JOHNNY ANGEL
3546 SAINT JOHNS BLUFF RD S, Jacksonville FL 32246 · 904-997-9850
Last inspected Jan 13, 2026 · 12 visits since October 2023
APR 24
OCT 24
APR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with sanitizer in middle sink while employee washed dishes. Discussed with employee and operator on proper way to set sinks up.Employee emptied triple sinks out to reset back up.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat liquid pasteurized eggs in reach-in cooler across from ice machine. Employee removed shelled eggs to properly store.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened container of sauerkraut opened two days ago not date marked. Employee date marked container of sauerkraut.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on reach-in coolers on cook line soiled/ stained. Also, blade of can opener in prep area soiled.
Handwash sink used for purposes other than handwashing. Observed hand wash sink on front service line used for dumping ice.
Show the remaining 9 findings ▾
Drain cover(s) missing. Observed drain cover missing from drain in warewashing area.
Equipment in poor repair. Observed handle missing from 2nd reach-in cooler door across from ice machine area.
Floor soiled/has accumulation of debris. Observed floor on cook line around fryer and grill equipment soiled with accumulation of grease. Also, some walls and vents on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach-in coolers in prep area soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in coolers on cook line soiled with accumulation of food debris.
Reach-in cooler shelves with rust that has pitted the surface. Observed multiple reach-in cooler shelves rusted with pitted surface.
Ripped/worn tin foil used as shelf cover. Observed shelving in reach-in coolers and reach in freezers in prep area with ripped/torn foil being used as a shelf cover.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor throughout cook line, prep area and warewashing area.
Working containers of food removed from original container not identified by common name. Observed container of white substance removed from original packaging not labeled on cook line storage shelf. Employee labeled container of powdered sugar.
Aug 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce, turkey deli meat, deli ham, house made pasta salad, potato salad, cooked sausage, sliced Swiss cheese, sliced American cheese, feta cheese crumbles, shredded cheese blend, sliced pepper jack cheese (46F-56F - Cold Holding), egg whites, shredded cheese blend (46F-51F - Cold Holding) in reach-in cooler below food pick up window. Employee stated items have been in cooler overnight. Employee unsure when cooler stopped working properly. See Stop Sale Also, liquid eggs, milk (46F - Cold Holding) in bottom of reach-in cooler. Employee stated items were placed in cooler this morning about 2 hours prior. Employee removed both foods and placed in nearby cooler to chill.
Aug 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 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. Dishwasher (Chlorine 0ppm); employee tried to prime machine and get it to sanitize but unable to get any sanitizer through. Discussed with operator to set up triple sink. Operator calling to have machine serviced. Employee setting up triple sink.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (51F - Cold Holding) in top of flip top reach-in cooler below food pick up window. Employee stated eggs have been in cooler overnight. Employee unsure of when cooler stopped working properly. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes, cut lettuce, turkey deli meat, deli ham, house made pasta salad, potato salad, cooked sausage, sliced Swiss cheese, sliced American cheese, feta cheese crumbles, shredded cheese blend, sliced pepper jack cheese (46F-56F - Cold Holding), egg whites, shredded cheese blend (46F-51F - Cold Holding) in reach-in cooler below food pick up window. Employee stated items have been in cooler overnight. Employee unsure when cooler stopped working properly. See Stop Sale ambient temperature of shelled eggs (51F - Cold Holding) in top of flip top reach-in cooler below food pick up window. Employee stated eggs have been in cooler overnight. Employee unsure of when cooler stopped working properly. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce, turkey deli meat, deli ham, house made pasta salad, potato salad, cooked sausage, sliced Swiss cheese, sliced American cheese, feta cheese crumbles, shredded cheese blend, sliced pepper jack cheese (46F-56F - Cold Holding), egg whites, shredded cheese blend (46F-51F - Cold Holding) in reach-in cooler below food pick up window. Employee stated items have been in cooler overnight. Employee unsure when cooler stopped working properly. See Stop Sale Also, liquid eggs, milk (46F - Cold Holding) in bottom of reach-in cooler. Employee stated items were placed in cooler this morning about 2 hours prior. Employee removed both foods and placed in nearby cooler to chill.
