Neighbourhood
Jacksonville32221
Restaurants47
Spotless inspections5%
Ordered shut4
Fines$10k
A 25B 2C 6D 5F 5Not rated 4
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.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed opened bags of raw chicken patties stored with raw bacon in walk-in freezer.
High priorityCHECKERS 3941 →Jul 31, 2026
Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels used as liner for green onions in flip top cooler on cook line.
High priorityFIRST WOK →Jul 30, 2026
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef items in reach in freezer by sushi station. Person in charge rearranged food items to proper storage levels.
High priorityFIRST WOK →Jul 30, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw burger patties stored over ready to eat okra in reach in freezer on cook line. Person in charge rearranged food items to proper storage levels.
High priorityFAMOUS AMOS →Jul 30, 2026
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment open and serving food to public without a license. Establishment cited warnable violations during licensing inspection and temporary license not issued.
High priorityPOPEYES LOUISIANA KITCHEN 405 →Jul 30, 2026
Live, small flying insects found. Observed; 2 live flying insects on cook line near hand wash sink. 1 live flying insects near rear exit of kitchen.
High priorityPOPEYES LOUISIANA KITCHEN 405 →Jul 30, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker at mop sink hose bibb at rear of establishment.
High priorityPOPEYES LOUISIANA KITCHEN 405 →Jul 30, 2026
Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food to the public with a license that expired June 1, 2026.
High priorityDUNKIN #366818 →Jul 23, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line use bowl to scoop cooked rice for service and use bare hands to pack rice into bowl. Inspector educated employee proper bare hand contact and glove procedures. Rice was voluntarily discarded.
High priorityTOKYO →Jul 23, 2026
Non-food grade paper/paper towel used as liner for food container. Observed raw shrimp resting on non-food grade paper towels in flip top cooler on cook line. Person in charge voluntarily discarded paper towels.
High priorityTOKYO →Jul 23, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items stored over ready to eat dumplings in reach in freezer closest to walk-in cooler.
High priorityTOKYO →Jul 23, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line drop cooked broccoli on cutting board then pick up with bare hands. Employee placed broccoli back in container with other cooked broccoli. Inspector educated employee proper bare hand and glove procedures. Person in charge voluntarily discarded broccoli.
High priorityGOLDEN CHINA →Jul 23, 2026