JAZZYS BBQ

Name: JAZZYS BBQ
Address: 5703 W WATERS AVE, TAMPA, FL, 33634, US
Rating: 2.3

5703 W WATERS AVE, TAMPA, FL 33634

License #3911947

🔥 BBQ ℹ️

2.3 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JAZZYS BBQ in TAMPA currently holds an InspectFL Health Score of 2.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 84 total violations — 15 critical, 27 major, 42 minor.

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Inspections on file

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The latest inspection on September 16, 2026 shows 12 observation rows: 2 critical, 4 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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JAZZYS BBQ 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02D-03-4] 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. No label available for cake, pecan pie and sweet potato pie located at front service counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two containers of raw seasoned chicken are stored over raw pork ribs on shelf inside walk-in cooler.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager not available at time of inspection. Certificates are stored inside locked office.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls of soil throughout establishment in kitchen area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working, no manager present. 1 front counter employee, 1 server, 3 cooks.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 dented cans of green beans. 4 dented cans of aged cheddar cheese sauce.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
[14-69-4] Ice buildup in walk-in freezer. Located on shelf beneath fan.
[53B-13-5] 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. Food handler certificate available for Benjamin H. and Juan C. All other certificates are stored inside locked office. Manager not in establishment at time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed. License stored inside locked office. Manager not available for access into office at time of inspection.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 5 unsecured CO tanks located next to dining room soda fountain.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal beverages stored on top of kitchen cutting board. Employee removed all personal beverages to an approval location at time of inspection.
[08B-38-4] Food stored on floor. Two buckets of sauces and one box of potatoes stored on floor inside walk in cooler. Two boxes of corn and one box of potatoes stored on floor inside walk in freezer. Manager relocated all items off the floor at time of inspection.
[14-69-4] Ice buildup in walk-in cooler. Ice built-up in walk-in cooler located beneath fan unit. Water is dripping from ice onto sealed containers of apple cider vinegar, corn syrup, bread, and a box of tomato ketchup. All foods are sealed and not contaminated from dripping water advised manager to relocate all food items away from dripping ice for protection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. 3 ovens on front line cook and 1 microwave next to ice machine soiled on inside. Manager cleaned microwave at time of inspection.
[51-13-4] No Heimlich maneuver/choking sign posted. A sign has been provided to the manager at time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located next to bbq pit. A sign has been provided to the manager at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink next to ice machine is soiled. Employee clean the sink at time of inspection.
[08B-12-5] Stored food not covered. One can of cheddar cheese sauce in reach in cooler not covered, located next to fryers. Manager covered sauce at time of inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls of soil throughout establishment in kitchen area.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from a personal beverage and did not wash hands or change gloves before handling food for customers. Discussed proper handwashing with employee. Employee changed gloves, washed hands, and more new gloves at time of inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 Missing vacuum breaker located at hose bib in back kitchen area. Located across from front line stovetop burners, and at barbecue pit.
[11-27-4] 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. A plan has been provided to the manager at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment are soiled. Interior of ice machine is soiled with dirt and debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink next to ice machine blocked by a speed cart. Manager unblocked handwashing sink at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Green wiping cloth stored hand washing sink adjacent to front service counter. Employee remove cloth at time of inspection.
[31B-03-4] No soap provided at handwash sink. Located next to ice machine. Employee provided soap by time of inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Jose R.on 11/21/2025.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle stored next to window adjacent to front counter handwashing sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks next to barbecue pit.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on kitchen prep table at front service. Employee removed personal drink at time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on reach in cooler shelf not identified or segregated. Located next to coleslaw reaching cooler employee segregated, and relocated all personal items at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses door on top of microwave adjacent to ice machine in back kitchen area.
[08B-38-4] Food stored on floor. Three buckets of brewed tea stored on floor in front of tea brewing machine. Employee placed all buckets with tea on top of a plastic crate 6 inches off the floor at time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located inside mens and womens restroom. A handwashing sign has been provided to an employee at time of inspection. Employee powered signs at time of inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls of soil throughout establishment in kitchen area.
[29-11-4] Water leaking from pipe and faucet handle. Water leaking from faucet and pipe at three compartment sink. Water is dripping onto kitchen floor beneath three compartment sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2/1/2026.
[41-10-4] Toxic substance/chemical improperly stored. Pesticide spray and adhesive remover spray stored on dry storage shelf next to clean equipment. Located in front of walking cooler.
[29-34-4] Vacuum breaker missing at hose bib. 2 Missing vacuum breaker located at hose bib in back kitchen area. Located across from front line stovetop burners, and at barbecue pit.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board next to barbecue pit.
[31B-03-4] No soap provided at handwash sink. Located at hand washing sink next to ice machine.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located at hand washing sink adjacent to barbecue pit.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. In reach-in cooler by wood fire grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler by wood fire grill.
[25-05-4] Single-service articles improperly stored. Observed a box of take out soap cups stored on floor by walk-in cooler.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled soiled food containers then handled cleaned food containers at ware washing area with no hand wash. Discussed proper hand washing with operator.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed food pans with soap, rinsed with clean water then put them away to air dry without sanitizing process. Discussed with operator, operator setup sanitizer with chlorine in three compartment sink, employee starts re-sanitize food pans.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pack of raw burger meat stored over collard greens in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by wood fire grill Hot holding: pulled pork 120 F, smoked chicken 129 F. Employee reheated on wood fire grill, re temp: pulled pork 164-170 F, smoked chicken 167-171 F.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at warehouse washing area blocked by hot box and rolling cart with bus pans. Operator moved items away from handwash sink.
[53B-01-5] 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.