Jackson's Bistro
Last inspected: Apr 2, 2026
100
Score
Jackson's Bistro has been inspected 13 times since 2022. The newest entry in the record is dated Apr 2, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “no handwashing sign provided at a hand sink used”, which has been cited six times.
Restaurants in Tampa average 79, so Jackson's Bistro is doing better than most peers. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
No violations found.
100
Mar 23, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 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. Tested 3 times at 0 ppm operator called for maintenance and will sanitize in the three compartment sink
22-41-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over cook chicken sandwich reach in employee removed to proper storage **Corrected On-Site**
08A-13-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket prep line above 200-400 ppm employee added water
41-27-4
Basic - Employee eating while preparing food. Employee eating while prepping food
12B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar **Repeat Violation**
31B-04-4
58
Oct 9, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone than began preparing cut greens.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in across the stove top cook rice 45F 2nd temp
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand washing server coffee area.
31A-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp was still in process of being set up tested at 110F at outside bar
16-55-4
Basic - No handwashing sign provided at a hand sink used by food employees. In ware washing area.
31B-04-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 3 bags of raw beef. Manager stated the raw beef was vacuumed sealed last night.
03G-53-1
58
Mar 27, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in multiple bar areas. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice observed time mark. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
03F-10-5
82
Mar 21, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemons with bare hands and placed on water cup to take into the dining room **Warning**
09-01-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For raw salmon employee found letter **Corrected On-Site** **Warning**
01D-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler prep area by Raw shelled eggs over ready to eat pork employee removed to proper storage by the coffee bar area **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line closest to fryer Cold holding: cook chicken 51 f raw shrimp 51 f raw chicken 49 f raw chicken 50 f raw beef 50 f cut tomatoes 48 f employee began placing ice on products. Reach in cooler bottom doors under flat top table raw salmon 44 f raw chicken 45 f **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in multiple bar areas. **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice observed time mark. **Warning**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at bar inside dining area. At 70 f and in out door bar at 70 f ran over two minutes **Warning**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board cooks line employee removed **Corrected On-Site** **Warning**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.in jacks water front cafe room No signs at both bar hand washing sinks. **Warning**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. In back kitchen **Repeat Violation** **Warning**
21-38-4
35
Nov 7, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
55
Apr 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
90
Apr 3, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler Operator provided temprature logs showing recent temperatures. all items were moved to walk in cooler. Poultry (46F - Cold Holding) ; salmon (48F - Cold Holding); Dairy (45F - Cold Holding); Beef (45F - Cold Holding); shrimp (47F - Cold Holding)**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hook ups to chemicals not functioning properly. Repair company on site repairing it.
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator replaced. **Corrected On-Site** **Warning**
31B-04-4
Basic - Plumbing system in disrepair. Cooler leaking on inside **Warning**
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
67
Dec 11, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line. - From follow-up inspection 2023-12-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line. - From follow-up inspection 2023-12-11: **Time Extended**
29-49-6
90
Nov 30, 2023
Routine - Food
3 critical violations. 1 major violation. 6 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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw squid cold holding at 54F at 2:41. Re-temperature at 3:19 39F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markers. Chef added proper time markers to butter. **Corrected On-Site**
03F-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at fast jacks. Chef hung hand washing at sink. **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in breakfast cooler. Chef removed drink and properly stored it. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor in kitchen area. Employee removed and properly stored sanitizer. **Corrected On-Site**
21-38-4
43
May 16, 2023
Complaint Partial
No violations found.
100
Dec 19, 2022
Routine - Food
1 critical violation. 7 major violations. 16 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47 F and Cooked chicken wings 48 F. Operator placing in a working reach-in-cooler **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not consistent with meaning tags with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sandwich prep area
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near sandwich press area.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator filling container of water from hand sink near dish machine
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Inspector is emailing Executive Chef and General Manager a form.
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi bar area.
27-16-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on top shelf across from stove not inverted
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
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. Observed employees open drink on prep table in back kitchen area Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink on prep reach-in-cooler
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating food in dish machine area Employee plate of food on a dish machine next to clean equipment/utensils.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpacks and coats on shelf with dry storage foods.
40-06-5
Basic - Employee plate of food on a dish machine next to clean equipment/utensils. 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. Observed employees open drink on prep table in back kitchen area
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen area
36-73-4
Basic - Floor tiles missing and/or in disrepair. On cooksline
36-17-5
Basic - Food stored on floor. Walk-in-cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ice cream shoppe and near walk-in-cooler
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed operator cutting unwashed cabbage in prep area
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Near 3 compartment sink
21-38-4
19
Sep 16, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in ice machine room. Observed Chef scheduling maintenance for the ice machine to be cleaned. **Corrective Action Taken**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above dish machine.
36-32-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed coffee cup on shelf in Walk-in cooler. Chef removed to the trash can. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Observed two buckets of chicken on the floor in walk-in cooler. Chef moved chicken buckets to the shelf. **Corrected On-Site**
08B-38-4
82
Frequently Asked Questions
When was Jackson's Bistro last inspected?
The most recent health inspection at Jackson's Bistro on file is from Apr 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Jackson's Bistro?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited six times, more than any other issue at Jackson's Bistro.
How does Jackson's Bistro compare to other restaurants in Tampa?
Jackson's Bistro most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Jackson's Bistro's inspection record improved over time?
Yes. Recent inspections at Jackson's Bistro have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Jackson's Bistro 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 Jackson's Bistro inspected?
Based on the inspection history on file, Jackson's Bistro is inspected around four times per year on average.
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