AT THIS POINT LET'S EAT
5611 NORWOOD AVE, Jacksonville FL 32208 · 904-361-8399
Last inspected Jul 14, 2026 · 7 visits since March 2024
APR 25
JUN 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (113-119F - Hot Holding) food items stored on counter. Manager put chicken onto flat top grill to reheat.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired more than 60 days ago no employee training provided.
Cardboard box used as garbage container. Two card board boxes used as a garbage can.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup and cellphone on prep table. Employee moved personal items.
Show the remaining 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler manager added a thermometer during inspection
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook picked something from floor then scooped food to to go tray, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp corner bag above holed eggs in bag,prep cooler, employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of cover for cooking food on grill had greasy build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on shelf under table by fryer and blackish build up on hood filter
Time/temperature control for safety food thawed in an improper manner. Cooked pork on table at 34f, explained to him and he placed in cooler
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink leaking
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f batter for raw shrimp, on table, explained time as public health control to him, wrote time
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f fries, explained time as public health control and wrote time
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
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 cashier only, have blank form
Employee with no beard guard/restraint while engaging in food preparation. Cooking, got beard guard
Employee with no hair restraint while engaging in food preparation. Cooking, got hair net
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In flip top reach-in cooler, crabmeat and cooked shrimp prepared/opened 2 days prior per operator, not date marked.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fryers has grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers have grease build up.
Single-service articles improperly stored. Togo boxes stored on floor at front of unit. Operator moved.
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp, changed gloves and the scooped cooked shrimp, explained to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f raw shrimp anote fill line in prep cooler, employee rearranged, 58f raw shrimp and wings on table, explained to employee, she write time on, emailed procedure,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f cooked chicken on grill above little rack, employee placed it straight on grill
Handwash sink not accessible for employee use at all times. Several things on it, employee removed them
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Employee placed some
No probe thermometer provided to measure temperature of food products.
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. One employee here for 4 months that handles food in to go containers need it
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 old employee and 2 new employees
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above fries in upright freezer, employee rearranged
Employee with no beard guard/restraint while engaging in food preparation. Cooking
Employee with no hair restraint while engaging in food preparation. Cooking
Food stored on floor. Oil jug
Single-service articles improperly stored. Box with plastic utensils on floor, also bag with to go container on floor
Mar 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using chlorine sanitizer, has quat test strips. Operator ordered test strips during inspection.
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.