COMPASS GROUP USA
9000 SOUTHSIDE BLVD #500, Jacksonville FL 32256 · (904)464-4940
Last inspected Aug 26, 2026 · 11 visits since October 2023
JAN 25
APR 25
SEP 25
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Observed two flying insects in dry storage area. Observed two flying insects in triple sink area. Person in charge states working with pest control.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored. Chemical spray bottle by single service. Moved by manager.
Cove molding at floor/wall juncture broken/missing. Cracked cove tiles corner of kitchen.
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.
In-use ice scoop stored on soiled surface between uses. Soiled Ice scoop holder. By ice machine. ( scoop not actually touching )
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Apr 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Live, small flying insects found. Observed approximately 5 flying insects in main kitchen around prep tables. Observed two flying insects in mop sink area. Observed two flying insects in secondary prep area by dish pit.
Apr 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found. Observed approximately 5 flying insects in main kitchen around prep tables. Observed two flying insects in mop sink area. Observed two flying insects in secondary prep area by dish pit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on grill line observed raw Philly meat no longer commercially packaged stored over fully cooked chicken tenders. Person in charge moved to appropriate location. Also, in walk in cooler raw ground beef stored over whole intact pork and beef. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At grill station black beans, ham diced, ham sliced, sour cream, cheese in makeline and stand up reach in cooler at 44-50F. Ambient temperature of units 37, 39F. Person in charge states have been in and out of unit frequently. Moved items to reach in freezer to rapidly chill. Retemped several items 39-43F by end of inspection. In walk in cooler sausage 50F. Per person in charge was sitting out on cart with no additional preparation. Person in charge discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers at non chemical bibs on splitter at mop sink.
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. No proof of employment training for one employee on duty who has been working at establishment for 60+ days. Person in charge has class scheduled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at inlet station in standing water at 94F. Person in charge discarded water.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Displayed food not properly protected from contamination. Missing sneeze guard at special station set up in the middle of the service area. Food not protected. Person in charge added sneeze guard during inspection.
Live, small flying insects found. Observed two flying insects in dry storage area. Observed two flying insects in triple sink area. Person in charge states working with pest control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage and chicken in pizza station at 44-46F. Person in charge moved to time during inspection. Updated paperwork. Cheese in deli station at 48F. Person in charge moved to time during inspection. Updated paperwork. Omelette station items chicken, sausage, held on temperature in walk in cooler at 44-46F. Person in charge moved to walk in freezer to rapidly chill. Retemped at 40F by end of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and garbanzo beans in left side warmer at 109-126F. Person in charge reheated to above 165F during inspection.
Ceiling tile missing. Ceiling tile missing in bag in box storage area. Also, tiles along wall with damage in 1st stall in women's employee restroom.
Jun 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is utilizing vinegar to render sushi rice non time/temperature control for safety. No approved Haccp plan.
Apr 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cod cooked at 130F, person in charge placed back in oven and retemped at 149F.
Non-food grade paper/paper towel used as liner for food container. Observed food items for sushi lined with non food grade paper towels.
Stop Sale issued due to food not being in a wholesome, sound condition. One piece of tuna no longer frozen solid with instructions to remove from packaging still in sealed package. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi tabletop cooler Krab, fish, fish (51-53F - Cold Holding) lid open during inspection. Person in charge states placed in unit 3.5 hours ago. Moved to walk in freezer to rapidly chill. In sushi display, seaweed at 51F. Person in charge discarded. In walk in cooler #3 Gravy, ham, deli meat, cheese (45-46F - Cold Holding). Person in charge states have been in and out of unit, unit serviced yesterday. Moved all time/temperature control for safety items to other walk in cooler and called for service during inspection. Retemped some items at 43F or below.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is utilizing vinegar to render sushi rice non time/temperature control for safety. No approved Haccp plan.
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. One piece of tuna no longer frozen solid with instructions to remove from packaging still in sealed package. Person in charge discarded.
Dead roaches on premises. Observed three dead roaches in glue traps under salad bar station in the middle of the kitchen. Person in charge discarded traps.
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. Sushi items made on site by third party vendor, non minimum labeling observed for license holder, Compass Group.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at sushi station stored on prep surface. Employee moved to sanitizer bucket.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed tabletop pizza ovens at pizza station with no ventilation system in place.
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. One can of pasta sauce with dent along seam in dry storage.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment has sushi establishment on site that operates under Compass license, serves Salmon raw, unable to provide proof of parasite destruction.
Raw animal food stored over or with unwashed produce. Raw sushi fish stored over case of cucumbers in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Create station, cheese, cheese, sour cream at 45-47F in two low boy reach in coolers. Person in charge has been in and out of units. Person in charge turned unit down and removed time/temperature control for safety items from coolers.
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. Missing time mark from Chicken tenders held on time. Person in charge marked appropriately.
Failure to maintain freezing records on nonexempt fish for 90 days. Establishment unable to provide sushi invoices for 90 days of sushi fish.
Handwash sink not accessible for employee use at all times. Hand wash sink not accessible to employees due to no water at sink in deli.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at salad station, person in charge provided.
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. Two employees with expired training, person in charge states scheduled next week.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans wet nesting at clean dishware storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill cover pans with grease buildup in grill station.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in grill station with debris buildup on door and on shelving.
Time/temperature control for safety food thawed in an improper manner. Pork thawing not submerged in running water. Sushi fish thawing at room temperature.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed one can of black beans in dry storage with dent along seam. Also, butter in kitchen softening since 5am per person in charge. Butter is 60F at 10am.
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 pickup items dropped on the floor with gloved hands, then change gloves and handle fryers with tater tots with no hand wash. Person in charge spoke to employee who washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink quatanery ammonium strength at 0ppm. Person in charge remade to 200ppm.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili in walk in cooler dated 2/26. Corned beef in walk in cooler dated 3/14.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in kitchen softening since 5am per person in charge. Butter is 60F at 10am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish in hot holding at 123-129F. Person in charge began reheating.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from two non chemical fixtures on 4 way splitter at mop sink.
Handwash sink used for purposes other than handwashing. Observed employee washing dishes in hand wash sink at omelette station. Observed pans on hand wash sink in bread station. Items were removed.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans in clean dishware area wet nesting.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat french fries in reach in freezer across from hot holding table in grill,area-not all products commercially packaged. Operator removed raw beef to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler next to grill in grill area of cafe soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink in grill area used to thaw beef. Operator removed beef from hand wash sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink near kitchen entry door in grill area. Operator stated they are working on the dishwashing room directly behind the grill area and may have the hot water turned off while they remove the machinery in back room. Rest of areas of cafe have hot water.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across,from triple sink in warewashing area unable to properly air dry. Operator spoke with employee washing dishes.
Food not stored at least 6 inches off of the floor. Sushi packages stored in styrofoam cooler in walk-in-cooler not stored 6 inches off floor. Also, white bucket of sauce in walk in freezer stored on floor less than 6 inches from floor.
In-use utensil stored in sanitizer between uses. In use utensils at sushi making station stored in sanitizer solution. Discussed with operator. Operator removed utensils from sanitizer solution.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler in omelet making station soiled.
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.