CHEER DONUTS
5065 ST AUGUSTINE RD STE 5, Jacksonville FL 32207
Last inspected Sep 5, 2025 · 9 visits since July 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.
JUL 23
APR 24
OCT 24
MAR 25
SEP 25
≈ ERRATIC
5 inspections, swinging between B 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. Emailed 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--2018019052 | Apr 3, 2018 | May 22, 2018 | $400 |
Inspection history
9 visits, newest first
Sep 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp in open bag on shelf above bag with fruit in upright freezer, employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, sour cream, milk
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f sour cream, milk, in reach in cooler, cook line, overnight, stop sale, discarded by employee, cooler reading 51f, employee adjusted it and it's 45f now
Toxic substance/chemical improperly stored. Soap above food on shelf, bake room, manager moved it
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in bake room
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers and onions on Friday, employee dated them
Spray bottle containing toxic substance not labeled. Under hand sink, cook line, employee wrote windex
Bathroom facility not clean.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms
Ceiling/ceiling tile shows damage or is in disrepair. A couple
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 above prep area, employee discarded it
Hole in or other damage to wall. Under table in baking room
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink, fan in triple sink/ bake room, shelf for sprinkles in bake room
Wiping cloth sanitizing solution stored on the floor. By cook line, placed on shelf
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cheese above fill line, prep cooler, employee placed them in reach in cooler
Toxic substance/chemical improperly stored. Windex by deli paper, front counter, employee moved it
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday, manager wrote date on
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cold cut taken out of freezer, half leftovers
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom
Ceiling/ceiling tile shows damage or is in disrepair. Water damage by stairs
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above triple sink
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cold cuts opened on Monday, heavy cream opened on Sunday, owner wrote dates on
Handwash sink used for purposes other than handwashing. Spatula in hand sink by cook line, employee removed it
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 here could not get her certificate from Pizza Hut
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes and soup cooked on Monday, owner write date on
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dead roaches on premises. One in counter at self service area, cleaned by owner
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 on prep table, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board, employee moved it
Food stored on floor. Icing bucket on flour, baking room, owner placed it on shelf
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go salad in cooler at self service area
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in baking room
Single-service articles not stored inverted or protected from contamination. To go containers on storage shelf, inverted by employee
Jun 25, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f oatmeal and grits, in warmer at 135f water, employee turned it up and heat them to 165f
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. Only employee here doesn't have it, has one from California that we don't take. He's been here for 3 months
Apr 24, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked eggs then grabbed cheese, explained to him, he discarded cheeses and washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above cream cheese, and tomatoes, in upright cooler and prep reach in cooler,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f oatmeal and grits, in warmer at 135f water, employee turned it up and heat them to 165f
Warewashing sanitizing solution exceeding the maximum concentration allowed. +200ppm chl in triple sink, manager diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and mixer head
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. Only employee here doesn't have it, has one from California that we don't take. He's been here for 3 months
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. One employee here
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee with no hair restraint while engaging in food preparation. Manager working with open foods,
Food stored on floor. Potatoes in bag, employee placed them on shelf, shelf by cook line
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler, under microwave
No copy of latest inspection report available.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above cut lettuce, employee rearranged upright cooler
Working containers of food removed from original container not identified by common name. A couple of containers with powders, baking room
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 yet
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Chocolate pearls in container that has a label with shoes, front counter
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Personal steak on shelf above blueberries in upright freezer, mgr moved it
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Open side of splitter by triple sink
Warewashing sanitizing solution exceeding the maximum concentration allowed. + 200 ppm chl, test strip black instead of blue, mgr diluted it to 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 form
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a couple of days ago, mgr wrote date 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 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 yet
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink
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. Mgr and employee
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both
Covered waste receptacle not provided in women's bathroom.
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 on prep table
Employee with no hair restraint while engaging in food preparation. Grabbing foods
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. In 1 cooler by front counter,
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Concrete wall in storage area
Wood non food-contact surface not properly sealed. At front counter
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.