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Jimmies Restaurant

Jimmies Restaurant
1279 Admiralty Blvd
Turtle Creek Golf Club
Rockledge, FL 32955
(321)632-4611

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 5406147
Inspection Date: Wednesday, November 26, 2014
Inspection Number: 2448615
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: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of fryer oil observed on floor by WIC
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Prep cook and dishwasher **. Repeat Violation**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dishmachine **. Repeat Violation**
36-62-4 Basic.Lights not functioning. Middle and end of hot line in ktchen
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear kitchen door to loading dock **. Repeat Violation**
23-14-4 Basic.Shelf under preparation table in back area under buffalo chopper rusted. **. Repeat Violation**
08B-45-4 Basic.Tub of food stored on floor in walk-in freezer
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. ABT cook line **. Repeat Violation**

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 5308524
Inspection Date: Thursday, August 28, 2014
Inspection Number: 2411393
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: 10
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. On prep table on hot line **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dishmachine station on shelf over clean dishes **Corrected On-Site** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Prep cook **Warning**
36-11-4 Basic.Floors not maintained smooth and durable. WIF floor metal torn and not smooth and easily cleanable **. Repeat Violation** **Warning**
10-08-4 Basic.Ice bucket in contact with ice. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Center light fixture over dishmachine **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Bak loading dock door **. Repeat Violation** **Warning**
23-14-4 Basic.Shelf under preparation table in back area rusted. **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. On hot line **Corrected On-Site** **Warning**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial pocket thermometer off by 6°. Corrected with operator **Corrected On-Site** **Warning**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 5248797
Inspection Date: Friday, May 30, 2014
Inspection Number: 2384358
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: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In side soda room **Corrected On-Site**
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. At wait station in diningroom **Warning**
36-11-4 Basic.Floor in WIF not maintained smooth and durable. **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. At prep station next to buffalo chopper **Warning**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Bac screen door **Warning**
31B-02-4 Intermediate.No soap and paper towels or mechanical hand drying device provided at handwash sink. At wait station **Warning**

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 5149517
Inspection Date: Friday, January 10, 2014
Inspection Number: 2283967
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: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-17-4 Basic.2 Floor tiles missing. Bar **Warning**
09-10-4 Basic.Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Cook line **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**. Callback- time extended. Operator provided training materials from safestaff.

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4955613
Inspection Date: Friday, January 10, 2014
Inspection Number: 2283966
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: 15
Number of High Priority Violations: 6
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. In dish area and bar area.
36-17-4 Basic.Floor tiles missing. On cook line and bar.
10-08-4 Basic.Ice scoop handle in contact with ice. In Outside machine **Corrected On-Site**
36-62-4 Basic.Light not functioning. Middle of cook line.
23-12-4 Basic.Walk-in freezer shelves soiled with encrusted food debris.
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter in wait station 54°, employee stated just placed on counter. Rapid chilled.
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Two milk jugs in wait station reach in. Other items in cooler within temperature, ambient thermometer reads 39°. Rapid chilled milk and will store on right side of cooler.
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. Primed machine. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated batters on cook line. Discussed adding to time as public health control ,with owner. Will discard after 4 hours.
03F-02-4 High Priority.Potentially hazardous (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. Shell eggs in top portion of reach in cooler. **Corrected On-Site**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over vegetables. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. On cook line and near salad cooler. **Corrected On-Site**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-01-4 Intermediate.Soda gun soiled. Bar.

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4955614
Inspection Date: Thursday, October 31, 2013
Inspection Number: 2283967
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: 19
Number of High Priority Violations: 1
Number of Intermediate Violations: 8
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
36-17-4 Basic.2 Floor tiles missing. Bar **Warning**
09-10-4 Basic.Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Kitchen **Warning**
14-09-4 Basic.Cutting board has sever cut marks and is no longer cleanable. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Cook line **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
03D-04-4 High Priority.Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. AAlfredo sauce cooling over night 53° operator discarded **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats **Warning**
53A-03-4 Intermediate.Food manager certification expired. James Mascolo 4-24-08 **Warning**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager showed up before end of inspection **Corrected On-Site** **Warning**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Alfredo sauce cooling over night 53° in deep plastic bucket **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. All prepare foods **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
48-04-4 Propane tank (larger than 2. 7 lb. Water capacity/1 lb. Gas capacity) located inside of the building. For reporting purposes only. Electrical room **Warning**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4702432
Inspection Date: Friday, January 18, 2013
Inspection Number: 2216756
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: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor/ potatoes prep area and melons in the walk in cooler
09-07-4 Basic.Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. / cooks line
21-10-4 Basic.Wiping cloth/towel used under cutting board. / cooks line
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. To 50 ppm
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses/ prep area **Corrected On-Site**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / ladies room
31B-07-4 Intermediate.Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Corrected On-Site**
32-12-4 Basic.Covered waste receptacle not provided in women''s bathroom.
36-13-4 Basic.Grease accumulated under cooking equipment. / fryer
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. / in front of stove cooks line and a couple missing dinning bar area
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. / bar area

