Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Jack's Seafood Bistro

Jack's Seafood Bistro
3003 N Miramar Ave
Hwy A1A N
Hilton Melbourne Beach Oceanfront
Indialantic, FL 32903
(321)777-5000

Click to Show Larger Map
Map of Area Around Jack's Seafood Bistro
Get Directions to Jack's Seafood Bistro 3003 N Miramar Ave, Indialantic, FL 32903
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 3003 N Miramar Ave
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2014
Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 5573024
Inspection Visit ID: 5400187
Inspection Date: Thursday, October 23, 2014
Inspection Number: 2426945
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning** recommend resurfacing.

Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 5573024
Inspection Visit ID: 5331337
Inspection Date: Thursday, August 21, 2014
Inspection Number: 2426945
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Server front line **Warning**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
22-19-4 Basic.Interior of black microwave moderately soiled with encrusted food debris. **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Kitchen **Warning**
08B-39-4 Basic.Raw fruits/vegetables not washed prior to preparation. Chef had employee stop to wash wash strawberries **Corrected On-Site** **Warning**
24-11-4 Basic.Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Parm cheese **Corrected On-Site** **. Repeat Violation** **Warning**
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. For red hose **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 62° egg whites 62°. Recommend adding to time plan. **Warning**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bagels at the buffet **Warning**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has books. Class next week. **. Repeat Violation** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked wings,shrimp etc **Warning**
22-07-4 Intermediate.Slicer blade guard moderately soiled with old food debris. **Warning**
22-06-4 Intermediate.Slicer blade moderately soiled with old food debris. **Warning**

Click to Hide Contents
3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 5573024
Inspection Visit ID: 5269331
Inspection Date: Thursday, June 26, 2014
Inspection Number: 2390404
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
14-11-4 Basic.Equipment in poor repair. Walk in cooler ambient 47° adjusted rechecked 15 minutes 43°
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Salt bottle **Corrected On-Site**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw shrimp over fries in paper bags. **Corrected On-Site**
53B-02-4 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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 5573024
Inspection Visit ID: 5038664
Inspection Date: Friday, February 07, 2014
Inspection Number: 2341930
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **. Repeat Violation**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **. Repeat Violation**
51-18-4 Basic.No copy of latest inspection report available.
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. **. Repeat Violation**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Soup kettle faucet.

Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 5573024
Inspection Visit ID: 5038665
Inspection Date: Thursday, September 26, 2013
Inspection Number: 2341931
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 4
Number of Intermediate Violations: 4
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02C-03-4 Intermediate.Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened andheld more than 24 hours not properly date marked after opening. Hot dogs sliced deli meatsPriority: Intermediate
14-09-4 Basic.Observed: Cook line Cutting boards has sever cut marks and is no longer cleanable. Priority: Basic
08B-02-4 High Priority.Observed: Displayed food not properly protected from contamination. Yogurt at the breakfast buffetPriority: High Priority
22-22-4 Intermediate.Observed: Moderately Encrusted material on can opener blade. Priority: Intermediate
29-35-4 High Priority.Observed: No vacuum breaker on fitting/splitter added to hose bibb. Mop sink for the green hosePriority: High Priority
03A-02-4 High Priority.Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degreesFahrenheit. Cooked red potatoes on the cook line found at 63° cook states just pulled out of the cooler recommend rapid chill. Priority: High Priority
03D-05-4 High Priority.Observed: Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day notcooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Managerdiscarded itemsPriority: High Priority
03D-16-4 Intermediate.Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling. Priority: Intermediate
02C-02-4 Intermediate.Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than24 hours not properly date marked. Cooked pasta shrimp chicken wingsPriority: Intermediate
08B-45-4 Basic.Observed: Several Cases of food stored on floor in walk-in freezer. Priority: Basic
23-09-4 Basic.Observed: Soiled reach-in cooler gaskets with slimy black and pink substance. 2 door upright on the cook linePriority: Basic
21-10-4 Basic.Observed: Wiping cloth/towel used under cutting board. Priority: Basic

