CAJUN JIMMY'S SEAFOOD SELLER & CAFÉ

Name: CAJUN JIMMY'S SEAFOOD SELLER & CAFÉ
Address: 2130 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 96.9

2130 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5202846

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

96.9 Grade A / 100

Excellent Health Score

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Quick take

CAJUN JIMMY'S SEAFOOD SELLER & CAFÉ in OCALA currently holds an InspectFL Health Score of 96.9 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 20 total violations — 4 critical, 5 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Administrative complaint recommended
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. No chlorine test kit for dish machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from walk-in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
[25-05-4] Single-service articles improperly stored. To go cups and containers on floor in storage container.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager in charge lacking proof of manager certification.
[08B-38-4] Food stored on floor. Plastic containers of mayonnaise and pickles stored on walk-in cooler floor. Manager placed containers on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor next to kitchen steamer. Manager placed bucket inside of another bucket.
[10-14-5] Ice bucket not inverted between uses. Ice buckets on reach-in freezer next to kitchen ice machine. Employee turned ice buckets over.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: rice (47F - Cold Holding). Employee stated rice placed in cooler one hour prior to temperature being taken. Employee placed rice in walk-in freezer to reduce temperature to 41F. Item stored in ice bath on counter across from salad prep reach-in cooler: butter (52F - Cold Holding). Employee stated butter placed in ice bath one hour prior to temperature being taken. Employee placed more ice in ice bath to reduce butter temperature to 41F. Items stored on bottom shelf of prep table across from kitchen ice machine: cheese (47F - Cold Holding); crawfish (46F - Cold Holding). Employee stated items placed in ice bath one hour prior to temperature being taken. Employee placed more ice in ice bath to reduce items temperature to 41F.

Administrative complaint recommended
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At the bar area, opened employee drink inside cooler, Manager removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, jambalaya 112-120F, employee moved back to steamer and reheated to 164F, also bread with cheese 71F, Manager voluntarily discarded. .
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. For two male employees,
[41-07-4] Container of medicine improperly stored. At the cook line, medicine stored above prep table, manager moved.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired license, June 1, 2025.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of cornmeal container, employee moved.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket on floor, employee moved.
[08B-38-4] Food stored on floor. At the prep area,MOTl jugs on floor, also cases of raw fish in walk-in freezer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment have blacked ahi tuna no asterisk next to it, to go menus and regular menu. 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as oysters on the half shell (raw oysters), raw-egg Caesar salad, and hamburgers (can be cooked to order), or (2) Identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

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