Jabbers
Last inspected: Jan 9, 2026
47
Score
Across the available record, Jabbers has 12 inspections on file, the first dated 2022. The most recent report on file is from Jan 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly six violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Jabbers' latest score of 47 falls below the Cocoa average of 82. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at chlorine 0 ppm. Operator called ecolab and had it fixed during inspection, new reading 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Establishment operating without an approved sewage system. NO septic permit available
28-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, melted butter was on time. Operator completed time as public health control form during inspection. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used inside relish container and inside fried rice container in make table. Operator removed. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Helium tank not chained by walk in freezer door.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink stored on shelf above make table on cook line. Operator removed **Corrected On-Site**
12B-12-5
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler under cook line
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over pickles in walk in cooler. Operator removed **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Clear liquid bottles on cook line. Operator labeled "water". Container with white powder without label. Operation labeled "flour".**Corrected On-Site** **Corrected On-Site**
02D-01-5
47
Aug 6, 2025
Routine - Food
6 critical violations. 4 major violations. 18 minor violations.
View 28 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese in reach in drawer cooler under flat top dated 7/26/2025. Operator discarded . **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -5 potions of Mahi Mahi fish thawed in ROP package
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -0.75 cup of bleu cheese since 7/26/2025 -0.75 cup of bleu cheese at 49°F -2 lbs shredded lettuce at 48°F under make table in reach in cooler **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -.75 cup of bleu cheese at 49°F -2 lbs shredded lettuce at 48°F under make table in reach in cooler Operator discarded **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of detergent under cook line table next to clean wiping clothes **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects found 1 fly in kitchen **Repeat Violation**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen -can opener in kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in inside bar area **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink in bar area outside
31B-02-4
Intermediate - 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.
53B-14-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen cooking equipment
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk Flour in container not labeled
02D-01-5
Basic - Light not functioning. 1 light burnt out Above grill in kitchen area
36-62-4
Basic - Old labels stuck to food containers after cleaning. On drying rack
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black substance
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to walk in freezer
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored on top shelf over make line
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 portions of Mahi mahi fish thawed in package Operator discarded **Corrected On-Site**
06-09-1
Basic - Dead roaches on premises. 1 dead roach in the front bar area
35A-03-4
Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen area
36-73-4
Basic - Floor tiles missing and/or in disrepair. In kitchen area
36-17-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Next to make table by office door - operator removed **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Bags of ice and a box of corn on the floor inside the walk in freezer. Operator removed **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. scoop handle touching flour in container **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave inside kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of kitchen equipment -grease on hood vents -walk in cooler gaskets soiled with black substance **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks stored in rolling station handles facing down
24-18-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In Walk in cooler
14-17-4
11
Feb 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
90
Feb 12, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 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. Dish machine not sanitizing properly. **Warning**
22-49-4
High Priority - Live, small flying insects found Observed 3 live flying insect 2 in kitchen area 1 in bar area. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler in front of fryer station more than 4 hours. mashed potatoes (49F - Cold Holding); Cole slaw (50F - Cold Holding); grits (48F - Cold Holding); chicken wings (49F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in front of fryer station mashed potatoes (49F - Cold Holding); Cole slaw (50F - Cold Holding); grits (48F - Cold Holding); chicken wings (49F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in kitchen.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Walk in cooler shelves soiled. Reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
47
Oct 1, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. - From follow-up inspection 2024-10-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups next to soda machine to the right of bar wet nesting. - From follow-up inspection 2024-10-01: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusting. **Repeat Violation** - From follow-up inspection 2024-10-01: **Time Extended**
14-17-4
82
Sep 30, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler in front of stove top and 2 door pull out cooler below grill raw beef (52F - Cold Holding); mahi (50F - Cold Holding); sliced cheese (50F - Cold Holding) shredded cheese (44F - Cold Holding); cut tomatoes (45F - Cold Holding); garlic oil (47F - Cold Holding); Alfredo sauce (48F - Cold Holding)See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of stove top and 2 door pull out cooler below grill raw beef (52F - Cold Holding); mahi (50F - Cold Holding); sliced cheese (50F - Cold Holding) shredded cheese (44F - Cold Holding); cut tomatoes (45F - Cold Holding); garlic oil (47F - Cold Holding); Alfredo sauce (48F - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups next to soda machine to the right of bar wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine to right of bar dispensers and backsplash soiled. Operator had employee to start cleaning. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusting. **Repeat Violation**
