LOCAL
4578 SAN JOSE BLVD, Jacksonville FL 32207 · 904.683.8063
Last inspected Jul 29, 2026 · 13 visits since July 2023
NOV 24
SEP 25
MAR 26
MAY 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found A couple of flies in back prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm) in bar area. Operator changed out container and remade solution and retested at 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler on cook line and portable cutting board on cook line soiled/ stained. Also, wedger on shelf in prep area soiled. Operator removed wedged and placed in warewashing area to get cleaned.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense cocktail sauce and Mediterranean salad mix. Operator removed bowl and souflee cup from foods.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf next to managers office unable to properly air dry
Show the remaining 4 findings ▾
Equipment in poor repair. Observed gasket on reach-in cooler across from fryer torn. Also, interior of lid at flip top reach-in cooler across from steam table in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven on cook line has accumulation of black debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of flour bin in dry food storage soiled. Also, handles on multiple fryer baskets soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed green onions stored above ready to eat sauces. Operator rearranged foods.
Jul 29, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sauces in jugs on raw oyster juice, the jugs slid down to tray where raw oyster as are keep and juices are on tray, manager voluntarily discarded jugs with sauces
Toxic substance/chemical improperly stored. Tray for food with deli paper under Han soup by hand sink at cook line next to passing window, employee moved tray
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance around hand sink base of faucet, hand sink at cook line by passing window, employee cleaned it
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked corn bag in thawing water with raw shrimp, corn bag punctured, manager placed corn in microwave and it got to 155f
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Collards made on 3/10, discarded by manager
Toxic substance/chemical improperly stored. Soap dispenser above trays for food, cook line, employee moved trays
Clam/mussel/oyster tags not marked with last date served. Tags from January missing dates
Food-contact surface soiled with food debris, mold-like substance or slime. Old build up on fryer baskets,greenish around nozzles
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee placed some
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. Emailed one, printed and posted
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee preparing foods expired on 11/2025
Bowl or other container with no handle used to dispense food. On oil mixes, in drawer unit, employee moved them
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish, employee took them out of bag
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A couple on prep tables, employee moved them to bottom shelf
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Has wristbands, cooking
Employee with ineffective hair restraint while engaging in food preparation. Bandana on but has long hair, preparing foods, explained to him
Equipment in poor repair. Torn fryer baskets
Food storage container/container lid cracked or broken. Cracked container for bread at cook line, employee changed container
No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler by fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of good filters with grease build up and dusty vent in ice machine
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 56f cooked corn in bag, employee placed it in microwave and it got to 155f
Time/temperature control for safety food thawed in an improper manner. Raw steak in standing water, employee placed it in cooler
Sep 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Live, small flying insects found A couple of flies in back prep area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger on shelf above vegan chicken, manager rearranged reach in freezer by prep sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cold cuts on double pan, employee rearranged prep cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Exterior and interior of dome cover for food on grill and fryer baskets
Handwash sink used for purposes other than handwashing. Knife in hand sink at cook line by passing window area, removed by manager
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, passing window area, employee brought some
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. Couldn't find it, emailed it, printed and posted by manager
Spray bottle containing toxic substance not labeled. Yellow substance by triple sink, employee stated it's cleaner
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Bowl or other container with no handle used to dispense food. On sauce in prep reach in cooler, employee removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above plates in bag at bar, employee moved them
Equipment in poor repair. Gasket torn in drawer unit under grill
Ice scoop handle in contact with ice. Manager moved it, ice bin
No conspicuously located ambient air temperature thermometer in holding unit. Little cooler in server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters and exterior of fan at cook line, also side ledge in reach in freezer by cook line
Working containers of food removed from original container not identified by common name. One bulk container under oven, manager write flour
Dec 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 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. 0 ppm, employee started running it but not dispensing chl, run 5 times, explained manual sanitation
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. Employee placed dirty dishes then changed gloves and grabbed cut cucumber, explained to him and he washed hands, discarded cucumber
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons for drink and handling scallions for garnish, explained and got gloves
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by back prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sliced cheese, 48f goat cheese on double pan in prep cooler, employee rearranged
Toxic substance/chemical improperly stored. Cleaner by clean lids, employee removed it
Clam/mussel/oyster tags not marked with last date served. Explained to him, new food item not even a week ago, explained to manager
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee placed some
