Jerry's Tiki Hut at Waterside Grill
Last inspected: Apr 8, 2026
90
Score
Jerry's Tiki Hut at Waterside Grill has been inspected 10 times since 2023. Jerry's Tiki Hut at Waterside Grill was last inspected on Apr 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to nine violations.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Restaurants in Florida average 72, so Jerry's Tiki Hut at Waterside Grill is doing better than most peers. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-03-27: The operator was unable to provide certificates. **Time Extended** - From follow-up inspection 2026-04-08: Extended to 5/25. 60 days from original inspection. **Time Extended**
53B-01-5
90
Mar 27, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitation. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
22-41-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-03-27: The operator was unable to provide certificates. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on the cook line. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed bread crumbs, fish fry breading, saltine crackers, and tortillas stored on the floor in the outside storage shed. The operator properly stored the above foods. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Outside walk in cooler door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed plastic buckets inside the handwashing sink to catch water from going into the drain. **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
29-08-4
64
Mar 26, 2026
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (51F - Cold Holding); raw beef (50F - Cold Holding); raw pork (50F - Cold Holding); cooked corned beef (52F); cooked ham (52F - Cold Holding); cooked roast beef (53F - Cold Holding); cooked turkey (51F - Cold Holding); coleslaw (52F - Cold Holding); raw tuna (51F - Cold Holding); raw salmon (51F); raw crab (52F - Cold Holding); sour cream (52F - Cold Holding); heavy whipping cream (53F - Cold Holding); cheese (53F - Cold Holding); raw conch fritters (53F - Cold Holding); chili (52F - Cold Holding); clam chowder (52F - Cold Holding) in the walk in cooler. The operator stated the cold holding unit was at the proper temperature approximately 2 hours prior to the inspection. The ambient temperature of the cooler was 49F at 13:00. Observed cooked potatoes (54F - Cooling); cheese (52F - Cold Holding); cooked ham (59F - Cold Holding); cooked turkey (59F - Cold Holding) in the stand-up glass door cooler at the entrance to the kitchen. The operator was unable to determine the length the potentially hazardous foods had been out of temperature. The operator discarded the above foods. Observed ambient temperature at 44F at 14:35 **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods. **Corrected On-Site** **Warning**
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. Observed cooked chicken (50F - Cooling); cooked pork (58F - Cooling); cooked pasta (54F - Cooling); cooked rice (54F - Cooling); cooked beef (60F - Cooling) in the walk in cooler. The above foods were prepared on site the day prior. The operator discarded the above potentially hazardous foods. **Corrected On-Site** **Warning**
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitation. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked crawfish in the reach in cooler at the end of the cook line. Observed raw cod stored over packaged macaroni and cheese in the reach in cooler at the end of the cook line. The operator properly stored the raw foods. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded limes and napkin in the handwashing ink behind the bar. **Repeat Violation** **Warning**
31A-11-4
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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for Parmesan cheese. Observed a wooden bowl with no handle used as a scoop for cooked rice. The operator removed the scoops. **Corrected On-Site** **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable on the cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in coolers. **Warning**
08B-49-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on a soiled glass rack near the ice machine. The operator removed the scoop for cleaning. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment at the reach in cooler on the cook line. The operator properly stored the knives. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Outside walk in cooler door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Plumbing system in disrepair. Observed plastic buckets inside the handwashing sink to catch water from going into the drain. **Warning**
29-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw and cooked foods packaged using the reduced oxygen method not properly date/time marked. Educated the operator on proper reduced oxygen dating. **Corrective Action Taken** **Warning**
03G-53-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. The operator placed the wet cloth in the solution. **Corrected On-Site** **Warning**
21-12-4
Basic - Food stored on floor. Observed bread crumbs, fish fry breading, saltine crackers, and tortillas stored on the floor in the outside storage shed. The operator properly stored the above foods. **Corrected On-Site** **Warning**
08B-38-4
20
Aug 27, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed in smoking room, handwashing sink with a bucket in sink, and seasoning all over sink. Observed employee cleaning up sink. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen food stained cutting boards.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in by server ally with cheese splatter inside. Observed employee cleaning microwave. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in coolers, soiled gaskets. Observed employee cleaning gaskets. **Corrected On-Site**
23-03-4
Basic - Equipment in poor repair. Observed in salad make tables with grove, torn gaskets on doors of reach in coolers.
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed in kitchen, on line, cutting boards with grooves throughout boards.
14-09-4
67
Apr 16, 2025
Food-Licensing Inspection
No violations found.
100
Nov 22, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
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
Washing Fruits and Vegetables
FL-42
64
Mar 11, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with food stains on them.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles on inside with food debris. Observed Chef cleaning all handles **Corrected On-Site**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting borders throughout kitchen.
14-09-4
Basic - Equipment in poor repair. Observed some torn gaskets in bar area
14-11-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed at server station, to go containers not inverted. Observed employee correcting on site. **Corrected On-Site**
25-06-4
74
Oct 25, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 2 Roasted Salsa with Jalapeños 6.38 lbs cans dented and un usable. Observed Operator volunteering to remove and disposing of. **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean with food debris on it. Observed Chef removing, washing, rinsing, and sanitizing it. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to server station was blocked with a tall trash can. Observed chef relocating. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in dry storage, ice machine with a black mold like substance inside.
22-20-5
Basic - Iced tea dispenser/ soda nozzles not cleaned at least once every 24 hours. Observed at bar, two soda nozzles with a black like substance inside. Observed bartender cleaning and sanitizing nozzles **Corrected On-Site**
22-13-5
64
May 10, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked ribs at Reach in Drawers. Operator switched the food items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (49F - Cold Holding); Sauerkraut (53F - Cold Holding); Cut tomatoes (49F - Cold Holding) at Make Table. Operator placed in ice baths to reduce the temperature to a maximum of 41°F. **Corrected On-Site**
03A-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. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at Make Table.
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
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. Observed at frontline Make Table. Operator opened up the vacuum packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at Make Table. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed at Make Table due to not holding cold temperatures.
14-11-5
Basic - Food stored on floor. Observed multiple food items at Walk in Freezer. Operator removed the food items off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed the handle from touching the ice. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Light shield damaged/in disrepair. Observed lights at back storage cooking area.
38-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back dry storage cooking area.
36-02-5
Basic - Waste line missing at soda gun holster. Observed at bar next to ice bin.
29-17-4
37
Jan 11, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Frequently Asked Questions
When was Jerry's Tiki Hut at Waterside Grill last inspected?
The most recent health inspection at Jerry's Tiki Hut at Waterside Grill on file is from Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jerry's Tiki Hut at Waterside Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Jerry's Tiki Hut at Waterside Grill.
Has Jerry's Tiki Hut at Waterside Grill's inspection record improved over time?
No. Recent inspections at Jerry's Tiki Hut at Waterside Grill have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Jerry's Tiki Hut at Waterside Grill 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 Jerry's Tiki Hut at Waterside Grill inspected?
Based on the inspection history on file, Jerry's Tiki Hut at Waterside Grill is inspected around three times per year on average.
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