COPELAND'S OF NEW ORLEANS
4310 SOUTHSIDE BLVD, Jacksonville FL 32216 · 904 998-4414
Last inspected Aug 14, 2026 · 9 visits since January 2024
OCT 24
MAR 25
DEC 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
Live, small flying insects found. One live fly in back prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority6 Intermediate13 Basic
What the inspector wrote — 23 findingsThe state's own report →
Live, small flying insects found. One live fly in back prep area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above melon, employee rearranged walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f butter on triple pan in ice bath, cook line area, employee removed pans,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside where green hose is attached
Show the remaining 19 findings ▾
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. The one they have doesn't have what kind of sanitizer or how to make it, manager stated she get it from the trip,e sink and that not the correct concentration for vomiting and diarrhea, emailed one
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. One manager, Mario, here states he is expired but doesn't have certification on him, 3 years manager here and handles food
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up inside broiler, cook line, ice bin with build up on interior top, greenish around nozzles, sever area
Handwash sink used for purposes other than handwashing. Utensil in hand sink at back prep area,
No paper towels or mechanical hand drying device provided at handwash sink. In hand sink at server area, employee placed one
Spray bottle containing toxic substance not labeled. A couple in chemical shelf by employee restroom
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A couple in kitchen with dusty build up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on slicer, employee discarded it
Floor area(s) covered with standing water. In walk in cooler, employee cleaned it
Food storage container/container lid cracked or broken. Lid cracked for cut tomatoes in walk in cooler, employee removed it
Hood filter missing from automatic fire suppression/exhaust system. Gap in between filters, employee fixed it
Interior of refrigerator or freezer in disrepair/has exposed insulation. Upright cooler by cook line has cracks on the door, interior area
No Heimlich maneuver/choking sign posted. Emailed one
No handwashing sign provided at a hand sink used by food employees. In hand sink by cook line and dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf dusty by employee restroom, exterior of pit for reheating with grease build up
Reach-in cooler shelves with rust that has pitted the surface. In prep reach in cooler by grill
Single-service articles not stored inverted or protected from contamination. Catering trays not inverted in storage room
Wet wiping cloth not stored in sanitizing solution between uses. Towel hanging on bucket, employee pushed it inside solution
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in bucket at back prep area
Dec 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 29, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching pants and returning to prepared food without washing hands.
Live, small flying insects found Observed 1 live flying insects in back food prep area not landing on food
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw shell eggs stored over cut prep potato on shelf in walk in cooler. Moved by manager.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg stored in pan with other non-broken raw shell eggs in walk in cooler. Stop sale issued. Manager discarded
Stop Sale issued due to food not being in a wholesome, sound condition. 1 pan of stuffing prepared yesterday stored in walk in cooler with sour taste and has a smell as per kitchen manager that he voluntarily discarded after tasting the food. Operator has 1 pan ham glaze sauce, 1 pan oyster butter sauce, 1 pan sweet potato glaze all on cook line siting at room temperature while in use that is indicated on Time paperwork but was saved and cooled down over night and again place back to be used on cook line and not discarded as per manager. Discussed option to keep item on steam table and maintain under temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles (51F - Cold Holding); cut tomatoes (45F - Cold Holding), cooked whole turkey (50F - Cold Holding); heavy cream (44F - Cold Holding), all items stored in walk in cooler near front door entrance from over night. Walk in cooler door was left open during today's truck delivery as per manager but closed now. coleslaw (51F - Cold Holding); sauté mushrooms (55F - Cold Holding), crab claw (57F - Cold Holding) stored on first reach in cooler on cook line, place there from walk in cooler approximately 30 mins go but left out. Manager put ice on product. yellow and white shredded cheese (59-60F - Cold Holding), stored in 2nd reach in cooler on cook line, place there from walk in cooler approximately 30 mins go. Unit doors in disrepair and not closing properly and fell off. Employee put ice on food and having maintenance to fix pasta (49-51F - Cold Holding), stored on cook line reach in cooler drawer cabinet, place there from main walk in cooler 30 mins ago. Employee has ice bags on several products spinach dip, cut tomatoes, shredded cheese, homemade ranch, cut lettuce (48-51F - Cold Holding), all items stored at wait station reach in cooler and place there from main walk in cooler approximately 30 mins ago. Manager notice unit just stop working. Employee removing TCS foods and maintenance technician to come and repair
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Operator has 1 pan ham glaze sauce, 1 pan oyster butter sauce, 1 pan sweet potato glaze all on cook line siting at room temperature while in use that is indicated on Time paperwork but was saved and cooled down over night and again place back to be used on cook line and not discarded as per manager. Discussed option to keep item on steam table and maintain under temperature. Stop sale issued for all items
Records/documents for required employee training do not contain all of the required information. Employee C Perez missing date of birth on training certificate
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. Six employees with expired training certificates (Katheryln B expired 12-28-25, T. Martin expired 8-22-25, Dexter B expired 7-28-25, Jordan W expired 8-2-25, R. Agushi expired 9-1-25, Patrick N expired 12-20-25)
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three employees with no original certificates ( C. Perez, C. Hugenberger, K. Crevling)
Water pressure lacking at fixtures that require the use of water. Low hot water pressure at hand wash sink at ware washing area
Cutting board has cut marks and is no longer cleanable. White cutting board at first make table on cook line with excessive cut marks
Employee with no beard guard/restraint while engaging in food preparation. Cook with facial beard preparing food with no beard guard. Server employee preparing food with no hair restraint
Floor soiled/has accumulation of debris. Floor under equipment at bar area soiled
Insect control device installed over food preparation area. Bug light device stored on wall over back prep table near manager office
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with food buildup
Old labels stuck to food containers after cleaning. Old labels on clean dry stored pans at dry storage area
Open dumpster lid. In gated dumpster area
