Jack Willie's Bar Grill & Tiki
Last inspected: Apr 24, 2026
45
Score
Inspectors have visited Jack Willie's Bar Grill & Tiki 13 times, with records going back to 2022. Jack Willie's Bar Grill & Tiki was last inspected on Apr 24, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
The city-wide average sits at 82, which Jack Willie's Bar Grill & Tiki's 45 doesn't quite reach. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Live, small flying insects found 4 live flies in kitchen flying at opposite side of cook line no cross contamination observed
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on wire rack **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and utensils not inverted or protected. Food debris present .
24-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in refrigerators have soiled exteriors and handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Ultiple cutting boards **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the top of the door that opens to the outside. Flies present.
35B-01-4
Basic - Floors and walls soiled, cook line prep area, storage areas **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, doors
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in bowl thawing on counter. Shrimp still frozen, operator placed shrimp under cool running water. **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook in and in reach in contains food removed from the original container not labeled with common name.
02D-01-5
45
Dec 17, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on cutting boards in food prep area, attached to reach in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
22-02-4
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/. Service window counter added with steam table, reach in coolers added to back room near office, hand washing sink relocated. walk in cooler, walk in freezer and two ice machines located outside in mop sink area near garage door. Beverage service area with hand sink, ice bin, soda dispenser, iced tea, coffee brewer added in area near inside bar. **Warning** - From follow-up inspection 2025-12-17: Elizabeth Dapont who is the owner received deficiency letter from Kristen Lewis from plan review on 12-15-25 with the revisions needed on the plans. The email stated that Elizabeth had 14 days to resubmit her plans with changes **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards. **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior flap of the ice machine. Observed in two ice machine in outside mop sink area. **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled knife rack on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-17: 1 knife in holder soiled. Discussed with operator the need to place only clean knives in holder and the need to clean knife holder **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line **Repeat Violation** **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
36-27-5
67
Oct 13, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pushed glasses up on face and then returned to food preparation. Spoke with employee about proper hand washing techniques and he washed hands. **Corrective Action Taken** **Warning**
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (44F - Cold Holding); tomato slices (44F - Cold Holding); unshelled boiled eggs (58F - Cold Holding). In cooler on wall opposite service window, food was held over night with no temperatures taken in the morning. Manager discarded food. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (44F - Cold Holding); tomato slices (44F - Cold Holding); unshelled boiled eggs (58F - Cold Holding). In cooler on wall opposite service window, food was held over night with no temperatures taken in the morning. Manager discarded food. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on cutting boards in food prep area, attached to reach in coolers. **Repeat Violation** **Warning**
22-02-4
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/. Service window counter added with steam table, reach in coolers added to back room near office, hand washing sink relocated. walk in cooler, walk in freezer and two ice machines located outside in mop sink area near garage door. Beverage service area with hand sink, ice bin, soda dispenser, iced tea, coffee brewer added in area near inside bar. **Warning**
51-16-7
Intermediate - Probe thermometer not used to ensure proper food temperatures. Discussed with manager. **Warning**
05-10-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior flap of the ice machine. Observed in two ice machine in outside mop sink area. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards. **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled knife rack on cook line. **Repeat Violation** **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted correctly. Manager flipped right way. **Corrected On-Site** **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler across from service window. **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line **Repeat Violation** **Warning**
36-27-5
32
Apr 18, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tzatziki 46F cold hold
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Hand soap on bulk flour bin. Relocated soap to gain compliance. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki 46F cold hold see stop sale
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep coolers and cook line have an accumulation of soil and food debris
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator separated employee food from food from restaurant during inspection **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Walls and floors throughout the cook line, prep areas and storage areas soiled.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cook line, door gap handles to refrigeration. **Repeat Violation**
23-03-4
50
Jan 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
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. Frozen fish thawed today not removed from package. Reviewed thawing of ROP fish.
06-09-1
90
Apr 4, 2024
Complaint Full
4 critical violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Jan 5, 2024
Complaint Full
No violations found.
100
Jan 3, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (46F - Cold Holding)moved to bottom of cooler **Corrective Action Taken** - From follow-up inspection 2024-01-03: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rhonda C. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
53A-03-7
78
Dec 27, 2023
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
55
Dec 20, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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. 0 ppm , sanitizer would not feed. Manager was able to get it to feed now 100 ppm- kitchen dish washer. Bar dishwasher 0 ppm. - From follow-up inspection 2023-12-20: Bar dishwasher parts and service on order. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Frayed fry baskets. - From follow-up inspection 2023-12-20: **Time Extended**
14-11-5
82
Dec 12, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppies 65f, item put in reach in cooler. **Corrective Action Taken**
03A-02-5
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. 0 ppm , sanitizer would not feed. Manager was able to get it to feed now 100 ppm- kitchen dish washer. Bar dishwasher 0 ppm.
22-41-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Elizabeth Garrick 11/12/2019 not present in building.
53A-05-6
Intermediate - No hot running water at three-compartment sink. Hot water tank not lit. **Corrected On-Site**
27-06-4
Intermediate - No running water at three-compartment sink. Hot water tank not lit. **Corrected On-Site**
27-09-4
Basic - Equipment in poor repair. Frayed fry baskets.
14-11-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
50
Mar 20, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 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. - manager changed our sanitizer bucket and primed machine - recheck 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chili 125 F at steam table - employee reheated on stove recheck 165F **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at inside bar - employee placed paper towels at hand wash sink **Corrected On-Site**
31B-02-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked rice , chicken salad , cooked chicken in triple door cooler at cook line - employee date marked food **Corrected On-Site**
02C-02-5
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 in triple door cooler
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line
22-16-4
50
Jul 12, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line not smooth and easily cleanable. Reach in freezer inside bar area is rusted and not easily cleanable. **Repeat Violation** - From follow-up inspection 2022-07-12: per operator to replace **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door rusted and not smooth and easily cleanable. - From follow-up inspection 2022-07-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Inside dining room by restrooms for inside bar area. - From follow-up inspection 2022-07-12: Per manager to fill gap and talk with maintenance man **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors throughout dining room. - From follow-up inspection 2022-07-12: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -High chair in dining room soiled with food debris. -Floor fan inside kitchen soiled with dust and debris. -Gaskets on reach in freezer at end of cooks line are soiled. **Repeat Violation** - From follow-up inspection 2022-07-12: Complied: Fan is clean High hair is clean Time extended: Gaskets soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. With rust near walk in cooler Near dish machine area. - From follow-up inspection 2022-07-12: **Time Extended**
36-27-5
70
Frequently Asked Questions
When was Jack Willie's Bar Grill & Tiki last inspected?
The most recent health inspection at Jack Willie's Bar Grill & Tiki on file is from Apr 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at Jack Willie's Bar Grill & Tiki?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Jack Willie's Bar Grill & Tiki.
How does Jack Willie's Bar Grill & Tiki compare to other restaurants in Oldsmar?
Jack Willie's Bar Grill & Tiki most recently scored 45 out of 100, which is lower than the Oldsmar average of 82.
Has Jack Willie's Bar Grill & Tiki's inspection record improved over time?
No. Recent inspections at Jack Willie's Bar Grill & Tiki have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Jack Willie's Bar Grill & Tiki 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 Jack Willie's Bar Grill & Tiki inspected?
Based on the inspection history on file, Jack Willie's Bar Grill & Tiki is inspected around three times per year on average.
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