CAFE SAN MARCO
1440 SAN MARCO BLVD, Jacksonville FL 32207 · 904.483.0566
Last inspected Jul 29, 2026 · 14 visits since July 2023
MAY 24
JUL 24
JAN 25
FEB 26
JUL 26
≈ ERRATIC
5 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. 3 tiny flies by bar. 4 tiny flies by Dish machine line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched cell phone with gloves on and then handled clean equipment and knife to cut onions. Discussed with employee. Employee removed gloves and washed hands.
Live, small flying insects found Observed approximately 7 flying insects in bakery kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork, fresh garlic and oil mixture (46F-50F - Cold Holding) reach-in cooler across from pizza oven. Operator unsure of when reach-in cooler stopped being able to maintain a temperature of 41F and below. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork, fresh garlic and oil mixture (46F-50F - Cold Holding) reach-in cooler across from pizza oven. Operator unsure of when reach-in cooler stopped being able to maintain a temperature of 41F and below. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cook line, and two dispensers in bar area and one dispenser on front service coffee bar area. Operator replenished paper towels at all hand wash sinks.
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 and he was getting employees to read and sign form.
Spray bottle containing toxic substance not labeled. Observed multiple unlabeled Spray bottles containing toxic substance stored in storage area, warewashing area and bar area. Operator labeled spray bottles of cleaners, deliver, and sanitizers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple containers, plates and bowls in back kitchen storage area not inverted/ protected.
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. Observed reach-in cooler at pizza make station unable to maintain temperature of 41F and below. Ambient temperature 49F-51F. Observed fan in front heavily soiled with dust.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 packages of thawed salmon still in sealed package that has label stating to remove prior to thawing. See stop sale.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed LP tank in back kitchen area.
Feb 5, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above cut lettuce in walk in cooler, operator rearranged
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by codified table next to storage area, front counter hallway
No probe thermometer provided to measure temperature of food products. Couldn't find it
No soap provided at handwash sink. Hand sink at front counter, operator placed one
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave one and posted, eggs and steaks undercooked
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in dish machine and hand sink in back kitchen, operator opened the pipe and it's hot
Carbon dioxide/helium tanks not adequately secured. In liquor closet
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in closet not inverted
No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter, emailed one, hand sink by core area, front counter hallway, also hand sinks at bar
Water leaking from pipe and/or faucet/handle. In triple sink at bar
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 2 high priority.
2 High priority7 Intermediate16 Basic
Show 25 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f heavy cream in prep reach in cooler, carton in container-double pan- added ice
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink at big bar, manager removed attachment
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One hand sink removed in dish washing area next to office
Handwash sink used for purposes other than handwashing. Ice in hand sink by cook line
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at little bar area, manager placed some
No soap provided at handwash sink. At little bar, manager placed some
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed one, printed and posted
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here/server has only servsafe employee training, explained to him.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice bin area and by triple sink
Clean equipment/utensils not stored at least 6 inches above the floor. Lid for prep cooler, manager placed it by triple sink to be washed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots, plates and bowls on storage shelves
Current Hotel and Restaurant license not displayed. Old one
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above breading, cook line, employee moved it
Hood filter missing from automatic fire suppression/exhaust system. One is broken
Interior of microwave with rust that has pitted the surface
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area by office, open to go containers
No conspicuously located ambient air temperature thermometer in holding unit. Little cooler at small bar, employee placed one
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 hood filters
Single-service articles not stored inverted or protected from contamination. In storage area, inverted by manager
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. One side of door frame missing, dessert area to dining door
Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink by rear door, the lab kitchen
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 0 ppm, empty jug, manager changed jug and made new solution, 704 lactic acid
Sep 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Outer openings not protected with self-closing doors. Rear door with self closing mechanism disabled.
