Jerome Brown BBQ
Last inspected: Feb 17, 2026
74
Score
Jerome Brown BBQ appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Feb 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
Across the inspection history, “floors, walls and/or ceilings soiled/has accumulation” is the issue that surfaces most often, recorded four times.
Jerome Brown BBQ's latest score is in line with the Jacksonville average of 74. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance build up on catch plate on ice machine near office. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling around vents throughout kitchen area.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair reach in cooler door on standing reach in cooler closest to rear exit.
14-71-4
Basic - Equipment in poor repair. Observed multiple reach in cooler doors in disrepair throughout kitchen area. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on gaskets on reach in cooler doors throughout kitchen area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in reach in cooler near smoker.
14-33-4
74
Oct 27, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At triple sinks, right hose Bibb under drain board missing back flow preventer.
29-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At secondary make line, microwave interior soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, front plate on fryers where baskets hang have grease build up. In kitchen, grey cart has build up,of food residue. At cook line, lower shelf on prep table by fryers has build up of food debris. At back kitchen, exterior of glass door reach-in cooler soiled. At front counter, exterior of dessert reach-in cooler soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At pit area, shelves in reach-in cooler have rusting and finish cracking. **Repeat Violation**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By office, ice machine deflection plate has mold-like substance.
22-20-5
Basic - Equipment in poor repair. In kitchen, multiple reach-in cooler/reach-in freezer handles broken. At back kitchen area, gaskets on glass door reach-in cooler torn. **Repeat Violation**
14-11-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers has grease build up. In smoker room, walls and ceilings soiled. At cook line wall by prep table soiled. At walkway to pit room, floor under wire shelving has build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At walkway to pit room, case of oil on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In back kitchen area, chest style reach-in freezer has ice build up. **Repeat Violation**
14-69-4
58
May 6, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cook line, ribs (127F - Hot Holding); at steam table by pass thru window, corn (120F - Hot Holding). All items in warmer for less than 4 hours.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. At drive thru area, spray bottle on bottom shelf with purple chemical not labeled. **Repeat Violation**
41-17-4
Basic - Dead roaches on premises. At front counter area, 3 dead roaches beside glass door reach-in cooler with drinks.
35A-03-4
Basic - Equipment in poor repair. In kitchen, multiple reach-in cooler/reach-in freezer handles broken. At back kitchen area, gaskets on glass door reach-in cooler torn. **Repeat Violation**
14-11-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, hood over fryers has build up. At cook line, floor under fryers has grease build up. In smoker room, walls and ceilings soiled. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In back kitchen area, chest style reach-in freezer has ice build up. **Repeat Violation**
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from fryers, bottom soiled. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At pit area, shelves in reach-in cooler have rusting and finish cracking. **Repeat Violation**
14-17-4
58
Dec 6, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
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
35
May 1, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, metal,pans stacked before air drying.
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at fryer area has grease build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At fry station, open case of oil on floor. Operator moved to cart shelf. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. In side prep room, open case of styrofoam cups on floor. Operator moved to shelf. **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At pit area, shelves in reach-in cooler have rusting and finish cracking.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. At triple sinks, leak on water line by valves.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area, wet towel on prep counter. Operator moved to sanitizer bucket. **Corrected On-Site**
21-12-4
70
Oct 19, 2023
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler by pit in rear kitchen area, tray of cooked chicken 55F. Chicken cooked last night and placed in reach in cooler to cool. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler by pit in rear kitchen area, tray of cooked chicken 55F. Chicken cooked last night and placed in reach in cooler to cool. See stop sale.
01B-36-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple reach in coolers/freezers in kitchen.
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue trap in prep room with dead insects. Trap discarded. **Corrected On-Site**
35A-06-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves near pit in rear kitchen area. **Repeat Violation**
14-45-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
50-09-4
Basic - Dead roaches on premises. Two dead roaches behind ice machine. Dead roaches discarded. **Corrected On-Site**
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape repairing men's restroom door in dining area.
14-71-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under racks/tables in kitchen. Floor under equipment in prep room. Floor under front counter. **Repeat Violation**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.
33-19-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in prep room.
05-09-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves and legs under prep tables in kitchen are rusted.
14-47-4
Basic - Open dumpster lid. Dumpster outside of establishment. **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup in rear reach in freezer in back kitchen. Drink removed. **Corrected On-Site**
12B-13-4
Basic - Outer openings not protected with self-closing doors. Rear exit door does not self close.
35B-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In rear stand up freezer in back kitchen area. **Repeat Violation**
14-69-4
35
May 8, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 3, 2022
Routine - Food
5 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was Jerome Brown BBQ last inspected?
The most recent health inspection at Jerome Brown BBQ on file is from Feb 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Jerome Brown BBQ?
Across the inspection record, “floors, walls and/or ceilings soiled/has accumulation” has been cited four times, more than any other issue at Jerome Brown BBQ.
How does Jerome Brown BBQ compare to other restaurants in Jacksonville?
Jerome Brown BBQ most recently scored 74 out of 100, which is about the same as the Jacksonville average of 74.
Has Jerome Brown BBQ's inspection record improved over time?
Yes. Recent inspections at Jerome Brown BBQ have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jerome Brown BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jerome Brown BBQ inspected?
Based on the inspection history on file, Jerome Brown BBQ is inspected around two times per year on average.
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