FIELDS MERCEDES-BENZ JACKSONVILLE
10231 ATLANTIC BLVD, Jacksonville FL 32225 · 904.724.1080
Last inspected Nov 4, 2025 · 9 visits since February 2024
FEB 24
MAY 24
AUG 24
FEB 25
NOV 25
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71f on flip top cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ground pork over open box of cookies, moved
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples stored in basket on front line, spoke about washed and wrapped or sign placed
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Serves sunny side up if Customer asks. Emailed advisory to be posted
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled Eggs stored at room temperature next slow cooker, placed back in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71f on flip top cooler
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run. Advised person in charge to set up three compartment sink with chlorine they have and to get dish machine serviced
May 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F.
May 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run. Advised person in charge to set up three compartment sink with chlorine they have and to get dish machine serviced
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle bread and clean plates without washing hands. Reviewed with employee
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 handle soiled dirty dishes and then removed clean equipments from dish machine without washing hands first. Reviewed with employee
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for under 15 seconds t hand wash sink due to water temperature at hand wash sink at 125F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Operator has additional dry storage and reach in freezer in back area and ceiling is open and not smooth
Equipment in poor repair. Upright single door reach in cooler with torn gasket
No conspicuously located ambient air temperature thermometer in holding unit. Inside single door reach in cooler in kitchen area
Feb 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment unable to provide any proof of employee training. Unable to verify, attempted to call manager with no answer.
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs with gloved hands, then place piece of bread in the toaster, without first washing hands and changing gloves between the two tasks. Temperature of toast was 146F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham (46F - Cold Holding); sliced turkey (47F - Cold Holding) inside double door standing reach in cooler across from triple sink. Employee stated he is constantly going in and out to prepare mealsa¿¿which might contribute to temperatures. shelled eggs (46F - Cold Holding), 4 cartons of shelled eggs at ambient temperature of 46.5F. Employee indicated door is opened frequently to get some food items. Shelled eggs (50F - Cold Holding), located on prep table left of cooking station. Employee indicated food item being used consistently while preparing omelettes. butter (73F - Cold Holding); located on prep table left of cooking station. Employee indicated food items out about one hour while he was making omelettes.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink faucet.
Employee washed hands in a sink other than an approved handwash sink. Observed employee using three-compartment sink to wash hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment unable to provide any proof of employee training. Unable to verify, attempted to call manager with no answer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table left of cooking station next to open container of salt.
No copy of latest inspection report available. Establishment unable to provide proof of last inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum Sanitizer bucket with chlorine was 0 ppm.
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.