AKELS DELI AND GRILLE
1 INDEPENDENT DR STE 110, Jacksonville FL 32202 · 904.446.3119
Last inspected May 6, 2026 · 7 visits since September 2023
FEB 24
AUG 24
JAN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
What the inspector wrote — 21 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and then grabbed pitta bread, explained to him and he washed hands and discarded pitta
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs on table by grill, employee wrote time, could not find 4 hrs procedure and no time on board, operator wrote time
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheeses on table by grill, employee wrote time, could not find 4 hrs procedure and no time on board, operator wrote time
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f potatoes on warmer, no time, no procedure, operator wrote time on
Show the remaining 17 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On faucet by triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ledge of grill with old build up, toaster oven with old food build up,
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by side next to prep, employee placed some
No soap provided at handwash sink. Hand sink by side next to prep, employee placed some
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For undercooked eggs, manager printed and placed it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad made yesterday earlier morning, employee wrote date on
Spray bottle containing toxic substance not labeled. A couple without names by triple sink, employee labeled them cleaner and degreaser
Carbon dioxide/helium tanks not adequately secured. By soda syrup, operator secured them with chain
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, one also without lid, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint, put hat on
Food storage container/container lid cracked or broken. Lid cracked for bulk flour container
No conspicuously located ambient air temperature thermometer in holding unit. In display cooler at front counter
Single-service articles improperly stored. Boxes with cups on floor, front counter, explained to operator
Water leaking from pipe and/or faucet/handle. Hasn't sink by side next to prep area leaks on waste pipe
Wet wiping cloth not stored in sanitizing solution between uses. Towels not in sanitizer water, a little bit of sanitizer in bucket, employee added more
Working containers of food removed from original container not identified by common name. Yellow powder on shelf, employee moved labeled it crumbs
Oct 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 faucets need it by triple sink
Spray bottle containing toxic substance not labeled. Red solution by triple sink, manager stated it's degreaser
Faucet/handle missing at plumbing fixture. Broken handle on cold water side in hand sink by storage next to side door
No handwashing sign provided at a hand sink used by food employees. One hand sink by storage next to side door, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can cart
Plumbing system in disrepair. Mop sink not draining, it will be fixed today, another mop sink it's available in basement, it's close by and accessible
Water leaking from pipe and/or faucet/handle. Faucet leaking on hand sink by storage next to side door
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f liquid egg sitting on ice, employee added more ice, got to 41f, 60f hamburgers by cook line, explained time as public health control, employee wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f steak by cook line hot helipad, explained time as public health control, employee wrote time,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Soups opened yesterday early mir, employee wrote date on
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
No soap provided at handwash sink. Hand sink by triple sink, manager placed some
Spray bottle containing toxic substance not labeled. By hand sink close to cook line,cleaner by employee
Carbon dioxide/helium tanks not adequately secured. By walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On Oreo table, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and case for ear buds on Oreo table, employee moved it
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit on shelf above cut lettuce, employee rearranged walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat, employee made new solution, 300 ppm
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 8/14 coleslaw, employee discarded 1/4 cup
Warewashing sanitizing solution exceeding the maximum concentration allowed. +400 ppm quat in triple sink, very dark green, employee diluted it to 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese and milk opened on Monday, dated by operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers in box, employee moved it
No copy of latest inspection report available. Could not find it
No handwashing sign provided at a hand sink used by food employees. Hand sink at entrance to kitchen and hand sink by triple sink, hand sink at front counter
Single-service articles not stored inverted or protected from contamination. To go containers not inverted, storage shelf, inverted by manager
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar by employee
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate9 Basic
Show 21 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Washing dirty dishes then grabbed clean dishes, explained to him and he washed hands
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, not dispensing quat, added manually by employee, 300 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above cooked chicken in reach in cooler by cook line, mgr rearranged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 65f eggs, no time, no procedure, explained time as public health control to mgr and he wrote time on
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter by cook line, 55f cream cheese on prep table, no time, no procedure, explained time as public health control to him and he wrote time down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f potatoes in double pan, steamer, employee reheated them to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by triple sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened on Monday, mgr dated it
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks, employees placed some
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook expired on 2/4/24
Bowl or other container with no handle used to dispense food. For sugar, mgr discard it
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter
Employee with no hair restraint while engaging in food preparation. Cook cooking, put one on
Faucet/handle missing at plumbing fixture. Handle on cold water turns all the way and no water come out, hand sink by triple sink
No handwashing sign provided at a hand sink used by food employees. All hand sinks, employees placed some
Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted, inverted by employee
Wet wiping cloth not stored in sanitizing solution between uses. For front counter
Working containers of food removed from original container not identified by common name. Bulk white powder on shelf by prep area
Nov 6, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 8 high priority.
8 High priority7 Intermediate12 Basic
Show 27 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he got clean dishes from sanitizer, explained to him and he washed hands
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. Employee cutting cooked chicken, and making burrito, explained to him and he got gloves
Glass stem/sensor thermometer in use with no shatterproof coating.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above butter, reach in cooler at cook line, raw hamburger on shelf above bread in walk in cooler, employee rearranged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs 50f by grill, explained time as public health control, employee wrote time on
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sausages by grill, explained time as public health control, employee wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked potatoes, cooked chicken, explained time as public help control, employee wrote times on
Toxic substance/chemical improperly stored. Soap on shelf above to go containers in storage area, mgr rearranged
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mgr couldn't find them, 4 people here more than 2 years
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None because he could not find the employee training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw chicken to cook on sous vide
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both reading below 30f in ice water
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked eggs, employee placed one
Spray bottle containing toxic substance not labeled. Degreaser per mgr, by triple sink, she labeled it
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has wrist bands
Employee with no hair restraint while engaging in food preparation. Cook, he put a hat on
Equipment in poor repair. Gasket in prep cooler is torn
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet Rice cakes at front counter,
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line and hand sink by prep area next to storage area, employee wrote one and posted
Raw fruits/vegetables not washed prior to preparation. Cutting strawberries, she didn't washed them, explained to her
Single-service articles not stored inverted or protected from contamination. Cups on storage shelf, mgr inverted them
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at prep area by storage area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, employee added more chlorine, 100 ppm
Working containers of food removed from original container not identified by common name. White powder on storage shelf, cook line, employee wrote name on
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.