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4702433
Inspection Date: Wednesday, September 26, 2012
Inspection Number: 2216757
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: 18
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical.- Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /batter for fish will discard at 3. 00 pm after 4 hrs
05-09-1 Critical.- No conspicuously located thermometer in holding unit. /all reach in coolets
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. /whole shell eggs stored over butter and clean dishes Corrected On Site. Repeat Violation.
08B-04-1 Critical.- Observed cloth under cutting boards cooks line
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. /storage container used for ice also stored on top of ice in outside ice bin
10-08-1 Observed ice scoop with handle in contact with ice. /waite station Corrected On Site.
12A-16-1 Critical.- Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /when returning to the cooks line after coming from office Corrected On Site.
14-37-1 Observed all cutting boards heavily grooved/pitted and no longer cleanable/portable and cooks line
17-07-1 Critical.- No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine and wiping cloths
20A-10-1 Critical.- Dishmachine chlorine sanitizer not at proper minimum strength.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /waite station
22-21-1 Critical.- Observed heavy soil buildup inside ice bin. /waite station
27-16-1 Critical.- Hot water not provided/shut off at employee hand wash sink. /employee hand washing sink by prep sink 80 degrees f
37-04-1 Observed wall moderately soiled with accumulated black debris in dishwashing area.
45-39-2 Critical.- Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. /dinning area For reporting purposes only.
51-11-1 Carbon dioxide/helium tanks not adequately secured. /bar area

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4366246
Inspection Date: Thursday, January 19, 2012
Inspection Number: 2111862
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 Critical/Risk Violations: 7
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for lasgna. Corrected On Site.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit,for flats of eggs at cook's line. Repeat Violation. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw egg mix,55 DEGREES F, cold holding on ice water bath at cook line. Egg mixture removed from cooler two hours ago. Operator rapidly reiced egg mixture to 41 DEGREES F. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Egg benedict sauce hot holding 123 DEGREES F on grill. Operator discarded sauce. Corrected On Site.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooked sausage cooling at 78 DEGREES F for 2 hours at cook line. Operator cooling in walk-in cooler. Corrected On Site.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw chicken stored over coked noodles. Corrected On Site.
12A-08-1 Critical. Establishment does not have a completed ,written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site. Repeat Violation.
13-03-1 Observed two male cooks/ employee with no hair restraint.

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4366247
Inspection Date: Tuesday, August 02, 2011
Inspection Number: 2111863
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: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for meatloaf,lasgna,crabbcakes in reach-in cooler.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pancake batter mix and flats of eggs at cok's line.
12A-08-1 Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Operator could not locate.
21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on employees belt.
22-20-1 Critical. Observed moderate buildup of slime on ceiling,the interior of ice machine.
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4001532
Inspection Date: Tuesday, January 11, 2011
Inspection Number: 1989212
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: 10
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, 48 degrees, ice bath across from grill. Corrected On Site. Less than 4 hours, rapidly chilled.
08A-12-1 Critical. Observed food stored in undrained ice. Raw fish, walk in. Corrected On Site.
12B-07-1 Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Three different locations, kitchen, prep tables/ shelf over prep tables.
14-31-1 Equipment or utensils not designed or constructed in a manner to avoid bare hand contact. Non handled plate for scooping cooked potatoes , walk in, Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Grill reach in.
14-50-1 Observed a nonfood-grade basting brush used in food. Cook line.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for towel bucket. 0 ppm. Corrected On Site. 50 ppm.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Primed, 50 ppm.
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine.
35B-03-1 Critical. Outer openings not protected with self-closing doors. Back exterior doors.

