JAY QUE’S ON THE DEUCES
903 22 ST S, Saint Petersburg FL 33712 · 727-800-2822
Last inspected Mar 31, 2026 · 10 visits since February 2024
DEC 24
SEP 25
SEP 25
MAR 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. When washing hands at hand wash sink on cooks line gray water comes up through floor drain located near upright freezer and double ovens. Gray water cannot be segregated and the hand wash sink located next to three-compartment sink is not operational.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024013548 | Feb 8, 2024 | Jun 19, 2024 | $400 |
| 3--2016000611 | Dec 29, 2015 | Feb 3, 2016 | $400 |
Inspection history
10 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in a metal bowl in a standing reach-in cooler above Jamaican beef patties and cooked chicken. Discussed with manager to relocate items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef inside reach-in cooler not date marked. Commercially processed shredded cheese open not date marked.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of standing reach-in coolers soiled across from cook line
Mar 9, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
1 High priority5 Intermediate13 Basic
Show 19 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Wood cutting board in kitchen soiled with mold-like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has quat test strips for chlorine sanitizer.
No proof provided that two recently hired food employees working cash register are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Cardboard used to line food-contact shelf near steam table in kitchen.
Cardboard used to line nonfood-contact shelves throughout kitchen.
Covered waste receptacle not provided in unisex bathroom in bar area.
Equipment in poor repair. Torn gasket on reach-in cooler door in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Hood ventilation system inadequate as evidenced by grease accumulation on side of gas stove, fat fryer, and floor.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan located near reach-in freezer guard soiled with dust.
Reuse of single-service country butter and jerk chicken seasoning containers to store reach-in cooler and cooked ground beef in reach-in freezer.
Ripped/worn tin foil used as shelf covers on shelves in kitchen.
Walls in kitchen is soiled with accumulated dust.
Wood cutting board in kitchen has cut marks and is no longer cleanable.
Sep 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 29 recorded, 5 high priority.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
5 High priority9 Intermediate15 Basic
Show 29 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee while donning gloves touch raw chicken then remove gloves and touch single-serve glove and don gloves without washing hands. Discussed with employee proper hand-hygiene techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored in same container of cooked vegetables and cooked ground beef in reach-in freezer in kitchen.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping behind refrigerator in dining area. Operator cleaned and sanitized area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table at 1:15pm. Operator turned up steam table. Rechecked temp at 2:26pm. Operator placed in oven rechecked temp a. cooked jerk chicken (105F - Hot Holding); 115f, 167f b. cooked cabbage (105F - Cold Holding) 117f, 171f c. cooked rice (95F - Hot Holding) 151f Operator placed items in oven to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in two-compartment sink. Discussed with employee to wash hand in designated hand washing sinks.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Wood cutting board in kitchen soiled with mold-like substance.
Handwash sink in outside bar area used as a dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has quat test strips for chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided paper towels.
No proof provided that two recently hired food employees working cash register are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink next to fat-fryer is 82f. Operated water for five minutes.
Cardboard used to line food-contact shelf near steam table in kitchen.
Cardboard used to line nonfood-contact shelves throughout kitchen.
Covered waste receptacle not provided in unisex bathroom in bar area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee cooked rice and bottled water in reach-in cooler not segregated from food served to the public.
Equipment in poor repair. Torn gasket on reach-in cooler door in kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Hood ventilation system inadequate as evidenced by grease accumulation on side of gas stove, fat fryer, and floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensils in standing water at 95f. Located on table across from gas stove. Operator replaced standing water.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan located near reach-in freezer guard soiled with dust.
Reuse of single-service country butter and jerk chicken seasoning containers to store reach-in cooler and cooked ground beef in reach-in freezer.
Ripped/worn tin foil used as shelf covers on shelves in kitchen.
Walls in kitchen is soiled with accumulated dust.
Wood cutting board in kitchen has cut marks and is no longer cleanable.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Metal stem-type thermometer soiled.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler near steam table is soiled with food debris between cracks.
Stored food not covered. Cut vegetables in reach-in cooler near steam table not covered.
Mar 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
0 High priority0 Intermediate0 Basic
Dec 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken removed from original packaging stored above raw beef and french fries in reach-in freezer.
