Skyway Jacks
Last inspected: Mar 26, 2026
39
Score
Skyway Jacks has been inspected nine times since 2022. The newest entry in the record is dated Mar 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 18 violations earlier in the record.
The most common issue across all inspections has been “ready-to-eat”, showing up four times.
The city-wide average sits at 77, which Skyway Jacks' 39 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
1
Major latest
11
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee fail to change gloves after cracking raw shell eggs and returning to work. Employee observed handing plate ready for service. Discussed with employees proper handwashing.
12A-09-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked potato's used for hasbrowns missing time stamp. Manager advised they were removed from cold holding 30 mins prior to inspection. Discussed with employees to date marked items.
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato's and cooked onions in walk-in cooler not date marked. Sliced deli meats in standing reach-in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Ceiling tile missing in dining room.
36-36-4
Basic - Cloth used as a food-contact surface. Wet wiping cloth used to cover cut washed lettuce in walk-in cooler. Cloth was removed. **Corrected On-Site**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2026
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated in walk-in cooler. Employee removed items. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment in poor repair. Torn gaskets on reach-in coolers in kitchen
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food debris **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam Togo container not inverted across from container. **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler next to standing reach-in cooler.
29-49-6
Basic - Stored food not covered. Cooked potato inside walk-in cooler not covered on top shelves uncovered. Discussed with manager in kitchen to keep items covered after items cool.
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
39
Nov 5, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs observed sitting on top of ready-to eat foods like cut tomato's and ham insides reach-in cooler on cook line. Manager relocated items to the bottom shelf of reach-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (55F) Shredded cheese (50F) Inside reach-in cooler at the cook line at 11:35 AM. Manager placed items into freezer and rechecked temperature at 12:30 PM as follows: Sliced cheese (43F) Shredded cheese (43F) **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato and gravy temped at 120F inside standing steam box next to double door reach-in cooler. Manager microwaved items and reheat items to 190F and placed items back into steam box. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not date marked. Manager dated items. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid unlabeled in men's restroom. Employee labeled contents. **Corrected On-Site**
41-17-4
Basic - Stored food not covered. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not covered. Manager covered items when date marked. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head inside mop bucket, not in a manner to allow drying.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used to scoop egg whites at reach-in cooler on cook line. Manager discarded and replaced with spoon. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic drink cups at front wait station.
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor next to oven in rear prep area. Floors soiled under cook line
36-22-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents with visible accumulation of grease.
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on line soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in cooler where raw proteins are stored on line soiled. Manager wiped during inspection. **Corrective Action Taken**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service styrofoam to-go boxes not stored inverted on shelves above cook line. Employee's inverted during inspection. **Corrected On-Site**
25-06-4
32
Jul 15, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling) **Warning** - From follow-up inspection 2025-07-15: No items cooling this time at the walk in. **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling) **Warning** - From follow-up inspection 2025-07-15: No items cooling this time at the walk in **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. 10lbs of ground beef partially frozen on prep table not thawing under running cold water or refrigeration. **Warning** - From follow-up inspection 2025-07-15: Nothing thawing at time of callback. **Time Extended**
06-01-5
70
May 6, 2025
Routine - Food
7 critical violations. 7 major violations. 14 minor violations.
