IGUANA ON PARK
3638 PARK STREET, Jacksonville FL 32205
Last inspected Apr 28, 2025 · 8 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
FEB 24
DEC 24
APR 25
— STEADY
4 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken dated 6/29/23 Salmon croquettes dated 6/21/23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef (46F Cold Holding); chicken (46F - Cold Holding); fish (45F Cold Holding); pork (46F - Cold Holding); shell eggs ambient temperature 47F (46F - Cold Holding); cheese (46F - Cold Holding); butter (47F - Cold Holding); milk (46F - Cold Holding); cooked pasta (46-47F - Cold Holding); chorizo empanadas (46F - Cold Holding) food items were stored in walk in cooler from previous days. Establishment did not verify cooler temperatures prior to opening.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F Cold Holding); chicken (46F - Cold Holding); fish (45F Cold Holding); pork (46F - Cold Holding); shell eggs ambient temperature 47F (46F - Cold Holding); cheese (46F - Cold Holding); butter (47F - Cold Holding); milk (46F - Cold Holding); cooked pasta (46-47F - Cold Holding); chorizo empanadas (46F - Cold Holding) food items were stored in walk in cooler from previous days. Establishment did not verify cooler temperatures prior to opening.
Food-contact surface soiled with food debris, mold-like substance or slime. One soda nozzle in bar area is soiled
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching Flour, manager removed scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty walk in cooler
Old labels stuck to food containers after cleaning. Old date marking stickers stuck on clean dishes.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves
Feb 4, 2025Call 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 ▾
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 vacuum sealing thawed salmon and beef steaks without an approved HACCP plan
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Vacuum sealed thawed salmon stored in reach in cooler near ice machine
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef steaks stored over raw pork in walk in cooler, manager properly stored food items
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chipotle tomatillo dated 11/4/24 stored in upright cooler facing the triple sink
Handwash sink used for purposes other than handwashing. Pitcher of water stored in hand wash sink at end of cooks line
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 vacuum sealing thawed salmon and beef steaks without an approved HACCP plan
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters and purses stored Boxed drinks on shelf in dry storage area
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area
Food storage container/container lid cracked or broken. Cracked Clear pan food container stored on shelf near walk in cooler
Old labels stuck to food containers after cleaning. Old date dot labels stuck on clean dishes on shelves in warehouse washing area
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on shelves in the walk in cooler used to store produce
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Three pans of salmon packaged onsite using ROP method. Stored in the walk in cooler.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon packaged using ROP is missing the proper labeling
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced watermelon (59-61F - Cold Holding) stored in bar area outside of refrigeration. Per employee the bar was stocked at 11am. Employee stated they will keep watermelon in the cooler
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 currently vacuum sealing cooked chicken and raw salmon
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Three pans of salmon packaged onsite using ROP method. Stored in the walk in cooler.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon packaged using ROP is missing the proper labeling
Stop Sale issued due to food not being in a wholesome, sound condition. Three pans of salmon packaged onsite using ROP method. Stored in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced watermelon (59-61F - Cold Holding) stored in bar area outside of refrigeration. Per employee the bar was stocked at 11am. Employee stated they will keep watermelon in the cooler
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available to measure temperature of dish machine
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 currently vacuum sealing cooked chicken and raw salmon
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine is soiled with black debris
Equipment and utensils not properly air-dried - wet nesting. Wet clean plans stacked on shelf in dish pit area
Raw fruits/vegetables not washed prior to preparation. Citrus fruit in bar area 1/2 peeled with produce labels still attached to fruit.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken dated 6/29/23 Salmon croquettes dated 6/21/23
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on faucet above prep sink
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment cure salmon no variance provided
Operator is doing a special process, conducting ROP 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 conducting ROP reduced oxygen packaging for salmon, steak and cooked chicken
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid, employee labeled container during inspection
Ceiling tile missing. Ceiling tile missing above walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and glasses stored on shelf where clean dishes are stored above prep table
Employee with no beard guard/restraint while engaging in food preparation. Several employees with facial hair no beard guards preparing food items
Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on dry storage shelves in kitchen area
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan covers in the walk in cooler
Raw fruits/vegetables not washed prior to preparation. Brussel spouts are taken from unwashed produce box cut then placed in a clear container to be washed. Explained to manager that all produce must be washed before preparation
Straws provided for customer self-service not individually wrapped or in an approved dispenser. 4 separate straw containers stored on bar counter top, employee replaced straws with wrapped straws
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Production time missing on all ROP packaging
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.