IRIE DINER
1177 PARK AVENUE, Orange Park FL 32073 · 9043759467
Last inspected Feb 18, 2026 · 7 visits since December 2023
APR 24
SEP 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk-in cooler at 53F. Per operator, rice left out of the cooler for approximately 1.5 hours. Lid was removed to rapidly cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee washed hands with no soap. Employee brought dirty dishes to the dishroom and rinsed hands with pre-rinse hose and then dried hands and got a take out container for a customer. Employee did not use soap.
Stop Sale issued due to food not being in a wholesome, sound condition. Milk in stand up reach-in cooler not date marked. Per operator, milk was opened over one week ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk-in cooler at 53F. Per operator, rice left out of the cooler for approximately 1.5 hours. Lid was removed to rapidly cool.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. See stop sale. Milk in stand up reach-in cooler not date marked. Per operator, milk was opened over one week ago.
Show the remaining 3 findings ▾
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement available for Mikel, hired approximately three weeks ago. Employee signed form during inspection.
No soap provided at handwash sink. No soap at kitchen handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for wiping cloths or the dishmachine.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice. Chef removed bowl.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm chlorine. Chef remade solution to 100ppm chlorine.
Apr 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 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. Dishmachine tested at 0ppm chlorine. Chef primed machine and retested at 50ppm chlorine.
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. Plantains being held on time controls was not marked with time. Per chef, plantains prepared at 11:30 and Chef marked the time on chart.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Two containers of rice being held on cart in kitchen at 86F and 127F. Per Chef, both have been placed out approximately 15 minutes prior. Chef voluntarily discarded 86F rice and reheated 127F rice to 183F.
Duct tape used to repair nonfood-contact surface. Duct tape used on microwave handle in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at flip top reach in cooler in standing water at 83F. Chef removed water.
Stored food not covered. Multiple sauces in walk in cooler stored uncovered.
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 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. Dishmachine tested at 0ppm chlorine. Operator adjusted machine and retested at 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. In far left reach in cooler, raw shrimp stored on top of container of coleslaw. Cook moved to proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains under heat lamp in kitchen at 92F. Cook states plantains prepared 30 minutes prior. Cook heated plantains to 208F.
Toxic substance/chemical improperly stored. Case of sterno heat cans stored above single-service cups on rack near soda machine. Operator moved to proper storage.
Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside back exit on threaded faucet with attached splitter, the vacuum breaker is at the top of the splitter. Vacuum breaker is needed on both sides of the splitter with attached hoses.
Records/documents for required employee training do not contain all of the required information. Multiple employee training documents missing date of birth, trainer's certificate number and/or date of training and/or date of expiration.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around the two vents in kitchen have dust/debris.
Equipment in poor repair. Two hood filters have slats missing creating a gap. Microwave handle in kitchen in disrepair, duct tape present on handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At far left wall in kitchen, scoop in standing water at 75F. Cook removed water.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker at mop sink installed incorrectly at top of splitter with two attached hoses. Vacuum breaker needed at both sides of splitter at top of both connected hoses.
Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by stove in kitchen.
Records/documents for required employee training do not contain all of the required information. Missing some dates of birth and some expiration dates for employee food handler certificates provided.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet by POS system at front counter. Operator states it is window cleaner.
Hood filter missing from automatic fire suppression/exhaust system. Two small gaps on the right in hood filter system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Outer openings not protected with self-closing doors. Back exit door by women's restroom has self-closing device broken.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator.
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. Missing proof of training for three employees.
Dead roaches on premises. One dead roach on floor in left corner by ice machine. Operator removed and discarded dead roach.
Food stored in a location that is exposed to splash/dust. Bag in box soda rack with soda cases stored directly next to hand wash sink near dish room. Splash from hand washing observed on soda boxes.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter system has two gaps.
Stored food not covered. Multiple prepared products in walk in cooler are not covered. Operator covered all with lids.
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.