DirtyFLRestaurant Inspection Data

JACKSON'S BISTRO

With 10 documented inspections, JACKSON'S BISTRO in TAMPA has achieved a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 10 reports on file

601 South Harbour Island Boulevard
Tampa, Florida, 33602
Harbour Island
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

4/2/2026· 2w ago

Visit ID: 13657637

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

3/23/2026· 3w ago

Visit ID: 13544751

Follow-up Inspection Required

3 high, 2 basic

  • 12B-01-4:Basic - Employee eating while preparing food. Employee eating while prepping food
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar Repeat Violation
  • 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. Tested 3 times at 0 ppm operator called for maintenance and will sanitize in the three compartment sink
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over cook chicken sandwich reach in employee removed to proper storage Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket prep line above 200-400 ppm employee added water

10/9/2025· 6mo ago

Visit ID: 10908616

Met Inspection Standards

2 high, 1 int, 3 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp was still in process of being set up tested at 110F at outside bar
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In ware washing area.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 3 bags of raw beef. Manager stated the raw beef was vacuumed sealed last night.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone than began preparing cut greens.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in across the stove top cook rice 45F 2nd temp
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand washing server coffee area.

3/27/2025· 1y ago

Visit ID: 10804287

Met Inspection Standards

2 int

  • 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**

3/21/2025· 1y ago

Visit ID: 10715900

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 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

11/7/2024· 1y 5mo ago

Visit ID: 8748954

Met Inspection Standards

3 int, 6 basic

  • 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.

4/4/2024· 2y ago

Visit ID: 8646458

Met Inspection Standards

2 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-04-04: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2024-04-04: **Time Extended**

4/3/2024· 2y ago

Visit ID: 8562679

Follow-up Inspection Required

1 high, 5 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hook ups to chemicals not functioning properly. Repair company on site repairing it.
  • 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. Operator replaced. Corrected On-Site Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Cooler leaking on inside Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler Operator provided temprature logs showing recent temperatures. all items were moved to walk in cooler. Poultry (46F - Cold Holding) ; salmon (48F - Cold Holding); Dairy (45F - Cold Holding); Beef (45F - Cold Holding); shrimp (47F - Cold Holding)**Corrective Action Taken** **Corrective Action Taken** Warning

12/11/2023· 2y 4mo ago

Visit ID: 8562450

Met Inspection Standards

2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line. - From follow-up inspection 2023-12-11: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line. - From follow-up inspection 2023-12-11: **Time Extended**

11/30/2023· 2y 4mo ago

Visit ID: 8364580

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at fast jacks. Chef hung hand washing at sink. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in breakfast cooler. Chef removed drink and properly stored it. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor in kitchen area. Employee removed and properly stored sanitizer. 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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw squid cold holding at 54F at 2:41. Re-temperature at 3:19 39F. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markers. Chef added proper time markers to butter. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning