Jakes Coastal Cantina
500 1 Street, Indian Rocks Beach, FL 33785 · Permanent Food Service · License 6208160
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (2 fixed by the Jul 23 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 2 basic-20
- Safety score80
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 visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Pork carnitas 3 each, Chorizo 5 each all prepped 7/12/26. Expired date.
Repeat violation
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Pork carnitas 3 each, Chorizo 5 each all prepped 7/12/26. Expired date.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked beef 54f, empanadas 52f, raw shrimp 54f, raw mahi 52f, crab cakes 52f, all found under flat top grill, all items moved to walk in cooler. Pico 50f, salsa 51f, shredded cheese chihuahua 50f, all in reach in cooler in front area. All moved to walk in cooler. All items still have 1 hour ambient cool to get to 41f,
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzle at bar.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Contain with one lime and cutting board stored in hand sink. Items removed.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup used for portioning in cooked beef.
Fixed on the spot
Equipment in poor repair.
Torn gaskets on two drawers under flat top grill.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.