DirtyFLRestaurant Inspection Data

JELLY FISH BAR

Based on 8 health inspections, JELLY FISH BAR in PENSACOLA has earned a 4.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 3 months ago · 8 reports on file

13700 PERDIDO KEY DR UNIT 207A

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 8 health inspection reports

All Inspection Reports

12/1/2025· 3mo ago

Visit ID: 10934054

Met Inspection Standards

1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Upon inspection observed deep cut marks on both main line boards. Manager stated he has cutting boards in order. **Corrective Action Taken**

4/10/2025· 11mo ago

Visit ID: 10816448

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

4/9/2025· 11mo ago

Visit ID: 10718148

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures held in sushi bar (right) reach in cooler: HELD 3 1/2 HRS- smoked tuna 48F, salmon 46F, escadar 49F, yellow tail 48F, shrimp 49F. Employee put ice on items to rapid chill during inspection. **Corrective Action Taken** Warning

11/7/2024· 1y 4mo ago

Visit ID: 8766353

Met Inspection Standards

1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside walk- in freezer. Repeat Violation

4/2/2024· 1y 11mo ago

Visit ID: 8644358

Met Inspection Standards

1 high

  • 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed five rodent droppings in kitchen on HVAC system. Warning - From follow-up inspection 2024-04-02: Upon inspection did not observe any rodent droppings at time of callback inspection. Admin Complaint

4/1/2024· 1y 11mo ago

Visit ID: 8641565

Follow-up Inspection Required

4 high, 2 int, 1 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. Observed yellowfin tuna and shrimp in ROP package fully thawed with label indicating to remove from package before thawing. See stop sale.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed five rodent droppings in kitchen on HVAC system. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed yellowfin tuna and shrimp in ROP package fully thawed with label indicating to remove from package before thawing.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes 51F (24hrs), hard boiled eggs 45F (24hrs), steak 44F (24hrs), half shucked oysters 43/54F (over 24hrs).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 51F (24hrs), hard boiled eggs 45F (24hrs), steak 44F (24hrs), half shucked oysters 43/54F (over 24hrs). See stop sale. Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags out of order.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi menu without identifying items that are raw.

1/17/2024· 2y 1mo ago

Visit ID: 8590667

Met Inspection Standards

1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed accumulation of ice in walk-in freezer.

7/25/2023· 2y 7mo ago

Visit ID: 8369717

Met Inspection Standards

1 int, 1 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach in dishwasher. Operator cleaned and sanitized area during inspection. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for holding food on time. Operator began filling out written procedure during inspection. **Corrective Action Taken**