BERRY GOOD FARMS ON THE GO
223 MILLCREEK RD, Jacksonville FL 32211
Last inspected Feb 27, 2026 · 5 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
MAR 24
JUN 25
FEB 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Reach-in cooler interior/shelves have accumulation of soil residues. Vent and interior bottom of cooler in upright cooler
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority7 Intermediate2 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cooked chicken, cheeses, cut lettuce, cut tomatoes, sitting on ice plate, explained time as public health control, he wrote time on and filled procedure up
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f Ruben sandwiches, explained time as public health control, wrote time and placed in procedure
Employee washed hands in a sink other than an approved handwash sink. In triple sink in between changing gloves, explained to him and he washed hands in hand sink
Handwash sink not accessible for employee use at all times. Lots of things in hand sink, employee moved the
No paper towels or mechanical hand drying device provided at handwash sink. Employee placed napkins
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 cook here for a year
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 cook
Spray bottle containing toxic substance not labeled. Cleaner by mgr, by triple sink, discarded
Water pressure lacking at fixtures that require the use of water. Hand sink, hot and cold
Dead roaches on premises. One in drink cooler, cleaned up
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Oct 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
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 grabbed soapy water towel then grabbed tortillas explained to him and he washed hands, discarded tortilla
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f veal stock sitting on ice, employee placed it in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f cooked onions and peppers on counter, explained time as public health control procedure, wrote times on
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. Emailed one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No probe thermometer provided to measure temperature of food products.
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. Cashier
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee got chlorine from another truck
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket in upright cooler
Food stored on floor. Bottled drinks, employee placed them on shelf
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield pushed by mgr
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. In one door prep cooler
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees.
Wet wiping cloth not stored in sanitizing solution between uses. In soapy water
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.