ONE STOP JERK CENTER RESTAURANT
2108 N HOWARD AVE, Tampa FL 33607 · 813.258.9099
Last inspected Mar 23, 2026 · 6 visits since July 2023
FEB 24
AUG 24
APR 25
SEP 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of homemade potato salad 48 F stored in reach-in cooler. Employee states that it maybe left on prep table for about 30 minutes earlier and just moved back to refrigerator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained stored next to microwave.
Cutting board has cut marks and is no longer cleanable. Next to microwave.
Show the remaining 3 findings ▾
Dead roaches on premises. 3 dead roaches under counter at cook line. 2 dead roaches on floor behind refrigerator 1 dead roach on floor next by mop sink. Employee discarded dead roaches and spray sanitizer on contacted surfaces.
Floor soiled/has accumulation of debris. Behind cooking equipment at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's opened Gatorade stored in reach-in cooler.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of cooked oxtails 103 F and a pan of cooked beans 98 F stored on counter top by microwave. Operator states that items will be reheated in microwave and sold within 1-2 hours. Recommended to stored in steam well or use time as a public health control for food safety.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained stored next to microwave.
Handwash sink used for purposes other than handwashing. Wet wiping cloth stored in handwash sink.
Floor soiled/has accumulation of debris. Behind stoves at cook line.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used to stored pork chops in reach-in freezer.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. Renewed at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Jerk Chicken 82 F stored on counter next to steam table. Operator moved to reheat in oven.
Handwash sink used for purposes other than handwashing. Employee filled marinate sauce bottle with water in handwash sink. Discussed with employee that handwash sink for hand wash only.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training certificate expired.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed a pan of water stored in hand sink on cookline Corrected -observed employee remove
Food not stored at least 6 inches off of the floor. Observed a bag of sugar on floor adjacent to mop sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin cooler in back kitchen adjacent to mop sink
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed collard greens (130F - Hot Holding) on steam table Employee reheated item to 165F
Handwash sink used for purposes other than handwashing. Observed raw fish thawing in hand sink on service line Observed knife stored in hand sink on service line Corrected -observed employee remove
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store to purchase chlorine sanitizer
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in back storage room in disrepair
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in hand sink on service line Corrected -observed employee remove and place in cooler
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine, corrected 100 ppm of chlorine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs over cheese in reach in cooler. Corrected operator placed raw eggs on bottom shelf at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink, corrected, operator replaced paper towels during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jerk chicken held over 24 hrs not date marked.
Single-service articles not stored inverted or protected from contamination. Small to go containers not inverted.
Time/temperature control for safety food thawed in an improper manner. Ribs thawing at room temperature.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled.
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.