Jenkins Quality BBQ
Last inspected: Jun 20, 2025
100
Score
Inspectors have visited Jenkins Quality BBQ eight times, with records going back to 2022. Inspectors last stopped by on Jun 20, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around 15 violations to closer to 10 violations per visit over the last few inspections.
“Employee personal items stored” comes up most often, recorded four times in the inspection record.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 20, 2025
Complaint Partial
No violations found.
100
May 19, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Live, small flying insects found. One at front counter area **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f chicken, employee placed it on smoker, got to 165f **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test still black and areas turning white, employee made new solution, 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket **Repeat Violation**
16-33-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Sharita Rosemond took test on 9/13/19, she is still part time, she might do the employee training, also Willie Nichols Jr took test on 11-5-19 **Repeat Violation** **Admin Complaint**
53A-03-7
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 one new employee here, has blank form on office door
11-26-1
Basic - Dead roaches on premises. One by ice machine, employee cleaned it **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, employee placed it on bottom shelf **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. Cellphones above prep area, employee placed them on bottom shelf, employee food on shelf above customer food in upright cooler, manager moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, got one **Corrected On-Site**
13-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar. Manager removed it **Corrected On-Site**
10-01-5
Basic - No copy of latest inspection report available. Request it and someone emailed it to him **Corrected On-Site**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen and shelf above triple sink **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink
36-27-5
30
Dec 3, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
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
Toilet Rooms Maintained
FL-53
35
May 23, 2024
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying by ice bin **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. 108-125f chicken and ribs in bbq pit cooked earlier, in pan, employee placed foil over and added a little water, less than 4 hrs **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Leavened cleaner by employee, under triple sink
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table and employee food on shelf above customer food **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Upright cooler, gasket is torn **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
10-01-5
Basic - Microwave with rust that has pitted the surface. Interior area
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter by handsink by cook line
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
21-12-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cracked and bulging down, front counter area **Repeat Violation**
36-32-5
41
Apr 30, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 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. Grabbed chopped pork with hand while chopping it, explained to her and she put on gloves **Corrected On-Site**
09-01-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee smoked outside then came in and turned meat with stick in bbq smoker, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at front counter **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, strip turned almost black then turned a little white, employee changed solution, 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket **Repeat Violation**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher with water
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies restroom, employee place some **Corrected On-Site**
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. One cook here for a year, manager couldn't find certificate **Repeat Violation**
11-26-1
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 cook here for a year
53B-13-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cracked and bulging down, front counter area
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on premises table by chopped pork, backpack on top of oil jug, employee moved them **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in upright cooler, **Repeat Violation**
14-11-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Prep area, employee changed solution **Corrected On-Site**
21-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature in triple sink, 32f, manager turned cold water on **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer **Corrected On-Site** **Repeat Violation**
21-12-4
22
Dec 1, 2023
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. **Repeat Violation** **Admin Complaint**
35A-02-6
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. Sandwiches 55-61f sandwiches-second temperature 50f-55f, sandwiches made at 10:45am, it is 2:50, mgr placed them in freezer to cook rapidly **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90-98f chicken, ribs, on ledge of bbq pit, employee pushed it into bbq pit **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner above sauces, by triple sink, employee removed it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by bbq pit **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned dark blue and then white, explained to her
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 - 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. One new employee
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, kitchen, employee moved them **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. Purse and backpack above deli paper for food and oil jugs, by upright cooler **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket in upright cooler is torn **Corrected On-Site**
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site** **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw ribs, 41f in standing water, employee turned cold water in **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, placed in bucket **Corrected On-Site** **Repeat Violation**
21-12-4
21
Jun 1, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
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
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Oct 13, 2022
Routine - Food
6 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
74
Frequently Asked Questions
When was Jenkins Quality BBQ last inspected?
The most recent health inspection at Jenkins Quality BBQ on file is from Jun 20, 2025. The public record contains eight 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 100 out of 100, which is higher than the Jacksonville average of 74.
Has Jenkins Quality BBQ's inspection record improved over time?
Yes. Recent inspections at Jenkins Quality BBQ have averaged around 10 violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jenkins Quality BBQ 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 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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