EPIK BURGER
12740 ATLANTIC BLVD STE 105, Jacksonville FL 32225 · 904-486-8119
Last inspected Jul 7, 2026 · 10 visits since November 2023
OCT 24
FEB 25
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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. Person in charge unable to provide written plan for biohazard event. Inspector provided form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over salmon patties in reach in cooler, moved to store correctly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grilled onions and roasted tomatoes mix made 6-29 Quinoa and black bean burger mix made 6-24.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked green peppers dated 11-2 Veggie burger mix made onsite dated 10-30
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing a watch while preping bread, watch removed
Equipment in poor repair. Gasket on top right drawer door torn
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for parmesan cheese scooper in cheese, employee placed handle up right
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in reach in cooler over foods for customers, moved
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. Gaskets soiled with food debris
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on slicer, moved
Missing drain plug at dumpster. One dumpster missing drain plug. Shared with plaza
Open dumpster lid. Shared with plaza
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black berry demi sauce made with beef base 46-53f stored in reach in cooler since the 13th
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black berry demi sauce made with beef base 46-53f stored in reach in cooler since the 13th
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottle in prep area next to tomato slicer. Discarded
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches cooks on line, and bracelets watches removed
Standing water in bottom of reach-in-cooler.
Oct 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppms. Manager adjusted sanitizer line and remade water 300 ppms
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes in reach in cooler 47-50f. Discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce on steam table 124-131, moved to reheat
Handwash sink used for purposes other than handwashing. Used to fill up squirt bottle and used to dump sanitizer water out
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over prep table area with seasoning. Employee moved
Standing water in bottom of reach-in-cooler. 3 door flip top Cooler
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed veggie balls dated 5/7, gravy dated 5/8, vegan cheese dated 5/4. Observed boss sauce made with sour cream dated 5/6, blackberry Demi made 5/2, 5/9, horseradish dated 4/14, 4/21.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink, sanitizer testing at 0ppm, person in charge remade to 500+ppm, then diluted to 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored over sliced pancetta.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blackberry demi sauce at 53F at cookline. Has been out of temperature for less than 4 hours per person in charge. Moved to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce in steam table at 126F, gravy at 104F person in charge states has been in steam table for 1 hour. Began reheating on griddle.
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. Person in charge unable to provide written plan for biohazard event. Inspector provided form.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided not usable due to wet.
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. Establishment is making bacon jam, tomato jam with cooked vegetables products and extending the shelf life beyond 7 days. Also, establishment is fermenting Kim chi on site. Dated 3/30 at time of inspection. No approved Haccp plan or process waiver.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onions and peppers cooked Tuesday and Wednesday per person in charge with no date mark.
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. Observed employee drink with no lid or straw. Also, employee drink stored on slicer.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 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 Intermediate1 Basic
Show 2 findings ▾
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/. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, across from bathrooms. Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice. No hand sink by ice machine. Establishment removed walk in cooler and added a number of reach in coolers.
Unprotected ice machine in a customer/nonsecure area. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, (across from bathrooms). Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice.
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg broken in flat of eggs in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of cut tomatoes in top of make table cooler at 48-60F. Tomatoes in shallow pan and stacked above the chill line, in cooler from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cut tomatoes in top of make table cooler at 48-60F. Tomatoes in shallow pan and stacked above the chill line, in cooler from previous day. In double door reach in cooler across from cookline, kimchi 46F, cheese curds 45F, sour cream 47F, blue cheese 48F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Made in house cheese sauce in steam table at 120-170F. Manager placed on stove to reheat. Retemped at over 165F.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager, Steve Pearce has been at location for two months, but downs not yet have a CFM certification.
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/. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, across from bathrooms. Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice. No hand sink by ice machine. Establishment removed walk in cooler and added a number of reach in coolers.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup used a s a scoop in chocolate chip container at make table cooler.
Ceiling vent cover missing. In back kitchen area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two doomed reachin cooler across from back of make table cooler, has ice build up on the condenser and water build up in the bottom of the cooler. TCS food temped at 46-48F
Equipment and utensils not properly air-dried - wet nesting. Two pans of plastic lids on shelf by triple sink, with water build up up in the bottom of the containers.
In-use ice scoop stored on soiled surface between uses. Ice scoop in blue holder with stagnant water in the bottom of the container, with scoop sitting in it.
In-use wet wiping cloth/towel used under cutting board. On prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawer cooler on cookline soiled, and reach in cooler by seasoning rack.
Raw fruits/vegetables not washed prior to preparation. Raw onions not being cleaned before cutting.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of drawer cooler on cookline, had heavy mold like build up on drawer rails. Two doomed reach in cooler but dry herb storage, soiled in the bottom and dirty racks.
Unprotected ice machine in a customer/nonsecure area. Establishment has moved their ice machine from inside the kitchen (per January 2023 plans) to next to their mop sink, by back door of establishment, (across from bathrooms). Ice machine cannot be monitored from the kitchen, so any customers could easily open and obtain ice.
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.