Neighbourhood
Jacksonville32208
Restaurants75
Spotless inspections4%
Ordered shut7
Fines$26k
A 15B 10C 14D 8F 18Not rated 10
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Spray hose at dish sink lower than flood rim of sink. Three compartment spray hose hanging in bay of sink. Operator fixed metal holding straps to keep hose from hanging in sink.
High priorityDOMINO'S PIZZA #13127 →Aug 21, 2026
Toxic substance/chemical improperly stored. On prep table opposite warewashing area, purple chemical spray bottle of kitchen equipment cleaner stored in prep table with plastic sauce bottle. Operator removed the chemical spray bottle.
High priorityDOMINO'S PIZZA #13127 →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
High priorityPIG SEAFOOD →Aug 10, 2026
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
High priorityPIG SEAFOOD →Aug 6, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
High priorityPIG SEAFOOD →Aug 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, turkey (47F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked egg (48F - Cold Holding) per employee in reach in cooler since 11am. Ambient air of reach in cooler 47F. In sliding top reach in cooler at bar counter, ranch (46F - Cold Holding); milk (47F - Cold Holding). Standing water at base of cooler, operator states will have employee clean to adjust temperature. In interior walk in cooler; coleslaw (47F - Cold Holding); cut tomatoes (46F - Cold Holding); Mac and cheese (48F - Cold Holding); cooked potatoes (46F - Cold Holding); corn (47F - Cold Holding); potato salad (46F - Cold Holding); oysters (46F - Cold Holding); raw bacon (49F - Cold Holding); cooked egg (48F - Cold Holding). During inspection walk in cooler ambient air holding at lowest 44F.
High priorityPIG SEAFOOD →Aug 6, 2026
Dented/rusted cans present. See stop sale. One can of pizza sauce at bottom shelf of prep area with large dent in seal of can. Operator removed from shelf.
High priorityBLUE BOY SANDWICH SHOP →Aug 5, 2026
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2026. Operator renewed license during inspection.
High priorityBLUE BOY SANDWICH SHOP →Aug 5, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer, uncooked breaded chicken over ready to eat sausage, operator switched storage levels.
High priorityBLUE BOY SANDWICH SHOP →Aug 5, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top reach in cooler, chicken (47F - Cold Holding) stored at side of cooler with lid propped open by tongs. All other time/temperature control food for safety in temperature. Operator removed tongs to allow flip top to close.
High priorityBLUE BOY SANDWICH SHOP →Aug 5, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm during inspection. Employee primed machine to 100ppm.
High priorityPIG SEAFOOD →Aug 5, 2026
Live, small flying insects found. Observed live fly on employee drink cup in warewashing area.
High priorityPIG SEAFOOD →Aug 5, 2026