Jimmy's Sports Bar
3510 34 St N, St. Petersburg, FL 33713 · Permanent Food Service · License 6218395
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 intermediate (1 repeat), 5 basic (2 repeats)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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.
Cooked chicken wings stored in walk-in cooler missing date marking.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Stored frozen food in reach-in freezer stored uncovered inside re used plastic containers.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Located between prep table and reach-in cooler across from flat top grill. Knives removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in white reach-in chest freezer located next to fryers.
Repeat violation
Code 32, Restrooms: Bathroom door left open to men's restroom other than during cleaning or maintenance.
Door was closed.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Stored wet inside mop bucket at mop sink.
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.