CAVA
10422 SAN JOSE BLVD, Jacksonville FL 32257 · 904-902-4352
Last inspected Jul 9, 2026 · 8 visits since September 2023
AUG 24
JAN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken made about 1 hr ago. reheated to 165-170°.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler at cook line, observed raw ground lamb stored over raw salmon. Person in charge moved to appropriate location.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed yogurt dill dressing made in house cooling for 1 hour at 52F. Retemped item 30minutes later at 52F. Ambient temperature of unit is 50F at time of inspection. Person in charge moved items in unit to walk in cooler.
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. Several employees with training expired 5.2026.
Spray bottle containing toxic substance not labeled. At chemical storage, observed blue chemical in unlabeled spray bottle. Person in charge states is windex, labeled appropriately.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at dining room with mold like substance accumulation.
Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing on back prep table. Person in charge moved to walk in cooler.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Frontline service employees changing gloves without washing hands.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water. By ice machine.
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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. Dish machine chlorine 0 ppm. Supply bucket low. Person In Charge replaced supply bucket. 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 52°. Pico 51°. Plant foods 52°. Frontline chill box. placed about 20 mins ago. Moved by manager. Front line Reach in cooler / make table. Corn 50°. Slaw 52°. Plant foods 49°. Hummus 51°. Placed about 20 mins ago. Moved by manager. Walk in cooler : raw beef 47°. 48°. 48°. Raw lamb 47°, 47° 47°. Iced down by manger. Cooked chick peas 46°. 46° made early this morning g Moved by manager to another cooler. Dairy 47°. Plant foods 46°. Prepped early this morning Moved by manager to another cooler. Manager called cooler service company immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line hot hold unit. Chicken 127°. Chicken 125°. Placed about 20 mins ago. Reheated to 165-175°.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 2 Hand Wash Sinks in kitchen. Replaced by manger.
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. Walk in cooler. Thermostat set to 47°. Adjusted by manger. Foods: raw beef 47°. 48°. 48°. Raw lamb 47°, 47° 47°. Iced down by manger. Cooked chick peas 46°. 46° made early this morning g Moved by manager to another cooler. Dairy 47°. Plant foods 46°. Prepped early this morning Moved by manager to another cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Multiple.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken made about 1 hr ago. reheated to 165-170°.
Exit door locked. For reporting purposes only. Rear exit blocked by equipment. Moved by manager.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old food stuck to clean dishware/utensils. Old labels on exterior of cleaned containers.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Falafel 115°. Chicken 120°. Rice 125°. Per Person In Charge placed at about 1pm. Reheated to 170-180 °.
Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by rear kitchen. Secured by manager.
Single-service articles improperly stored. Boxed Single Service cups, Lids, On floor in rear storage. Moved by manager.
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.