Jack's Sea Grille
190 Estero Blvd, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4606015
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection6 high priority (3 fixed by the Oct 19 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate, 1 basic-24
- Administrative complaint on Sep 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
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 visitOct 19, 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 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
2 quarts of roux, per operator made 2 days prior held at room temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On buffet line sour cream (64°F - Cold Holding); pico de gallo (68°F - Cold Holding) Operator states food will be thrown away after 3.5 hours. Disused Time As Control with operator and provided form. This is a repeat violation from the previous inspection dated 04-06-2026
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
2 quarts of roux, per operator made 2 days prior held at room temperature.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs stored directly over shredded cheddar cheese in reach in cooler. Observed operator correct violations in order to meet inspection standards.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired. Dishwasher (Temperature 155°F), operator filled triple sink Triple Sink (Quaternary 200ppm).
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaning chemicals stored with food on cooks line shelf. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray. Bottle containing bleach not labeled on cooks line shelf.
Basic1
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Spatulas and whisks not stored inverted on cooks line. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
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.