Jerk Pit
Last inspected: Apr 21, 2026
45
Score
The health department has logged nine inspections at Jerk Pit, the earliest from 2022. The most recent report on file is from Apr 21, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near 14 violations per visit.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited four times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
0
Critical latest
3
Major latest
10
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. Mop sink is blocked establishment dumping water in 3 compartment sink.
28-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has dirty tongs stored inside it.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans cooked and held longer then 24 hours has no date markings inside double door refrigerator in kitchen area. **Repeat Violation**
02C-02-5
Basic - Dead roaches on premises. 1 dead roach between oven and fryer chef clean and sanitized area. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Food stored on floor. Chicken stored on floor in kitchen area.
08B-38-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
33-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board.
21-04-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored inside double door refrigerator in back kitchen area.
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting.
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls have buildup of dust overtop refrigerator in kitchen area.
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored stored on food preparation table in kitchen area. **Repeat Violation**
12B-07-4
45
Aug 27, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef pick trash up off the floor put on gloves and started working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (67F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (67F - Cold Holding)
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Fish, hand soap stored in handwashing sink in kitchen. Chef removed items and properly stored items. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked and held longer then 24 hours has no date markings inside refrigerator in kitchen area.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice pan.
14-01-5
Basic - Dead roaches on premises. 1 dead roach in mop sink.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. In back kitchen area. Drink without a lid stored in food preparation table in back kitchen area. Employee drinks stored in double door refrigerator in back kitchen area.
12B-07-4
Basic - Garbage on the ground and/or pad around dumpster. Trash on ground around dumpster area. **Repeat Violation**
33-19-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes n shelves by back door.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor by dessert case out front.
21-38-4
37
Apr 16, 2025
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef went from touching raw chicken to cooking without washing his hands. Had a conversation with chef about proper handwashing techniques chef washed his hands. **Corrected On-Site**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
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. Small white cutting board on food preparation table in back kitchen area is soiled.
22-02-4
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.
11-26-1
Intermediate - No soap provided at handwash sink. No handwashing soap at hand handwashing sink in back kitchen area.
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. Macaroni and cheese inside double door refrigerator in back kitchen area cooked and held longer then 24 hours has no date markings.
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink on front line.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Chef placed chicken under running water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor next to handwashing sink in kitchen area.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored on floor by front counter.
21-38-4
Basic - Garbage on the ground and/or pad around dumpster. Trash on ground around dumbster area.
33-19-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board.
21-04-4
Basic - Light shield damaged/in disrepair. Light shield missing in kitchen area.
38-01-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
29
Oct 30, 2024
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Aug 29, 2024
Complaint Full
2 critical violations. 5 major violations. 14 minor violations.
View 21 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag used to store rice, discussed with operator. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces to be served to public. Discussed with operator. Operator moved to approved location at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. No functional probe thermometer available upon request. Attempted to calibrate, thermometer in disrepair. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in reach in cooler near back door not date marked, discussed with operator on date marking items held over 24 hours. **Warning**
02C-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. Provided operator with education packet containing cleanup procedures. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Lindo Marvin **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available upon request. **Warning**
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice, discussed with operator. Operator placed in dish pit at time of inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on food storage rack. **Warning**
40-06-5
Basic - Equipment in poor repair. Gaskets on reach in cooler near dish area in disrepair. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair. **Warning**
36-17-5
Basic - Food stored on floor. Food stored on floor near fryer, operator moved to approved location at time of inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Opened garbage bag around dumpster. **Warning**
33-19-4
Basic - Light shield damaged/in disrepair. Light shield missing above lights near kitchen entrance. **Warning**
38-01-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster. **Corrective Action Taken** **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front hand wash sink near server station. **Repeat Violation** **Warning**
31B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink in disrepair and unable to use as intended. **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters spied above fry station. Gaskets on reach in cooler near dish area soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers on drying rack back dishwashing area. **Warning**
16-46-4
Basic - Single-service articles improperly stored. Forks on floor near register. Discussed with operator. **Repeat Violation** **Warning**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind reach in freezer soiled. **Warning**
36-27-5
22
Apr 25, 2024
Routine - Food
2 critical violations. 1 major violation. 6 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. Rice 109 F, operator placed rice in steam table. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 200+ppm chlorine, operator remade tested 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Drinks in handwash sink. Employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Food stored on floor. Oil on floor near fryers.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink near register.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Single-service articles improperly stored. Box of plastic forks on floor near register. **Repeat Violation**
25-05-4
50
Dec 11, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 4, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
90
Nov 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Jerk Pit last inspected?
The most recent health inspection at Jerk Pit on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Jerk Pit?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Jerk Pit.
How does Jerk Pit compare to other restaurants in Tampa?
Jerk Pit most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has Jerk Pit's inspection record improved over time?
Results have been roughly steady. Inspections at Jerk Pit have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jerk Pit 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 Jerk Pit inspected?
Based on the inspection history on file, Jerk Pit is inspected around three times per year on average.
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