SKYWAY JACKS

Name: SKYWAY JACKS
Address: 2795 34 ST S, ST. PETERSBURG, FL, 33711, US
Rating: 77.1

2795 34 ST S, ST. PETERSBURG, FL 33711

License #6210236

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.1 Grade C / 100

Mixed Health Record

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Quick take

SKYWAY JACKS in ST. PETERSBURG currently holds an InspectFL Health Score of 77.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 33 total violations — 6 critical, 4 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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 March 26, 2026 shows 14 observation rows: 2 critical, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatos and cooked onions in walk-in cooler not date marked. Sliced deli meats in standing reach-in cooler not date marked.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in coolers in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler next to standing reach-in cooler.
[36-36-4] Ceiling tile missing. Ceiling tile missing in dining room.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not segregated in walk-in cooler. Employee removed items.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2026
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food debris
[25-06-4] Single-service articles not stored inverted or protected from contamination. Styrofoam Togo container not inverted across from container.
[21-05-5] Cloth used as a food-contact surface. Wet wiping cloth used to cover cut washed lettuce in walk-in cooler. Cloth was removed.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked potatos used for hasbrowns missing time stamp. Manager advised they were removed from cold holding 30 mins prior to inspection. Discussed with employees to date marked items.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee fail to change gloves after cracking raw shell eggs and returning to work. Employee observed handing plate ready for service. Discussed with employees proper handwashing.
[08B-12-5] Stored food not covered. Cooked potato inside walk-in cooler not covered on top shelves uncovered. Discussed with manager in kitchen to keep items covered after items cool.

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic drink cups at front wait station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service styrofoam to-go boxes not stored inverted on shelves above cook line. Employees inverted during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on line soiled.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents with visible accumulation of grease.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head inside mop bucket, not in a manner to allow drying.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid unlabeled in mens restroom. Employee labeled contents.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (55F) Shredded cheese (50F) Inside reach-in cooler at the cook line at 11:35 AM. Manager placed items into freezer and rechecked temperature at 12:30 PM as follows: Sliced cheese (43F) Shredded cheese (43F)
[08B-12-5] Stored food not covered. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not covered. Manager covered items when date marked.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor next to oven in rear prep area. Floors soiled under cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce, cooked crumbled sausage and sausage links inside standing reach-in cooler by kitchen entrance not date marked. Manager dated items.
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup used to scoop egg whites at reach-in cooler on cook line. Manager discarded and replaced with spoon.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs observed sitting on top of ready-to eat foods like cut tomatos and ham insides reach-in cooler on cook line. Manager relocated items to the bottom shelf of reach-in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in cooler where raw proteins are stored on line soiled. Manager wiped during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato and gravy temped at 120F inside standing steam box next to double door reach-in cooler. Manager microwaved items and reheat items to 190F and placed items back into steam box.

Community reaction

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