Jimmy Guana's Bar & Grill
401 E 2 St, Indian Rocks Bch, FL 33785 · Permanent Food Service · License 6209365
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection5 high priority (4 fixed by the Sep 9 follow-up, 1 fixed on the spot), 5 intermediate, 5 basic (2 repeats)-37
- Complaint after follow-up on Jul 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitJul 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
3 unopened bottles of water stored in downstairs ice bin.
Administrative complaint
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
Observed 3 unopened bottles of water stored in downstairs ice bin.
Administrative complaint
Intermediate4
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
No proof of required state approved employee training provided for any employees.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Cheesecake 65f,fresh mozzarella65f, sliced tomatoes 65f, small cooler salad area out of temperature. Items stored in cooler overnight. Items discarded.
Stop Sale issued due to food not being in a wholesome, sound condition.
6 unopened water bottles stored in ice machine in downstairs storage area.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheesecake 65f,fresh mozzarella65f, sliced tomatoes 65f, small cooler salad area out of temperature. Items stored in cooler overnight. Items discarded.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw oysters stored over cooked wings. Items moved.
Fixed on the spot
Food stored in ice used for drinks.
See stop sale. 6 unopened water bottles stored in ice machine in downstairs storage area. Cleaning in process for ice machine.
Intermediate5
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Misplaced tags.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Kenny Donaldson no CFM certificate
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kenny Donaldson present at inspection. No cfm certificate.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Misplaced employee training.
Basic5
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Outside bar ice bin soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
One fan in dining room has accumulation of dust on blades.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
2 floor tiles missing in inside bar.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tanks behind downstairs beer cooler.
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.
- 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.