Jake's 29 Bar and Grill

822 Saxon Blvd Ste 4, Orange City, FL 32763 · Permanent Food Service · License 7407455

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority, repeat · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 2 repeats), 2 intermediate, 4 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

10 violations found

First visitSep 9, 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.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Kitchen make table unit, on bottom level. hot dogs (46°F - Cold Holding); placed 1 hour. operator placed in walk in cooler,
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked wings 46°F placed overnight in cook line reach in cooler .
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 chlorine ppm. 100 chlorine ppm.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -sides of fryers flat top and stoves soiled with grease and grime.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of kitchen low boy unit, .
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water, by ice machine .
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.