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4136311
Inspection Date: Tuesday, January 11, 2011
Inspection Number: 1989213
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: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 4001533
Inspection Date: Tuesday, October 26, 2010
Inspection Number: 1989213
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: 19
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed a small bug inside liquor bottle at bar.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Reusing honey containers to store dressing.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 56F candian bacon 55F on a ice bath on cook line for 3 hours. Recommended rapid chill. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cottage cheese in server RIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cottage cheese in server RIC. Recommended quick chill
08A-26-1 Critical. Observed raw liver stored over opened bag of hot dogs in chest freezer.
08A-28-1 Critical. Observed cases of food stored on floor of walkin freezer.
08A-29-1 Critical. Observed uncovered cooked beef in walkin cooler
08B-04-1 Critical. Observed cloth used as a food-contact surface.
12A-13-1 Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When cracking eggs
12A-17-1 Critical. Observed employee improperly washing hands. Did not use soap. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Under cutting boards,belts of aprons
22-26-1 Critical. Observed heavy buildup of soiled material on racks in the walkin cooler.
25-06-1 Observed single-service articles stored without protection from contamination. Coffee filers
35A-07-1 Critical. Observed small flying insects in bar area inside bottle of liquor
40-03-1 Employee lockers improperly located. Hat on rack where food is stored
51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation. Repeat Violation.
51-13-1 No Heimlich maneuver sign posted. Repeat Violation.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 3665186
Inspection Date: Tuesday, June 08, 2010
Inspection Number: 1878149
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: 10
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chopped ham in reach in. Cook line. Corrected On Site. Milk, service station. Removed some product from overfilled pan. Adjusted temp on cooler.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright ric in wait station. Corrected On Site. Moving product to walk in, adjusted temperature , and having repair tech look at it today.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over raw fish in upright reach in. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw pooled real eggs over cooked pasta. Upright ric. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw bacon stored over cooked pasta sauce and sausage gravy. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed food stored on floor. Cases of shell eggs and bucket of batter. Wic.
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Evidence used as dump sink. Dirty pan in sink on cook line.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Cook line.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Bar. Repeat Violation.

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 3665187
Inspection Date: Wednesday, August 26, 2009
Inspection Number: 1878150
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 Critical/Risk Violations: 6
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08A-27-1 Critical. Observed raw animal food stored over cooked food. STOCK IN WIC
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK HANDLING RTE CHEESE Corrected On Site.
10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. WHIP Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. BOTH RICS ONLINE
22-15-1 Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. BOTH RICS ONLINE
24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. GLASSES AT BAR ON SOILED CLOTH
30-02-1 Critical. Vacuum breaker mising at hose bibb. AT BAR
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. PUBLIC REST ROOM
38-07-1 Lights missing the proper shield, sleeve coatings or covers. WIF
38-10-1 Light not functioning. GLASS RIC AND ONLINE
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200 WC Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 3583778
Inspection Date: Tuesday, June 09, 2009
Inspection Number: 1827872
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: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Raw shell eggs, no time marking in grill area. Corrected On Site.
23-03-1 Observed medium build-up of grease on hood filters.

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 3435065
Inspection Date: Monday, February 09, 2009
Inspection Number: 1806222
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: 10
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cut roastbeef and portions of lasagna with no datemarking.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bulk containers not labeled under prep table outside walkin cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes used for homefries fou d at 72F and raw shell eggs held at room temp. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage cooked and held in grill area found at 95F. Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding units.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting onions with barehands. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl used as scoop in bulk container.
12B-07-1 Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths all over kitchen, not kept in sanitizer buckets.
24-08-1 Equipment and utensils not properly air-dried. Cups wetnesting at waitress station.

Inspection For: JIMMIES RESTAURANT
License Number: 1505520
License ID: 3890541
Inspection Visit ID: 3435066
Inspection Date: Tuesday, September 30, 2008
Inspection Number: 1806223
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 Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-12-1 Critical. Observed food stored in undrained ice, chicken wings and shrimp found in undrained ice in walkin cooler.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw hamburger stored over raw bacon in walkin cooler. Corrected On Site.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
25-04-1 Observed single-service items stored on floor in dry storage room.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees at handwashing sink next to prep sink.
41A-02-1 Critical. Observed toxic item stored by food. Clorox bleach on prep table next to pancake mix. Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured near office.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Jimmies Restaurant in Rockledge 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 Rockledge's Jimmies Restaurant.

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 Jimmies Restaurant 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.


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