Jerome Brown BBQ
7830 Lem Turner Road, Jacksonville, FL 32208 · Permanent Food Service · License 2615928
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection3 high priority (2 fixed by the Jul 22 follow-up, 1 fixed on the spot), 2 intermediate, 10 basic (2 repeats)-27
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one live fly in kitchen area by steam well.
Administrative complaint
Roach activity present as evidenced by live roaches found.
One live roach observed by corner of kitchen and pass through window. Operator attempted to step on.
Fixed on the spotAdministrative complaint
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Pesticide emitting strip on floor by pass through window.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In standup reach in cooler opposite fryers, open container of milk opened longer than 48 hours missing product date marking.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Debris build up above blade of table top can opener. Food debris along interior of microwaves.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottles of tea and soda stored in boxes on floor.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Bulk ice scoop handle in contact with ice.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Glass door reach in cooler door gasket torn at bottom of door. Multiple reach in cooler door handles missing.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Glass door reach in cooler with rust pitting the surface of shelf.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Wet wiping cloths stored in soapy water no sanitizer 0ppm.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Food residue/debris build up at base of glass door reach in cooler.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water at base of two door reach in cooler opposite fryers.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed four dead roaches in establishment. One on ground by pass through window. Two in grease on floor by fryers. One at front counter shelves on the ground.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic tiles through kitchen area.
Floor soiled/has accumulation of debris.
Floors through establishment with debris/residue build up. Under equipment along walls food debris accumulation. Standing water on floor between three compartment sink and hand wash sink. Grease build up on floor to the side of the fryers.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.