J and B Boondocks Bar and Grill
Last inspected: Apr 24, 2026
50
Score
Inspectors have visited J and B Boondocks Bar and Grill nine times, with records going back to 2022. Inspectors last stopped by on Apr 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 12 violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
Compared to other Florida restaurants (averaging 72), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
0
Critical latest
3
Major latest
8
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Clam tags not marked with last date served. -several in 90 day stack
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machines -cutting boards on cook line are stained **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. -white boards on cook line **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -beverage cups in server station
24-08-4
Basic - Food not stored at least 6 inches off of the floor. -walk in freezer **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. -oven door
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler on cook line across from white refrigerator -runners on sliding door reach in cooler -filters on hood suppression system -filters on ice machine are dusty
23-03-4
Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. -cook line
25-23-4
Basic - Standing water in bottom of beer reach-in-cooler at bar
29-49-6
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
50
Dec 30, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in the walk in cooler
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machines
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -on cook line
31B-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets and exterior sides of fryers and double oven have residue buildup
23-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Covered waste receptacle not provided in women's bathroom. -in unisex bathrooms
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on make table **Repeat Violation**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. -containers of beef in walk in cooler
08B-47-4
Basic - Hole in or other damage to wall. -under ac unit
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. -bar
31B-04-4
52
Apr 16, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed before end of inspection. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From day prior per operator Bleu Cheese Crumbles (48F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From day prior per operator Bleu Cheese Crumbles (48F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled **Repeat Violation**
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At water filter by ice machine. **Repeat Violation**
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over prep table.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table grooved.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Box of bread on floor in walk in freezer. Operator removed **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Water mark on paint by wait station.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets at the end of cook line Reach in freezer gaskets at the end of cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of cookline Reach in freezer at the end of cookline
22-16-4
33
Jan 10, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - onion straws (82F - Hot Holding). Operator states they are flash fried prior to serving. Advised operator to use Time as a Public Health Control, provided form. - From follow-up inspection 2025-01-10: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Chlorine 200++ - From follow-up inspection 2025-01-10: **Time Extended**
41-15-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board at front counter and on cook line - From follow-up inspection 2025-01-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine - From follow-up inspection 2025-01-10: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-01-10: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -salmon and other items in reach in cooler. Operator relocated. **Corrected On-Site** - From follow-up inspection 2025-01-10: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water behind reach in coolers at bar - From follow-up inspection 2025-01-10: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice bucket not stored inverted between uses. - From follow-up inspection 2025-01-10: **Time Extended**
10-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on ice machine -mop sink faucet -exterior sides of fryers - From follow-up inspection 2025-01-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at bar - From follow-up inspection 2025-01-10: **Time Extended**
29-49-6
45
Dec 18, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - onion straws (82F - Hot Holding). Operator states they are flash fried prior to serving. Advised operator to use Time as a Public Health Control, provided form.
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Chlorine 200++
41-15-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board at front counter and on cook line
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -class is scheduled for this weekend. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -salmon and other items in reach in cooler. Operator relocated. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water behind reach in coolers at bar
36-22-4
Basic - Ice bucket not stored inverted between uses.
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on ice machine -mop sink faucet -exterior sides of fryers
23-03-4
Basic - Standing water in bottom of reach-in-cooler at bar
29-49-6
41
Apr 2, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Aug 15, 2023
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
May 30, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 27, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Caesar dressing made in house dated 10-31.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Caesar dressing made in house dated 10-31.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Handsink on cookline by freezer. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
55
Frequently Asked Questions
When was J and B Boondocks Bar and Grill last inspected?
The most recent health inspection at J and B Boondocks Bar and Grill on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at J and B Boondocks Bar and Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at J and B Boondocks Bar and Grill.
Has J and B Boondocks Bar and Grill's inspection record improved over time?
No. Recent inspections at J and B Boondocks Bar and Grill have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at J and B Boondocks Bar and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is J and B Boondocks Bar and Grill inspected?
Based on the inspection history on file, J and B Boondocks Bar and Grill is inspected around three times per year on average.
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