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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: JAZZ HOUSE SUPPER CLUB License Number: SEA3910698
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Closed Secondary Status:
Location Address: 9331 E ADAMO DR
TAMPA, FL 33619

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/07/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 7 11
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - mold like substance in sanitizer bucket at outside bar - exterior of sugar container in the kitchen - dry storage shelf **Repeat Violation**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. - utensils - picks - plates on soiled shelf
14-11-4    Basic - Equipment in poor repair. - reach in cooler at outside bar observed to be malfunctioning ( ambient air 77°F, ) - rusting shelves - rusting equipment
08B-12-4    Basic - Food stored in holding unit not covered.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
16-48-4    Basic - Old food stuck to clean dishware/utensils. - various plates
29-08-4    Basic - Plumbing system in disrepair. - pipe leaking in outside bar area
25-05-4    Basic - Single-service articles improperly stored. - cup lid unprotected
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. - by mop sink **Corrected On-Site**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. - kitchen
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting. -behind ice machine Other observances: - wall soiled in various locations
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee touched the left side of his face
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. - bartender barehand contacted orange slice for drink
11-13-4    High Priority - Employee with sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. - employee with wound on their left arm inflammed-like with no protection engaging in cooking on the cook line
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - ranch dairy based 62°F, -vegetable medley 58°F, - pasta 53°F, - shredded cheese 52°F, - chopped garlic 52°F, -diced cheese 55°F, - raw pork 45°F, - raw beef 52°F, - cut mushrooms 52°F, - lettuce 46°F, - tomato 46°F,
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. - cream in Walk in cooler
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - cream - fruit salad
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. - interior of reach in cooler - interior of Walk in cooler **Repeat Violation**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink.
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. - condiment container in handwash sink at outside bar
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-01-5    Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395