Jacks London Grill
Last inspected: Jan 14, 2026
78
Score
Inspectors have visited Jacks London Grill eight times, with records going back to 2022. The most recent visit was on Jan 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
The pattern that stands out is “floor tiles missing and/or in disrepair”, which has been cited four times.
That falls roughly in the middle of the pack for St. Petersburg restaurants. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burger overtop bacon in white stand alone reach in freezer back storage
08A-02-6
Basic - Equipment in poor repair. Reach in floor freezer hinges broken outback storage area.
14-11-5
Basic - Food stored on floor. Box of pink lemonade on floor near co2 tanks
08B-38-4
78
Aug 5, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
40-06-5
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen of establishment.
36-17-5
Basic - Food stored on floor. Box of potatoes on floor
08B-38-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
74
Nov 22, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
43
Apr 23, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In double pan on stove a. Au sauce (112F -hot Holding) b. Onion soup (127 -hot Holding) Operator reheated put on stove to reheat. a. Au sauce (169F reheat temp) b. Onion soup (207 -reheat temp) **Corrected On-Site**
03B-01-6
Basic - Carbon dioxide/helium tanks not adequately secured. During walk through of establishment observed CO2 not secured employee secured during inspection. **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line
14-09-4
Basic - During inspection observed reduced oxygen packaging salmon bottom of reach in cooler at cook line. Verified with box in stand alone freezer in back storage area stating remove before thawing. Educated cooks regarding reduced oxygen packaging. Cook removed all fish at cook line from packaging. **Corrected On-Site**
06-09-1
Basic - Floor tiles missing and/or in disrepair. Near cook line
36-17-5
Basic - Stored food not covered. Stored real butter on shelf of walk in cooler no cover. Employee put cover on butter. **Corrected On-Site**
08B-12-5
67
Oct 25, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (128F - Hot Holding) on stove, reheated to minimum 165F **Corrected On-Site**
03B-01-6
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/ Peter Leonavicious expired 10/24/23, other staff with valid CFM present
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Floor tiles missing and/or in disrepair. Kitchen area
36-17-5
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 in sugar bin
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers. Hood filters soiled
23-03-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
45
Mar 10, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of line
22-02-4
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. Milk in walk-in cooler not dated. Operator dated. **Corrected On-Site**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda on top of reach-in cooler on cook line. Employee removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Soda bag in the boxes on floor of bar area
08B-38-4
67
Aug 24, 2022
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed proper hand washing procedures
12A-17-4
High Priority - Employee washed hands with cold water. Discussed proper hand washing procedures.
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked pork in double door reach-in cooler of cook line. Operator rearranged **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler across fryer: Raw haddock 54 degrees F, raw shrimp 53 degrees F, pork sausage 45 degrees F, scotch egg 47 degrees F. Operator placed on ice bath and moved to walk-in cooler. Re-temps: raw haddock 41 degrees F, raw shrimp 37 degrees F, pork sausage 41 degrees F, scotch egg 43 degrees F **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm. Operator diluted. 100pppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line **Repeat Violation**
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Curry at 2:17 finished cooking at 1:15 115 degrees F re-temp at 2:46 106 degrees F. Sitting on prep table of kitchen. Operator split curry on sheet trays and placed in walk-in cooler. **Corrective Action Taken**
03D-15-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. At bar area **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in cooler of cook line **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 4 dented cans of apple pie filling on dry storage rack
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf of cook line and over prep table.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen
36-17-5
Basic - Wiping cloth sanitizing solution stored on the floor. Operator elevated **Corrected On-Site**
21-38-4
27
Frequently Asked Questions
When was Jacks London Grill last inspected?
The most recent health inspection at Jacks London Grill on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Jacks London Grill?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited four times, more than any other issue at Jacks London Grill.
How does Jacks London Grill compare to other restaurants in St. Petersburg?
Jacks London Grill most recently scored 78 out of 100, which is about the same as the St. Petersburg average of 77.
Has Jacks London Grill's inspection record improved over time?
Yes. Recent inspections at Jacks London Grill have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Jacks London Grill 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 Jacks London Grill inspected?
Based on the inspection history on file, Jacks London Grill is inspected around two times per year on average.
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