Jimmie the Beef Guy

8951 Bonita Beach SE Ste 550, Bonita Springs, FL 34135 · Permanent Food Service · License 4605788

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 25, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
2 high priority (no follow-up needed), 5 basic (2 repeats)
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

7 violations found

First visitAug 25, 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.
7 violations found:
- 2 High priority
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler; cooked onion (48°F - Cold Holding); raw steak (47°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler; cooked onion (48°F - Cold Holding); raw steak (47°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt container not labeled at cook line. Operator labeled salt container.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Water bottles case stored on floor near kitchen entrance.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tong stored on equipment door handle between uses at cook line.
  Operator removed tong.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense oregano.
  Operator removed the bowl.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Interior of the hood soiled with grease.
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.
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.