CEDAR AND OLIVE
1500 BEACH BLVD #115, Jacksonville Beach FL 32250 · 9046358999
Last inspected Aug 25, 2026 · 8 visits since July 2023
JUL 24
JAN 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Observed total of 2 flying insects in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found. Observed total of 2 flying insects in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler House made Humus (56F - Cooling); Cut tomatoes (56F - Cooling); House made Garlic sauce with fresh garlic(56F - Cooling); ( - Cold Holding); Cut lettuce (56F - Cooling) Tahini sauce with fresh garlic 56F - Cooling made at 9am. See stop sale. Employee stated food was prepared and placed in reach in cooler at 9am. Cooler has an ambient temperature of 50F. Observed in reach in cooler Veggie Grape leaves (62F - Cold Holding); House made Baby ghanouj (56F - Cold Holding); Butter (56F - Cold Holding); Yogurt (56F - Cold Holding). Cooler has an ambient temperature of 50F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Veggie Grape leaves (62F - Cold Holding); House made Baby ghanouj (56F - Cold Holding); Butter (56F - Cold Holding); Yogurt (56F - Cold Holding). Cooler has an ambient temperature of 50F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in reach in cooler House made Humus (56F - Cooling); Cut tomatoes (56F - Cooling); House made Garlic sauce with fresh garlic(56F - Cooling); ( - Cold Holding); Cut lettuce (56F - Cooling) Tahini sauce with fresh garlic 56F - Cooling made at 9am. See stop sale. Employee stated food was prepared and placed in reach in cooler at 9am. Cooler has an ambient temperature of 50F.
No probe thermometer provided to measure temperature of food products. Observed establishment without prob thermometer. Operator ordered during inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed drink cooler in dining area Ceiling not smooth nonabsorbent and easily cleanable
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation wearing a watch.
Single-service articles improperly stored. Observed single service cups stored on floor in kitchen. Employee removed and stored properly.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Observed to go non food grade bags used to store meat used for grape leaves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked vegetables (120F-124F - Hot Holding) in pan on top of pans in steam well. Spoke to employee regarding reheating. Employee removed pan of grape leaves and placed cooked vegetables in steam well to reheat.
Handwash sink used for purposes other than handwashing. Observed Blenders and cutting boards stored in employee hand sink next to dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand washing station on cook line without paper towels.employee provided paper towels.
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 employee hired more than 60 days without food training.
Spray bottle containing toxic substance not labeled. Observed spray bottles containing sanitizer without labels. Employee placed labels on spray bottles.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed drink cooler in dining area Ceiling not smooth nonabsorbent and easily cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
Equipment in poor repair. Observed cutting boards deeply grooved.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed stand alone drink cooler used to store refrigerated items for restaurant not secured from the public.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Garlic sauce made with fresh garlic (46F - Cold Holding); Hummus (46F - Cold Holding). Employee stated garlic sauce was made at 10:30am and placed in reach in cooler. Employee removed Hummus and garlic sauce and placed in side reach in cooler.
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. Observed establishment without written procedures for vomiting and diarrhea clean. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Handwash sink not accessible for employee use at all times. Observed employee hand sink near register blocked with pan of pita bread. Employee removed and stored properly.
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. Observed no proof of employee food training for some employees.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment without a consumer advisory. Inspector spoke to employee regarding beef kabobs and whether customer was able to order beef under cooked, employee said yes. Inspector will provide establishment with consumer advisory. Customer will need to ad consumer advisory to menu. Inspector provided consumer advisory.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer without label. Employee will put label on spray bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use skewers stored in bucket on floor of cook line. Employee will remove and store properly.
No Heimlich maneuver/choking sign posted. Observed establishment without Choking poster. Inspector provided copy of choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grill filters soiled.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 22, 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 ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch on. Employee removed watch during inspection.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips were damaged by water. Manager order new strips during inspection.
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. Employee Matt certificate expired June 2023
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee certificate was a copy from original certificate
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in main reach in cooler on cook line. Manager got an ambient thermometer and placed it inside cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete seal coming off in some area on the cook line
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.