Jd's Restaurant and Lounge
Last inspected: Apr 2, 2026
100
Score
Jd's Restaurant and Lounge appears in inspection records 13 times, starting in 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.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Indian Rocks Beach average 84, so Jd's Restaurant and Lounge is doing better than most peers. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Complaint Partial
No violations found.
100
Mar 31, 2026
Routine - Food
No violations found.
100
Jan 28, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 48f, chowder 48f, chowder 47f, made on 1/27/26 missed cooling window. **Repeat Violation**
03D-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Feed tube was submerged in sanitizer. Adjusted tube now working. **Repeat Violation**
22-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chowder 48f, chowder 48f, chowder 47f, made on 1/27/26 missed cooling window. **Repeat Violation**
01B-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. Operator cannot located current certificates.
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides of inside machine.
22-20-5
Basic - Equipment in poor repair. Torn gaskets on four door reach in on cooks line. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
50
Jul 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket-reach in cooler door on line next to stand up reach in at end of line. - From follow-up inspection 2025-07-14: **Time Extended**
14-11-5
95
Jul 10, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Haddock chowder 46f, made on 7/8/2025 3 gallons, missed cooling window, discarded. Lobster bisque 55f, made on 7/9/2025 2 gallons, missed cooling window, discarded.
03D-02-5
High Priority - Live, small flying insects found. 4 flies observed near hand sink next to dishwasher. 3 flies observed in server side station.
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Haddock chowder 46f, made on 7/8/2025 3 gallons, missed cooling window, discarded. Lobster bisque 55f, made on 7/9/2025 2 gallons, missed cooling window, discarded. **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site**
22-02-4
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/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Savanah used for portioning in flour container. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gasket-reach in cooler door on line next to stand up reach in at end of line.
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under scrape table.
36-27-5
43
May 2, 2025
Routine - Food
No violations found.
100
Mar 10, 2025
Routine - Food
1 major violation.
View 1 violation
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/. There is only one hand sink in the kitchen. Hand sinks needed at various locations in kitchen. File on hand does not match layout of restaurant. - From follow-up inspection 2025-03-10: File started with plan review. **Time Extended**
51-16-7
90
Feb 27, 2025
Routine - Food
10 critical violations. 4 major violations. 10 minor violations.
View 24 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. I piece of thawed salmon not removed from sealed package. Discarded
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6.5 bags coleslaw made 2/25/2025 48f, missed cooling window. Items discarded.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 6.5 bags coleslaw made 2/25/2025 48f, missed cooling window.
03D-06-5
High Priority - Toxic substance/chemical improperly stored. Quaternary liquid stored over ice bin in server station.
41-10-4
High Priority - Employee drank from container no straw, then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-05-4
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.
12A-13-4
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 scratch head no hand wash.
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over cooked lobster in stand up reach in on line.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored over raw scallops in stand up reach in on line.
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dropped tongs, server took tongs to dish did not wash hands.
12A-09-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not stored in order.
01C-05-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front bar area.
31A-04-4
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/. There is only one hand sink in the kitchen. Hand sinks needed at various locations in kitchen. File on hand does not match layout of restaurant.
51-16-7
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and posted. **Corrective Action Taken**
02A-01-5
Basic - Carbon dioxide not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
24-05-4
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. I piece of thawed salmon not removed from sealed package. Discarded. **Repeat Violation**
06-09-1
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.
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Stored food not covered. Frozen corn and crab legs not covered in line freezer.
08B-12-5
Basic - Waste line missing at soda gun holster over ice well. Outside bar soda gun. Inside bar gun. **Repeat Violation**
29-17-4
9
Jul 8, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
55
Jan 22, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage links 117f, **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Meatloaf. **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused dishwasher at bar soiled inside unit.
23-03-4
Basic - Hole in or other damage to wall. Dish area. **Repeat Violation**
36-24-5
64
Jul 17, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corned beef stored under raw seafood in line cooler. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored over raw seafood in line cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage links 61f, sliced ham 60f, put in reach in cooler, now 46f, after 30 minutes. Pooled eggs 60f, ambient shell Eggs 70f, put in reach in cooler, now 51f, after 30 minutes. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions 89f reheated to 168f, **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatloaf no date mark. Adjusted. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry goods shelf. Item removed. **Corrected On-Site**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server condiment cooler.
05-09-4
Basic - Wall tile missing behind dish machine. Wall soiled under scrape area of dish machine.
36-24-5
41
Mar 27, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gumbo 53f, made on 3/26/2023, missed cooling window.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gumbo 53f, walk-in cooler, made on 3/26/2023 missed cooling window. Raw oysters 54f, found in line cooler. Both items discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw grouper 58f, hot dogs 52f, cooked meatloaf 54f, raw oysters 54f, raw shrimp 50f, all items except oysters moved to reach in cooler for quick chill.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made on Saturday no date mark.
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. On floor in outside bar.
21-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees . **Corrected On-Site**
13-03-4
47
Aug 3, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over raw oysters in stand up fridge on line. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish stored over cooked shrimp and deli cheese in stand up fridge on line. Raw shrimp over cooked wings in three door cooler. Raw fish stored over cooked wings in walk in cooler. All items corrected. **Corrected On-Site**
08A-05-6
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. Opened container of fish spread no date mark. **Corrected On-Site**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler in salad cooler. Item removed. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Beer tap cooler in inside bar.
29-49-6
58
Frequently Asked Questions
When was Jd's Restaurant and Lounge last inspected?
The most recent health inspection at Jd's Restaurant and Lounge on file is from Apr 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Jd's Restaurant and Lounge?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Jd's Restaurant and Lounge.
How does Jd's Restaurant and Lounge compare to other restaurants in Indian Rocks Beach?
Jd's Restaurant and Lounge most recently scored 100 out of 100, which is higher than the Indian Rocks Beach average of 84.
Has Jd's Restaurant and Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Jd's Restaurant and Lounge have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jd's Restaurant and Lounge 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 Jd's Restaurant and Lounge inspected?
Based on the inspection history on file, Jd's Restaurant and Lounge is inspected around four times per year on average.
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