CLARA'S TIDBITS
8535 BAYMEADOWS RD STE 4, Jacksonville FL 32256 · 904 398 2390
Last inspected Sep 30, 2025 · 6 visits since December 2023
DEC 23
NOV 24
SEP 25
≈ ERRATIC
3 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cheese and melon cut at 10am per person in charge at 54- 56F in walk in cooler at 2pm.
★ 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--2025007926 | Nov 20, 2024 | Feb 26, 2025 | $400 |
Inspection history
6 visits, newest first
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 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. Dishmachine testing at 0ppm at beginning of inspection. Person in charge replaced sanitizer. Retested at 100ppm by end of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle fliptop cheese 45F. Item stored above fill line. Person in charge removed excess. Also, in walk in cooler cheese, cheese, cheese 44-46F. Person in charge states had delivery with door open frequently approximately 1.5 hours ago. Ambient temperature of unit 41F during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds several items on counter in ice on time in lieu of temperature. Person in charge unable to provide time paperwork during inspection. Inspector emailed to operator.
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. Three employees with food handler training expired 9.15.25.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at makeline hand wash sink not dispensing. Person in charge replaced soap and is functional by end of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sandwich press with grease buildup. Double door stand up reach in cooler with soiled gaskets.
Old labels stuck to food containers after cleaning. Several clean dishware items with old label residue on exterior.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected on line. Person in charge added protective container during inspection.
Nov 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
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 cold held at greater than 41 degrees Fahrenheit. In walk in cooler soup, chicken salad, cheese, deli meat, slaw mix, sprouts, spring mix, cut romaine, feta cheese, 54-67F. Ambient temperature of unit 59F during inspection. Person in charge states have been in and out of unit, called for repair during inspection. Also, in right side fliptop on makeline cheese, deli meat, cheese, cheese 48-53F. Person in charge discarded. Ambient temperature of unit 49F during inspection.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At time of inspection, walk in cooler is at 59F. Items in unit 56-67F. Reach in cooler at makeline at 49F ambient, items in unit between 48-53F. Establishment does not have any freezers on site, has one fliptop on makeline working, and holding temperature, one stand up reach in cooler working and holding temperature, one sauce cooler at front counter at 43F ambient. Person in charge states called for service during inspection, states have been in and out of units frequently. States had delivery from other store at 10am, items all arrive 41F or below.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. One can olives with dent along seam.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler soup, chicken salad, cheese, deli meat, slaw mix, sprouts, chicken salad, spring mix, cut romaine, feta cheese, 54-67F. Ambient temperature of unit 59F during inspection. Cheese and melon cut at 10am per person in charge at 50-54F in walk in cooler at 2pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler soup, chicken salad, cheese, deli meat, slaw mix, sprouts, spring mix, cut romaine, feta cheese, 54-67F. Ambient temperature of unit 59F during inspection. Person in charge states have been in and out of unit, called for repair during inspection. Also, in right side fliptop on makeline cheese, deli meat, cheese, cheese 48-53F. Person in charge discarded. Ambient temperature of unit 49F during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items on ice held on time with no time mark. Discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cheese and melon cut at 10am per person in charge at 54- 56F in walk in cooler at 2pm.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. At time of inspection, walk in cooler is at 59F. Items in unit 56-67F. Reach in cooler at makeline at 49F ambient, items in unit between 48-53F. Establishment does not have any freezers on site, has one fliptop on makeline working, and holding temperature, one stand up reach in cooler working and holding temperature, one sauce cooler at front counter at 43F ambient. Person in charge states called for service during inspection, states have been in and out of units frequently. States had delivery from other store at 10am, items all arrive 41F or below.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding made Monday not properly date marked, person in charge marked appropriately.
Carbon dioxide/helium tanks not adequately secured. Co2 tank unsecured by bag in box soda. Person in charge secured during inspection.
Food stored on floor. Bag in box soda stored on floor. Person in charge raised.
Outer openings not protected with self-closing doors. Self closer missing at back door.
Dec 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on main line at fliptops with staining and grooving. Also, soda nozzle in dining room with debris buildup. Person in charge cleaned nozzle during inspection.
Outer openings not protected with self-closing doors. Back door self closer in disrepair.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet rags on prep tables, person in charge removed.
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.