BEIGNETS CARIBBEAN CAFE
4770 BARNES RD #1, Jacksonville FL 32207 · 904.737.6789
Last inspected Jan 13, 2026 · 9 visits since August 2023
JAN 24
JUL 24
JAN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A 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. Gave one
★ 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--2015027675 | Jun 22, 2015 | Jul 20, 2015 | $400 |
Inspection history
9 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and dry storage area
Equipment in poor repair. Reach in cooler with torn gasket
Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
Food stored on floor. Case of fry oil stored on floor in kitchen
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Interior reach in glass freezer with ice build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler in kitchen with food debris
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jerk chicken (45F - Cold Holding); legumes (44-45F - Cold Holding), stored in double door reach in cooler from overnight night. Manager stated employee in and out of unit and door was left open a bit. Manager kept door tightly closed. Ambient temperature at 45F and dropping
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and dry storage area
Equipment in poor repair. Reach in cooler gasket torn
Floor soiled/has accumulation of debris. Under cooking equipment
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Bowl stored in sauce container on prep table. Employee removed
Floor soiled/has accumulation of debris. Behind cooking equipment
Time/temperature control for safety food thawed in an improper manner. Raw meat stored thawing in standing water @ 61F in three compartment sink
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service
Jul 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 containers white rice, 1 pan cooked veggies and 1 pan gravy (47-48F - Cooling), all stored in 2nd upright double door reach in cooler in kitchen area from over night with no additional preparation as per manager. Stop sale issued.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator using dish machine and at 0ppm. Equipments inside dish machine not sanitizing. Operator setting up three compartment sink and will get dish machine service
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 containers white rice, 1 pan cooked veggies and 1 pan gravy (47-48F - Cooling), all stored in 2nd upright double door reach in cooler in kitchen area from over night with no additional preparation as per manager. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked goat @ 8am (46-52F - Cold Holding, re-temped 41F), multiple containers stored in single door upright reach in cooler from over night but was removed to prep and place back in cooler. Ambient temperature in unit at 47F and all other TCS foods temperature the same. Manager place cooked goat in reach in freezer. No TCS foods to be stored in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in men's restroom
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. Operator has all current food handler employees training certificates are expired. Operator has new training books and will complete
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 has all current food handler employees training certificates are expired. Operator has new training books and will complete. Operator also have new employee hired under 60 days with no form
Buildup of food debris/soil residue on equipment door handles. Under handle on dry storage equipment bin in kitchen has build up
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile in kitchen area not smooth
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen area
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. Single door upright reach in cooler at 47F. Advised operator to not stored TCS foods in unit until working properly
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal bags stored on shelf next to food and single service items in kitchen area. Moved by manager.
Floor soiled/has accumulation of debris. Under prep table in behind cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black build up in oven. Exterior of microwave soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior upright double door reach in cooler and freezer soiled
Time/temperature control for safety food thawed in an improper manner. Cooked cabbage thawing on shelf above grill area. Place there from reach in cooler. Moved by manager in reach in cooler
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 pans of cooked chicken, 2 pans cooked brown rice, 1 pan cooked turkey, 1 pan cooked pork and 1 pan cooked vegetables (46-51F - Cooling), all items stored in double door upright reach in cooler from over night with no additional preparation today as per employee and manager. All items are covered on plastic film wrap and some with condensation and some stored in metal pans. Manager stated these some foods were place in reach in freezer this morning due to reach in cooler not able to bring down temperature of food fast enough. Stop sale issued. Provided technical assistance
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 pans of cooked chicken, 2 pans cooked brown rice, 1 pan cooked turkey, 1 pan cooked pork and 1 pan cooked vegetables (46-51F - Cooling), all items stored in double door upright reach in cooler from over night with no additional preparation today as per employee and manager. All items are covered on plastic film wrap and some with condensation and some stored in metal pans. Manager stated these some foods were place in reach in freezer this morning due to reach in cooler not able to bring down temperature of food fast enough. Stop sale issued. Provided technical assistance
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 3 pans of cooked chicken, 2 pans cooked brown rice, 1 pan cooked turkey, 1 pan cooked pork and 1 pan cooked vegetables (46-51F - Cooling), all items stored in double door upright reach in cooler from over night with no additional preparation today as per employee and manager. All items are covered on plastic film wrap and some with condensation and some stored in metal pans. Manager stated these some foods were place in reach in freezer this morning due to reach in cooler not able to bring down temperature of food fast enough. Stop sale issued. Provided technical assistance
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in men's restroom
No probe thermometer provided to measure temperature of food products. Operator unable to provide probe thermometer
Equipment in poor repair. Upright double door reach in cooler with torn gasket
Floor soiled/has accumulation of debris. Floor soiled on cook line
No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in coolers
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipments soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler's soiled with food debris
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority8 Intermediate9 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 50f cooling from last night in a deep and covered container in upright cooler, nobody has touched it today, discarded by employee
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 washed dishes then grabbed cut celery, explaining to her, she discarded celery and washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl for food only, explained proper procedure
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f cooked veggies on stove shelf, employee reheated it to 165f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, very dark blue then turned little white, employee diluted it, 100 ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Gave bulletin
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee not sanitizing dishes, explained to her
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. Gave one
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in deep and covered container
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 one employee he could find employee training for
Person in charge unable to answer basic questions about allergens. He didn't look them up and has no bulletin, gave bulletin
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. One employee here for a year, operator could not find her certificate, Juliette
Spray bottle containing toxic substance not labeled. Purple solution, degreaser per employee
Bowl or other container with no handle used to dispense food. On sugar, employee removed it
Cove molding at floor/wall juncture broken/missing. Behind upright coolers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food on hot holding int, employee discard it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets
No conspicuously located ambient air temperature thermometer in holding unit. I cooler with pikiliz
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle for paper towel disposer, pipes by triple sink and hand sink, fan in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by employee
Working containers of food removed from original container not identified by common name. White powder on storage shelf, employee store 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.