Jerk Pit
1939 E Fletcher Ave, Tampa, FL 33612 · Permanent Food Service · License 3916505
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 high priority (no follow-up needed), 4 intermediate (2 repeats), 10 basic (5 repeats); basic violations cost 12 at most-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Rice stored in non-food grade plastic bags inside refrigerator in back kitchen area.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1 fly in back kitchen area.
Intermediate4
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 rice,cooked beef cooked and held longer then 24 hours has no date markings inside refrigerator in back kitchen area.
Repeat violation
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands using 3 compartment sink.
Code 28, Sewage and wastewater disposal: Employee dumping mop water in the three-compartment sink / food preparation sink.
Mop sink is blocked establishment dumping water in 3 compartment sink.
Repeat violation
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Sodas stored on floor in dry storage area of kitchen.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored inside refrigerator in kitchen area.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet cloth stored underneath cutting board in back kitchen area.
Repeat violation
Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket stored on floor underneath cashiers station.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing sign at handwashing sink at cashier station.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Repeat violation
Open dumpster lid.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls have dust buildup overtop frezzer in kitchen area.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored on floor in back kitchen area.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.