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler with food debris
Stored food not covered. Cooked whole turkey in walk in cooler on top shelf not covered
Water leaking from pipe and/or faucet/handle. Hand wash sink at ware washing area with leaking hot water at faucet handle
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored over case of biscuit mix in walk in cooler shelf. Moved by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon fruit mix (63-65F - Cold Holding); cut prep salad (67F - Cold Holding); cheese cake (68F - Cold Holding), all items stored at buffet area and place there from walk in cooler approximately 1 hr ago to replenish. Discussed placing items on TIME paperwork. Operator added items to paperwork
Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags with no last date served and not maintained in chronological order
Handwash sink used for purposes other than handwashing. Mixing bowl stored in hand wash sink at prep area. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line and wait station. Manager provided
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. Operator has over 10 food handler employees hired over 60 days but no proof of training. Other manager has binder with all information needed and not present today
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. Operator has over 10 employees hired but no proof of form. Other manager has binder with all information needed and not present today. Provided blank form
No soap provided at handwash sink. At bar hand wash sink. Employee provided
Cutting board has cut marks and is no longer cleanable. White cutting board at first make table on cook line with excessive cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf in walk in cooler next to raw prep fish area. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored over prep table next to food in back prep area. Employee removed
Insect control device installed over food preparation area. Bug light device stored on wall over back prep table near manager office
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer with soiled gasket
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in freezer soiled with food debris
Single-service articles improperly stored. Case of cutlery stored on floor at wait station area. Moved by manager.
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 1 high priority.
1 High priority4 Intermediate17 Basic
Show 22 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at spigot with bib under hand wash sink at salad station
Clam/mussel/oyster tags not marked with last date served. No last date served on several tags
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards on cook line
Handwash sink used for purposes other than handwashing. Spoon stored in hand wash sink in back prep area. Employee at salad station hand wash sink using sink with wet towel to clean equipment
Spray bottle containing toxic substance not labeled. Blue solution in spray bottle under prep table not labeled. Employee stated it hand soap
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles in kitchen with dust on light shield and vents
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean stored plates in front dining area not inverted
Cutting board has cut marks and is no longer cleanable. Some cutting boards on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to food prep. Manager discarded
Employee eating while preparing food. Employee eating on cook line while preparing food
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with watch and bracelet on wrist preparing food
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard
Equipment in poor repair. Multiple reach in cooler doors not closing properly and some in disrepair
Floor area(s) covered with standing water. At front bar area under equipment
Floor soiled/has accumulation of debris. Behind cooking equipments
Floor tiles missing and/or in disrepair. Multiple area with crack floor tiles in disrepair in kitchen
Insect control device installed over food preparation area. Bug light on wall over prep table in back kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2nd make table reach in cooler on cook line with soiled gasket
Old labels stuck to food containers after cleaning. Old labels on clean stored equipments on dry storage rack
Open dumpster lid. In back dumpster area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf above food at salad prep area. Moved by manager.
Water leaking from pipe and/or faucet/handle. Water from pipe under hand wash sink in back prep area leaking when turned on.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes and then handling clean equipments without washing hands
Raw animal food stored over canned/bottled drinks. Raw beef stored over drink on speed rack in beer walk in cooler. Employee properly stored
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at exterior water spigot near back door on non-chemical side of splitter
Clam/mussel/oyster tags not marked with last date served. No last date served on several tags
Food-contact surface soiled with food debris, mold-like substance or slime. First make table cutting board on cook line is stained
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ware washing area. Manager provided paper towel
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like build up inside soda nozzle at bar area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over dish machine area and ceiling tiles on cook line with dust build up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food. Employee removed
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with beard guard
Equipment in poor repair. Walk in Freezer door in disrepair. Second make table reach in cooler doors in disrepair
Floor area(s) covered with standing water. Under cook line cooking equipment
Insect control device installed over food preparation area. Bug light stored over back kitchen prep table next to walk in cooler
Open dumpster lid. In back gated area
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice (46-47F - Cooling), stored in metal covered with foil wrap with condensation under wrap, in walk in cooler from over night with no additional preparation today as per manager. Stop sale issued
Displayed food not properly protected from contamination. Stored water pitchers at wait station no covered. Employee covered
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over pan of prep spring roll mix in walk in cooler shelf. Moved by manager.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on both hands handle raw beef and then handle buns with washing hands. Manager intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice (46-47F - Cooling), stored in metal covered with foil wrap with condensation under wrap, in walk in cooler from over night with no additional preparation today as per manager. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (51F - Cold Holding), stored in pan in 2nd make table flip top reach in cooler on cook line, place there from main walk in cooler approximately 15mins ago. Manager place back in cooler raw chicken (49F - Cold Holding), stored in cooler #3 on cook line flip top area, place there from walk in cooler approximately 30 mins ago. Manager move to another cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes (124-126F - Hot Holding), stored in holding drawer near wait station area, place there approximately 1 hr ago but unit was turned off. Manager reheating.