Jul 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 tiny flies by bar. 4 tiny flies by Dish machine line
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta date marked 6/18 and angel hair pasta date marked 7/12
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 47°. Hamburger 47°. Ribs 47°. Butter 46°. 46°. Dairy 46°. Walk in cooler. Per Person In Charge. Items were placed at about noon. Moved to another cooler. Butter at 68° at wait-station. Placed 5 pm. Moved by manager to another cooler.
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.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle ( sanitizer ) at wait-station. Marked by manger.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches in insect trap by frontline prep cooler. 4 dead roaches in insect trap by rear prep line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas in kitchen.
Outer openings not protected with self-closing doors. Rear door with self closing mechanism disabled.
Standing water in bottom of reach-in-cooler.minor standing water in base of kitchen reach in cooler.
May 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked shrimp, 45f blue cheese overnight, in prep reach cooler at 43f, employee discarded it
May 10, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cooked shrimp, 45f blue cheese overnight, in prep reach cooler at 43f, employee discarded it
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 6 high priority.
6 High priority10 Intermediate12 Basic
Show 28 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, not dispensing
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing, will do manual sanitation
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee added manually, 300 ppm quat
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked squid in drawer unit, cook rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f butter, no time, no procedure, wrote time and wrote blank procedures
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink at log bar
Employee washed hands in a sink other than an approved handwash sink. In trip,e sink in between dirty and clean dishes, explained to him and he washed hands
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
Handwash sink not accessible for employee use at all times. With container with wood, desert area, moved by employee
Handwash sink used for purposes other than handwashing. Container in hand sink at long bar, removed
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/. None found
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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 employee with no employee training
No soap provided at handwash sink. Hand sink at server station, employee placed some
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, and 4 more for more than a year
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice balls on the 5th, labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By ice bin
Cloth used as a food-contact surface. On cheese, walk in cooler mgr removed it
Current Hotel and Restaurant license not displayed.
Drain cover(s) missing. By dish machine, placed one
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. Open drink, employee discarded
Employee with no hair restraint while engaging in food preparation. Working with open foods
In-use tongs stored on equipment door handle between uses. On oven handle, removed by employee
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water, employee turned grill on, got to 165f
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep kitchen in back
Microwave with rust that has pitted the surface.
No handwashing sign provided at a hand sink used by food employees. Hand sink at little bar
Single-service articles not stored inverted or protected from contamination. Coffee filters on storage shelf, shelf placed them in bag
Sep 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 31 violations recorded, 4 high priority.
4 High priority13 Intermediate14 Basic
Show 31 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back kitchen
Operating with an expired Division of Hotels and Restaurants license. On 6/1/23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter in prep area and 70f cut tomatoes crudo mix, no time or procedure, emailed procedure and employee write time on
Toxic substance/chemical improperly stored. Cleaner above food and coffee filters, server area, employee moved it
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 52f in cooler by flat grill, foods at 41f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened a couple of days ago in little black cooler, server area
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
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
Handwash sink not accessible for employee use at all times. With big container, hand sink in a server area, employee moved it
Handwash sink used for purposes other than handwashing. Bucket in hand sink by cook line, employee moved it
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/. None here
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine
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. New employee
No soap provided at handwash sink. Hand sink at server area, employee placed some
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired on 7/20/22
Spray bottle containing toxic substance not labeled. Pink solution, server area, employee didn't know
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink in back kitchen that is not used now
Bowl or other container with no handle used to dispense food. On flour by cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Servers area
Clean equipment/utensils not stored at least 6 inches above the floor. Lids for coolers at front counter area, employee placed them on shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, back kitchen, employee moved it
Employee with no hair restraint while engaging in food preparation. Handling open foods
Equipment in poor repair. Gasket is torn in black little cooler, servers area
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in pizza cooler
Old labels stuck to food containers after cleaning. In walk in cooler
Outer openings not protected with self-closing doors. Rear door in back kitchen that is not in used
Water leaking from pipe and/or faucet/handle. Faucet in triple sink
Wet wiping cloth not stored in sanitizing solution between uses. At back prep area, employee discarded it
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.