags. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple tail in ice chest 55F, per cook, fish in this location overnight. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on bar soda gun nozzle. Manager cleaned at time of inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Unable to wash hands at bar due to trash can and glass rack blocking access. Manager moved glass rack at time of inspection. Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23 Warning

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8544509

  • 24-24-4:Basic - Can opener mounted on outside table. Can opener removed at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Electrical conduit and electrical cords by expo and over steam table soiled. Dust build up on fan on fry station.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher switched from dirty side to putting away clean dishes without washing hands. Discussed with dishwasher. Dishes rewashed and hands washed before putting dishes away. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow prevention needed on water hose side of splitter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Ice scoops and scoop for bulk shrimp. Items cleaned at time of 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. Potato's from 2-21-24 not date marked. Date marked at time of inspection. Corrected On-Site

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8363564

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged triple tail bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 36-73-4:Basic - Grease and food debris build up under and behind fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on shelf by trash can in auto station. Repeat Violation
  • 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed open bag of Togo boxes and lids in outside dry storage.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté reach in: cooked pasta 46F, cooked rice 46F, less than 1 hour per manager, moved to walk-in cooler at time of inspection. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooling 87F to 86F in 45 minutes, per manager less than 1 hour. Operator ran cold water over rice to get below 70F. Stored uncover for better cooling. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar. Restocked at time of inspection. Corrected On-Site