The Jerk Grill
Last inspected: Mar 17, 2026
37
Score
Public records show 11 inspections at The Jerk Grill stretching back to 2022. The latest inspection on file is from Mar 17, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly three violations before.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
That's lower than the typical Oviedo restaurant, which scores around 63. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
37
Nov 12, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
May 7, 2025
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. At the reach-in freezer observed raw beef foot stored on thank you bag.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of cooked pork at the reach-in cooler front area . Operator removed it . **Corrected On-Site**
08A-05-6
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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. Provided to operator and she did sign while conducting my inspection. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler front area .
22-31-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. No label at the cooked rice at the reach-in freezer.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the cooked food at the reach-in cooler have label operator stated that all the food been cooked yesterday that's why I didn't stop sale it .
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles at the 3 compartment sink containing bleach no label .
41-17-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. Operator used chlorine mix soap to wash dishes at the beginning then rinse then add sanitizer again .
16-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on hot water 101 f Operator removed changed to 135f **Corrected On-Site**
10-07-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen back of the house.
36-73-4
Basic - Equipment in poor repair. Gasket torn at the 2 door reach-in cooler front area.
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed the employee washing dishes and helped preparing food had no beard guard .
13-04-4
Basic - detergent and sanitizer mixed together at the 3 compartment sink containing.
21-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
36-34-5
27
Dec 2, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried chicken leg 117F, 45 minutes from prep per operator -operator increased steam table temp **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
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. -provided Operator with Heath Reporting Agreement form **Warning**
11-26-1
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Food not stored at least 6 inches off of the floor. -deep pan of meat near 3 compartment sink **Corrected On-Site** **Warning**
08B-47-4
61
Jan 25, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (129F - Hot Holding); - pork (128F - Hot Holding) Operator turn up heat to reheat.
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. - raw pork stored above peppers **Corrected On-Site**
08A-04-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk brown sugar **Corrected On-Site**
10-01-5
70
Aug 4, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - oxtail over cooked rice in reach in freezer. Operator moved **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. - Beat Juice, Carrot Juice, and Cucumber Drink needs warning label that reads: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. **Warning**
02D-12-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - front counter **Corrected On-Site** **Warning**
10-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - Sorrell Drink, Beat Juice, Carrot Juice, and Cucumber Drink missing date of packaging and address of packager **Warning**
02D-03-4
70
Feb 22, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -porridge cooling from boiling for aprox 4 hours. 92f left at room temperature. Operator moved to freezer. And cooled to 86f in 30 minutes. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-22: **Time Extended** **Corrective Action Taken**
03D-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-22: moved to stove **Time Extended** **Corrective Action Taken**
10-07-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2023-02-22: **Time Extended**
33-16-4
67
Feb 20, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried chicken 86f over filled on steam table. Operator split into two pans -grilled chicken 115f-127f. In a metal pan on the grill not on. Operator turned back on. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -fish and chicken in separate bags but placed in same container in fridge. Operator separated. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -porridge cooling from boiling for aprox 4 hours. 92f left at room temperature. Operator moved to freezer. And cooled to 86f in 30 minutes. **Corrective Action Taken** **Warning**
03D-01-5
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. **Warning**
11-27-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. **Warning**
02D-12-1
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. -2 employees on duty employed approx 2 months did not have proof of food handler training. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table **Warning**
40-06-5
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Uncovered food stored near sink exposed to splash. -chicken being processed in prep area **Corrected On-Site** **Warning**
08B-54-4
37
Oct 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Jerk Grill last inspected?
The most recent health inspection at The Jerk Grill on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Jerk Grill?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at The Jerk Grill.
How does The Jerk Grill compare to other restaurants in Oviedo?
The Jerk Grill most recently scored 37 out of 100, which is lower than the Oviedo average of 63.
Has The Jerk Grill's inspection record improved over time?
No. Recent inspections at The Jerk Grill have averaged around 11 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The Jerk Grill 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 The Jerk Grill inspected?
Based on the inspection history on file, The Jerk Grill is inspected around three times per year on average.
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