Backwater Jack's
Last inspected: Feb 5, 2026
86
Score
Inspectors have visited Backwater Jack's nine times, with records going back to 2022. The newest entry in the record is dated Feb 5, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing four times across the record.
Among Bonita Springs restaurants, the typical score is 80; Backwater Jack's is comfortably above that bar. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
86
Jan 22, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar Dishwasher (Chlorine 0ppm). Operator sent all glassware in kitchen dishwasher to be properly sanitized. **Warning**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked chicken in reduced oxygen packaging and packaged on site. Per operator stored over night. **Warning**
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked beef in reach in cooler on cook line. Operator moved to proper storage. **Warning**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles soiled at bar. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by prep area. Operator provided towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fresh fish in reduced oxygen packaging on site Includes no approved process waiver. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in back of restaurant outside. **Warning**
22-20-5
Basic - Hole in or other damage to wall by dry storage room. **Warning**
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar. **Warning**
31B-04-4
41
Feb 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Bar dishwasher chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and send all bar wares to the main dishwasher until repairs are completed.Bar Dishwasher (Chlorine 0ppm)
22-41-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
82
Oct 25, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cases of ground beef were stored directly above whole muscle cuts of beef in the walk-in cooler. Chef directed employee to move to proper storage hierarchy. **Corrective Action Taken**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Cans of grill cleaner and stainless cleaner were stored directly above and adjacent to clean dishes in the dish room. Operator moved chemicals away from clean dishes. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to the chemical shelf in the back room was blocked by a sanitizer bucket in the sink.
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Operator stated plan has been submitted for approval and is in process.
03G-50-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the dishwashing room.
31B-05-4
Basic - Covered waste receptacle not provided in women's bathroom (bathroom for food handlers).
32-12-5
Basic - No handwashing sign provided at a hand sink used by food employees in the dishwashing room.
31B-04-4
50
Jun 21, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Observed Hawaiian black salt containing activated charcoal. Operator discarded product.
41-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At pizza station reach in cooler, observed accumulated mold like substance on door gaskets
23-03-4
82
Feb 7, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored by clean dishes at wait station.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by clean equipment.
31A-09-4
Intermediate - No soap provided at handwash sink. Women's employee restroom.
31B-03-4
Intermediate - Observed hot water shut off at employee handwash sink in back storage/wait station.
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. Educated operator on securing tanks. **Repeat Violation**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on cutting board.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris. Reach in cooler gaskets.
23-03-4
50
Mar 9, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar far left and service station right soda gun nozzles soiled.
22-02-4
Basic - 3 Carbon dioxide/helium tanks not adequately secured by outdoor ice machines.
51-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 75F on dessert station. Operator turned on steam well to heat water. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in bathrooms at far right end of restaurant used by employees.
31B-04-4
Basic - Single-service articles improperly stored. Coffee/tea filters stored uncovered in front line.
25-05-4
74
Sep 15, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 7 bags raw snapper, 2 bags raw grouper and 1 bag raw salmon vacuum packed between one to three weeks ago, per operator thawed over night on cook line reach-in cooler.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. 7 bags raw snapper, 2 bags raw grouper and 1 bag raw salmon vacuum packed between one to three weeks ago, per operator thawed over night on cook line reach-in cooler.
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Five tags not marked with last date served.
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inconsistent labeling system in walk-in cooler, no potentially hazardous food stored more than 7 days.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. 2 outside
51-11-4
58
Jul 22, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Backwater Jack's last inspected?
The most recent health inspection at Backwater Jack's on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Backwater Jack's?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Backwater Jack's.
How does Backwater Jack's compare to other restaurants in Bonita Springs?
Backwater Jack's most recently scored 86 out of 100, which is higher than the Bonita Springs average of 80.
Has Backwater Jack's inspection record improved over time?
Results have been roughly steady. Inspections at Backwater Jack's have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Backwater Jack's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Backwater Jack's inspected?
Based on the inspection history on file, Backwater Jack's is inspected around three times per year on average.
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