CONFETTIS
301 W BAY ST UNIT 110, Jacksonville FL 32202
Last inspected Aug 29, 2024 · 4 visits since September 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.
SEP 23
FEB 24
AUG 24
— STEADY
3 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
What the inspector wrote — 16 findingsThe state's own report →
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee spraying cutting board because it doesn't fit in triple sink, he has a small one, talked to Linda,
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122-140f grits in burner at 90f, tuned it up and added hot water, got to 165f
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 70-120f soup placed in warmer at 6:30 am, it's 9:00am, stop sale
Show the remaining 12 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in spray bottle, test strip got white with a blue line when I sprayed it, cutting board at triple sink being sprayed, explained to operator
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For chlorine spray bottle
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened on Tuesday,
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle
Probe thermometer not used to ensure proper food temperatures. When reheating soups
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooking equipment, employee moved it
Employee with no hair restraint while engaging in food preparation. Making sandwiches, he got a hat
Food storage container/container lid cracked or broken. Cracked container for cold cut upright cooler
Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior door in prep cooler
No copy of latest inspection report available. Had to give him my name to find it in his email
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind hand sink and door frame on prep cooler, vent in upright cooler for drink, customer area, shelf by ice machine
Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom in upright cooler
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked sausage that is not fully cooked (cook throughly to165f in package) on shelf above cheese in upright cooler,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f grits on one burner off, mgr turned it on
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 128f soup (1st reheat) in the middle reheating since 6:30 am it is 8:45f, reheated rapidly to 160f
Toxic substance/chemical improperly stored. Hand soap on top of soda syrup box by hand sink next to triple sink, mgr moved it
Probe thermometer not used to ensure proper food temperatures. When reheating
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken on Saturday, mgr write date on
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, mgr moved it, storage shelf
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket torn in prep cooler by toaster
In-use ice scoop stored on soiled surface between uses. Mgr place it by triple sink to be washed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Triple sink area and shelf above triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit by storage area
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority6 Intermediate9 Basic
Show 20 findings ▾
Container of medicine improperly stored. Above food, employee removed it
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23
Shell eggs in use or stored with cracks or broken shells. One cracked, employee removed it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked chicken in prep cooler, employee placed them in another cooler
Toxic substance/chemical improperly stored. Soap on top of soda syrup box, 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 Friday
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
Handwash sink not accessible for employee use at all times. Employee has tray on it, employee moved it
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. Two employees here that touch food for more than 4 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. Two employees here, mgr couldn't find their training
Spray bottle containing toxic substance not labeled. Mgr does not what it is because it belongs to the cleaning crew that comes at night, by mop sink, soapy solution
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food and above to go containers, front counter and storage area, employee removed it
Employee with no beard guard/restraint while engaging in food preparation. Scooping soup
Employee with no hair restraint while engaging in food preparation. Making sandwiches and scooping soup
Equipment in poor repair. Gasket in prep cooler,
Faucet/handle missing at plumbing fixture. Cold water handle in hands in by triple sink,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in prep area
Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit by storage area
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By one burner next to triple sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer
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.