SKYWAY JACKS
2795 34 ST S, Saint Petersburg FL 33711 · 727-867-1907
Last inspected Mar 26, 2026 · 7 visits since December 2023
APR 24
SEP 24
MAY 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018026192 | Apr 30, 2018 | Jun 6, 2018 | $400 |
| 3--2017042158 | Aug 24, 2017 | Sep 14, 2017 | $400 |
Inspection history
7 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee fail to change gloves after cracking raw shell eggs and returning to work. Employee observed handing plate ready for service. Discussed with employees proper handwashing.
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. Cooked potato's used for hasbrowns missing time stamp. Manager advised they were removed from cold holding 30 mins prior to inspection. Discussed with employees to date marked items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato's and cooked onions in walk-in cooler not date marked. Sliced deli meats in standing reach-in cooler not date marked.
Ceiling tile missing. Ceiling tile missing in dining room.
Show the remaining 10 findings ▾
Cloth used as a food-contact surface. Wet wiping cloth used to cover cut washed lettuce in walk-in cooler. Cloth was removed.
Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2026
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated in walk-in cooler. Employee removed items.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Torn gaskets on reach-in coolers in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food debris
Single-service articles not stored inverted or protected from contamination. Styrofoam Togo container not inverted across from container.
Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler next to standing reach-in cooler.
Stored food not covered. Cooked potato inside walk-in cooler not covered on top shelves uncovered. Discussed with manager in kitchen to keep items covered after items cool.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs observed sitting on top of ready-to eat foods like cut tomato's and ham insides reach-in cooler on cook line. Manager relocated items to the bottom shelf of reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (55F) Shredded cheese (50F) Inside reach-in cooler at the cook line at 11:35 AM. Manager placed items into freezer and rechecked temperature at 12:30 PM as follows: Sliced cheese (43F) Shredded cheese (43F)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato and gravy temped at 120F inside standing steam box next to double door reach-in cooler. Manager microwaved items and reheat items to 190F and placed items back into steam box.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not date marked. Manager dated items.
Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid unlabeled in men's restroom. Employee labeled contents.
Bowl or other container with no handle used to dispense food. Styrofoam cup used to scoop egg whites at reach-in cooler on cook line. Manager discarded and replaced with spoon.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic drink cups at front wait station.
Floor area(s) covered with standing water. Standing water on floor next to oven in rear prep area. Floors soiled under cook line
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents with visible accumulation of grease.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in cooler where raw proteins are stored on line soiled. Manager wiped during inspection.
Single-service articles not stored inverted or protected from contamination. Single service styrofoam to-go boxes not stored inverted on shelves above cook line. Employee's inverted during inspection.
Stored food not covered. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not covered. Manager covered items when date marked.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head inside mop bucket, not in a manner to allow drying.
Jul 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling)
Floors not maintained smooth and durable.
Time/temperature control for safety food thawed in an improper manner. 10lbs of ground beef partially frozen on prep table not thawing under running cold water or refrigeration.
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 7 high priority.
7 High priority7 Intermediate14 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling)
Dented/rusted cans present. See stop sale. From dry-storage shelf. three 5lb cans of jalapeño peppers are dented at seam.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave kitchen then return and touch single-serve gloves without first washing hands. Discussed with operator proper hand-hygiene techniques.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef removed in container storage above uncovered onion rings in reach-in freezer on cooks line. Operator placed raw beef on bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 12:30pm a. sliced cheese (48F - Cold Holding); b. diced tomatoes (47F - Cold Holding); 42f c. feta cheese (51F - Cold Holding) 46f d. french toast batter (63F - Cold Holding) discarded batter e. raw chicken (47F - Cold Holding) 41f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket stored on bottom shelf of prep table solution exceeding 200ppm. Operator refilled chlorine solution. Reading 50ppm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling)
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alexadro Flores hired as manager more than 3 years ago.
Handwash sink used for purposes other than handwashing. Hand wash sink wait station area used to dump ice. Operator melted ice.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat loaf prepared more than 24 hours ago not date marked.
Squeeze bottle on hand wash sink at wait station containing white soap not labeled. Operator labeled bottle soap.
Ceiling/ceiling tiles/vents in warewashing area soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. 8 dead roaches on floor in dry-storage shed located outside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on plate on reach-in cooler on cooks line.
Employee with no hair restraint while engaging in food preparation.
Floors not maintained smooth and durable.
No mop sink or curbed cleaning facility provided at establishment. Mop sink is disconnected.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Fan guards soiled with dust in walk-in cooler.
Reuse of single-service or single-use articles. Reuse of five gallon pickle buckets to store salt in dry-storage room.
Stored food not covered. Multiple containers of cooked pasta, boiled eggs, cut celery, and peeled onions not covered in walk-in cooler.
Three loafs of bread stored near hand wash sink on cooks line exposed to splash.
Time/temperature control for safety food thawed in an improper manner. 10lbs of ground beef partially frozen on prep table not thawing under running cold water or refrigeration.
Unprotected ice machine in a customer/nonsecure area. Located outside. Operator locked ice machine.
Walk-in cooler located outside food in an unprotected holding unit in a customer/nonsecure area. Operator secured walk-in cooler with lock.
Working containers of food removed from original container not identified by common name. MSG removed from original stored in container not labeled. Operator labeled container MSG.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate8 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. One #10 can jalapenos One #10 can crushed tomatoes
Observed cooked potatoes stored in bakery delivery racks on cart in kitchen. Employees relocated potatoes to sheet and hotel pans and put in walk in cooler
Pesticide/insecticide labeled for household use only present in establishment. Can of raid behind front service bar in dining room
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham in freezer. Manager organized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Catfish cooks line 44f
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. See stop sale. Time can be determined. Time stamp put on shell eggs cooks line
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cooks line chlorine 200+. Employees remade 50pmm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No soap provided at handwash sink. Cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Manager marked prep items that required date marking in walk in cooler
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull on customer food in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hats and shirt and sweatshirt hanging on food storage rack and clean dish racks
Equipment and utensils not properly air-dried - wet nesting. Dish area
Food stored on floor. Gallon of syrup on floor in front service station
Old labels stuck to food containers after cleaning. Clean dish racks
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Toxic substance/chemical improperly stored. WD40 stored above upright double door reach in cooler nearest door from kitchen to dining room. Manager removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line over 200 ppm chlorine. Manager corrected to 50 ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by rear door has food debris buildup.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in kitchen not properly secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by rear door. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses on prep table next to microwave in kitchen. Manager removed.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. To go boxes next to hand wash sink not inverted for protection. Manager stored correctly.
Dec 4, 2023Inspection 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 ▾
Raw animal food stored over or with unwashed produce.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday marked
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.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloths stored in detergent and sanitizer mixed together.
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.