DOROTHY'S DOWNTOWN
21 E ADAMS ST #100, Jacksonville FL 32202 · 904.944.2009
Last inspected Jul 28, 2026 · 7 visits since September 2023
SEP 23
APR 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. A couple of flies, bar and by dish machine in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator tried priming a few times but was unable to get a mi immune of 50ppm. Operator called ecolab and employee had triple sink set up to sanitize dishes after they are cleaned in machine.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in back door, put on apron and touch clean utensils without washing hands. Discussed with operator. Operator discussed handwashing procedures with employee.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed house made gumbo (129F - Hot Holding) in steam table near expo line. Operator reheated soup back up on stove to 165F and placed back in steam table
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach-in cooler in kitchen soiled/stained. Also, deflector pate in large ice machine soiled.
Show the remaining 5 findings ▾
No soap provided at handwash sink. Observed no soap at hand wash sink in closed patio bar area. Operator replenished soap.
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. Observed establishment doing ROP with raw beef and pork in vacuum sealed bags on cook line without having an approved HACCP plan. Provided operator with raw meat and cook chill forms to fill out.
Spray bottle containing toxic substance not labeled. Observed Unlabeled Spray bottle containing toxic substance stored in outside bar area. Operator labeled spray bottle of cleaner.
Food stored on floor. Observed container of pickles stored on floor in walk-in-cooler and a bag in box soda stored on floor next to fridge in service station. Operator removed bag in box to properly store.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in walk-in-cooler.
Apr 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 6 high priority.
6 High priority5 Intermediate14 Basic
Show 25 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl in dish machine at bar, empty jug, manager placed one new jug but it didn't dispense chlorine still
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon the changed gloves and grabbed tray with cooked crab cakes from oven, explained to him angled he washed hands
Raw animal food stored in same container as ready-to-eat food. Raw salmon on shelf above cooked mushrooms in drawer unit, employee rearranged
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Poblano sauce made on 4/7, discarded by manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f rice, heavy cream and vegan sausage sitting on ice, 60f cooked poblano and ranch at server line, explained 4 hrs procedure, he added them to 4 hrs procedure, added time
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. Cut tomatoes and cheese, took food at 11, employee write time
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and dish machine at bar
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. For one new employee, server, has blank form, employee read it and signed it
Handwash sink used for purposes other than handwashing. Container in hand sink in Oz room and employee dumping ice in hand sink at server area
Identity of food or food product misrepresented. Diner menu and online diner menu specifies wild salmon but they serve farm raised salmon. Operator called supplier who verified it is farmed raised salmon
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna taken from freezer yesterday and cooked shelf rim 2 days ago, walk in cooler
Accumulation of debris on exterior of warewashing machine. Old build up on top
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved it to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board at pre cooler, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Employee handling waffles, no beard guard, he got one
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraints, he got hair restraint
Equipment in poor repair. Gasket pulled out in prep cooler at front prep area
Food stored in a prohibited area. Cooking oil in jugs on shelf outside, employee moved them to ice machine room
Food stored on floor. Soda syrup box in server area, manager placed them on shelf
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 in bulk container at front prep area, employee moved it up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by stove with old food build up
Single-service articles not stored inverted or protected from contamination. Straws at bar by customers area and coffee filters in Oz room, not in bag
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above cut lemons and drinks for bar, reach in cooler in server area, manager removed them
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, no jug by mop sink, employee got some from triple sink area, 300 ppm quat
Working containers of food removed from original container not identified by common name. Two containers with white powder at bar, in cabinet/storage, manager labeled them sugar
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f boiled eggs above fill line, less than 4 hrs, employee voluntarily discarded them
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f mashed potato bag above fill line in warmer, employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on weight for food on grill, exterior and interior build up
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 two new employees, Matthew and Joel, cook and busser
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank form, time on cheeses and chicken batter, operator filled it up
Employee with no beard guard/restraint while engaging in food preparation. Employee poured sauce from big bowl to container has no beard guard, employee put one on
Food storage container/container lid cracked or broken.l Lid is broken for cooked rice, steam table, manager discarded it
Hood filter missing from automatic fire suppression/exhaust system. One broken above broiler
In-use ice scoop stored on soiled surface between uses. Container with dust build up used for ice school, by ice machine, employee took it to dish machine to be washed
In-use tongs stored on equipment door handle between uses. On oven handle, cook line, employee removed them
In-use wet wiping cloth/towel used under cutting board. Employee removed it, front prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Yellow build up on door frame, reach in cooler at front counter, also food build up on lid for raw rice, ledge on flat grill with grease build up
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Ziplock bags in box on outside open storage shelf, employee brought them inside
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado on top of wrapped crab cake (no raw egg) in prep reach in cooler by cook line, operator rearranged
Working containers of food removed from original container not identified by common name. Two containers on storage shelf by cook line, employee entire seasonings
Apr 29, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Plans submitted a week ago, made some wall changes
Live, small flying insects found. A couple of flies, bar and by dish machine in kitchen
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plan submitted a week ago, made some wall changes
Single-service articles improperly stored. Box with gloves for food on shelf outside, explained to them, manager moved it
Walk-in cooler/freezer shelves with rust that has pitted the surface. A little bit on shelf
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority6 Intermediate14 Basic
Show 27 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 loaded dirty dishes in dish machine then he changed gloves and scooped chips, explaining to him and he washed hands
Food with mold-like growth. Washed pepper, employee discarded it
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above tofu, reach in cooler, raw eggs on shelf above lettuce in walk in cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cheese sitting on ice, employee iced it down properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 131f cheese, employee turned temperature higher, 122f shrimp in warmer, employee heated them to 165f
Toxic substance/chemical improperly stored. Chemicals on shelf above food and to go silverware, storage closet, mgr moved chemicals
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles, employee started cleaning them
Handwash sink used for purposes other than handwashing. Ice in hand sink by cook line
No probe thermometer provided to measure temperature of food products. Reading 210f ambient temperature
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 without training
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. Two employees more than 2 months
Spray bottle containing toxic substance not labeled. Sanitizer by mop sink, mgr wrote name on
Bowl or other container with no handle used to dispense food. On sugar, store closet, mgr moved it
Carbon dioxide/helium tanks not adequately secured. Front counter and two outside
Clean linens stored on floor. In storage closet, mgr placed them on shelf
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. Employee removed them form plastic
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on
Hole in or other damage to ceiling. Storage closet
Ice scoop handle in contact with ice. Container for scoop in ice machine room, employee took it to dish machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior ledge on grill
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By prep cooler
No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line, mgr placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in cooler at front counter, shelf in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit by grill
Single-service items for customer self-service not properly protected to prevent contamination. Lids, she invented them
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 in ice machine room, removed
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.