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. Reach-in cooler below food pick up window unable to maintain temperature of 41F and below. Ambient temperature 55F-56F. Observed water in bottom of reach-in cooler and vents in back with accumulation of debris.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 10 high priority.
10 High priority6 Intermediate11 Basic
Show 27 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. Dishwasher (Chlorine 0ppm); employee tried to prime machine and get it to sanitize but unable to get any sanitizer through. Discussed with operator to set up triple sink. Operator calling to have machine serviced. Employee setting up triple sink.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes, handled dirty dishes, then handled clean dishes without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. raw pork stored over ready to eat deli meats in 3rd reach-in cooler from swinging door in kitchen. Also, French toast batter store over container of tea in same reach-in cooler. Employee rearranged meats to properly store.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken store over raw beef in single door reach-in cooler in kitchen area. Employee rearranged meats to properly store.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled unclean dishes and then came back into dining area and touched a clean glass without washing hands
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (51F - Cold Holding) in top of flip top reach-in cooler below food pick up window. Employee stated eggs have been in cooler overnight. Employee unsure of when cooler stopped working properly. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes, cut lettuce, turkey deli meat, deli ham, house made pasta salad, potato salad, cooked sausage, sliced Swiss cheese, sliced American cheese, feta cheese crumbles, shredded cheese blend, sliced pepper jack cheese (46F-56F - Cold Holding), egg whites, shredded cheese blend (46F-51F - Cold Holding) in reach-in cooler below food pick up window. Employee stated items have been in cooler overnight. Employee unsure when cooler stopped working properly. See Stop Sale ambient temperature of shelled eggs (51F - Cold Holding) in top of flip top reach-in cooler below food pick up window. Employee stated eggs have been in cooler overnight. Employee unsure of when cooler stopped working properly. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce, turkey deli meat, deli ham, house made pasta salad, potato salad, cooked sausage, sliced Swiss cheese, sliced American cheese, feta cheese crumbles, shredded cheese blend, sliced pepper jack cheese (46F-56F - Cold Holding), egg whites, shredded cheese blend (46F-51F - Cold Holding) in reach-in cooler below food pick up window. Employee stated items have been in cooler overnight. Employee unsure when cooler stopped working properly. See Stop Sale Also, liquid eggs, milk (46F - Cold Holding) in bottom of reach-in cooler. Employee stated items were placed in cooler this morning about 2 hours prior. Employee removed both foods and placed in nearby cooler to chill.
Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored by plates near food warming table. Employee removed spray bottle of cleaner.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from threaded faucet at mop sink. Also, vacuum breaker missing from threaded hose Bibb next to mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cooling soiled. Also, blade of can opener in prep area, soda nozzle on Diet Pepsi soiled, and multiple fryer baskets soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used to store container of bleach.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in warewashing area.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator having employees on duty read, sign and date form.
No soap provided at handwash sink. No soap at hand wash sink in warewashing area.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under triple sink.
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. Reach-in cooler below food pick up window unable to maintain temperature of 41F and below. Ambient temperature 55F-56F. Observed water in bottom of reach-in cooler and vents in back with accumulation of debris.
Equipment in poor repair. Handle missing on reach-in cooler in kitchen area 2nd door from swinging door to dining area. Also, gasket torn on reach-in cooler in kitchen area 3rd door from swinging door. Also, lip below door of large ice machine in disrepair/ taped up.
Floor, ceiling, and walls soiled/has accumulation of debris. Ceiling, ceiling vents and walls throughout cook line and kitchen area souled.
Food stored on floor. Containers of oil, and bag in box soda stored on floor in prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on multiple reach-in coolers in kitchen area and on cook line soiled. Also, filters in hood above grill soiled. Also, exterior of equipment on cook line soiled (reach-in coolers, fryers)
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers on cook line soiled, including around fan area and shelving.
Reach-in cooler shelves with rust that has pitted the surface. Multiple reach-in cooler shelves in coolers in kitchen area rusted/ pitted.
