Jerk Hut Island Grille and Beach Club

1241 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3916897

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 14 basic (1 repeat); basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

19 violations found

First visitOct 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
19 violations found:
- 3 High priority
- 2 Intermediate
- 14 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Inside small reach in cooler on cooks line marinara (55°F - Cold Holding) Alfredo sauce (55°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside small reach in cooler on cooks line marinara (55°F - Cold Holding) Alfredo sauce (55°F - Cold Holding)
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Disinfected, deodorizer stored on food, preparation table, in prep area of kitchen. Chef removed and properly stored deodorizer.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked chicken inside walk in cooler has no dates.
- Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
  Fan guard missing inside microwave on cooks line.
Basic14
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Seasoning stored on floor in food preparation of kitchen.
  Food not stored at least 6 inches off of the floor.
  Food stored in crates less then six inches off the floor inside walk in frezzer.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee drinking in kitchen area while working with food.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on food preparation table in back kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without a handle used as scoop in seasoning bin in food preparation area of kitchen.
  Repeat violation
  Equipment in poor repair.
  Ice machine door is broken and is held together with wiring.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Cloth stored underneath green cutting board in food preparation area of kitchen.
  Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Chlorine sanitizer bucket tested 400ppm of chlorine. Owner refilled bucket retested at 100ppm of chlorine.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine is soiled.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing sign at handwashing sink in food preparation area of kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Wall in disrepair next to food preparation table on cooks line.
  Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Door and door frame of preparation area of kitchen are made of material that is not smooth and easily cleanable.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cell phone stored in food preparation table in preparation area of kitchen.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.