Tortuga Jack's
Last inspected: Dec 9, 2025
82
Score
Going back to 2024, Tortuga Jack's has four inspections in the public record. Tortuga Jack's was last inspected on Dec 9, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
“Food-contact surfaces” comes up most often, recorded four times in the inspection record.
By comparison, the average Jekyll Island facility scores 85, putting Tortuga Jack's on the weaker side. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Routine
2 major violations. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility bars soda guns displayed significant buildup on them. COS: The nozzles were cleaned and sanitized immediately. CA: Glynn EH instructs management to ensure that all soda gun nozzles and other food contact surfaces are cleaned and sanitized often enough to keep them clean to sight and touch as well as sanitary.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the dishwasher located at the inside bar was not dispensing the appropriate concentration of sanitizer. COS: The machine was removed from service until serviced. CA: Glynn Eh instructs management to ensure that the machine sanitizer is tested frequently and bleach levels are maintained at 50-100ppm.
511-6-1.05(6)(n)
82
Apr 23, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed during the course of this inspection that TCS raw meats in the grill cooler and a massive container of salsa in the walk in cooler were being cold held at temps above 41 deg f. COS: All out if temp TCS foods were discarded. CA: Glynn EH instructs management to train staff to monitor food temps during the day and discard any tcs foods found to be held at temps above 41 degf for an unknown period of time. Train staff that all TCS food items must be stored at temps of 41 degf or below at all times.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed during the course of this inspection that grilled vegetables and salsas were being stored at temps below 135 on the steam table line. COS: All out of temp TCS foods were discarded. CA: Glynn EH instructs management to ensure that all cooked vegetable tcs food products are hot held at temps of 135 deg f or above.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility machine dishwasher in the main kitchen was not dispensing a readable concentration of sanitizer. COS: Management instructed staff to ensure sanitization of all utensils and equipment at the 3 comp sink. CA: Glynn EH instructs management to train staff to check the concentration of sanitizer at the mechanical equipment every morning before use. Glynn EH instructs management to begin having the chemical dishwashers service monthly due to the repeat nature of this violation.
511-6-1.05(6)(n)
67
Nov 19, 2024
Routine
2 major violations. 3 minor violations. 2 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility glassware dishwasher in the inside bar and machine dishwasher in the main kitchen were not dispensing a readable concentration of sanitizer. COS: Management instructed staff to wash/rinse/sanitize all utensils and equipment at the 3 comp sink. CA: Glynn EH instructs management to train staff to check the concentration of sanitizer at the mechanical equipment every morning before use. Ensure that chlorine sanitizer is being dispensed at 50-100ppm.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had multiple soda gun nozzles at the outside/inside bars that displayed buildup on food contact surfaces. COS: Staff cleaned and sanitized the units when identified. CA: Glynn Eh instructs management to ensure that all food contact surfaces of the drink machines are cleaned and sanitized often enough to keep them clean to sight and touch.
511-6-1.05(7)(a)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed during the course of this inspection that the previous inspection was torn up / dirty and not easily visible to the public. CA: Glynn Eh instructs management to ensure that the most recent inspection report is visible and readable at all times. Glynn Eh can supply additional copies when needed.
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed during the course of this inspection that cutting boards at the outside bar and inside the main kitchen displayed excessive scoring and the appearance of not being able to be effectively cleaned. CA: Glynn Eh instructs management to either have the cutting boards resurfaced to a smooth finish or replaced.
511-6-1.05(6)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed during the course of this inspection that the facility had multiple areas where dead pest were accumulating. CA: Glynn EH instructs management to ensure that dead pest are cleaned up often enough to prevent their buildup.
511-6-1.07(5)(l)
70
Apr 23, 2024
Routine
2 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 6 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had a massive container of tomato salsa that was designated prepared on 04/22 that had only cooled to a temp of 54 deg f. COS: Management had the salsa discarded. CA: Management stated that staff will be re trained to properly cooled all tcs food items from cook temp to 70 deg f or below in 2 hrs and then 70 to 41 deg f or below in 4 hrs. Glynn EH suggest that cooling procedures be observed by management to see if staff need to prep/cool the salsa down in smaller containers to achieve the desired time and temp requirements.
511-6-1.04(6)(d)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility was storing bottles of sanitizer and chemical cleaners directly on top of the ice machine and in multiple areas of the kitchen in areas that they posed a contamination risk to single service items, equipment, and food prep areas. COS: Management relocated all bottles when observed. CA: Management stated that staff will be trained to properly store all chemical sanitizers/cleaners in areas that they will not pose a contamination risk to single service items, equipment, or food prep areas.
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility drink machine located closest to the banquet dining area displayed significant buildup on multiple food contact surfaces associated with the machine. COS: Management had the machine disassembled, cleaned, and sanitized. CA: Management stated that staff will be retrained on the cleaning/sanitizing responsibilities for their assigned equipment and will ensure clean and sanitary food contact surfaces at all times.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility 3 compartment sink as well as sanitizer buckets were operation with a sanitizer concentration of "0ppm" due to to a empty bucket of sanitizer being connected to the dispenser machine. COS: Management had the bucket replaced and the concentration was tested to be adequate. Staff re made all sanitizer buckets. CA: Management stated that they will train staff to test and verify sanitizer concentrations at the beginning of every morning to ensure proper use of a food contact surface sanitizer.
511-6-1.05(6)(n)
18 - insects, rodents, and animals not present
Inspector notes: Observed during the course of this inspection that the facility door for receiving deliveries was opened and allowing a significant mosquito/ gnat presence in the back storage area where the ice buckets were being stored. CA: Management removed all ice buckets including those that had been affected by pest and had the door closed. Glynn EH suggested that the facility find ice buckets with lids that are completely sealed to protect them from this problem. Glynn EH suggest that the facility find either an air curtain or other way to keep the pest out of the back area when receiving deliveries.
511-6-1.07(2)(m)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had a large container of "Reduced Oxygen Packaged" Mahi/Mahi that was completely thawed while the packages were completely sealed up. COS: Fish was discarded. CA: Management stated that staff will be trained to expose ROP fish to oxygen before thawing by completely removing the fish from the package or cutting the package open.
511-6-1.04(6)(c)
55
Frequently Asked Questions
When was Tortuga Jack's last inspected?
The most recent health inspection at Tortuga Jack's on file is from Dec 9, 2025. The public record contains four inspections in total.
What is the most common violation at Tortuga Jack's?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Tortuga Jack's.
How does Tortuga Jack's compare to other restaurants in Jekyll Island?
Tortuga Jack's most recently scored 82 out of 100, which is lower than the Jekyll Island average of 85.
Has Tortuga Jack's inspection record improved over time?
Yes. Recent inspections at Tortuga Jack's have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Tortuga Jack's 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 Tortuga Jack's inspected?
Based on the inspection history on file, Tortuga Jack's is inspected around two times per year on average.
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