CS 234/ STADIUM CLASSICS
1 TIAA BANK FIELD DR, Jacksonville FL 32202 · 904.633-6362
Last inspected Sep 21, 2025 · 3 visits since September 2023
SEP 23
SEP 24
SEP 25
— STEADY
3 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f pasta and greens in warmer, employee turned it up higher
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Sep 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked sausage for another stand on shelf above condiments in walk in cooler, manager rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f greens and sausage/shrimp stew, employee mixed them and turned warmer higher
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bar tender scooping ice, explained to her
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 at bar, employee discarded it
Show the remaining 3 findings ▾
Ice scoop handle in contact with ice. In ice bin at bar, employee removed it
Single-service articles not stored inverted or protected from contamination. Forks on storage shelf, employee covered them
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 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. Employee washed dishes then she grabbed clean dishes, explained to her and she washed hands
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Food container left only 10 seconds in quat sanitizer, explained to her and she placed it
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, employee was adding water to sanitizer solution, employee got new solution, 300 ppm quat
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f pasta and greens in warmer, employee turned it up higher
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink and bucket
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, manager moved it
Water leaking from pipe and/or faucet/handle. Faucet in triple sink
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, employee got new solution, 300 ppm quat
Sep 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Food stored in ice used for drinks. Employee removed them, discarded ice at bar ice bin
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. No time for hot dogs, employee wrote time frames
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 103f nacho cheese under lamp, mgr wrote it in procedure, wrote time on, 128f nacho cheese in machine at 132f, mgr write time on
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar,
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 drinks at bar, mgr discarded them
Hood filter missing from automatic fire suppression/exhaust system. Gaps in between filters
Single-service articles improperly stored. To go containers in box on floor, bar, employee rearranged
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor. At bar, employee placed cardboard
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.