JERK HUT ISLAND GRILLE AND BEACH CLUB

Name: JERK HUT ISLAND GRILLE AND BEACH CLUB
Address: 1241 E FOWLER AVE, TAMPA, FL, 33612, US
Rating: 0

1241 E FOWLER AVE, TAMPA, FL 33612

License #3916897

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 19 findings · 3 critical

Routine - Food

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Quick take

JERK HUT ISLAND GRILLE AND BEACH CLUB in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 165 total violations — 26 critical, 63 major, 76 minor.

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The latest inspection on October 13, 2026 shows 19 observation rows: 3 critical, 2 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

165

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JERK HUT ISLAND GRILLE AND BEACH CLUB has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside small reach in cooler on cooks line marinara (55F - Cold Holding) Alfredo sauce (55F - Cold Holding)
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler has no dates.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in seasoning bin in food preparation area of kitchen.
[14-11-5] Equipment in poor repair. Ice machine door is broken and is held together with wiring.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking in kitchen area while working with food.
[08B-47-4] Food not stored at least 6 inches off of the floor. Food stored in crates less then six inches off the floor inside walk in frezzer.
[14-04-4] Microwave missing fan guard cover/splatter shield. Fan guard missing inside microwave on cooks line.
[36-24-5] Hole in or other damage to wall. Wall in disrepair next to food preparation table on cooks line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored in food preparation table in preparation area of kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Disinfected, deodorizer stored on food, preparation table, in prep area of kitchen. Chef removed and properly stored deodorizer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in food preparation area of kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in back kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath green cutting board in food preparation area of kitchen.
[08B-38-4] Food stored on floor. Seasoning stored on floor in food preparation of kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket tested 400ppm of chlorine. Owner refilled bucket retested at 100ppm of chlorine.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Door and door frame of preparation area of kitchen are made of material that is not smooth and easily cleanable.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler on cooks line marinara (55F - Cold Holding) Alfredo sauce (55F - Cold Holding)

Disposition: Met Inspection Standards
[14-01-5] Observed: Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside seasoning bucket where they mix jerk seasoning.
[22-41-4] Observed: 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. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
[36-22-4] Observed: Floor area(s) covered with standing water. Standing water on floor around dishwasher.
[08B-31-4] Observed: Food stored in undrained ice. Raw shrimp stored in undrained ice in small cooler in between ovens and steam table.
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on table across from microwave has stains.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Handwashing sink has stirring paddles inside it. Manager removed and placed pads at dishwasher.
[51-18-6] Observed: No copy of latest inspection report available.
[23-03-4] Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters overtop of fryer has buildup of grease.
[08B-39-4] Observed: Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Chicken cooked and held longer then 24 hours has no date markings inside walk in cooler.
[08B-12-5] Observed: Stored food not covered. Cooked chicken, raw fish, ox tails stored inside walk in cooler is stored uncovered.
[14-17-4] Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust developing on shelves.
[21-12-4] Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting table top cutting board. Manager removed and properly stored cloth.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outback area and in prep kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cooks line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In back kitchen by walk in cooler. Discussed with the manager the importance of a lid and straw.
[08B-38-4] Food stored on floor. Raw chicken in bag on floor in walk in freezer employee removed from floor oil. Case on floor in cooks line raw chicken boxes on floor in back prep room
[36-24-5] Hole in or other damage to wall. Cooks line wall next to reach in reach in cooler in disrepair Ceiling tile missing above the dish washing machine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In raw chicken prep area room
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Throughout the restaurant
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor
[29-03-4] Water draining onto floor surface. Ac ventilation leaking water onto floor in walk in cooler not landing on food
[02D-01-5] Working containers of food removed from original container not identified by common name. Red beans in white bin not labeled by raw chicken prep station area.
[01B-01-4] Dented cans present. See stop sale.carib coconut milk 1 can. Located on shelf by raw chicken prep room area
[35A-02-7] Live, small flying insects found 1 live fly in the kitchen 2 live flies in storage unit back of restaurant.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over juices in walk in Cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ambient air temperature 44 f 43 f Cold holding: Mac and cheese 44 f raw fish 45 f cut lettuce 45 f cook noodles 45 f cook beef 45. Discussed with manager to add ice to all foods or move to freezer. Employee began putting ice on food for rapid cool
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar area
[31B-03-4] No soap provided at handwash sink.at bar
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cut Mellons cut lettuce cut tomatoes on buffet bar. Discussed with manager to add to the marker board on wall next to buffet.
[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. Observed 1 employee training
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook pasta cook Mac and cheese not dated walk in cooler

