JIMMY'S PLACE
11335 STARKEY RD, Largo FL 33773 · 727-329-8974
Last inspected Apr 9, 2026 · 8 visits since August 2023
APR 24
DEC 24
APR 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 establishment is open and operating/currently preparing and serving food to customers License renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019028732 | Apr 16, 2019 | Jun 20, 2019 | $160 |
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 establishment is open and operating/currently preparing and serving food to customers License renewed during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over banana bread in glass cooler in kitchen, order corrected
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes and shell eggs on cook line with no time mark
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.
Show the remaining 8 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Dead roaches on premises. 4 dead roaches behind glass cooler in kitchen, staff cleaned and sanitized.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf over meat slicer and on shelf over clean equipment
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen
Reuse of single-service or single-use articles. In use cooking equipment stored on top of egg trays on cook line
Soiled dry wiping cloth in use. On cook line
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over mozzarella sticks in freezer, order corrected
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at front counter
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Accumulation of debris inside warewashing machine.
Cardboard used to line nonfood-contact shelves. Under prep table on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee coffee cup on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on clean pans, removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation grease around fryers
Apr 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line: ham (48F - Cold Holding); diced tomatoes (50F - Cold Holding); feta (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw beef (57F - Cold Holding); sausage (48F - Cold Holding). Ambient thermometer read 54F. Per manager, cooler lids left open and hot potatoes under lid cooling. Items placed in ice bath. Reach in cooler across from DM: waffle batter (49F - Cold Holding); cut melon (50F - Cold Holding); milk (51F - Cold Holding). Per manager cooler left open during food earlier food delivery. Ambient thermometer read 50F. Also, air conditioning in kitchen not working.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. Dry storage shelves on cook line,
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker hanging from storage rack with clean equipment
Equipment and utensils not properly air-dried - wet nesting. Glasses next to soda machine at front counter
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Reach-in cooler shelves with rust that has pitted the surface. Glass cooler next to restrooms
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in kitchen slow draining
Stored food not covered. Prefilled coffee filters at front counter not covered
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, no sanitizer being dispensed during cycle, instructed manager to set up triple sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line: ham (48F - Cold Holding); diced tomatoes (50F - Cold Holding); feta (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw beef (57F - Cold Holding); sausage (48F - Cold Holding). Ambient thermometer read 54F. Per manager, cooler lids left open and hot potatoes under lid cooling. Items placed in ice bath. Reach in cooler across from DM: waffle batter (49F - Cold Holding); cut melon (50F - Cold Holding); milk (51F - Cold Holding). Per manager cooler left open during food earlier food delivery. Ambient thermometer read 50F. Also, air conditioning in kitchen not working.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. Dry storage shelves on cook line,
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker hanging from storage rack with clean equipment
Equipment and utensils not properly air-dried - wet nesting. Glasses next to soda machine at front counter
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Reach-in cooler shelves with rust that has pitted the surface. Glass cooler next to restrooms
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in kitchen slow draining
Stored food not covered. Prefilled coffee filters at front counter not covered
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Container of medicine improperly stored one cart next to dessert sauce in kitchen. Reviewed with manager. Manager relocated medicine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food - butter at front counter time marked.. Reviewed with manager. Manager completed procedure during inspection.
Clean coffee pots stored next to hand wash and under paper towel dispenser exposed to splash in front counter area. Reviewed with manager. Manager relocated coffee pots
Carbon dioxide tanks not adequately secured in food prep area. Manager secured tanks
Covered waste receptacle not provided in women's bathroom in employee restroom. Reviewed with manager
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee speaker and keys storages next to clean food containers on shelving unit in cook line area Reviewed with manager. Manager relocated employee items
Reach-in cooler shelves with rust that has pitted the surface near front counter area. Reviewed with manager.
Unwashed fruits/vegetables stored with ready-to-eat food in triple glass door cooler in food prep area. Reviewed with manager. Manager rearranged food
Very slow draining water in handwash sink in cook line area. Reviewed with manager.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter on counter under 3 hours in front counter area. Manager moved butter to reach in cooler. Discussed with manager time as a public health control option.
Handwash sink not accessible for employee use at all times. Trashcan in front of hand wash sink in kitchen. Reviewed with manager hand wash sinks must be accessible at all times. Trash can relocated.
Handwash sink used for purposes other than handwashing. Employee filled container with water at hand wash sink. Reviewed with manager hand wash sinks are for washing hands only.
Squeeze bottles containing toxic substance not labeled, in window sill above hand wash sink in back kitchen. Manager labeled bottles
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee toasting and buttering bread wearing multiple bracelets. Reviewed with manager. Employee removed bracelets
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board n reach-in cooler on cook line
Light shield damaged/in disrepair. Light shields in food preparation area on cook line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line.
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 0ppm. Dishmachine temps reaches a 100f and not reading 25ppm. Operator set-up 3 compartment sink.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook handle cracked raw shell eggs then touched clean glass plates without washing hands Educated cook on proper hand hygiene techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over biscuits in reach-in freezer.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Bacon stored in same container as intact pork in reach-in freezer. Employee removed bacon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at 9:30 raw chicken (53F - Cold Holding); sliced cheese (70F - Cold Holding) cod fish (53F - Cold Holding); boiled eggs out of shell (53F - Cold Holding) Front counter wait station 10:00am Butter 70f. Front counter reach-in cooler at 10:21am butter (61F - Cold Holding) Operator moved items to freezer Re temp at 1030am Raw chicken 41f Sliced cheese 41 Boiled eggs 40f Butter 43f Butter 42f
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. Printed vomit and diarrhea cleanup plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago.
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. Dishwasher and server.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment storing raw shell eggs on table next to flattop grill without written procedures. Printed written procedures for operator.
Spray bottle containing toxic substance not labeled. Spray located near 3 compartment sink on window sill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter.
Carbon dioxide/helium tanks not adequately secured. C02 tanks in kitchen not secured. Operator secured tank.
Clean utensils or equipment stored in dirty drawer or rack. Clean stored in dirty drawer on cook line.
Cutting board has cut marks and is no longer cleanable. Cutting board n reach-in cooler on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach-in cooler.
Employee with no hair restraint while engaging in food preparation. Employees engaging in food preparation without hair restraints
Food stored on floor. Two 5 gallons of cooking oil stored on floor in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line used more than 24 hours ago.
Light shield damaged/in disrepair. Light shields in food preparation area on cook line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line.
Open dumpster lid. Operator closed lid
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line.
Working containers of food removed from original container not identified by common name. Barley and flour underneath prep table not labeled by common name. Barley stored in pickle container on dry-storage shelf.
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.