No plan review submitted and approved - bar area added. 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/. Bar added in dining room area not reflected on plans.
Plastic container stored inside bowl of handwash sink in warewashing area. Employee removed bowl.
Dead roaches on premises. Three dead roaches on floor underneath three-compartment sink. Operator discarded dead roaches. Cleaned and sanitized area.
Faucet handle missing at three-compartment,
Water leaking from faucet/handle on three-compartment sink.
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink does not provide water through a mixing valve or combination faucet in both restrooms.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Door handles on both upright refrigerator and freezer or broken.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Reuse of single-service or single-use articles. Reuse of single-serve sour cream and butter containers.
Feb 9, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
1 High priority6 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 02-01-2024
Handwash sink does not provide water through a mixing valve or combination faucet in both restrooms.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to three-compartment sink has no running hot water.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Door handles on both upright refrigerator and freezer or broken.
Faucet/handle missing at plumbing fixture. Missing faucet handle at three-compartment sink.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No handwashing sign provided at a hand sink used by food employees at hand wash sink next to three-compartment sink. Will email DBPR Form 5030-111. Employees must wash hands.
Reuse of single-service or single-use articles. Reuse of single-serve sour cream and butter containers.
Feb 8, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 35 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Recorded at 901-903 22 ST S, Saint Petersburg — this licence has since moved.
10 High priority10 Intermediate15 Basic
Show 35 findings ▾
Container of medicine improperly stored. Bottle of NyQuil stored on shelf with sugar in kitchen. Operator removed item.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen, then return and start engaging in food preparation. Discussed with operator proper hand-hygiene techniques.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees place gloves on then remove meat pies off tray without first washing hands. Discussed with operator proper hand-hygiene techniques.
Operating with an expired Division of Hotels and Restaurants license. 02-01-2024
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef removed packaging stored next to and above ready-to-eat foods in upright freezer next to two-compartment sink.
Sewage/wastewater backing up through floor drains. When washing hands at hand wash sink on cooks line gray water comes up through floor drain located near upright freezer and double ovens. Gray water cannot be segregated and the hand wash sink located next to three-compartment sink is not operational.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright refrigerator at 1:05pm a. sliced pork (50F - Cold Holding); b. cooked beef stew (51F - Cold Holding) Employee discarded items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at 1:15pm a. cabbage (118F - Hot Holding); 141f b. cooked rice (118F - Hot Holding); 141f c. cooked beef (118F - Hot Holding) 138f Operator turned steam table up. Re temp at 1:45pm
Toxic substance/chemical improperly stored. Wiping cloth chlorine solution stored in bar counter next to potato chips. Employee moved bucket from counter.
Wiping cloth solution exceeding the maximum concentration 200ppm allowed stored in bar area on counter next to potato chips, that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Employee refilled chlorine solution re checked reading 50ppm.
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. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Handwash sink does not provide water through a mixing valve or combination faucet in both restrooms.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Person in charge unable to answer basic questions about allergens. Will email DBPR Form 5030-038. Eight major allergens.
Spray bottle located on shelf in kitchen containing toxic substance not labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to three-compartment sink has no running hot water.
Cardboard used to line food-contact shelves.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed from prep table, cleaned and sanitized table.
Equipment in poor repair. Door handles on both upright refrigerator and freezer or broken.
Faucet/handle missing at plumbing fixture. Missing faucet handle at three-compartment sink.
Food stored on floor. Bag of rice stored on floor on cook's line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on grill 91f. Employee turned grill up.
No handwashing sign provided at a hand sink used by food employees at hand wash sink next to three-compartment sink. Will email DBPR Form 5030-111. Employees must wash hands.
No waste receptacle installed at handwash sink provided with disposable towels on cooks line.
Raw fruits/vegetables not washed prior to preparation. Observed employee peel and cut onions without washing onions. Discussed with employee that all unwashed fruits and vegetables need to be washed before peeling and cutting. Employee washed onions before peeling, cleaned and sanitized cutting board.
Reuse of single-service or single-use articles. Reuse of single-serve sour cream and butter containers.
Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken stored in two-compartment sink not thawing under running cold water or refrigeration.
Working containers of food removed from original container not identified by common name. Container of flour on bottom shelf of prep table not labeled.
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.