BARAN CAFE
3546 ST JOHNS BLUFF RD S 102 & 103, Jacksonville FL 32224 · 904.367.3520
Last inspected Feb 23, 2026 · 6 visits since September 2023
SEP 23
FEB 24
JAN 25
FEB 26
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 small flying insects in storage room near men's restroom, approximately 5 small flying insects at bar area near beer taps and drink mixes in machines, and approximately 8 flying insects at mop sink in kitchen.
★ 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--2020043076 | Aug 18, 2020 | Oct 2, 2020 | $400 |
Inspection history
6 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionLicensing 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 →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink located near bar area with splitter installed without back flow device on non chemical side of splitter.
No probe thermometer provided to measure temperature of food products. Observed establishment without probe thermometer.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door located near restrooms.
No Heimlich maneuver/choking sign posted. Observed establishment without Choking poster. Inspector provided choking poster to establishment.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Observed designated employees restroom without employee handwashing sign. Observed employee hand washing sink located in soda room without paper towels, soap and employee handwashing sign. Inspector provided handwashing sign.
Jan 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked foods in double door glass reach in cooler. Employee properly stored
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 pan cooked chicken with prep date 12-18-24, 2 pans cooked beans with prep date 12-27-24 and 3 pans queso with prep date 12-27-24 in glass 2 door reach in cooler. Verified correct prep date with employee. Stop sale issued. Employee discarding
Stop Sale issued due to food not being in a wholesome, sound condition. 1 pan cooked chicken with prep date 12-18-24, 2 pans cooked beans with prep date 12-27-24 and 3 pans queso with prep date 12-27-24 in glass 2 door reach in cooler. Verified correct prep date with employee. Stop sale issued. Employee discarding
Handwash sink not accessible for employee use at all times. Trash can stored in front of hand wash sink. Employee moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in glass 2 door reach in cooler in kitchen not date marked. Employee said prepared 5 days ago and date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bucket soiled next to ice machine
Cutting board has cut marks and is no longer cleanable. On cutting board at steam table area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone next to microwave on cook line. Employee removed
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Reach in cooler gasket torn on make table on cook line
Floor soiled/has accumulation of debris. Floor soiled under salsas dressing area
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived and started to set front service line and bar equipment up without washing hands. Discussed with operator. Operator discussed handwashing with employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp (50F - Cold Holding); sour cream (48F - Cold Holding) in bottom of reach-in cooler at salsa bar area. Ambient temperature of cooler at 47F. Operator stated both foods were in cooler all night and unsure when reach-in cooler stopped working properly. Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (50F - Cold Holding); sour cream (48F - Cold Holding) in bottom of reach-in cooler at salsa bar area. Ambient temperature of cooler at 47F. Operator stated both foods were in cooler all night and unsure when reach-in cooler stopped working properly. See Stop Sale
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler in bar area soiled. Also, cutting board in front of hot food table soiled/ stained. Also, deflector plate in large ice machine soiled. Also, soda gun and holster of soda gun in bar area soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink in bar area used to dump with limes. Evidence of two limes in hand wash sink. Operator removed limes.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees on duty during this inspection read health form, sign and date during this inspection.
No soap provided at handwash sink. No soap at hand wash sink at closed end of cook line next to walk-in-cooler. Operator replenished soap.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled spray bottle of cleaner.
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. Reach-in cooler at front counter unable to maintain temperature of 41F and below. Ambient temperature 47F. Observed standing water at bottom of reach-in cooler. Operator was aware cooler having problems working properly and had a call in to have serviced.
Food stored on floor. Bucket with ranchero sauce stored on floor in walk-in-cooler.
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 9 high priority.
9 High priority6 Intermediate9 Basic
Show 24 findings ▾
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Employees over 60 days of employment no reporting verification.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 small flying insects in storage room near men's restroom, approximately 5 small flying insects at bar area near beer taps and drink mixes in machines, and approximately 8 flying insects at mop sink in kitchen.
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment. Observed Pesticide/insecticide labeled for household use only present in establishment.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed In walk in cooler, raw shrimp over raw beef.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomatillo salsa dated 9-4-23/ temperature abuse and under current stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler, Cooked beef 55 F, raw chicken 55F, raw shrimp 56F, tomatillo salsa 56F, milk 55F, more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Cooked beef 55 F, raw chicken 55F, raw shrimp 56F, tomatillo salsa 56F, milk 55F. More than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso cheese sauce 109F.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dicing equipment soiled on cook line.
Handwash sink used for purposes other than handwashing. Observed employee use hand sink for dump sink in bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink at end of cook line without paper towels. Employee provided paper towels for hand sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of required state approved employee training for some employeees.
Non-pitting surface rust on food-contact equipment. Observed ice machine located in kitchen with surface rust along ice chute of interior behind splash guard.
Accumulation of debris on drainboards or equivalent. Observed Accumulation of debris on trays holding clean dishes at dish machine area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen.
Employee eating in a food preparation or other restricted area. Drink on in use prep table while prepping ready to eat foods. Employee drinks in working coolers with ready to eat foods.
Exterior door has a gap at the threshold that opens to the outside. Back door from kitchen to exterior.
Food stored on floor. Observed container of oil stored on floor located on cook line. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed drawer handles soiled on cook line. Observed reach in cooler door gaskets soiled on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef out on prep table to thaw. Employee removed and stored properly.
Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on pre table not in sanitizer solution.
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.