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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
JAKE'S 29 BAR AND GRILL in ORANGE CITY currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 10 total violations — 4 critical, 2 major, 4 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 9, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
JAKE'S 29 BAR AND GRILL has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit, on bottom level. hot dogs (46F - Cold Holding); placed 1 hour. operator placed in walk in cooler,
- [14-69-4] Ice buildup in walk-in freezer.
- [16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- [29-49-6] Standing water in bottom of kitchen low boy unit, .
- [36-22-4] Floor area(s) covered with standing water, by ice machine .
- [53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked wings 46F placed overnight in cook line reach in cooler .
- [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 chlorine ppm. 100 chlorine ppm.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers flat top and stoves soiled with grease and grime.
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