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Licensee
Name: JIMMIE'S US 1 License Number: SEA1504416
Rank: Seating License Expiration Date: 04/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 5601 N US 1
COCOA, FL 32927

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/17/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
13 4 17
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. On ice machine lid
12B-02-4    Basic - Employee drinking in a food preparation or other restricted area. Several drinks throughout. On cookline shelf, on plastic tub of condiments under drink station.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs in storage
08B-42-4    Basic - Food stored outside. Observed pan of flour on shelf in screened room
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Behind shelf at prep table area across from triple sink
14-34-4    Basic - Interior of ice machine with rust that has pitted the surface.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ice machine room **Repeat Violation**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coca Cola cooler , white refrigerator in storage room
16-48-4    Basic - Old food stuck to clean dishware/utensils. Plastic pans on storage rack
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Imitation crab in pan of water
21-44-1    Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under dripping pipe at cookline handsink
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Expo window, observed paper trays not inverted and not fully under the shelf cover **Repeat Violation**
33-06-4    Basic - Trash receptacles not provided where needed in establishment.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Under cookline hand wash sink
28-19-4    High Priority - Approval of the septic tank system limits the establishment to the use of single-service items only for customers. Multi-use utensils are in use.
12A-27-4    High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook **Repeat Violation**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched Canadian bacon to put on English muffin.
12A-20-4    High Priority - Employee washed hands with no soap.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scrapple 50° F. Operator states he pulled out of cooler at 7 am. Was stocked higher than fill line on top of ham. Ham was at proper temperature. Recommend rapid chill **Repeat Violation**
01B-19-4    High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sausage patties and links out over 4 hours
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Time exceeds 4 hours cooked sausage links and patties. Pancake batter not marked **Repeat Violation**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs and pooled eggs on shelf over potatoes and onions in walk in cooler
28-16-4    High Priority - Sewage on ground from failed septic system. Observed on ground outside back door in grassy area by septic system. And on sidewalk out back door around white in-ground drain and grease trap and seeping up from cracks in concrete.
28-26-4    High Priority - Sewage/wastewater backing up through floor drains. When draining triple sink observed backup from floor drain under sink and from outside under cracks in the concrete slab and from the grease trap. After stopping water draining, water slowly receded in triple sink area. Operators must walk through this area to access the walk in cooler, dry storage and ice machine rooms
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Spinach 76° on top of cookline cooler . Operator states pulled at 5 am, found at 9:30
41-02-4    High Priority - Toxic substance/chemical stored by or with food. First aid kit on dry storage shelving next to gravy mix
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By patio
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Strainer in cookline hand sink used for dumping
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times.
53A-05-5    Intermediate - 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/hr/food-lodging/managercertification.html.
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Deli meats dated 4/7 and 3/31 , operator states pulled today from freezer
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.