BALLAS CARIBBEAN RESTAURANT
1410 PALMDALE ST, Jacksonville FL 32208 · 904.723-1027
Last inspected Aug 20, 2026 · 13 visits since October 2023
DEC 24
MAY 25
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. At office/storage room, observed 1 flying insect.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at time of inspection. Operator stated she has been having medical treatments but is scheduled to take training in 2 weeks. Operator can email inspector copy of certificate and report will be complied without an on-site inspection.
Apr 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects found. At office/storage room, observed 1 flying insect.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelves at cook line, salmon (90F - Cold Holding); chicken (78F - Cold Holding). Operator stated items out for about 30 minutes, will be cooking soon. Items moved to reach-in cooler until ready to cook.
Handwash sink used for purposes other than handwashing. At kitchen area, jug of sanitizer stored in handwash sink. Operator removed container.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at time of inspection. Operator stated she has been having medical treatments but is scheduled to take training in 2 weeks. Operator can email inspector copy of certificate and report will be complied without an on-site inspection.
Bathroom door left open other than during cleaning or maintenance. Women's restroom door open during inspection. Operator closed.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee at front counter chewing gum, warmer for meat pies located at front counter. Employee discarded gum.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall next to stove has grease build up. In storage room behind bar, floor behind chest freezer has build up of debris.
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in storage room behind bar and in chest freezer with ice at bar, ice build up in bottom of both units.
Ice scoop handle in contact with ice. At bar in container of ice in chest freezer, ice scoop handle touching ice. Operator moved ice scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of small flour container has build up of food residue.
Working containers of food removed from original container not identified by common name. At cook line area, 2 containers of flour not labeled. Operator labeled one container, discarded flour in second container.
Dec 16, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certification expired 7/6/2025. No other Certified Food Manager for establishment.
Oct 22, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certification expired 7/6/2025. No other Certified Food Manager for establishment.
Oct 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Spray hose at dish sink lower than flood rim of sink. At triple sinks, spray hose hangs below flood rim of sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table at cookline, jerk chicken (128F - Hot Holding). Operator stated item out for 30 minutes. At front counter in warmer case, fish (121F - Hot Holding). Item placed in warmer 30 minutes prior.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certification expired 7/6/2025. No other Certified Food Manager for establishment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In bar area, restroom door does not close completely.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall next to stove has grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, exterior of sugar and cornmeal containers have build up of residue.
Working containers of food removed from original container not identified by common name. In kitchen, containers of sugar and cornmeal not labeled.
May 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels. Operator stocked during inspection.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall next to stove has build up.
Ice buildup in reach-in freezer and/or walk-in freezer. In back bar storage room reach-in freezer, ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen on shelf, grey container of flour has soiled exterior
Objectionable odors in bathroom or other areas of the establishment. Upon entering establishment, noticed sewer gas smell near front restrooms/mop sink room.
Working containers of food removed from original container not identified by common name. In kitchen, plastic container identified as sugar, not labeled.
May 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. In back bar storage room reach-in freezer, togo bags used for Time/Temperature Control for Safety foods foods.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen reach-in cooler, raw bacon stored on container of flour/water batter. Raw shell eggs stored over beans. Operator moved bacon and eggs to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, stew beef (110F - Hot Holding). Item held on top of other pan for 20 minutes per operator. Operator moved to heat above 165f.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb at outside corner of building missing back flow preventer.
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels. Operator stocked during inspection.
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. Employee at front counter, no proof of employee responsibilities. Emailed operator DBPR form.
Covered waste receptacle not provided in women's bathroom. In front women's restroom, missing cover on trash can.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall next to stove has build up.
Ice buildup in reach-in freezer and/or walk-in freezer. In back bar storage room reach-in freezer, ice build up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 75f. Operator discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen on shelf, grey container of flour has soiled exterior
Objectionable odors in bathroom or other areas of the establishment. Upon entering establishment, noticed sewer gas smell near front restrooms/mop sink room.
Single-service articles improperly stored. At front counter, box of cutlery kits on floor. Operator moved to shelf.
Time/temperature control for safety food thawed in an improper manner. At back bar storage room, multiple bags of chicken thawing at room temperature in front of reach-in freezer.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated 2 employees present hired less than 60 days, one employee certificate required, it expired 9/2024
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach-in cooler, mac and cheese (72F - Cold Holding). Operator stated item cooked last night. In large container with lid on.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler, pan with raw fish store on pot of beans. Operator moved fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler, mac and cheese (72F - Cold Holding). Operator stated item cooked last night. In large container with lid on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter warmer, cod fritters (125F - Hot Holding); fish (109F - Hot Holding). Items placed in warmer less than 4 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler, mac and cheese (72F - Cold Holding). Operator stated item cooked last night. In large container with lid on.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Operator supplied.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated 2 employees present hired less than 60 days, one employee certificate required, it expired 9/2024
Cardboard used to line food-contact shelves. In back bar storage room, cardboard used to line bottom of reach-in cooler.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall next to stove soiled.
Food stored on floor. In kitchen area, container of oil on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 84f. Operator removed water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up. At cook line, metal wire shelf has build up.
Utensils in poor condition. In kitchen, scoop in bulk rice container has handle broken off.
May 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade containers/bags used for food storage - direct contact with food. In storage area behind bar, multiple proteins stored in togo type bags. Operator has food grade bags but stated they are not thick enough and he is trying to find new ones.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, pan of mac and cheese in use, mac and cheese (74F - Hot Holding). Employee stated items just taken out. Heated in microwave, Used during inspection. At front counter warmer, chicken, fish (107, 96F - Hot Holding). Out less than 4 hours.
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. Employee at front counter, no proof of employee responsibilities.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen, handwash sink hot water turned off due to leak. Operator turned hot water on.
Duct tape used to repair nonfood-contact surface. In kitchen, duct tape used to repair handle on clever.
Floors, walls and/or ceilings soiled/has accumulation of debris. Wall at cook line soiled.
Food stored on floor. In storage area behind bar, container of jerk seasoning on floor. Operator moved to rack.
No copy of latest inspection report available.
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Nonfood-grade containers/bags used for food storage - direct contact with food. Three black storage containers in kitchen containing rice, potatoes and onions. In chest freezer behind bar, multiple bags of beef stored in to go type bags. Operator states they will get food grade containers and bags today.
Raw animal food stored over/not properly separated from ready-to-eat food. In two door reach in cooler in kitchen, raw shelled eggs stored over ready to eat stew. Items moved and stored correctly.
Toxic substance/chemical improperly stored. On front counter, can of Lysol spray next to wrapped white straws. Chemical moved and stored correctly.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting vegetables to be cooked in prep area of kitchen. Employee stopped preparing, washed hands and placed glove on.
Cardboard used to line food-contact shelves. Inside chest freezer behind bar.
Duct tape used to repair nonfood-contact surface. Duct tape on handle of knife in prep area.
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. Employee tea on counter near microwave in kitchen. Drink removed and lid placed on.
Equipment in poor repair. Gasket torn for chest freezer by front counter.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in mop sink room. Floor in storage room behind bar.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Racks of ribs in container by chest freezer behind bar.
Hole in or other damage to wall/ceiling. Wall in mop sink room. Wall in unisex restroom by bar. Ceiling in mop sink room.
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. In reach in cooler across from front counter in dining area, prepared cakes have no label.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area behind bar, wood beams and dry wall are not sealed.
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.