Jackson's Bistro
601 S Harbour Island Blvd, Tampa, FL 33602 · Permanent Food Service · License 3911552
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (fixed by the Sep 23 follow-up), 1 basic-10
- Administrative complaint on Sep 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 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 visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold holding: cut tomatoes 48°F employee moved to freezer 2nd temp Turkey wrap display case 48°F employee moved to freezer 2nd temp
Code 22, Food-contact surfaces clean and sanitized: 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 0 ppm 2 times disscued to use three comp sink to sanitize
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
3 live roaches on back wall back of the kitchen by dry dish container shelf. 1 live roach on its back by reach in cooler on cooks line. Employees removed live roaches at time of inspection inspection.
Administrative complaint
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
5 dead on cooks line walk way entrance. 1 dead roach under dish washing machine.employees removed and cleaned roaches at time of inspection.
Administrative complaint
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.