Clam/mussel/oyster tags not marked with last date served. Tags with no date when last served
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice (46-47F - Cooling), stored in metal covered with foil wrap with condensation under wrap, in walk in cooler from over night with no additional preparation today as per manager. Stop sale issued
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at first make table on cook line stained
Cutting board has cut marks and is no longer cleanable. Cutting board at first make table on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on cook line prep table. Moved by manager. Employee phone on make table reach in cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard
Equipment in poor repair. Double door reach in cooler on cook line in disrepair
Floor area(s) covered with standing water. At bar area under sink
Insect control device installed over food preparation area. Bug light stored over back kitchen prep table next to walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up
Open dumpster lid. In back gated area
Stored food not covered. Flour bin not covered in dry storage area
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 9 high priority.
9 High priority3 Intermediate12 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Whole cooked turkey (48-51F - Cooling), stored in walk in cooler on shelf overnight since Sunday and covered with foil wrapped and no additional preparation done today as per manager. Manager stated was going to throw it away. Stop sale issued
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee preparing food then wash hands for less then 10 seconds at hand wash sink next to manager office near cook line. This sink cold water is turned off
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in back kitchen prep area not landing on any food or equipments
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked bacon on speed rack next to ice machine in kitchen. Raw beef patties stored over raw shucked oysters in three door reach in cooler on cook line. Both items Moved by manager.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes and then handle prep food containers without washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line handle raw meat then handle clean equipments without washing hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole cooked turkey (48-51F - Cooling), stored in walk in cooler on shelf overnight since Sunday and covered with foil wrapped and no additional preparation done today as per manager. Manager stated was going to throw it away. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked stuff mushrooms (53-55F - Cold Holding), stored in pan in walk in cooler and place there few minutes ago from cook reach in cooler on cook line as per manager. Item was left out for approximately 30 mins during setting up station as per manager and then brought back to walk in cooler. cooked sausage links, raw beef, raw shucked oysters, raw fish, raw steak and Alfredo sauce (47-61F - Cold Holding), all items stored under three door reach in cooler on cook line and place there around 8am as per manager. Unit has no ambient thermometer but has torn gaskets. Inspector ambient thermometer reading at 64F. Employee place ice on all products. raw bacon (74F - Cold Holding)m stored on speed rack next to ice machine in kitchen area and place there approximately 30 mins ago from walk in cooler to be later cooked as per manager. Manager having employee to put in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventers at triple splitter at mop sink. Missing back flow preventer at bib at wait station under hand wash sink and also at front bar on left side of frosty machine
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole cooked turkey (48-51F - Cooling), stored in walk in cooler on shelf overnight since Sunday and covered with foil wrapped and no additional preparation done today as per manager. Manager stated was going to throw it away. Stop sale issued
Handwash sink used for purposes other than handwashing. Hand wash sink next to manager office near cook line being used by employee to rinse water pitcher
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at wait station hand wash sink in dining area and at front line wait station. Manager provided paper towel at front wait station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over prep table on cook line and back prep table next to food
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Floor soiled/has accumulation of debris. Behind cooking equipments on cook line. Standing water at hand wash sink next to manager office near cook line.
Insect control device installed over food preparation area. Bug zapper installed over food prep table in back kitchen area across from main walk in cooler. Employee prep food on that prep table during inspection
No conspicuously located ambient air temperature thermometer in holding unit. At three door reach in cooler on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cook line with soiled gaskets
Old labels stuck to food containers after cleaning. Multiple old labels on clean equipments
Open dumpster lid. In back enclosed gated area
Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in freezer on cook line soiled with food debris
Stored food not covered. Containers of sugar and flour in dry storage area uncovered
Time/temperature control for safety food thawed in an improper manner. Thawing crawfish in standing water of 74F at prep sink with no running water. Manager turn on water
Water leaking from pipe and/or faucet/handle. At hand wash sink next to manager office near 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.