Jazzys BBQ
Last inspected: Mar 2, 2026
27
Score
Jazzys BBQ has been inspected eight times since 2022. The latest inspection on file is from Mar 2, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “establishment has no written procedures for employees”, which has been cited three times.
The city-wide average sits at 79, which Jazzys BBQ's 27 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
4
Major latest
9
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bib. 2 Missing vacuum breaker located at hose bib in back kitchen area. Located across from front line stovetop burners, and at barbecue pit.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Pesticide spray and adhesive remover spray stored on dry storage shelf next to clean equipment. Located in front of walking cooler.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2/1/2026. **Repeat Violation**
50-17-3
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. Soiled cutting board next to barbecue pit.
22-02-4
Intermediate - No soap provided at handwash sink. Located at hand washing sink next to ice machine.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located at hand washing sink adjacent to barbecue pit.
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses door on top of microwave adjacent to ice machine in back kitchen area.
40-06-5
Basic - Food stored on floor. Three buckets of brewed tea stored on floor in front of tea brewing machine. Employee placed all buckets with tea on top of a plastic crate 6 inches off the floor at time of inspection. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located inside men's and women's restroom. A handwashing sign has been provided to an employee at time of inspection. Employee powered signs at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls of soil throughout establishment in kitchen area.
36-27-5
Basic - Water leaking from pipe and faucet handle. Water leaking from faucet and pipe at three compartment sink. Water is dripping onto kitchen floor beneath three compartment sink.
29-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks next to barbecue pit.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on kitchen prep table at front service. Employee removed personal drink at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on reach in cooler shelf not identified or segregated. Located next to coleslaw reaching cooler employee segregated, and relocated all personal items at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
27
Feb 7, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using unapproved sanitizer. Operator purchased approved sanitizer at time of inspection. **Corrected On-Site**
22-48-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink on cookline Employee replaced. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle filled with a purple degreaser stored on chemical shelf next to walk-in cooler. Employee labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks stored next to ice machine.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with sale food in reachin cooler on cookline Employee placed in a pan labeled "employee food only" and placed on bottom shelf **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Box of potatoes stored on floor in walking cooler Employee placed on shelf **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in men and women's restrooms
31B-04-4
47
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 1, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
86
Apr 22, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by wood fire grill Hot holding: pulled pork 120 F, smoked chicken 129 F. Employee reheated on wood fire grill, re temp: pulled pork 164-170 F, smoked chicken 167-171 F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pack of raw burger meat stored over collard greens in walk-in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed food pans with soap, rinsed with clean water then put them away to air dry without sanitizing process. Discussed with operator, operator setup sanitizer with chlorine in three compartment sink, employee starts re-sanitize food pans. **Corrected On-Site** **Warning**
22-45-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled soiled food containers then handled cleaned food containers at ware washing area with no hand wash. Discussed proper hand washing with operator. **Warning**
12A-13-4
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
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at warehouse washing area blocked by hot box and rolling cart with bus pans. Operator moved items away from handwash sink. **Warning**
31A-09-4
Basic - Cardboard used to line food-contact shelves. In reach-in cooler by wood fire grill. **Repeat Violation** **Warning**
14-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler by wood fire grill. **Warning**
22-16-4
Basic - Single-service articles improperly stored. Observed a box of take out soap cups stored on floor by walk-in cooler. **Warning**
25-05-4
39
Oct 30, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over multiple sauces in walk-in cooler. Operator moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
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. Provided by email. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloths stored in handwash sink at front service area. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Provided by email. Operator print and some employee signed at time of inspection. **Corrective Action Taken** **Repeat Violation**
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 pork in walk-in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles at front service area. **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Stored food not covered. Cooked pork and marinated pork ribs in walk-in cooler. Operator covered at time of inspection. **Corrected On-Site**
08B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Next to bbq grill. Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-16-4
Basic - No Heimlich maneuver/choking sign posted. Provided by email. **Corrective Action Taken**
51-13-4
Basic - Cardboard used to line food-contact shelves. In reach-in cooler by bbq grill.
14-05-4
41
Apr 3, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a large pot of collard greens (122F - Hot Holding) on stove top. Operator turned on stove, reheated item and temped 168 F at time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple containers of Mac n cheese 47 F and potato salad 48 F stored on shelves next to entrance of walk-in cooler. Operator moved items to the coldest area in walk-in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
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 - Handwash sink used for purposes other than handwashing. A plunger stored in handwash sink next to ice machine. Operator removed item. Recommended to clean and sanitize handwash sink. **Corrected On-Site**
31A-11-4
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 - Spray bottle containing toxic substance not labeled. 3 unlabeled spray bottles at front service area.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to ice machine shut off. Ran hot water approximately 2 minutes in handwash sink at front service area, temped 95 F. **Repeat Violation**
27-16-4
Basic - Equipment in poor repair. Reach-in cooler door gaskets torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. A case of cooking oil on floor at cook line. Multiple buckets of cooked potatoes on floor in walk-in cooler. Operator moved items to shelves. **Corrected On-Site**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues. Large reach-in cooler next to smoker and bbq grill. **Repeat Violation**
22-08-4
Basic - Single-service articles improperly stored. Take out containers stored on floor. Operator moved to shelves. **Corrected On-Site**
25-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on prep table. Removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table by ice machine.
12B-07-4
33
Dec 29, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100 F in handwash sink at front service area. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-29: **Time Extended**
27-18-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk-in cooler. **Warning** - From follow-up inspection 2022-12-29: No date mark. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Exterior of the sugar bins soiled. **Warning** - From follow-up inspection 2022-12-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No suitable facilities provided to store employee clothing and other possessions. Employees bicycles stored inside the establishment storage area behind large smoker. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-29: **Time Extended**
40-01-4
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Food stored on floor. A case of potato stored on floor in walk-in cooler. **Warning** - From follow-up inspection 2022-12-29: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple reach-in coolers gaskets torn. **Warning** - From follow-up inspection 2022-12-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler next to BBQ grill. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-29: **Time Extended**
22-20-5
61
Frequently Asked Questions
When was Jazzys BBQ last inspected?
The most recent health inspection at Jazzys BBQ on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Jazzys BBQ?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Jazzys BBQ.
How does Jazzys BBQ compare to other restaurants in Tampa?
Jazzys BBQ most recently scored 27 out of 100, which is lower than the Tampa average of 79.
Has Jazzys BBQ's inspection record improved over time?
No. Recent inspections at Jazzys BBQ have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Jazzys BBQ 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 Jazzys BBQ inspected?
Based on the inspection history on file, Jazzys BBQ is inspected around three times per year on average.
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