ATHENS CAFE
6271 SAINT AUGUSTINE RD #7, Jacksonville FL 32217 · 9047331199
Last inspected Jul 23, 2026 · 10 visits since August 2023
JUL 24
OCT 24
JUL 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 28 points off where it started.
Roach activity present as evidenced by live roaches found. One live roach in unused cooler. Prep line. Destroyed by manger.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019036016 | Jun 19, 2019 | Aug 6, 2019 | $400 |
Inspection history
10 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In make line reach in cooler raw chicken stored over raw lamb. Person in charge began rearranging.
Spray hose at dish sink lower than flood rim of sink. Hose attached at hose Bibb above triple sink fully submerged in water in sink at time of inspection. No vacuum breaker observed on hose Bibb.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reconstituted chicken stock held in container at cookline at 94F. Recommend holding on time. Provided time paperwork. Has been out for 15 minutes per person in charge. Will hold for remaining time then discard.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibbs above triple sink missing vacuum breakers, hose Bibb outside of back door missing vacuum breaker. Hose Bibb with hose attached by walk in cooler missing vacuum breaker.
Show the remaining 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed cup and drain from coffee machine in hand wash sink at bar area.
Carbon dioxide/helium tanks not adequately secured. Several CO tanks unsecured in kitchen and back storage area.
Employee beverage container in ice machine/ice bin. Observed employee drink held in ice used to hold cold holding items on line. Person in charge removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
Nov 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler. Cooked beef 48°. Cooked chicken 48°. Cooked pork 47°. Cooked vegetables 46°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler : Cooked beef 48°. Cooked chicken 48°. Cooked pork 47°. Cooked vegetables 46°. Multiple yoghurt. 45°. 45°. 46°. Chill box at prep line : Cut tomato at 47°. Moved by manager to another cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by Hand Wash Sink.
Handwash sink not accessible for employee use at all times. Food containers in kitchen Hand Wash Sink. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen All purpose cleaner.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler entrance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not functioning. Low on Freon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by clean pans. Moved by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice at 50°. Cooked chicken 49°. Cooked potatoes 49°, 51°. (Overnight temperatures) in cooler by rear kitchen entrance to dry goods.
Nonfood-grade bags used in direct contact with food. Shopping bags used to hold frozen gyro meat. Moved by manager.
Roach activity present as evidenced by live roaches found. One live roach in unused cooler. Prep line. Destroyed by manger.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice at 50°. Cooked chicken 49°. Cooked potatoes 49°, 51°. (Overnight cooling temperatures) in cooler by rear kitchen entrance to dry goods. Beans at 45°. (Overnight cold holding temperatures). Reach in cooler / make table. At wait-station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans at 45°. (Overnight cold holding temperatures). Reach in cooler / make table. At wait-station. Cut tomato 55°, gyro meat at 70°. On ice at chill table opposite cook grill. Placed about 30 mins ago. Moved by manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped plant food in reach in cooler. Made Sunday not date marked. Marked by manger.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Cleaning compound.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler not holding potentially hazardous (time/temperature control for safety) foods to 41° or below.. Beans at 45°. (Overnight temperatures). Reach in cooler / make table. At wait-station.
No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sink at bar Hand Wash Sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Soiled walk in cooler shelves.
Stored food not covered. Uncovered Bulk food containers in dry goods. Flour. Rice.
Oct 28, 2024Inspection 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 ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on eggs on counter. Placed 11 am. Marked by manger.
Toxic substance/chemical improperly stored. Sanitizer bottle on prep table. Moved by manager.
Handwash sink used for purposes other than handwashing. Tray of cooked noodles in kitchen Hand Wash Sink. Moved by manager.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen reach in cooler / make table not functioning. ( no tcs items in cooler. ) service. Company to arrive Wednesday. Items may be placed on Time Temperature Controlled with correct paperwork.
Duct tape used to repair nonfood-contact surface. Duct tape on kitchen knives.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager
Jul 9, 2024Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat at 55° kitchen chill box. Placed about 1 hour before. Moved by manager into cooler.
Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand Wash Sink. Moved by manager
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mop bucket close to cleaned pans on dry rack. Kitchen. Moved by manager.
Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter at prep line. Moved by manager.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine 0 ppm. Person In Charge added chlorine. 100 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon sauce. 89°. Marinara 110°. Placed about 20 mins ago. Reheated to 199°.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at two kitchen Hand wash sink.
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. No proof of any employee training available.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Single-service articles improperly stored. Bag of Single Service on floor in dry goods. Moved by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 2 Wet wipes on counter in : kitchen. Moved by manager.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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. Food prep employee slicing breads with bare hand contact. Manager intervened.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ About 5 food service employees onsite with no CFM present. (Manager in process of taking test )
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. Some food service employees with no official training.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair by entrance to walk in cooler. Per Person In Charge Work in progress.
Water leaking from pipe and/or faucet/handle. Minor leak under Hand wash sink by walk in cooler.
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.