JENKINS QUALITY BBQ
2025 EMERSON ST, Jacksonville FL 32207
Last inspected Apr 7, 2025 · 5 visits since August 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.
AUG 23
JAN 24
APR 24
NOV 24
APR 25
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly at cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
What the inspector wrote — 17 findingsThe state's own report →
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 bread, explained to him and he got gloves, discarded bread
Live, small flying insects found. One fly at cook line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109-128f chicken, in warmer, cooked this morning, employee reheated them in microwave to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by smoker
Show the remaining 13 findings ▾
Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, manager removed it
No soap provided at handwash sink. Hand sink in sauce room, employee placed one
Accumulation of debris in three-compartment sink. Upper ledge soiled
Dead roaches on premises. 2 dead in triple sink room, cleaned by manager
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above plastic utensils, employee moved it, front counter
Employee with no hair restraint while engaging in food preparation. Making sandwiches
Floor tiles missing and/or in disrepair. By upright freezer, triple sink room
Hole in or other damage to wall. By triple sink
No Heimlich maneuver/choking sign posted. Emailed one
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by microwaves and shelves in triple sink area, gaskets in box freezer
Time/temperature control for safety food thawed in an improper manner. Raw ribs, 41f, employee turned cold water in
Wall soiled with accumulated grease, food debris, and/or dust. By hand sink in kitchen
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
Container of medicine improperly stored. Alcohol above prep area, employee moved it
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a piece of rib she dropped on the floor and placed it in trash then she got sauce to put on ribs, explained to her and she washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ribs on shelf above cakes and potato salads, upright cooler in sauce room, employee rearranged
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit
Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, sauce room, test strip turned almost black
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
Handwash sink used for purposes other than handwashing. Sauce spatula in it, remove by employee
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in sauce room, employee brought a roll
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 employee that hasn't been trained
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 employee here for 2 months
Spray bottle containing toxic substance not labeled. Alcohol by cook line, employee labeled it
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Dead roaches on premises. One by triple sink in sauce room, cleaned
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it
Ice scoop handle in contact with ice. Employee removed it, in ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by passing window and by box freeze, gasket in box freezer
Time/temperature control for safety food thawed in an improper manner. Raw ribs in triple sink, 32-43f, employee turned cold water on
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By warmer in kitchen, scraped with small holes, and wall scraped behind kettle
Working containers of food removed from original container not identified by common name. Bags with powders in sauce room
Apr 24, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One on triple sink area
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 130-135f ribs-140f/2nd temp, employing placed them on bbq pit at 10:30 am then placed them on warmer, he didn't take a temperature, it's 12:31, mgr placed them back on bbq pit for quick reheating
Handwash sink not accessible for employee use at all times. Sugar bags in front of hand sink, cook line area, employee moved them
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 new employees
No soap provided at handwash sink. In hand sink at sauce room, employee placed one
Probe thermometer not used to ensure proper food temperatures. When reheating
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 employee here for 3 months
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, manager moved it
Employee with no beard guard/restraint while engaging in food preparation. Making sauce
Employee with no hair restraint while engaging in food preparation. Cook cooking
No conspicuously located ambient air temperature thermometer in holding unit. Upright black cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink
Time/temperature control for safety food thawed in an improper manner. At room temp, ribs 41f, turned cold running water on
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority8 Intermediate7 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside with a chemical spray bottle then turned meat on bbq pit with bbq stick, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in sauce room
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118-130f chicken and 122f rib in warmer, employee placed them in bbq pit, got to 165fb
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl bucket, test strip turned dark blue and then a little white, explained to her and she 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
Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink after using the bathroom, explained to her and she washed in hand sink
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping fries, explaining to her and she got gloves
Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, mgr moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in sauce room
No soap provided at handwash sink. Hand sink in sauce room
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwiches made on Saturday,
Spray bottle containing toxic substance not labeled. Cleaner by triple sink in sauce room, mgr labeled it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above sugar container, bbq area, employee moved it
Food stored on floor. Sauces in boxes on floor,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by serving window
Reuse of single-service or single-use articles. Boxes for raw ribs and raw chicken used for sauces in bottles, mgr moved them and discarded boxes
Wet wiping cloth not stored in sanitizing solution between uses. On table
Working containers of food removed from original container not identified by common name. White powder, labeled sugar by mgr
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. On cloth towel. Employee washed again and dried with paper towel
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in kitchen
Toxic substance/chemical improperly stored. Cleaner above packet food at front counter, employee moved it
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit
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
No soap provided at handwash sink. In hand sink at prep room, employee placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made yesterday early morning, mgr wrote date on
Spray bottle containing toxic substance not labeled. Degreaser by triple sink per mgr
Dead roaches on premises. 2 dead by fryer, employee cleaned them up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above packet food at front counter, mgr moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and backpack on top of mustard jars, employee moved them
Floor soiled/has accumulation of debris. By fryer
Hole in or other damage to wall. By rear door and by ac next to triple sink
No conspicuously located ambient air temperature thermometer in holding unit. Cooler in kitchen, mgr placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter, shelves in triple sink room
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in sauce room
Wall soiled with accumulated grease, food debris, and/or dust. By handsink in kitchen and by kettle
Water leaking from pipe and/or faucet/handle. Base of handle in triple sink
Wet wiping cloth not stored in sanitizing solution between uses. Prep table, employee discarded it
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.