14-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washer machine soiled. Operator had employee to start cleaning. **Corrective Action Taken**
16-21-4
55
Apr 5, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Outside bar hand wash sink holding bar mats from overnight. Removed **Corrected On-Site** - From follow-up inspection 2024-04-05: Hand wash sink in back screened room off bbq area holding soiled dishes and chemicals and spray bottles **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor drain under the 3 compartment sink soiled - From follow-up inspection 2024-04-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets for the reach in cooler units soiled - From follow-up inspection 2024-04-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. And in walk in cooler unit. - From follow-up inspection 2024-04-05: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce stored over ready to eat tortillas in reach in cooler in back room. **Repeat Violation** - From follow-up inspection 2024-04-05: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of clear liquid on cooks line not labeled. **Repeat Violation** - From follow-up inspection 2024-04-05: **Time Extended**
02D-01-5
70
Mar 20, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
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
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
21
Jan 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership, plans need to be submitted due to change on cooks line of equipment and outside smokers have been added. **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
51-16-7
90
Jan 17, 2024
Routine - Food
6 critical violations. 6 major violations. 6 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked previous day from raw chicken wings. Found in walk in cooler at (44-47F - Cooling) see stop sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Approx 20# cooked chicken wings not cooled to 41° with cooling procedures
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. items stored for 1hour on flat time not turned on, holding at ambient air ; cheese sauce (88F - Cold Holding); canned green beans previously reheated (90F - Cold Holding); brown gravy prepared on site (88F - Cold Holding); unsalted butter mixed with brown sugar stored at ambient air (72F - Cold Holding). Recheck temps after 45 mins green beans 212°, brown gravy 199°, cheese sauce 199° **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. hot holding cabinet filled at approx 1130am current time 1225; sweet potatoes (90F - Reheating); beef brisket smoked on site (92F - Reheating); mashed potatoes prepared on site (92F - Reheating); cooked on site bone in chicken (92F - Reheating). Retemped after 3045 mins. Chicken 171°: sweet potatoes 180°, beef brisket 171°See stop sale for mashed potatoes. **Warning**
03E-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touching raw shaved beef and placing it on the grill then place gloved hand into ready to eat cooked peppers and onions without changing gloves or hand washing, corrected and re-educated.
12A-12-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes prepared on site 92° hot holding over 2hours.
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half and half not date marked from previous day.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish washing chlorine test strips not available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waiting for truck delivery for case of paper towels to be delivered for hand wash sink a5 cooks station. Hand wash sink only sign need at the bar. Licensing packet was given to the new operator by the inspector
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership, plans need to be submitted due to change on cooks line of equipment and outside smokers have been added. **Warning**
51-16-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked burgers on menu without a consumer advisory posted, operator posted advisory. **Corrected On-Site**
02B-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food storage containers on back room rack not inverted, no over head protection.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water stored over client items on shelving. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Reach in freezer unit not maintaining as freezer, cold holding at 41° for refrigeration. Ambient air temp display reading 28°, inside ambient reading 41°
14-11-5
Basic - Soiled dry wiping cloth in use. Cook wearing towel on pants to wipe hands, removed. **Corrective Action Taken**
21-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat cut lettuce in cooks line unit, unwashed fruits stored over ready to eat items in upright reach in cooler unit, both corrected
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. White bulk product store on dry storage area not labeled.
02D-01-5
17
Jun 13, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
39
Dec 13, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauces in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. One 55oz of green olives dented on rim **Corrected On-Site**
01B-01-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated heavy whipping cream in cookline unit **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of white reach in freezer left over food debris
22-02-4
Basic - Plumbing system in disrepair. Hand wash sink pipes broken, waiting on plumber **Corrective Action Taken**
29-08-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler
14-11-5
Basic - Light not functioning. In hoods
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in cooler units
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents accumulated grease, scheduled for next week Exterior of left ice machine green like slime
23-03-4
47
Frequently Asked Questions
When was Jabbers last inspected?
The most recent health inspection at Jabbers on file is from Jan 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jabbers?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Jabbers.
How does Jabbers compare to other restaurants in Cocoa?
Jabbers most recently scored 47 out of 100, which is lower than the Cocoa average of 82.
Has Jabbers' inspection record improved over time?
No. Recent inspections at Jabbers have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Jabbers 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 Jabbers inspected?
Based on the inspection history on file, Jabbers is inspected around four times per year on average.
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