J&J Jam'soul
Last inspected: Feb 3, 2026
45
Score
The health department has logged seven inspections at J&J Jam'soul, the earliest from 2022. On Feb 3, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Ready-to-eat” comes up most often, recorded four times in the inspection record.
Restaurants in Tampa average 79, so J&J Jam'soul trails the local norm. This restaurant has more on its record than most do.
7
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw catfish stored over whole shelled eggs in walk in cooler, operator moved items to appropriate location **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed wd40 on window shelf with Clean knives next to triple sink, operator moved chemical to proper location . **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink missing vacuum breaker , spoke with operator on the importance of using a vacuum breaker.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and blade soiled , discussed with operator the importance of a clean can opener.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of curried goat in walk in cooler prepped more than 24 hours without date marking. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.operator moved item to appropriate location. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ice buildup in walk-in freezer, throughout the entire freezer. **Repeat Violation**
14-69-4
Basic - Stored food not covered. Observed pan of curried goat in walk in cooler more that 24 hours not covered, operator covered item. **Corrected On-Site** **Repeat Violation**
08B-12-5
45
Jul 30, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia exceeds 500+ppm. Employee readjusted to 150ppm during time of inspection. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at Employee handwash sink inside kitchen area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for Macaroni pie, curried goat, meat loaf, cooked collard greens in Walk in cooler. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on front line kitchen prep table. Employee discarded bottle during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Stored food not covered. Macaroni pie, curried goat, meat loaf, cooked collard greens in Walk in cooler not covered.
08B-12-5
Basic - Current Hotel and Restaurant license not displayed. 2/1/2025 license displayed. **Repeat Violation**
50-09-4
58
Apr 22, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside Walk in cooler: Raw shell eggs stored over Ready to eat shredded cheese. Raw fish stored over sour cream, milk, and beef patty.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Calcium built-up inside ice machine.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pig feet in Walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Bucket of vanilla whipped icing stored on floor of Walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in Walk in freezer. **Repeat Violation**
14-69-4
Basic - Single-service articles improperly stored. Boxes of take out containers and a box of plastic knives stored on floor in storage room.
25-05-4
58
Dec 6, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
39
Feb 12, 2024
Food-Licensing Inspection
No violations found.
100
Jan 18, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
20
Jul 25, 2022
Routine - Food
6 critical violations. 6 major violations. 4 minor violations.
View 16 violations
High Priority - Employee washed hands with cold water. Employee washed hands with a hand washing sink that is not running at 100 f
12A-19-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer only soap and water. Discussed with operator the importance of using the three compartment sink wash rinse sanitize method
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in service dining area. 1 flie landed on cutting board. Cutting board was not used during time of inspection. Employee cleaned and sanitized cutting board.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil 70 f butter 70 f operator moved to walk in freezer 2nd temp all foods went down to 43 f at 10:33 a, sitting on counter by Cuban bread presser. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: white rice 113 f operator reheated to 135 f **Corrected On-Site**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw beef and began working with food and clean equipment discussed with operator the importance of washing hands after working With raw food.
12A-12-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up pitcher with water in hand washing sink. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
16-37-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to store to buy correct sanitizer. **Admin Complaint**
22-38-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed out sign operator posted. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans and cooked rice and pork juice not dated in walk in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by dish dry storage 87 f ran over 2 mins
27-16-4
Basic - Equipment in poor repair. Chip lid on food in steam table.
14-11-5
Basic - Food stored on floor. Raw meat in pan by hand washing sink. Operator removed. Raw meat in boxes in walk in freezer. **Corrective Action Taken**
08B-38-4
Basic - Insect control device installed over food preparation area. Stored on prep table by service line and on top of beer reach in cooler on service line. Discussed with operator the importance f keeping the zappers away from food preparation areas.
35B-02-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
18
Frequently Asked Questions
When was J&J Jam'soul last inspected?
The most recent health inspection at J&J Jam'soul on file is from Feb 3, 2026. The public record contains seven inspections in total.
What is the most common violation at J&J Jam'soul?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at J&J Jam'soul.
How does J&J Jam'soul compare to other restaurants in Tampa?
J&J Jam'soul most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has J&J Jam'soul's inspection record improved over time?
Results have been roughly steady. Inspections at J&J Jam'soul have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at J&J Jam'soul 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&J Jam'soul inspected?
Based on the inspection history on file, J&J Jam'soul is inspected around two times per year on average.
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