DirtyFLRestaurant Inspection Data

JAM GRILL RESTAURANT AND LOUNGE

With 7 documented inspections, JAM GRILL RESTAURANT AND LOUNGE in TAVARES has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

East Burleigh Boulevard
Florida, 32278
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13611627

Met Inspection Standards

1 int, 6 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor at cook line. - From follow-up inspection 2026-01-22: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Box of sweet tea at drink area. - From follow-up inspection 2026-01-22: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior Oven at cook line - From follow-up inspection 2026-01-22: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line. Repeat Violation - From follow-up inspection 2026-01-22: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at warmer at front counter. All at prep area in the kitchen hen. Repeat Violation - From follow-up inspection 2026-01-22: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop by hand sink in the kitchen. - From follow-up inspection 2026-01-22: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled.. - From follow-up inspection 2026-01-22: **Time Extended**

1/13/2026· 1mo ago

Visit ID: 13460708

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One tank at front counter. Two tanks by three compartment sink.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line.
  • 08B-38-4:Basic - Food stored on floor. Box of sweet tea at drink area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior Oven at cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets across from cook line. Exterior reach in cooler at cook line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at warmer at front counter. All at prep area in the kitchen hen. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop by hand sink in the kitchen.
  • 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. 0 ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta in reach in cooler. Operator removed. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled..
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid by dish washer.

7/14/2025· 8mo ago

Visit ID: 10908757

Met Inspection Standards

4 high, 1 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates bowls utensils on fish drying rack. Pots and pans in the kitchen Operator inverted. Corrected On-Site
  • 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. In flour containers. Operator removed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gasket across from cook line soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line soiled. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Box of forks on the floor. Operator removed. To go containers in box on floor in dry storage. Corrected On-Site Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by civil line soiled. Wall at prep area at cook line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipe cloths on prep table at cook line. Operator put in sanitizer. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in reach in freezer. Raw chicken over cabbage in reach in cooler. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cool. Raw marinated chicken (70F - Cold Holding) **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than4 hours. Operator reheated to 165F. Jerk Chicken (117F - Hot Holding); Rice and Beans (111F - Hot Holding)
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser and all purpose cleaner stored next to clean pans at dish area. Operator removed. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry basket soiled Repeat Violation

3/28/2025· 11mo ago

Visit ID: 8874795

Met Inspection Standards

1 high, 6 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tank located next to soda rack.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. - oven on cooks line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink in new area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment on cooks line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - green bucket of cleaner stored next to heat well on front line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white Cutting board on cooks line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in new area
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 1 new hire Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - hand sink in new area
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle with clear liquid stored next to steam well non front line.

9/4/2024· 1y 6mo ago

Visit ID: 8874108

Met Inspection Standards

11 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-09-04: **Time Extended**
  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-09-04: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-09-04: **Time Extended**
  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-09-04: **Time Extended**
  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restrooms - From follow-up inspection 2024-09-04: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board store at 3 compartment sink. - From follow-up inspection 2024-09-04: **Time Extended**
  • 51-09-4:Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. - From follow-up inspection 2024-09-04: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door - From follow-up inspection 2024-09-04: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line - From follow-up inspection 2024-09-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of coking equipment on cooks line. - From follow-up inspection 2024-09-04: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2024-09-04: **Time Extended**

8/28/2024· 1y 6mo ago

Visit ID: 8741964

Follow-up Inspection Required

1 high, 3 int, 15 basic

  • 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.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restrooms
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located at front counter.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board store at 3 compartment sink.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door
  • 08B-38-4:Basic - Food stored on floor. -Red beans in dry storage Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of coking equipment on cooks line.
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables stored over cooked chicken in glasss door cooler
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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. - chlorine 0ppm , several attempts. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand sink next to dish machine blocked with mop bucket. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to dish machine. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 new hires

10/2/2023· 2y 5mo ago

Visit ID: 8504130

Met Inspection Standards

1 high, 1 int, 1 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tank located under 3 compartment sink.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - outside mop sink
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No test strip for quat sanitizer