Neighbourhood
Jacksonville32244
Restaurants91
Spotless inspections4%
Ordered shut2
Fines$10k
A 22B 23C 14D 6F 20Not rated 6
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes/equipment with no sanitizer in three compartment sink.
High priorityQUALITY INN OF ORANGE PARK →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature.
High prioritySOUTH OF PHILLY & WING →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheeses (55F/54F/56F/57F - Cold Holding) in right flip top reach in cooler. Ambient thermometer in the unit reads at 50F. Operator states all cheese placed in the unit at 11:00. Cheeses moved to walk-in cooler. Also, observed raw shrimp (47F - Cold Holding); beef (55F - Cold Holding); raw beef ribeye (51F - Cold Holding); cheese (47F - Cold Holding)in left flip top reach in cooler. Ambient thermometer in unit reads at 50F. Per operator all products placed in the unit at 11:00. All products moved to the walk-in cooler. Also, observed sautéed onions (102F/93F - Cold Holding); sautéed peppers (79F - Cold Holding)being held on the kitchen counter with no heat applied. Per operator, peppers and onions prepared 3 hours prior. Operator moved peppers and onions to refrigeration. Also, raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature. See stop sale.
High prioritySOUTH OF PHILLY & WING →Aug 19, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In small refrigerator next to stove burners, pan of portioned raw chicken stored over bread.
High prioritySOUTH OF PHILLY & WING →Aug 18, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature.
High prioritySOUTH OF PHILLY & WING →Aug 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheeses (55F/54F/56F/57F - Cold Holding) in right flip top reach in cooler. Ambient thermometer in the unit reads at 50F. Operator states all cheese placed in the unit at 11:00. Cheeses moved to walk-in cooler. Also, observed raw shrimp (47F - Cold Holding); beef (55F - Cold Holding); raw beef ribeye (51F - Cold Holding); cheese (47F - Cold Holding)in left flip top reach in cooler. Ambient thermometer in unit reads at 50F. Per operator all products placed in the unit at 11:00. All products moved to the walk-in cooler. Also, observed sautéed onions (102F/93F - Cold Holding); sautéed peppers (79F - Cold Holding)being held on the kitchen counter with no heat applied. Per operator, peppers and onions prepared 3 hours prior. Operator moved peppers and onions to refrigeration. Also, raw bacon in small refrigerator by the stove burners at 45F/57F. Operator unsure how long bacon was out of temperature. See stop sale.
High prioritySOUTH OF PHILLY & WING →Aug 18, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. Beef birria in walk-in cooler in large stock pot at 49F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
High prioritySALSAS MEXICAN RESTAURANT →Aug 14, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Repair person arrived during inspection and found the sanitizer tube had corroded and replaced the line, machine now testing at 50ppm chlorine.
High prioritySALSAS MEXICAN RESTAURANT →Aug 14, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook with gloved hands get a portioned bag of raw chicken from the walk-in cooler, place raw chicken on the grill then handle squeeze bottle and spatulas with changing gloves and washing hands, manager coached employee and employee removed gloves and washed hands.
High prioritySALSAS MEXICAN RESTAURANT →Aug 14, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Portioned bags of raw beef stored in same pan with portioned bags of raw chicken. Employee moved raw beef to proper storage.
High prioritySALSAS MEXICAN RESTAURANT →Aug 14, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one vacuum packaged completely sealed and thawed raw mahi in drawer under flat grill. Also, Beef birria in walk-in cooler in large stock pot at 49F. Per manager, birria prepared yesterday(Thursday) at approximately 10:00pm. Temperature taken today(Friday) at approximately 2:15pm.
High prioritySALSAS MEXICAN RESTAURANT →Aug 14, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of rice in oven with no heat applied at 119F at 1:00. Per employee, rice placed in the oven at 10:45. Rice heated to 170F and placed into the oven with heat on.
High prioritySALSAS MEXICAN RESTAURANT →Aug 14, 2026