DE REAL TING CAFE
128 W ADAMS ST #1, Jacksonville FL 32202 · 6339738
Last inspected Feb 6, 2026 · 10 visits since September 2023
NOV 23
AUG 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One on gasket at drink cooler, mgr killed it
★ 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--2023068357 | Sep 21, 2023 | Jan 16, 2024 | $400 |
Inspection history
10 visits, newest first
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
What the inspector wrote — 23 findingsThe state's own report →
Displayed food not properly protected from contamination. Ice cream peach cobbler and chicken wraps with regular lids, not hinged
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 put clean dishes away, explained to him and he washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f cabbage and 120f chicken, in warmer, manager reheated it to 165f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink by cook line downstairs
Show the remaining 19 findings ▾
Handwash sink used for purposes other than handwashing. Bag with towel in hand sink at bar, employee removed it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar
No soap provided at handwash sink. Hand sink at bar
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. One employee here that makes drinks and helps serving for 8 months
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, and mac and cheese cooked yesterday morning, cooked goat cooked 2 days ago, in upright cooler, cook line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water side in hand sink by cook line downstairs goes around and no water comes out out
Carbon dioxide/helium tanks not adequately secured. By hand sink,manager secured it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, manager moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above soda syrup by triple sink
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard
Faucet/handle missing at plumbing fixture. Handle in hand sink by this ink downstairs goes around and no cold water comes out,
In-use ice scoop stored on soiled surface between uses. Blue container dirty, manager placed it by triple sink to be washed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f water on grill side off, manager moved it to side on, 80f water for ice cream and soup at buffer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Downstairs cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by triple sink dusty and 2 hood filters in downtown hood
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with build up in 3 door reach in cooler, cook line
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By triple sink, wall peeling off
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In back storage room downstairs, 1 lp tank
Aug 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority4 Intermediate14 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination. A couple of foods with lids but not hinged, at buffet, explained to operator
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. Just dipping plates in chlorine sanitizer, explained to him and he placed them back in longer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f greens and rice in box warmer, placed in oven, reached 165f
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employe brought some, also hand sink at bar downstair,
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. For 3 employees that are cashiers and dishwasher only, has blank form, explained to manager, they all read and signed form
No soap provided at handwash sink. Hand sink at bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad yesterday morning and gravy was opened yesterday morning, dated by employee
Carbon dioxide/helium tanks not adequately secured. By soda syrup, secured by employee
Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine, downstairs
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 by cook line, employee discarded it
Employee with no beard guard/restraint while engaging in food preparation. Mixing cooked rice,
Faucet/handle missing at plumbing fixture. Cold water handle turned all the way around and no water comes out, hand sink by mop sin downstairs
Food storage container/container lid cracked or broken. Greens and rice containers are cracked
Hole in or other damage to wall. By triple sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f bowl for measuring rice, placed on grill, and 75f water for ice cream scoop at buffet
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of fans in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Vent a a few areas on shelves
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler downstairs
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By steam table, peeling
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Working containers of food removed from original container not identified by common name. Manager labeled coco powder in storage downstairs
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority3 Intermediate15 Basic
Show 22 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm chl in triple sink, manager added more chl, 100 ppm
Displayed food not properly protected from contamination. A couple of food with no hinged lids at buffet, explained to manager
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp on shelf above cooked beef patties in upright freezer, employee rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f chicken in warmer, 88f cooked cabbage on stove off, employee reheated them to 165in microwave
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink
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. For new Spanish employee, emailed Spanish agreement and daughter that is cashier
No soap provided at handwash sink. Hand sink by triple sink and hand sink at bar
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack
Current Hotel and Restaurant license not displayed. Couldn't find it
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 bat area, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go, employee moved it, downstairs kitchen
Faucet/handle missing at plumbing fixture. Handles in 2 hand sink downstairs go around and no cold water comes out
Floor area(s) covered with standing water. By storage rack, employee cleaned it
Food storage container/container lid cracked or broken. Lid is cracked for cut cabbage,
Hole in or other damage to wall. Hole by triple sink
Ice scoop handle in contact with ice. Ice bin, bar, employee moved it
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for ice scoop
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar downstairs, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. Also reach in cooler downstairs
Water leaking from pipe and/or faucet/handle. Pipe in triple sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority5 Intermediate15 Basic
Show 28 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee put some chlorine, 100 ppm
Displayed food not properly protected from contamination. A couple of containers with lid on at buffet but not hinged
Food with mold-like growth. Tofu, employee discarded one slice,
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by triple sink at bar downstairs
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above turn overs-open in upright freezer, manager rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-60f raw chicken, by cook line, explained time as public health control, employee said he got busy and didn't placed them in cooler, placed them in cooler now
