Jenkins Quality BBQ
Last inspected: Apr 7, 2025
26
Score
Public records show seven inspections at Jenkins Quality BBQ stretching back to 2022. The most recent report on file is from Apr 7, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 16 violations per visit across recent inspections.
When inspectors have written things up, “employee personal items stored” has been the most frequent reason, cited four times.
The city-wide average sits at 74, which Jenkins Quality BBQ's 26 doesn't quite reach. There are enough flags in the record to merit a second thought.
7
Inspections
4
Critical latest
2
Major latest
11
Minor latest
Inspection History
Apr 7, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Live, small flying insects found. One fly at cook line
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109-128f chicken, in warmer, cooked this morning, employee reheated them in microwave to 165f **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by smoker **Repeat Violation** **Admin Complaint**
29-34-4
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. Grabbed bread, explained to him and he got gloves, discarded bread **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, manager removed it **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand sink in sauce room, employee placed one **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris in three-compartment sink. Upper ledge soiled
16-07-4
Basic - Dead roaches on premises. 2 dead in triple sink room, cleaned by manager **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf above plastic utensils, employee moved it, front counter **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches
13-03-4
Basic - Floor tiles missing and/or in disrepair. By upright freezer, triple sink room
36-17-5
Basic - Hole in or other damage to wall. By triple sink
36-24-5
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by microwaves and shelves in triple sink area, gaskets in box freezer **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs, 41f, employee turned cold water in **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink in kitchen
36-27-5
26
Nov 21, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
17
Apr 24, 2024
Complaint Full
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One on triple sink area **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 130-135f ribs-140f/2nd temp, employing placed them on bbq pit at 10:30 am then placed them on warmer, he didn't take a temperature, it's 12:31, mgr placed them back on bbq pit for quick reheating **Corrective Action Taken**
03E-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Sugar bags in front of hand sink, cook line area, employee moved them **Corrected On-Site**
31A-09-4
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. For new employees
11-26-1
Intermediate - No soap provided at handwash sink. In hand sink at sauce room, employee placed one **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
05-10-4
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. One employee here for 3 months
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved to bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, manager moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Making sauce
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright black cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. At room temp, ribs 41f, turned cold running water on **Corrected On-Site**
06-01-5
32
Jan 29, 2024
Routine - Food
4 critical violations. 8 major violations. 7 minor violations.
View 19 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside with a chemical spray bottle then turned meat on bbq pit with bbq stick, explained to him and he washed hands **Corrected On-Site**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in sauce room **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118-130f chicken and 122f rib in warmer, employee placed them in bbq pit, got to 165fb **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl bucket, test strip turned dark blue and then a little white, explained to her and she made new solution, 100 ppm **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink after using the bathroom, explained to her and she washed in hand sink **Corrected On-Site**
12A-03-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping fries, explaining to her and she got gloves **Corrected On-Site**
13-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Drill in it, hand sink in sauce room, mgr moved it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in sauce room
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink in sauce room **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwiches made on Saturday, **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by triple sink in sauce room, mgr labeled it **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder, labeled sugar by mgr **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above sugar container, bbq area, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Sauces in boxes on floor,
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by serving window **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Boxes for raw ribs and raw chicken used for sauces in bottles, mgr moved them and discarded boxes **Corrected On-Site**
25-32-4
17
Aug 15, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
21
Mar 9, 2023
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Cleaning chemical bottle stored on top of upright reach in cooler in kitchen. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (113-127F - Hot Holding), stored in steam table, place there approximately 15 mins ago after reheating on grill as per manager. Manager reheating **Corrective Action Taken**
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/ Two managers Wilton Brown expired 10-25-21 and Wilton Brown Jr expired 9-27-22.
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to manager office and ware washing area **Repeat Violation**
31B-02-4
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
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. Two employee training records expired
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid spray bottled unlabeled on shelf next to condiment bottles. Employee stated it's sanitizer Yellow liquid in container stored outside back door not labeled. Manager stated it's kerosene gas place in old fry oil jug. Manager labeled **Corrective Action Taken**
41-17-4
Basic - Equipment in poor repair. Upright reach in cooler in kitchen area and next to manager office with torn gaskets **Repeat Violation**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored next to food in kitchen area
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse stored next to food in kitchen area
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist. Employee removed **Corrected On-Site**
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen. Moved by manager. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. In mens restroom. Provided hand wash sign paper to operator **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with soiled gaskets
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright right reach in freezer is soiled
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on dry storage box in kitchen. Manager properly stored **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At three compartment sink area. Manager discarded and remade solution **Corrected On-Site**
21-03-4
27
Aug 15, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly near long white reach in freezer, one fly near the fryers
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink Near triple sink and in kitchen area. Manager provided paper towels during inspection **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee filling sauce bottles without a hair restraint
13-03-4
Basic - Equipment in poor repair. Torn gasket on white reach in cooler
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food debris on walls in kitchen and in room where the triple sink is located
36-27-5
67
Frequently Asked Questions
When was Jenkins Quality BBQ last inspected?
The most recent health inspection at Jenkins Quality BBQ on file is from Apr 7, 2025. The public record contains seven inspections in total.
What is the most common violation at Jenkins Quality BBQ?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Jenkins Quality BBQ.
How does Jenkins Quality BBQ compare to other restaurants in Jacksonville?
Jenkins Quality BBQ most recently scored 26 out of 100, which is lower than the Jacksonville average of 74.
Has Jenkins Quality BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Jenkins Quality BBQ have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jenkins Quality 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 Jenkins Quality BBQ inspected?
Based on the inspection history on file, Jenkins Quality BBQ is inspected around three times per year on average.
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