View 28 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling) **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf. three 5lb cans of jalapeño peppers are dented at seam. **Repeat Violation** **Warning**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee leave kitchen then return and touch single-serve gloves without first washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef removed in container storage above uncovered onion rings in reach-in freezer on cooks line. Operator placed raw beef on bottom shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 12:30pm a. sliced cheese (48F - Cold Holding); b. diced tomatoes (47F - Cold Holding); 42f c. feta cheese (51F - Cold Holding) 46f d. french toast batter (63F - Cold Holding) discarded batter e. raw chicken (47F - Cold Holding) 41f **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket stored on bottom shelf of prep table solution exceeding 200ppm. Operator refilled chlorine solution. Reading 50ppm. **Repeat Violation** **Warning**
41-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items prepared more than 24 hours ago in walk-in cooler did not reach 135f-41f within 6 hours. a. 30 cooked potatoes (53F - Cooling); b. Three pans of cooked hashbrowns (53F - Cooling) c. cooked chili with beans (45F - Cooling) **Warning**
03D-15-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alexadro Flores hired as manager more than 3 years ago. **Warning**
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink wait station area used to dump ice. Operator melted ice. **Corrected On-Site** **Warning**
31A-11-4
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. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat loaf prepared more than 24 hours ago not date marked. **Warning**
02C-02-5
Intermediate - Squeeze bottle on hand wash sink at wait station containing white soap not labeled. Operator labeled bottle soap. **Corrected On-Site** **Warning**
41-17-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink is disconnected. **Warning**
29-27-4
Basic - Ceiling/ceiling tiles/vents in warewashing area soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Dead roaches on premises. 8 dead roaches on floor in dry-storage shed located outside. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on plate on reach-in cooler on cooks line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Fan guards soiled with dust in walk-in cooler. **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of five gallon pickle buckets to store salt in dry-storage room. **Warning**
25-32-4
Basic - Stored food not covered. Multiple containers of cooked pasta, boiled eggs, cut celery, and peeled onions not covered in walk-in cooler. **Warning**
08B-12-5
Basic - Three loafs of bread stored near hand wash sink on cooks line exposed to splash. **Warning**
08B-54-4
Basic - Time/temperature control for safety food thawed in an improper manner. 10lbs of ground beef partially frozen on prep table not thawing under running cold water or refrigeration. **Warning**
06-01-5
Basic - Unprotected ice machine in a customer/nonsecure area. Located outside. Operator locked ice machine. **Corrected On-Site** **Warning**
08B-62-4
Basic - Walk-in cooler located outside food in an unprotected holding unit in a customer/nonsecure area. Operator secured walk-in cooler with lock. **Corrected On-Site** **Warning**
08B-63-4
Basic - Working containers of food removed from original container not identified by common name. MSG removed from original stored in container not labeled. Operator labeled container MSG. **Corrected On-Site** **Warning**
02D-01-5
9
Sep 12, 2024
Routine - Food
7 critical violations. 3 major violations. 8 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 can jalapenos One #10 can crushed tomatoes
01B-01-4
High Priority - Observed cooked potatoes stored in bakery delivery racks on cart in kitchen. Employees relocated potatoes to sheet and hotel pans and put in walk in cooler **Corrected On-Site**
14-86-1
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid behind front service bar in dining room
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham in freezer. Manager organized. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Catfish cooks line 44f
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Time can be determined. Time stamp put on shell eggs cooks line **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cooks line chlorine 200+. Employees remade 50pmm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - No soap provided at handwash sink. Cooks line
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. Manager marked prep items that required date marking in walk in cooler **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull on customer food in walk in cooler
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hats and shirt and sweatshirt hanging on food storage rack and clean dish racks
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area
24-08-4
Basic - Food stored on floor. Gallon of syrup on floor in front service station
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Clean dish racks
16-46-4
17
Apr 24, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. WD40 stored above upright double door reach in cooler nearest door from kitchen to dining room. Manager removed. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line over 200 ppm chlorine. Manager corrected to 50 ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by rear door has food debris buildup.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in kitchen not properly secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by rear door. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses on prep table next to microwave in kitchen. Manager removed. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes next to hand wash sink not inverted for protection. Manager stored correctly. **Corrected On-Site**
25-06-4
45
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. **Corrected On-Site**
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
41-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday marked **Corrected On-Site**
02C-03-5
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. **Corrected On-Site**
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
21-03-4
55
Jun 5, 2023
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
22
Aug 11, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2022-08-11: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. ,multiple cutting boards observed were heavily scratched and no longer cleanable. **Warning** - From follow-up inspection 2022-08-11: still scratched **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Outside sheltered ice machine gaskets in disrepair. **Warning** - From follow-up inspection 2022-08-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in remote walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-11: **Time Extended**
14-69-4
82
Frequently Asked Questions
When was Skyway Jacks last inspected?
The most recent health inspection at Skyway Jacks on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Skyway Jacks?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Skyway Jacks.
How does Skyway Jacks compare to other restaurants in St. Petersburg?
Skyway Jacks most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Skyway Jacks' inspection record improved over time?
Yes. Recent inspections at Skyway Jacks have averaged around 11 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Skyway Jacks 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 Skyway Jacks inspected?
Based on the inspection history on file, Skyway Jacks is inspected around two times per year on average.
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