JIMMY'S ON THE EDGE/ LEVEL 10
505 SOUTH GULFVIEW BLVD, Clearwater Beach FL 33767 · 727-281-3100
Last inspected Aug 26, 2026 · 9 visits since July 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left back upper corner of inside machine.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab dip dated 8/19/2026, item discarded
Stop Sale issued due to food not being in a wholesome, sound condition. Crab dip dated 8/19/2026, item discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left back upper corner of inside machine.
Cutting board has cut marks and is no longer cleanable. Cooks line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 127f, queso 122f, items put back in reheat mode.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor soiled/has accumulation of debris. Under fryers.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored on ground under hand sink.
In-use knife/knives stored in cracks between pieces of equipment.
Nitrogen and CO2 tanks not adequately secured.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 56f, pulled chicken 52f, pulled pork 54f, raw shrimp 55f, raw chicken 56f, found under flat top grill. All items moved to walk in freezer for quick chill, all items within 4 hour cooling window.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 56f, pulled chicken 52f, pulled pork 54f, raw shrimp 55f, raw chicken 56f, found under flat top grill. All items moved to walk in freezer for quick chill, all items within 4 hour cooling window.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff missing rinse step, wash step is in second compartment.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar.
Floor soiled/has accumulation of debris. Under fryers.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar.
No handwashing sign provided at a hand sink used by food employees. Upstairs bar.
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger and raw chicken stored over cooked pulled pork in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51f,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 91f, pulled chicken 120f
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/. Nathan Phillips.
No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar.
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.
Bowl or other container with no handle used to dispense food.
Floor soiled/has accumulation of debris. Under bar equipment
No handwashing sign provided at a hand sink used by food employees. Upstairs bar.
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.