JENKINS QUALITY BBQ
830 PEARL ST, Jacksonville FL 32202
Last inspected Jun 20, 2025 · 6 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
MAY 24
DEC 24
MAY 25
JUN 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies by ice bin,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 20, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects found. One at front counter area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f chicken, employee placed it on smoker, got to 165f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test still black and areas turning white, employee made new solution, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Sharita Rosemond took test on 9/13/19, she is still part time, she might do the employee training, also Willie Nichols Jr took test on 11-5-19
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. For one new employee here, has blank form on office door
Dead roaches on premises. One by ice machine, employee cleaned it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, employee placed it on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones above prep area, employee placed them on bottom shelf, employee food on shelf above customer food in upright cooler, manager moved it
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, got one
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar. Manager removed it
No copy of latest inspection report available. Request it and someone emailed it to him
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen and shelf above triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
Wall soiled with accumulated grease, food debris, and/or dust. By hand sink
Dec 3, 2024Administrative 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies by ice bin,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, test strip turned almost black, employee made new solution, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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. Emailed one
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Tonika McBride took test on 9/13/19
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch bag on shelf above raw meats in box freezer, employee rearranged
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Floor area(s) covered with standing water. By ice bin, cleaned by employee
Interior of ice microwave with rust that has pitted the surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Also vents in one upright cooler by microwave
Single-service articles improperly stored. Box with napkins on floor, employee placed them on shelf
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded
May 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying by ice bin
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108-125f chicken and ribs in bbq pit cooked earlier, in pan, employee placed foil over and added a little water, less than 4 hrs
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin
Spray bottle containing toxic substance not labeled. Leavened cleaner by employee, under triple sink
Ceiling/ceiling tile shows damage or is in disrepair. Cracked and bulging down, front counter area
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table and employee food on shelf above customer food
Equipment in poor repair. Upright cooler, gasket is torn
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
Microwave with rust that has pitted the surface. Interior area
Wall soiled with accumulated grease, food debris, and/or dust. Food splatter by handsink by cook line
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 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. Grabbed chopped pork with hand while chopping it, explained to her and she put on gloves
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee smoked outside then came in and turned meat with stick in bbq smoker, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at front counter
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, strip turned almost black then turned a little white, employee changed solution, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Handwash sink used for purposes other than handwashing. Filling pitcher with water
No paper towels or mechanical hand drying device provided at handwash sink. Ladies restroom, employee place some
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. One cook here for a year, manager couldn't find certificate
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. One cook here for a year
Ceiling/ceiling tile shows damage or is in disrepair. Cracked and bulging down, front counter area
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on premises table by chopped pork, backpack on top of oil jug, employee moved them
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket torn in upright cooler,
Sanitizing solution for wiping cloths not free of food debris and visible soil. Prep area, employee changed solution
Time/temperature control for safety food thawed in an improper manner. At room temperature in triple sink, 32f, manager turned cold water on
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer
Dec 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sandwiches 55-61f sandwiches-second temperature 50f-55f, sandwiches made at 10:45am, it is 2:50, mgr placed them in freezer to cook rapidly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90-98f chicken, ribs, on ledge of bbq pit, employee pushed it into bbq pit
Toxic substance/chemical improperly stored. Cleaner above sauces, by triple sink, employee removed it
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned dark blue and then white, explained to her
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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. One new employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, kitchen, employee moved them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and backpack above deli paper for food and oil jugs, by upright cooler
Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
Employee with no hair restraint while engaging in food preparation. Handling open foods
Equipment in poor repair. Gasket in upright cooler is torn
No Heimlich maneuver/choking sign posted. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Time/temperature control for safety food thawed in an improper manner. Raw ribs, 41f in standing water, employee turned cold water in
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, placed in bucket
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.