JAM GRILL RESTAURANT AND LOUNGE

Name: JAM GRILL RESTAURANT AND LOUNGE
Address: 390 W BURLEIGH BLVD, TAVARES, FL, 32778, US
Rating: 71

390 W BURLEIGH BLVD, TAVARES, FL 32778

License #4509059

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71 Grade C / 100

Mixed Health Record

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Latest inspection

July 22, 2026 · 18 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JAM GRILL RESTAURANT AND LOUNGE in TAVARES currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 22, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has detailed violation rows for 16 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 22, 2026 shows 16 observation rows: 5 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Rice and Peas (53F - Cooling) Cooked Chicken (49F - Cooling
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails inreack in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too much in containers.
[25-05-4] Single-service articles improperly stored. Big of to go boxes on the floor in dry storage area. Operator removed.
[31B-03-4] No soap provided at handwash sink. At hand washing sink next to dishwasher.
[41-10-4] Toxic substance/chemical improperly stored. Bottle with rubbing alcohol on shelf next to single serve containers and lids. Operator removed
[35A-03-4] Dead roaches on premises. One dead roach at front counter.
[16-03-4] Accumulation of debris inside warewashing machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Reach in freezer gaskets in back kitchen area,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line. Reach in freezer interior in back kitchen area,
[08B-38-4] Food stored on floor. Case of soda on the floor at front counter. Operator removed.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at prep area. Wall at cook line. Wall by steam table at front counter.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In Cornmeal container.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Rice and Peas (53F - Cooling) Cooked Chicken (49F - Cooling)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw goat over cakes and cooked oxtails in reach in freezer. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than four hours. Operator placed in oven to reheat. Fried Chicken (128F - Hot Holding)

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