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f cabbage on stove off, employee turned it on, got to 165f,
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink faucet by dish machine downstairs
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened last week, employee discarded it
Handwash sink used for purposes other than handwashing. Purse in hand sink at front counter, owner moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by soda syrup
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. For 2 new employees
No soap provided at handwash sink. Hand sink by soda syrup
Bowl or other container with no handle used to dispense food. On flour, owner removed it
Carbon dioxide/helium tanks not adequately secured. By hand sink by soda syrup
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. Raw fish, employee punctured them
Employee with no beard guard/restraint while engaging in food preparation. Preparing chicken
Faucet/handle missing at plumbing fixture. Handle on cold water side in hand sink by triple sink, also hot water side in hand sink by dish machine downstairs
Hole in or other damage to wall. By triple sink
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for rice bowl and utensils, employee turned burner on
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep area in downstairs area
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Hand sink by soda syrup
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler at prep area downstairs
Water leaking from pipe and/or faucet/handle. Hand sink by soda syrup
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One handsink removed by triple sink in upstairs kitchen, there is a soda syrup rack in that area now
Nov 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on phone then washed hands with gloves on for 7 seconds and cut cabbage, downstairs kitchen, explained to him and he wash properly,
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Turkey meat cooked on the 23rd, employee discarded 1/2 cup
Roach activity present as evidenced by live roaches found. One on gasket at drink cooler, mgr killed it
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f bread pudding, at buffet, mgr forgot to write it in 4 hrs procedure, he wrote it down in procedure and wrote time
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One handsink removed by triple sink in upstairs kitchen, there is a soda syrup rack in that area now
Handwash sink used for purposes other than handwashing. Bucket in hands in at bar downstairs, owner moved it
No soap provided at handwash sink. Hand sink at bar downstairs, owner placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey cooks on the 23rd, discarded by employee
Carbon dioxide/helium tanks not adequately secured. Storage are by ice machine room downstairs, owner secured them
Ceiling/ceiling tile shows damage or is in disrepair. One has water damage and one is missing by storage area, ice machine room downstairs
Dead roaches on premises. One dead roach on floor by entrance to kitchen, mgr cleaned it up
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, kitchen upstairs, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above clean cutting board,owner removed jacket, downstairs kitchen
Faucet/handle missing at plumbing fixture. Handle on cold water goes all the way around in hand sink at bar downstairs, also hand sink by triple sink in downstairs kitchen
Hole in or other damage to wall. By triple sink in kitchen upstairs, also by bottom of stars, club area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95f water for rice cup for measuring, employee turned burner on, got to 165f
Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink downstairs
No handwashing sign provided at a hand sink used by food employees. Owner placed one, hand sink at bar downstair,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Plumbing line from a removed fixture not capped off. By hand sink at cook line upstairs
Raw fruits/vegetables not washed prior to preparation. Cut edges of plantains, explained to him to wash before cutting, he did the other ones
Utensils in poor condition. Broken in flour, employee removed it
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, downstairs kitchen, employee discarded it
Sep 22, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 5 live roaches on gasket in upright cooler, by cook line, 18 live roaches on gasket in keg cooler not in use, front counter, 1 live roach on cups at bar downstairs, 2 live roaches on floor by upright cooler and one on gasket in non in use cooler by cook line in downstairs kitchen
Sep 21, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 26 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority6 Intermediate12 Basic
Show 26 findings ▾
Displayed food not properly protected from contamination. A couple of containers with no hinged lids at buffet
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 washing dirty dishes then grabbed clean dishes, explained to him and he washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked empanadas-open box, in upright freezer, employee rearranged
Roach activity present as evidenced by live roaches found. 5 live roaches on gasket in upright cooler, by cook line, 18 live roaches on gasket in keg cooler not in use, front counter, 1 live roach on cups at bar downstairs, 2 live roaches on floor by upright cooler and one on gasket in non in use cooler by cook line in downstairs kitchen
Roach excrement and/or droppings present. On wall by microwave and on gaskets, upright cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 116f cabbage on stove, employee reheated it to 165f, 113f rice, 130f fish at buffet, explained time as public health control, wrote time on
Handwash sink not accessible for employee use at all times. With cart by cook line, employee moved it, hand sink at front counter with a big box on top, employee removed it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by the cook line, employee placed some
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. For new employees and one that doesn't have certification yet
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. Cook for more than 2 months
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine, downstairs kitchen, handle doesn't move
Carbon dioxide/helium tanks not adequately secured. By triple sink in kitchen and in storage area downstairs
Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine in downstairs kitchen
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, employee discarded it
Employee with no hair restraint while engaging in food preparation. Helping with buffet food
Faucet/handle missing at plumbing fixture. Handle for cold water in hand sink by mop sink turns all the way around, no cold water comes out
Food storage container/container lid cracked or broken. Pot for cabbage, mgr changed it, lids for some buffet foods are cracked
Hole in or other damage to wall. By triple sink, one by door and one by floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for rice scoop, 78f ice cream scoop water, employee discarded it
In-use wet wiping cloth/towel used under cutting board. Employee removed it
Light shield for lights in food preparation, food storage or warewashing area missing end caps. In downstairs kitchen
No handwashing sign provided at a hand sink used by food employees. Ladies restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen, shelf in downstairs kitchen by triple sink
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.