Jayluigi
Last inspected: Dec 1, 2025
82
Score
Inspectors have visited Jayluigi 11 times, with records going back to 2022. The most recent report on file is from Dec 1, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Jayluigi's latest score of 82 sits above the St. Petersburg average of 77. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 1, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. (3) cambros of pomodoro sauce, prepared 9/22 52F. Employees advised the items remained in the unit after preparation. Items failed to reach proper cooling parameters. Thermometer not used to check temperature. **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
05-14-5
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach-in coolers with debris build up on cook line. **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
23-03-4
82
Sep 26, 2025
Complaint Full
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Located in the reach-in cooler immediately next to the ice machine, (3) cambros of pomodoro sauce, prepared 9/22 52F. Employees advised the items remained in the unit after preparation. Items failed to reach proper cooling parameters. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Located in the reach-in cooler immediately next to the ice machine, (3) cambros of pomodoro sauce, prepared 9/22 52F. Employees advised the items remained in the unit after preparation. Items failed to reach proper cooling parameters. **Warning**
03D-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. (3) cambros of pomodoro sauce, prepared 9/22 52F. Employees advised the items remained in the unit after preparation. Items failed to reach proper cooling parameters. Thermometer not used to check temperature. **Warning**
05-14-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training observed for: Arnes Godoy Adrietta Godoy Jordanian Escobar Alexander Perez Juan Bautista **Warning**
53B-02-5
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. Manager had new employees fill out employee health agreements. **Corrected On-Site** **Warning**
11-26-1
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach-in coolers with debris build up on cook line. **Warning**
23-03-4
Basic - Open dumpster lid. Discussed with chef to have dumpster closed. **Corrected On-Site** **Repeat Violation** **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverage container observed in reach-in cooler storing pizza dough on cook line. Manager removed **Corrected On-Site** **Warning**
12B-13-4
41
Jul 10, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over French fries in freezer. Manager relocated. **Corrected On-Site**
08A-02-6
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. One employee, Susanna Reyes, recently expired. All other employees with proof of training
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Carton of heavy cream at front bar not labled as employee food. Manager relocated. **Corrected On-Site**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs used to toss pasta in standing water at 75 degrees F, removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers at cook line soiled.
23-03-4
Basic - Open dumpster lid. Discussed with manager who had dumpster lid closed.
33-16-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Plates stored for use outside and not inverted. Discussed with manager.
25-11-5
Basic - Stored food not covered. "Diablo sauce" uncovered in walk in cooler. Discussed with manager and corrected. **Corrected On-Site**
08B-12-5
58
Apr 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-04-24: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-04-24: **Time Extended**
24-08-4
90
Feb 6, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pull dirty towel out of trash can near dish pit and place in dirty towel bag then proceeded to continue with food prep with no hand wash. Inspector instructed on proper hand washing. Employee washed hands. **Corrective Action Taken**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta 50f
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and undercooked egg items on new menus need to be identified
02B-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
61
Jul 23, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
27
Mar 12, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed onions in walk in cooler. Chef organized correctly. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 cracked raw shelled egg in walk in cooler.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by food cart. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by pizza ovens in kitchen used to rinse off utensils. Employee removed utensils. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. 1 cracked raw shelled egg in walk in cooler.
08B-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. Employee removed. **Corrected On-Site**
10-17-4
Basic - Open dumpster lid.
33-16-4
50
Oct 9, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-10-09: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area - From follow-up inspection 2023-10-09: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line reach in cooler gaskets - From follow-up inspection 2023-10-09: **Time Extended**
23-03-4
86
Oct 5, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked tomatoes (50F - Cold Holding); broccolini (50F - Cold Holding); 1# mozzarella cubed (50F - Cold Holding); 3# grated mozzarella (50F - Cold Holding); 2# cooked eggplant (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes (50F - Cold Holding); broccolini (50F - Cold Holding); 1# mozzarella cubed (50F - Cold Holding); 3# grated mozzarella (50F - Cold Holding); 2# cooked eggplant (50F - Cold Holding) Operator discarded food. Inspector suggested moving food from plastic to metal pans for folding. Inspector suggested time as a public health control form as a solution for pizza make station/ provided paperwork. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dish cart blocking cooks line hand wash sink **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Km removed tongs from oven handle **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line reach in cooler gaskets
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line
21-38-4
45
Feb 15, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chick peas in walk-in cooler dated 02/04 should've been used or discarded by 03/10 midnight
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chick peas in walk-in cooler dated 02/04 should've been used or discarded by 03/10 midnight
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook and pizza line: cooked cauliflower rice 49 degrees F, cooked broccoli 47 degrees F. Operator placed food on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready-to-eat cooked egg plant in double door reach-in cooler of pizza make station. Operator rearranged **Corrected On-Site**
08A-05-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw pork with no approved HACCP plan
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers of cook line
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's restroom less than 100 degrees F **Repeat Violation**
27-16-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat olives in walk-in cooler. Operator rearranged **Corrected On-Site**
08B-17-4
39
Nov 4, 2022
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across flat top: Cream 46 degrees F, mozzarella 52 degrees F, roasted tomatoes 46 degrees F, Reach-in cooler across stove top: mozzarella balls 51 degrees F, cut tomatoes 52 degrees F, Double door reach-in cooler next to ice machine: artichokes 46 degrees F, pomodoro sauce 46 degrees F Operator placed foods on ice. **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pomodoro sauce at 1:25 finished cooking at 8:30 95 degrees F re-temp at 2:30 94 degrees F. Operator split sauce into separate containers and added more ice bags **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
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. Establishment has changed a portion of one of their walk-in coolers into a prep room where pizza dough is prepared. **Warning**
51-16-7
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of unisex restroom at 86 degrees F ran for 2 minutes **Warning**
27-16-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking their pork sausage with no approved written procedures **Warning**
03C-89-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in dish pit area used to refill pitcher and dump sanitizer. **Warning**
31A-11-4
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 above reach-in cooler **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on water at 88 degrees F **Warning**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberry over pasta in walk-in cooler. Operator rearranged **Corrected On-Site** **Warning**
08B-17-4
43
Frequently Asked Questions
When was Jayluigi last inspected?
The most recent health inspection at Jayluigi on file is from Dec 1, 2025. The public record contains 11 inspections in total.
What is the most common violation at Jayluigi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Jayluigi.
How does Jayluigi compare to other restaurants in St. Petersburg?
Jayluigi most recently scored 82 out of 100, which is higher than the St. Petersburg average of 77.
Has Jayluigi's inspection record improved over time?
Results have been roughly steady. Inspections at Jayluigi have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jayluigi 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 Jayluigi inspected?
Based on the inspection history on file, Jayluigi is inspected around four times per year on average.
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