HUMMINGBIRD'S JERK CENTER

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Inspection history

1. Jul 6, 2026

   ✓

2. Dec 8, 2025

   ✓

3. May 8, 2025

   ✓
   2 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

4. Oct 30, 2024

   ✓
   3 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Insects, rodents present
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Apr 29, 2024

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Apr 1, 2024

   ✕
   6 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Insects, rodents present
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. Nov 14, 2023

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8. Oct 11, 2023

   ✓

9. Oct 10, 2023

   ✕
   7 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Hot, cold running water not provided, pressure inadequate
   • Insects, rodents present
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non food contact surfaces of equipment not clean
   • Improper thawing procedures used

10. Mar 30, 2023

    ✓