LOOP (THE)
2014 SAN MARCO BLVD, Jacksonville FL 32207 · 904.399.5667
Last inspected Jul 22, 2026 · 10 visits since July 2023
AUG 24
JAN 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soups
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed can of mandarin oranges on dry food storage shelf dented and crimped around rim of can. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade of can opener at prep table soiled. Operator removed to have can opener blade cleaned. Also, cutting board on reach-in cooler next to grill soiled/ stained.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels unable to dispense in warewashing area. Operator readjusted towels to properly dispense.
Equipment in poor repair. Observed torn gaskets on reach-in cooler drawers below grill. Also, handle in disrepair/ missing at flip top lid of pizza make station reach-in cooler.
Show the remaining 1 finding ▾
Hood filter missing from automatic fire suppression/exhaust system. Observed filter in hood above grill missing.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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 prep employee expired
Employee with ineffective hair restraint while engaging in food preparation. Half hair not restrained, scooping fries
Employee with no beard guard/restraint while engaging in food preparation. Making pizza without a beard guard, put one on
Employee with no hair restraint while engaging in food preparation. Making pizza without a hair restraint, put one on
Hood filter missing from automatic fire suppression/exhaust system. One missing, being cleaned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line dusty and dusty vent in walk in cooler, also build up in cabinet under soda machine
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in prep cooler for salads with food build up
Single-service articles improperly stored. Box with gloves for food on floor, by office
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and ice chute
Accumulation of debris on exterior of warewashing machine.
Clean utensils or equipment stored in dirty drawer or rack. Container for spatulas by hand sink, cook line
Employee with no hair restraint while engaging in food preparation. Working with open foods, put on hat
Food storage container/container lid cracked or broken. Lid for dressing in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line and fan by rear door, also shelves in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. In front counter cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions on shelf above cut washed broccoli, upright cooler, employee rearranged
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then removed gloves and scooped cooked onions, explained to him and he washed hands
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 picked receipt that fell on floor and grabbed cooked bacon with tongs, explained to him and he washed hands
Toxic substance/chemical improperly stored. Cleaner hanging by gloves used for food, on storage shelf, manager moved chemical
Food-contact surface soiled with food debris, mold-like substance or slime. Ice shoot
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No soap provided at handwash sink. Hand sink at front counter, employee placed one
Spray bottle containing toxic substance not labeled. Pink solution, manager labeled soap
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above gloves used for food, storage shelf, employee discarded drink
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, put one on
Employee with no hair restraint while engaging in food preparation. Working with open foods, got hat
Equipment in poor repair. A couple of gaskets tearing in pizza prep cooler
Hood filter missing from automatic fire suppression/exhaust system.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies that customers grab at front counter, employee moved them
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler by cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Faucet in hand sink
Aug 30, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet has some blackish liquid and some pipes and hoses there are blackish
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
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 handled dirty dishes then grabbed clean dishes, explained to him and he washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soups
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup at 155f, leftover from yesterday, placed in warmer at 7:30 am, it's 11:10 am, stop sale, employee discarded them
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Soup at 88-109f, opened today, placed in warmer at 7:30 am, it's 11:10 am, stop sale, employee discarded
Manager or person in charge lacking proof of food manager certification. He couldn't find it
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. He couldn't find his certificate
Probe thermometer not used to ensure proper food temperatures. When reheating soups,
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Covered, employee pushed all menus in plastic slip so it's visible and not covered under black seam
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Covered waste receptacle not provided in women's bathroom. One unisex bathroom
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. Cook cooking, put one on
Employee with no hair restraint while engaging in food preparation. Cook cooking placed a hat on
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front counter
Wall soiled with accumulated grease, food debris, and/or dust. By oven in prep area
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 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 chl, not dispensing chl, mgr will set up quat in triple sink
Displayed food not properly protected from contamination. Lemons with no hinged lid at self serve area, employee moved them
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine, mgr will set up manual sanitation
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. For quat
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. Transfer employee that has no proof of training p, she read it
Spray bottle containing toxic substance not labeled. Window cleaner per mgr, labeled it
Covered waste receptacle not provided in women's bathroom. One unisex restroom
Equipment in poor repair. Gasket in drawer unit is torn
No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit and in beer cooler used for food now, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in drawer unit, shelves in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in drink cooler, front counter and shelves in beer cooler used for food now
Single-service articles not stored inverted or protected from contamination. Too many filters out of container, mgr placed them in container
Wall soiled with accumulated grease, food debris, and/or dust. Under table in salad area and by ceiling in bun set area
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon at 128f in the middle think part, employee placed it back on grill, 154f
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing sanitizer
Peroxyoctacnoic acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 95f cooked mushrooms earlier, warmer was off, employee turned it on and heated mushrooms to 165f
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of food cover on grill
Manager or person in charge lacking proof of food manager certification. 1 mgr here could not show me proof that he took test, here for 2 months
Spray bottle containing toxic substance not labeled. Mgr labeled it, cleaner
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee removed it
Employee with no beard guard/restraint while engaging in food preparation. Handling foods
Employee with no hair restraint while engaging in food preparation. Making sandwiches
Equipment in poor repair. Gasket torn in prep cooler
No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler, employee placed one
No handwashing sign provided at a hand sink used by food employees. Hand sink by salad prep in kitchen, mgr placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
Single-service articles not stored inverted or protected from contamination. Too many filters out on shelf, employee placed them in bag, to go containers in box on floor
Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer, towel out of water, employee placed more solution
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.