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees jacket on top of dish machine
[36-73-4] Floor soiled/has accumulation of debris. Kitchen area and walk-in-cooler
[36-17-5] Floor tiles missing and/or in disrepair. Near dish machine Hole in or other damage to wall. In prep area near microwaves
[08B-38-4] Food stored on floor. Walk-in-freezer, kitchen area
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth not stored in sanitizing solution between uses.
[29-08-4] Plumbing system in disrepair. Hand sink in prep area and Hand sink near dish machine faucets in disrepair
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulated black debris in dishwashing area. Floor soiled/has accumulation of debris. Kitchen area and walk-in-cooler
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over box of unwashed produce in walk-in-cooler
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ ONeil Cha Manager
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Large ice machine and cutting boards in prep area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed towels in hand sink near dish machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Near dish machine
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at employee handwash sink near dishwasher

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating lunch in dish area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
[36-73-4] Floor soiled/has accumulation of debris. Floors and drains
[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. 0 ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp raw (47F - Cold Holding); red sauce (46F - Cold Holding); cream sauce (48F - Cold Holding) operator moved the items to the walk in freezer for rapid cooling less than 4 hours. Small reach in cooler on cooks line across from hand wash sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket in sink operator moved it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Operator does not keep temp logs, discussed the importance of keeping them.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in wic

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[03A-02-5] Walk-in cooler Cold holding: Jerk chicken wing 46 F, cooked chicken wing 46 F, cooked ground beef 46 F, beef patty 49 F.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-04-4] Handwash sink by walk-in cooler has been repaired and working properly. Handwash sink on cook line removed and relocated. Handwash sink at front kitchen wall has been removed.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and its a event room of the restaurant.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired on 07/07/2023.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[03A-02-5] Walk-in cooler Cold holding: cooked cabbage 45 F, curry chicken 46 F, mac n cheese 46 F, raw chicken 46 F. Reach-in cooler on cook line Cold holding: cooked chicken wing 39 F, sliced tomato 39 F, cut lettuce 40 F, milk 39 F.
[03B-01-6] Hot holding: brown soup chicken 123F, curry chicken 131 F.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink by walk-in cooler disrepair, plumbing has been disconnected. Handwash sink at front kitchen wall has been removed.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and its a event room of the restaurant.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired on 07/07/2023.

Disposition: Warning Issued
[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 on prep table at kitchen.
[08B-38-4] Food stored on floor. Cooking oil on floor at cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle on ice well. Operator moved handle up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoon at buffet line self service area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked potato 47 F, cooked chicken 46 F, mac n cheese 46 F, raw chicken 46 F. Reach-in cooler on cook line Cold holding: cooked chicken wing 46 F, sliced tomato 47 F, cut lettuce 47 F, milk 46 F. Prep table: mac n cheese (63F - Cold Holding). Operator contacted refrigerator repair company at time of inspection. Employee starts place ice on time/temperature control for safety food at time of inspection.
[03E-06-5] Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: jerk chicken 112-123 F, white rice 120 F. Operator moved items to reheat in oven. Re temped: jerk chicken 167-170 F, white rice 164 F.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink by walk-in cooler disrepair, plumbing has been disconnected. Handwash sink at front kitchen wall has been removed.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to the approved plan on 10/19/2010, the establishment has removed the handwash sink on the kitchen wall and built a buffet station opens to the dining room; handwash sink on cook line end has been relocated to the middle of the cook line. Corner area next to mop sink has been built to be a take out food station with soda machine and hot food holding unit. The private owned section is owned by the establishment now, and its a event room of the restaurant.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired on 07/07/2023.