SKYWAY JACKS

Name: SKYWAY JACKS
Address: 2795 34 ST S, ST. PETERSBURG, FL, 33711, US
Rating: 13.4

2795 34 ST S, ST. PETERSBURG, FL 33711

License #6210236

🍽️ American ℹ️

13.4 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

SKYWAY JACKS in ST. PETERSBURG currently holds an InspectFL Health Score of 13.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 102 total violations — 27 critical, 17 major, 58 minor.

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The latest inspection on September 17, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

102

Coverage note

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[21-10-4] Soiled dry wiping cloth in use. Dirty wiping cloth seen in use on main cook line. Operator was informed of proper storage of wiping cloths and removed dirty cloths on site.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Signs of wet nesting seen on clean dishes in main dry storage area. Operator was informed of proper drying necessity and re-cleaned dishes on site.
[36-22-4] Floor area(s) covered with standing water. Standing water seen on floor of kitchen near dish machine.
[36-17-5] Floor tiles missing and/or in disrepair. Floor in disrepair throughout kitchen. Operator was informed of necessity for easily cleanable floors.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels observed on clean containers on main storage area near dish pit. Operator was informed of issue and removed labels on site.
[01B-01-4] Dented/rusted cans present. See stop sale. (1) can of tuna observed dented. Operator was informed and discarded on site.
[08B-12-5] Stored food not covered. Food in walk-in seen uncovered after cooling. Employee was informed of proper covering and covered items on site.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs seen over ready-to-eatA cheese in reach in cooler on main cook line. Operator was informed and moved cheese to proper storage.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Ceiling tile missing in dining room.
[21-05-5] Cloth used as a food-contact surface. Wet wiping cloth used to cover cut washed lettuce in walk-in cooler. Cloth was removed.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2026
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated in walk-in cooler. Employee removed items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in coolers in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food debris
[25-06-4] Single-service articles not stored inverted or protected from contamination. Styrofoam Togo container not inverted across from container.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler next to standing reach-in cooler.
[08B-12-5] Stored food not covered. Cooked potato inside walk-in cooler not covered on top shelves uncovered. Discussed with manager in kitchen to keep items covered after items cool.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee fail to change gloves after cracking raw shell eggs and returning to work. Employee observed handing plate ready for service. Discussed with employees proper handwashing.
[03F-02-5] 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. Cooked potatos used for hasbrowns missing time stamp. Manager advised they were removed from cold holding 30 mins prior to inspection. Discussed with employees to date marked items.
[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 potatos and cooked onions in walk-in cooler not date marked. Sliced deli meats in standing reach-in cooler not date marked.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup used to scoop egg whites at reach-in cooler on cook line. Manager discarded and replaced with spoon.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic drink cups at front wait station.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor next to oven in rear prep area. Floors soiled under cook line
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents with visible accumulation of grease.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in cooler where raw proteins are stored on line soiled. Manager wiped during inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service styrofoam to-go boxes not stored inverted on shelves above cook line. Employees inverted during inspection.
[08B-12-5] Stored food not covered. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not covered. Manager covered items when date marked.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head inside mop bucket, not in a manner to allow drying.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs observed sitting on top of ready-to eat foods like cut tomatos and ham insides reach-in cooler on cook line. Manager relocated items to the bottom shelf of reach-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (55F) Shredded cheese (50F) Inside reach-in cooler at the cook line at 11:35 AM. Manager placed items into freezer and rechecked temperature at 12:30 PM as follows: Sliced cheese (43F) Shredded cheese (43F)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato and gravy temped at 120F inside standing steam box next to double door reach-in cooler. Manager microwaved items and reheat items to 190F and placed items back into steam box.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not date marked. Manager dated items.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid unlabeled in mens restroom. Employee labeled contents.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents in warewashing area soiled with accumulated food debris, grease, dust, or mold-like substance.
[35A-03-4] Dead roaches on premises. 8 dead roaches on floor in dry-storage shed located outside.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on plate on reach-in cooler on cooks line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-11-4] Floors not maintained smooth and durable.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink is disconnected.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Fan guards soiled with dust in walk-in cooler.
[25-32-4] Reuse of single-service or single-use articles. Reuse of five gallon pickle buckets to store salt in dry-storage room.
[08B-12-5] Stored food not covered. Multiple containers of cooked pasta, boiled eggs, cut celery, and peeled onions not covered in walk-in cooler.
[08B-54-4] Three loafs of bread stored near hand wash sink on cooks line exposed to splash.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. 10lbs of ground beef partially frozen on prep table not thawing under running cold water or refrigeration.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Located outside. Operator locked ice machine.
[08B-63-4] Walk-in cooler located outside food in an unprotected holding unit in a customer/nonsecure area. Operator secured walk-in cooler with lock.
[02D-01-5] Working containers of food removed from original container not identified by common name. MSG removed from original stored in container not labeled. Operator labeled container MSG.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling)
[01B-01-4] Dented/rusted cans present. See stop sale. From dry-storage shelf. three 5lb cans of jalapeño peppers are dented at seam.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave kitchen then return and touch single-serve gloves without first washing hands. Discussed with operator proper hand-hygiene techniques.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef removed in container storage above uncovered onion rings in reach-in freezer on cooks line. Operator placed raw beef on bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 12:30pm a. sliced cheese (48F - Cold Holding); b. diced tomatoes (47F - Cold Holding); 42f c. feta cheese (51F - Cold Holding) 46f d. french toast batter (63F - Cold Holding) discarded batter e. raw chicken (47F - Cold Holding) 41f
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket stored on bottom shelf of prep table solution exceeding 200ppm. Operator refilled chlorine solution. Reading 50ppm.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling)
[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/ Alexadro Flores hired as manager more than 3 years ago.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink wait station area used to dump ice. Operator melted ice.
[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. Cooked meat loaf prepared more than 24 hours ago not date marked.
[41-17-4] Squeeze bottle on hand wash sink at wait station containing white soap not labeled. Operator labeled bottle soap.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull on customer food in walk in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hats and shirt and sweatshirt hanging on food storage rack and clean dish racks
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Dish area
[08B-38-4] Food stored on floor. Gallon of syrup on floor in front service station
[16-46-4] Old labels stuck to food containers after cleaning. Clean dish racks
[01B-01-4] Dented/rusted cans present. See stop sale. One #10 can jalapenos One #10 can crushed tomatoes
[14-86-1] Observed cooked potatoes stored in bakery delivery racks on cart in kitchen. Employees relocated potatoes to sheet and hotel pans and put in walk in cooler
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid behind front service bar in dining room
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham in freezer. Manager organized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Catfish cooks line 44f
[03F-02-5] 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. See stop sale. Time can be determined. Time stamp put on shell eggs cooks line
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cooks line chlorine 200+. Employees remade 50pmm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[31B-03-4] No soap provided at handwash sink. Cooks line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Manager marked prep items that required date marking in walk in cooler