JACKS LONDON GRILL
1050 62 AVE N
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen of establishment.
- 08B-38-4:Basic - Food stored on floor. Box of potatoes on floor
Food safety inspection conducted on 3/25/2025 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 11/22/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine ice bin interior soiled with mold like substance.
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in control device on wall across from 2 door convection oven.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In bar area. Inspector provided handwashing sign. Operator posted during inspection. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Machine chlorine testing at 0 PPM. Employee primed sanitizer and chlorine is now testing 50 PPM. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies flying around back door of kitchen. Observed 1 live fly landing on wall leading to cook line.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands in middle compartment of three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers stained.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink color unlaced spray bottle stored next to dish machine.
Food safety inspection conducted on 11/22/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 4/23/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. During walk through of establishment observed CO2 not secured employee secured during inspection. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At cook line
- 06-09-1:Basic - During inspection observed reduced oxygen packaging salmon bottom of reach in cooler at cook line. Verified with box in stand alone freezer in back storage area stating remove before thawing. Educated cooks regarding reduced oxygen packaging. Cook removed all fish at cook line from packaging. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Near cook line
- 08B-12-5:Basic - Stored food not covered. Stored real butter on shelf of walk in cooler no cover. Employee put cover on butter. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In double pan on stove a. Au sauce (112F -hot Holding) b. Onion soup (127 -hot Holding) Operator reheated put on stove to reheat. a. Au sauce (169F reheat temp) b. Onion soup (207 -reheat temp) Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 10/25/2023
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 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.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen area
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle in sugar bin
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers. Hood filters soiled
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (128F - Hot Holding) on stove, reheated to minimum 165F Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Peter Leonavicious expired 10/24/23, other staff with valid CFM present
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Repeat Violation
Food safety inspection conducted on 10/25/2023 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).