JAKE'S 29 BAR AND GRILL
822 SAXON BLVD STE 4, Orange City FL 32763 · 386 947 3320
Last inspected Mar 19, 2026 · 9 visits since September 2023
JUL 24
AUG 24
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023025695 | Mar 7, 2023 | Jul 6, 2023 | $400 |
| 4--2022018546 | Feb 7, 2022 | May 5, 2022 | $560 |
Inspection history
9 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler corn chowder (62F - Cooling ); last night;chicken noodle (57F - Cooling); placed overnight. Operator instructed to discard,
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.
Dented/rusted cans present. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove top Cole slaw 47F, placed overnight, bottom shelf.
Show the remaining 4 findings ▾
Accumulation of debris on exterior of warewashing machine.
Floor under dish machine soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above kitchen stove top soiled with food debris,
Wash ware area, wall, behind dish machine, wall by mop sink, soiled with accumulated grease, food debris, and/or dust.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris.
Sep 19, 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker, wiped gloved hands on pants and continued with handling food without changing gloves and washing hands. Educated operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler#12 cut fruits (52F - Cold Holding); ranch dressing (52F - Cold Holding), placed less than 4 hours. Operator relocated to another cold holding unit. -Front reach in cooler ranch dressing (50F - Cold Holding, placed overnight. Operator discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. soup (125F - Reheating); in steam table,operator instructed to discard.
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored on shelf condiments at cook line. Operator relocated.
Floor soiled/has accumulation of debris.
Ice buildup in front line reach-in freezer.
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grab and go turkey sandwich (47F - Cold Holding); placed overnight. Salad station Shredded cheese 45F, boiled eggs 45F Operator reduced thermostat.
Kitchen floor soiled/has accumulation of debris.
Oct 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream date marked 3 months ago in reach in cooler. Operator updated.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sandwich 44F, placed overnight at grab n go, Cooler#12 Pizza 47F placed for more than 7 days. Operator discarded. -Wait station glass door reach in cooler, half and half 70F, less than 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer#9 mold- like substance. No food is in unit.
Ice buildup in reach-in cooler#12.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sandwiches and cut fruit, available for self serve, missing address.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on food lids,soiled with food debris in storage area.
Standing water in bottom of reach-in-cooler#12
Wash ware area, kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Bar hand wash sink used for purposes other than handwashing, ice dumped in sink. Educated operator
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.
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
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.
Equipment in poor repair. TRUE reach in freezer #10, torn gaskets
No conspicuously located ambient air temperature thermometer in cold holding unit #9.
Standing water in bottom of reach-in-cooler #7
Jan 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees. Milk 45F at glass door cold holding unit. 10 minutes recently returned.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Pink liquid stored on cleaning shelf unlabeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 25-salmon vacuum packed walk in cooler.
Food employee with no hair restraint while engaging in food preparation.
Plumbing system in disrepair. Garbage disposal not draining. Part is on order. Operator vacuumed water.
Standing water in bottom beer reach-in-cooler.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 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. Food worker touched clothing and then continued to plate and serve food. Educated operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar counter top milk (62F - Cold Holding) 20 minutes. Operator returned to refrigerated unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with encrusted food debris,
No soap provided at bar handwash sink.
Accumulation of lime scale on the inside of the dishmachine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker serving food wearing a watch.. Educated operator.
Food Employee with no beard guard/restraint while engaging in food preparation.
Food Employees with no hair restraint while engaging in food preparation.
Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lid of cookline make table soiled with food debris l
Standing water in bottom of #11 make table
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.