Bubba Jacks LLC
119 SR 20W, Freeport, FL 32439 · Permanent Food Service · License 7602014
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 Aug 18 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
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 18, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make bar- ambient 62°F- sausage links 52°F, sliced diced ham 58°F, hash browns 34°F, pulled eggs 56°F (9:00-10:15). Held on ice- shell eggs 57°F, pulled eggs 56°F, shredded cheese 52°F (9:00-10:14) employee replaced ice and placed lids over food. Equipment was unplugged, employee placed all food on ice and plugged it back in.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle stored in flour.
Code 21, Wiping cloths and linens: Multiple Soiled dry wiping cloths in use and stored on cutting boards, under flat top and through out kitchen on multiple food contact surfaces.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance through out kitchen.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.