Jam Grill Restaurant and Lounge

390 W Burleigh Blvd, Tavares, FL 32778 · Permanent Food Service · License 4509059

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 9 basic (5 repeats); basic violations cost 12 at most
-42
Safety score58

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

18 violations found

First visitJul 22, 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.
18 violations found:
- 5 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Per operator from day prior. Rice and Peas (53°F - Cooling) Cooked Chicken (49°F - Cooling
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Per operator less than four hours. Operator placed in oven to reheat. Fried Chicken (128°F - Hot Holding)
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Per operator from day prior. Rice and Peas (53°F - Cooling) Cooked Chicken (49°F - Cooling)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw goat over cakes and cooked oxtails in reach in freezer. Operator removed.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bottle with rubbing alcohol on shelf next to single serve containers and lids. Operator removed
  Fixed on the spot
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.
  Oxtails inreack in cooler.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Too much in containers.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fryer baskets soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At hand washing sink next to dishwasher.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of soda on the floor at front counter. Operator removed.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In Cornmeal container.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler interior at cook line. Reach in freezer interior in back kitchen area,
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets at cook line. Reach in freezer gaskets in back kitchen area,
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Big of to go boxes on the floor in dry storage area. Operator removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach at front counter.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall at prep area. Wall at cook line. Wall by steam table at front counter.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor at cook line.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.