Click to Hide Contents
2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 5573024
Inspection Visit ID: 5038665
Inspection Date: Thursday, September 26, 2013
Inspection Number: 2341931
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 4
Number of Intermediate Violations: 4
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02C-03-4 Intermediate.Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened andheld more than 24 hours not properly date marked after opening. Hot dogs sliced deli meatsPriority: Intermediate
14-09-4 Basic.Observed: Cook line Cutting boards has sever cut marks and is no longer cleanable. Priority: Basic
08B-02-4 High Priority.Observed: Displayed food not properly protected from contamination. Yogurt at the breakfast buffetPriority: High Priority
22-22-4 Intermediate.Observed: Moderately Encrusted material on can opener blade. Priority: Intermediate
29-35-4 High Priority.Observed: No vacuum breaker on fitting/splitter added to hose bibb. Mop sink for the green hosePriority: High Priority
03A-02-4 High Priority.Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degreesFahrenheit. Cooked red potatoes on the cook line found at 63° cook states just pulled out of the cooler recommend rapid chill. Priority: High Priority
03D-05-4 High Priority.Observed: Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day notcooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Managerdiscarded itemsPriority: High Priority
03D-16-4 Intermediate.Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling. Priority: Intermediate
02C-02-4 Intermediate.Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than24 hours not properly date marked. Cooked pasta shrimp chicken wingsPriority: Intermediate
08B-45-4 Basic.Observed: Several Cases of food stored on floor in walk-in freezer. Priority: Basic
23-09-4 Basic.Observed: Soiled reach-in cooler gaskets with slimy black and pink substance. 2 door upright on the cook linePriority: Basic
21-10-4 Basic.Observed: Wiping cloth/towel used under cutting board. Priority: Basic

Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 4387863
Inspection Visit ID: 4728599
Inspection Date: Wednesday, January 16, 2013
Inspection Number: 2236587
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage in cook line steam table elevated on rack found at 111°f hot holding. Product was reheated to 199°f and placed directly on bottom of pan in steam table. **Corrected On-Site**
14-09-4 Basic.Cutting boards have heavy cut marks and are no longer easily cleanable. Throughout kitchen
22-62-4 Intermediate.Ice chute soiled/build up of mold-like substance/slime.
29-11-4 Basic.Leaking pipe at plumbing fixture. Dish area
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Server hand washing sink
35A-08-4 High Priority.Several Live flies in kitchen.
48-01-4 No current insurance inspector˙s boiler report or boiler certificate available for boiler. For reporting purposes only.

Click to Hide Contents
2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 4387863
Inspection Visit ID: 4400051
Inspection Date: Thursday, May 03, 2012
Inspection Number: 2137297
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 74f Corrected On Site.
08A-22-1 Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw tuna over slaw Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Water and bagged soda on the floor
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Fruit/apples not under sneeze guard
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Hostess getting drink
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with watch
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cook Corrected On Site.
24-11-1 THere is no please take a clean plate sign on buffett
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dish
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. Rick and steve managers
53B-08-1 Critical. No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 new

Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 4387863
Inspection Visit ID: 4400052
Inspection Date: Thursday, September 22, 2011
Inspection Number: 2137298
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Strawberrys over milk
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. 2 door prep
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz souflee in sugar Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz souflee on raisins
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server getting drinks has watch on
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Bar

Click to Hide Contents
1 Food Service Inspection for July 1, 2010 - June 30, 2011
Inspection For: JACK'S SEAFOOD BISTRO
License Number: 1502507
License ID: 4387863
Inspection Visit ID: 4227357
Inspection Date: Monday, April 18, 2011
Inspection Number: 2042595
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-20-1 Critical. Observed cll phones on top of chocolate in dry storage Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Freezer raw burger over fries Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Bread unit not protected frosneeze guard
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Lid on ice cooler
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Trash can
25-06-1 Observed single-service articles stored without protection from contamination. Cups Corrected On Site.
35A-08-1 Critical. Observed live flies in kitchen.
41A-02-1 Critical. Observed toxic item stored by food. Lighter fluid by peanuts Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured.
51-18-1 No copy of latest inspection report. Corrected On Site.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Jack's Seafood Bistro in Indialantic Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Indialantic's Jack's Seafood Bistro.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Jack's Seafood Bistro may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


Current Weather Conditions In Indialantic, Florida.