Jimmys
Last inspected: Apr 13, 2026
29
Score
Going back to 2023, Jimmys has eight inspections in the public record. On Apr 13, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 10 violations earlier on.
The pattern that stands out is “operating with an expired division of hotels”, which has been cited three times.
Jimmys' latest score of 29 falls below the Tarpon Springs average of 77. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
6
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside went outside, came back in and began to take clean dishes out of rack with no glove change or hand wash. Discussed proper wash with operator.
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 02/01/2026, open and operating, serving food to customers. Confirmation #257768866, Home Screen date shows 02/01/2027. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line - pan of raw chicken over cooked spaghetti **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clam chowder made at 11 am, 1 hour ago - clam chowder (114F - Hot Holding), operator moved to stove to heat. Corrected to 163F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At front counter above to go items. Operator moved to bottom shelf **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep area- chlorine sanitizer greater than 200 ppm, corrected to 100 ppm Towel bucket at front counter greater than 200 ppm, corrected to 50 ppm **Corrected On-Site** **Repeat Violation**
41-27-4
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. Caleb, Tabatha
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Operator filled sanitizer bucket in hand wash sink at front counter. Discussed proper use of hand wash sink with staff
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel in counter by slicer, moved to bucket **Corrected On-Site**
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from flat top grill.
22-16-4
Basic - Stored food not covered. In dry storage area, has of flour , rice , not closed after opening, operator closed bags. **Corrected On-Site**
08B-12-5
29
Dec 19, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in pan over cooked potatoes, operator moved to other cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wait station - lemon orzo soup (120F - Hot Holding)- operator stated it was reheated at 8 am to 165F, put back on stove - heated to 167 F **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine towel bucket on cook line - > 200 ppm, correct to 50 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can and bread cart in front of hand wash sink on cook line, operator discarded removed can. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Plastic cup above lift top cooler, operator discarded removed moved to bottom shelf **Corrected On-Site**
12B-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - case of unwashed tomatoes over cooked potatoes, tomatoes moved to bottom shelf **Corrected On-Site**
08B-17-4
52
Jun 11, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of pizza sauce. Operator labeled do not use during inspection.
01B-01-4
Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster lid open at time of inspection. Operator closed. **Corrected On-Site**
33-15-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle in pizza cheese on cooks line. Operator removed utensil during inspection. **Corrected On-Site**
10-06-5
Basic - Missing drain plug at dumpster. Observed dumpster missing plug at time of inspection.
33-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
14-09-4
70
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
52
May 15, 2024
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Dented/rusted cans present. See stop sale. 6lb can of tomato sauce is dented at seam on shelf in dry-storage area.
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter at 11:40am. Operator placed butter in reach-in freezer. Re temp at 12:00pm a. butter packets (63F - Cold Holding) 56f Discussed time as a public health control as an option. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet near ice machine without vacuum breaker.
29-34-4
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. 1. Demetrius Dirrkos Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
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. 1. Richard Malone
53B-13-5
Intermediate - Three spray bottles hanging on drain board containing toxic substance not labeled. Operator labeled spray bottles. **Corrected On-Site**
41-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Carbon dioxide tanks located near dry-storage not adequately secured.
51-11-4
Basic - Cutting board on reach-in cooler across from flat-top grill on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has three-compartment sink set-up. Chlorine sanitizer reading 50ppm.
16-55-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated and identified in reach-in cooler across from fat-fryer. Operator removed items. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Shelves in dry-storage area rusted.
14-11-5
Basic - Food stored on floor. Container of bread stored on floor in walk-in freezer. Employee placed item on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer in dry-storage area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
23-03-4
Basic - Reach-in cooler across front flat-top grill on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Container of open bread not covered in walk-in freezer.
08B-12-5
22
Dec 13, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ corrected to 50ppm
41-27-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
78
Jun 28, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 46F cold hold walk in cooler **Repeat Violation** **Warning**
03A-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth **Warning**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled with common name. Operator labeled bottles during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
67
Jan 13, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was Jimmys last inspected?
The most recent health inspection at Jimmys on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Jimmys?
Across the inspection record, “operating with an expired division of hotels” has been cited three times, more than any other issue at Jimmys.
How does Jimmys compare to other restaurants in Tarpon Springs?
Jimmys most recently scored 29 out of 100, which is lower than the Tarpon Springs average of 77.
Has Jimmys' inspection record improved over time?
Yes. Recent inspections at Jimmys have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Jimmys 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 Jimmys inspected?
Based on the inspection history on file, Jimmys is inspected around two times per year on average.
Nearby Restaurants