Single-service articles improperly stored. Sealed box with single service cups stored on floor near bag in box soda stand in kitchen. Also, sealed box with straws stored on floor in storage closet near restrooms.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete Floor on cook line, kitchen, and prep area.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in a manner to not properly dry.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 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. Dishwasher (Chlorine 0ppm) operator tried to prime machine but did not work. Operator called to have dish,aching serviced. Discussed with operator that dishwasher cannot be used until machine is repaired.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cell phone, placed phone down and put on gloves, then touched clean plate and start to cook. Discussed with operator. Operator stated he will follow up with employee.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) employee rearranged the hose in sanitizer solution and remade solution to 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (47F - Cold Holding); shredded cheddar cheese (46F - Cold Holding) in reach-in cooler nearest ice machine in prep area. Employee stated he had those items out earlier but got busy. Also, pancake batter (50F - Cold Holding); liquid eggs (55F - Cold Holding) on cook line across from grill. Employee stated they took both items out during breakfast rush and forgot to put back in cooler. Discussed with operator about the option of using TPHC and paperwork was supplied during inspection. Also, house made corn beef hash (48F - Cold Holding)in reach-in cooler across from grill. Employee stated he used it earlier. Employee stated he will keep it in reach-in cooler to chill. Also, butter (53F - Cold Holding) in glass door reach-in cooler in front service station.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from threaded faucet at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in cooler on cook line soiled/ stained. Also, blade and surrounding area on slicer in prep area has dried up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used to store bucket with towels in it. Employee removed bucket to properly store.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks on cook line and in warewashing areas. Employee replenished paper towels at both hand wash sinks.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and he had the employees on duty read, sign and date form.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen, prep, warewashing and cook line areas soiled/ accumulated grease and dust.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with sanitizer in middle sink while employee washed dishes. Discussed with employee and operator on proper way to set sinks up.Employee emptied triple sinks out to reset back up.
Equipment in poor repair. Handle on reach-in cooler in prep area missing handle. Also, plastic spatula on cook line melted/ in poor repair.
Food stored on floor. Sealed ketchup bottles stored on floor in front service station.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in 2nd and 3rd stand up reach in freezer in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach-in coolers on cook line and in prep area soiled. Also, handles of fry baskets have grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach-in cooler on cook line and interior of lid and back of flip top reach-in cooler soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor through cooling, kitchen, and prep areas unsealed concrete.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on cutting board on cook line. Employee removed wet cloths to properly store.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat pasteurized in rice across from grill. Employee removed shelled eggs to properly store.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill soiled/ stained. Also, underside of shake machine at front service line slightly soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to triple sink. Person in charge replenished paper towels.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at front service line hanging from door. Person in charge labeled spray bottle of sanitizer.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense nuts and powdered sugar on cook line. Employee removed souflee cups from both foods.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage counter next to soda dispensing machine unable to properly air dry
Equipment in poor repair. Handle on reach-in cooler in prep area missing handle. Also, gasket on same reach-in cooler as missing handle has torn gasket.
Food stored on floor. Multiple bag in box sodas next to soda box storage shelf stored on floor next to shelf. Person in charge removed soda boxes to properly store.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor on cook line and in kitchen, prep areas unsealed concrete.
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Mop water dumped out. Per Person In Charge.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits at 120°. Placed about 2 hrs before. Reheated to 175-180° by manager.
Toxic substance/chemical improperly stored. Sanitizer bottle by sugar packets. Moved by manager.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at Hand wash sink by Three compartment sink. Faucets too tight to turn. Per Person In Charge Work in progress.
Bowl or other container with no handle used to dispense food. Bowl as scoop in spice container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Single-service articles improperly stored. Single Service to go containers on soiled Clare. Moved by manager.
Water leaking from pipe and/or faucet/handle. Minor leak at Three compartment sink faucet.
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored. Observed bottle of tums stored on cook line above prep area. Manager removed and stored properly.
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 Dishmachine chlorine sanitizer not at proper minimum strength at 0ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Spoke to employee regarding proper hand washing. Employee properly washed hands.
Handwash sink not accessible for employee use at all times. Observed chemicals stored in hand sink located in ware washing area. Manager removed and stored properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Manager removed and stored properly.
Equipment in poor repair. Observed multiple cooler door gaskets torn throughout kitchen.
Food stored on floor. Observed case of coke stored on floor near coke storage area. Manager removed and stored properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses. Manager removed and stored properly.
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.