CAJUN JIMMY'S SEAFOOD SELLER & CAFÉ
2130 E SILVER SPRINGS BLVD, Ocala FL 34470
Last inspected May 6, 2026 · 8 visits since September 2023
SEP 23
NOV 24
MAR 25
AUG 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 41 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired license, June 1, 2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022000388 | Dec 13, 2021 | Feb 16, 2022 | $600 |
Inspection history
8 visits, newest first
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cheese balls in reach-in cooler across from kitchen fryers. Manager placed chicken on bottom shelf. Raw crab stored over cooked cornbread in walk-in cooler. Manager placed crab on bottom shelf.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from walk-in cooler.
Manager or person in charge lacking proof of food manager certification. Manager in charge lacking proof of manager certification.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. No chlorine test kit for dish machine.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
Food stored on floor. Plastic containers of mayonnaise and pickles stored on walk-in cooler floor. Manager placed containers on shelf.
Ice bucket not inverted between uses. Ice buckets on reach-in freezer next to kitchen ice machine. Employee turned ice buckets over.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of reach-in freezer next to kitchen ice machine. Manager washed,rinsed and sanitized scoop then placed scoop in pan.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line grill stored in standing water, 85F. Manager replaced water and utensils and turned grill on, 141F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
Single-service articles improperly stored. To go cups and containers on floor in storage container.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager had employee remake sanitizer water, 200 ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor next to kitchen steamer. Manager placed bucket inside of another bucket.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Container of medicine improperly stored. At the cook line, medicine stored above prep table, manager moved.
Operating with an expired Division of Hotels and Restaurants license. Expired license, June 1, 2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, white rice 45F, employee moved from cooler 20 minutes before temperature was taken, Manager will placed item on time (10:55-2:55pm). Time as a public heart control form provided.
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..
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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.
Employee with no beard guard/restraint while engaging in food preparation. For two male employees,
Food stored on floor. At the prep area,MOTl jugs on floor, also cases of raw fish in walk-in freezer.
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.
Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket on floor, employee moved.
Apr 2, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touch head, hat and pockets and continued working with food and touching plates, Manager instructed to stop, removed gloves, wash hands and continue working.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line butter on grill 85-95F, Manager moved to grill and reheated above 165F, also aju 121F and reheated. Also jambalaya 130F, Manager voluntarily discarded.
Mar 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, jambalaya made 03/26/25 at 46F, 44F, 46F.
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. In walk-in cooler, jambalaya made 03/26/25 at 46F, 44F, 46F.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touch head, hat and pockets and continued working with food and touching plates, Manager instructed to stop, removed gloves, wash hands and continue working.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in cooler raw chicken stored above raw eggs, manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, butter packets at 65F, per Manager butter pulled at 11:00am, items will be discarded at the 3:00pm. Time as a public health control form provided digitally.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line butter on grill 85-95F, Manager moved to grill and reheated above 165F, also aju 121F and reheated. Also jambalaya 130F, Manager voluntarily discarded.
Clam/mussel/oyster tags not marked with last date served. For some oyster tags and comatose of clams tags.
Handwash sink used for purposes other than handwashing. Handwash sink used to dumped drinks and containers with water.
Spray bottle containing toxic substance not labeled. At the server station sanitizer bottle not labeled, also spray bottle with blue liquid at the dry storage, manager labeled all.
Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside grits container, manager moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables and ice machine, manager moved all.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket above service window at the cook line, manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near triple sink.
Food stored on floor. At the storage area, oil jugs on floor, manager moved all off the floor, also in walk-in cooler clams baskets and bread tray on floor, manager moved all.
Wiping cloth sanitizing solution stored on the floor. At the cook line and prep area, manager moved all.
Nov 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided (paper copy and digital copy). Manager posted.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and area behind soda nozzles.
Old food stuck to clean dishware/utensils. Stacked containers with old food residue, Manger moved containers to dish machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
Working containers of food removed from original container not identified by common name. At the prep area, containers not labeled, Manager labeled seasoning.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.