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Licensee
Name:
WHISKEY JAX KITCHEN AND COCKTAILS
License Number:
SEA2615373
Rank:
Seating
License Expiration Date:
06/01/2022
Primary Status:
Closed
Secondary Status:
Location Address:
950 MARSH LANDING PKWY SUITE 370 JACKSONVILLE BEACH, FL 32250
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.
Basic - Employee with no hair restraint while engaging in food preparation.
Cook with no hair restraint while cooking food on cook line. Reviewed policy with chef. **Warning**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven soiled located near managers office. **Warning**
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
Stand alone reach in freezer and main reach in cooler near fryers on cook line have exposed insulation. **Repeat Violation** **Warning**
Basic - Standing water in floor drain/floor drain draining very slowly.
Standing water in floor drain under stand alone reach in freezer near fryers on cook line. **Warning**
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Raw steak stored over raw fish in main reach in cooler near fryers on cook line. Chef properly separated food. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
9 rodent droppings behind cooking equipment on cook, 3 rodent droppings under dishmachine, 4 rodent droppings inside a food pan in back prep station near back door, and 2 rodent droppings under prep table near ice machine. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
cooked beef (46°F); cooked onions (46°F); cooked mushrooms (45°F) on top right side drawer cooler on cook line. Chef stated food was recently restocked from walk in cooler, and drawer was left opened for a while. Chef placed food in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - 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.
French fries at room temperature on cook line near fryers. Fries are held under time control, employee stated he forgot to time marked fries. He stated fries were taking out of the cooler 20 minutes ago. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
All cutting boards on cook line are stained. **Repeat Violation** **Warning**
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.