JACKSON'S BISTRO
601 S HARBOUR ISLAND BLVD, Tampa FL 33602 · 813.277.0112
Last inspected Apr 2, 2026 · 10 visits since November 2023
APR 24
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemons with bare hands and placed on water cup to take into the dining room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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. Tested 3 times at 0 ppm operator called for maintenance and will sanitize in the three compartment sink
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over cook chicken sandwich reach in employee removed to proper storage
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket prep line above 200-400 ppm employee added water
Employee eating while preparing food. Employee eating while prepping food
No handwashing sign provided at a hand sink used by food employees. Inside bar
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone than began preparing cut greens.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in across the stove top cook rice 45F 2nd temp
Handwash sink used for purposes other than handwashing. Cup in hand washing server coffee area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp was still in process of being set up tested at 110F at outside bar
No handwashing sign provided at a hand sink used by food employees. In ware washing area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 3 bags of raw beef. Manager stated the raw beef was vacuumed sealed last night.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in multiple bar areas.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice observed time mark.
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemons with bare hands and placed on water cup to take into the dining room
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For raw salmon employee found letter
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler prep area by Raw shelled eggs over ready to eat pork employee removed to proper storage by the coffee bar area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line closest to fryer Cold holding: cook chicken 51 f raw shrimp 51 f raw chicken 49 f raw chicken 50 f raw beef 50 f cut tomatoes 48 f employee began placing ice on products. Reach in cooler bottom doors under flat top table raw salmon 44 f raw chicken 45 f
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in multiple bar areas.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice observed time mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at bar inside dining area. At 70 f and in out door bar at 70 f ran over two minutes
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board cooks line employee removed
No handwashing sign provided at a hand sink used by food employees.in jacks water front cafe room No signs at both bar hand washing sinks.
Wiping cloth sanitizing solution stored on the floor. In back kitchen
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting board on reach in cooler by fryer has stains.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked and held longer then 24 hours has no date markings inside reach in cooler on cooks line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 68F. Chef discarded water placed utensils at dish washer.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
Reach-in cooler shelves with rust that has pitted the surface. Double door refrigerator in kitchen area shelves have rust.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Chef removed and properly stored bucket.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler Operator provided temprature logs showing recent temperatures. all items were moved to walk in cooler. Poultry (46F - Cold Holding); salmon (48F - Cold Holding); Dairy (45F - Cold Holding); Beef (45F - Cold Holding); shrimp (47F - Cold Holding)
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hook ups to chemicals not functioning properly. Repair company on site repairing it.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. Operator replaced.
Plumbing system in disrepair. Cooler leaking on inside
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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 chef about using 3 compartment sink until dishwasher is working properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw squid cold holding at 54F at 2:41. Re-temperature at 3:19 39F.
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. Butter held on time as a public health control has no time markers. Chef added proper time markers to butter.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at fast jacks. Chef hung hand washing at sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in breakfast cooler. Chef removed drink and properly stored it.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor in kitchen area. Employee removed and properly stored sanitizer.
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.