JUMPIN JAX
20 WEST ADAMS ST LEVEL 1, Jacksonville FL 32202
Last inspected Feb 16, 2024 · 2 visits since September 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.
SEP 23
FEB 24
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by handsink next to dish washer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
Feb 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority7 Intermediate8 Basic
What the inspector wrote — 17 findingsThe state's own report →
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by handsink next to dish washer
Toxic substance/chemical improperly stored. Cleaners above napkins and next to to go containers, mgr moved them
Handwash sink not accessible for employee use at all times. With cart, hand sink at prep area, employee moved it
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. For Caesar salad made with raw egg, paper and screen menu
Show the remaining 13 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, mgr placed 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. For new employee
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 since last inspection, not in binder
Spray bottle containing toxic substance not labeled. Degreaser at front counter
Employee with no beard guard/restraint while engaging in food preparation. Portioning foods
Food storage container/container lid cracked or broken. Lid is cracked for cut veggies in prep cooler, mgr moved it
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies and cookies
No copy of latest inspection report available. Not in binder. Owner emailed it to mgr here
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and door frame in freezer by cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in freezer by cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and bell peppers above pickles in walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee manually put some, 200 ppm quat
Sep 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 6 high priority.
6 High priority8 Intermediate15 Basic
Show 30 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw bacon then grabbed bag of bread, explained to him and he washed hands
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23
Raw animal food stored over/not properly separated from ready-to-eat food. Caesar salad made with raw eggs on shelf above other dressing with no eggs, employee rearranged reach in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pasta made on 9/6, employee discarded 2 individual bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f chicken above fill line in prep unit, employee rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, in bucket, test strip almost black, employee made new solution, 100 ppm chl
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-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad made with raw eggs, operator placed the * on menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by mop sink closet, employee placed 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. No employees training seen for one that left it at home
No soap provided at handwash sink. Hand sink by mop sink closet, employee placed some
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. Employee left it at home, a year working here
Ceiling tile missing. A couple by prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking
Food storage container/container lid cracked or broken. Cracked lid on cooked chicken,
Food stored on floor. Bucket with pickles on floor in walk in cooler
Insect control device installed over food preparation area. Above clean containers on cart, employee moved cart
No conspicuously located ambient air temperature thermometer in holding unit. Prep unit, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep cooler and door frame
Old labels stuck to food containers after cleaning. On pasta container, 8/6 and should be 9/6, employee removed label
Raw fruits/vegetables not washed prior to preparation. Cutting cucumber, explained to her
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Single-service articles not stored inverted or protected from contamination. Too many filters above coffee machine, employee placed them in bag
Wiping cloth sanitizing solution stored on the floor. By hand sink at cook line, employee placed it on shelf
Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote name on
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage closet
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.