JACKSON'S BISTRO
601 South Harbour Island Boulevard
Tampa, Florida, 33602
Harbour Island
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in multiple bar areas. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice observed time mark. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
Food safety inspection conducted on 3/27/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 3/21/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board cooks line employee removed **Corrected On-Site** **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.in jacks water front cafe room No signs at both bar hand washing sinks. **Warning**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In back kitchen **Repeat Violation** **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemons with bare hands and placed on water cup to take into the dining room **Warning**
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For raw salmon employee found letter **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler prep area by Raw shelled eggs over ready to eat pork employee removed to proper storage by the coffee bar area **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line closest to fryer Cold holding: cook chicken 51 f raw shrimp 51 f raw chicken 49 f raw chicken 50 f raw beef 50 f cut tomatoes 48 f employee began placing ice on products. Reach in cooler bottom doors under flat top table raw salmon 44 f raw chicken 45 f **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in multiple bar areas. **Warning**
- 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. For sushi rice observed time mark. **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at bar inside dining area. At 70 f and in out door bar at 70 f ran over two minutes **Warning**
Food safety inspection conducted on 3/21/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
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. Interior of ice machine has buildup of black-mold like substance.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 68F. Chef discarded water placed utensils at dish washer. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Double door refrigerator in kitchen area shelves have rust.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Chef removed and properly stored bucket. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting board on reach in cooler by fryer has stains.
- 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/
- 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. Rice cooked and held longer then 24 hours has no date markings inside reach in cooler on cooks line.
Food safety inspection conducted on 11/7/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).