JACK WILLIE'S BAR GRILL & TIKI

Name: JACK WILLIE'S BAR GRILL & TIKI
Address: 1011 ST PETERSBURG DR W, OLDSMAR, FL, 34677, US
Rating: 50.4

1011 ST PETERSBURG DR W, OLDSMAR, FL 34677

License #6215008

🍺 Bar/Pub ℹ️

50.4 Grade F / 100

Failing Health Score

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Latest inspection

April 24, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

JACK WILLIE'S BAR GRILL & TIKI in OLDSMAR currently holds an InspectFL Health Score of 50.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 64 total violations — 18 critical, 15 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 5, 2024

The latest inspection on April 24, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

JACK WILLIE'S BAR GRILL & TIKI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Multiple reach in refrigerators have soiled exteriors and handles.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and utensils not inverted or protected. Food debris present .
[14-09-4] Cutting board has cut marks and is no longer cleanable. Ultiple cutting boards
[35B-01-4] Exterior door has a gap at the top of the door that opens to the outside. Flies present.
[36-73-4] Floors and walls soiled, cook line prep area, storage areas
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, doors
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp in bowl thawing on counter. Shrimp still frozen, operator placed shrimp under cool running water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles on cook in and in reach in contains food removed from the original container not labeled with common name.
[35A-02-7] Live, small flying insects found 4 live flies in kitchen flying at opposite side of cook line no cross contamination observed
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on wire rack

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior flap of the ice machine. Observed in two ice machine in outside mop sink area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled knife rack on cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes not inverted correctly. Manager flipped right way.
[29-49-6] Standing water in bottom of reach-in-cooler across from service window.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pushed glasses up on face and then returned to food preparation. Spoke with employee about proper hand washing techniques and he washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (44F - Cold Holding); tomato slices (44F - Cold Holding); unshelled boiled eggs (58F - Cold Holding). In cooler on wall opposite service window, food was held over night with no temperatures taken in the morning. Manager discarded food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (44F - Cold Holding); tomato slices (44F - Cold Holding); unshelled boiled eggs (58F - Cold Holding). In cooler on wall opposite service window, food was held over night with no temperatures taken in the morning. Manager discarded food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on cutting boards in food prep area, attached to reach in coolers.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Service window counter added with steam table, reach in coolers added to back room near office, hand washing sink relocated. walk in cooler, walk in freezer and two ice machines located outside in mop sink area near garage door. Beverage service area with hand sink, ice bin, soda dispenser, iced tea, coffee brewer added in area near inside bar.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Discussed with manager.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.