Spray bottle containing toxic substance not labeled. Employee discarded it, didn't know what it was
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, moved by employee
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. While cutting mushrooms
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, server area, employee rearranged
Employee with no hair restraint while engaging in food preparation. Cutting mushrooms
In-use tongs stored on equipment door handle between uses. On oven hanger, removed by manager
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms that have not been washed
Oct 24, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed cooked bacon, explained to her and she discarded bacon and washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage on shelf above pork and beef loin/roast, employee rearranged walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cheese cut cabbage, sour cream, butter and raw sausage, on one side of drawer, prep drawer unit, less than 4 hrs, wrote time one drawer at 53f and the other one at 37f, on one side of drawer, prep drawer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 110f soup and beef bullion on steamer off, employee reheated them to 165f on stove
Toxic substance/chemical improperly stored. Cleaner by containers with food, cook line, bleach spray bottle by clean container by dish machine, employee removed it
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle, employee cleaned them,
Handwash sink not accessible for employee use at all times. Trans can on the way, employee moved it, hand sink by serving window, cook line
Handwash sink used for purposes other than handwashing. Utensils in it, hand sink at cook line by serving window, employee removed them
Bowl or other container with no handle used to dispense food. On granola, employee removed it
Cloth used as a food-contact surface. On salmon fillet, drawer unit, cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved it, open drinks in server area, employee placed lids on
Equipment in poor repair. Torn gasket on drawer unit
Food storage container/container lid cracked or broken. Container is cracked for pico de gallo, employee removed it
Ice scoop handle in contact with ice. Ice bin at bar, employee removed it
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, by serving window
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat, server area, employee changed solution, 200 ppm quat
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp then changed gloves and scoop ice, explained to her and she washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting washed lettuce for salad, he got gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118f bullion sauce by grill on opposite side of grill, mgr reheated it to 165f
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and interior pasta boilers, around nozzles
Handwash sink used for purposes other than handwashing. Getting water from hand sink at cook line
No paper towels or mechanical hand drying device provided at handwash sink. Hands sink by dish machine, mgr placed some
Spray bottle containing toxic substance not labeled. Bleach and degreaser on chemical shelf, labeled
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish, she punctured them all
Cutting board has cut marks and is no longer cleanable. And blackish marks for cutting lettuce
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Cutting lettuce, he put one on
Food storage container/container lid cracked or broken. Lid is cracked for cut tomatoes in walk, in cooler, employee removed it
Food stored on floor. Box with bread, mgr placed it on shelf
In-use tongs stored on equipment door handle between uses. On oven handle, removed by mgr
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. Ladies restroom, mgr placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame on reach in freezer
Old labels stuck to food containers after cleaning. On sauce, in walk in cooler, mgr removed it
Time/temperature control for safety food thawed in an improper manner. Standing water and at 60f raw fish and shrimp, both iced down, taken out of freezer 30 minutes ago
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and strawberries on shelf above cakes, mgr moved them
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority8 Intermediate9 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed spinach, explained to him and he washed hands and discarded spinach
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above cheese balls, mgr rearranged
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Can garbanzo opened on 7/5, employee discarded 1/4 cup
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter chips at server area, no time no procedure, mgr wrote time and emailed blank procedure, 55f dairy in server cooler at 54f, mgr wrote time, less than 4 hrs
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 98f holandaise sauce, no time no procedure, mgr write time, emailed procedure to fill up
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Holandaise sauce made with real raw egg, employee place dots on them
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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/. New server area added by kitchen passing window at the beginning of the year, ice bin and drinks made there
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. New employee
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by passing window, cook line, mgr fixed it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta yesterday early morning, mgr wrote date on
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired 4 days ago and one employee with servesave employee training only/unapproved provider
Bowl or other container with no handle used to dispense food. On pecans, employe removed
Ceiling tile missing. By prep area/cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooler in server area, mgr rearranged
Food stored on floor. Boxes of food in walk in freezer, employee placed them on shelf
In-use ice scoop stored on soiled surface between uses. Knife in between cooler, mgr removed it
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125f water for spatulas, mgr placed it on heat
No conspicuously located ambient air temperature thermometer in holding unit. One door cooler by oven, employee placed one
Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, at bar, employee pushed it in
Wiping cloth sanitizing solution stored on the floor. For counters at bar, employee placed it on shelf
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.