M BROTHERS AT MAYO
14335 HOSPITAL DR SUITE 100, Jacksonville FL 32224 · 904.233.8807
Last inspected Apr 6, 2026 · 11 visits since January 2024
JUN 24
JUL 24
APR 25
DEC 25
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect next to clean storage shelf near triple sink. Also, observed two flying insects near dishwashing machine. Operator stated they have received service for small gnat type flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed can of evaporated milk dented at top and bottom rim of can. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute in small ice machine soiled. Also, multiple cutting boards on cook line at reach-in coolers soiled/ stained. Also, portable white cutting boards stored at triple sink soiled/ stained.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in warewashing area blocked by rolling cart. Employee removed rolling cart to clear path to hand wash sink.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in warewashing area used to store spray bottle of sanitizer. Operator removed spray bottle of sanitizer to properly store.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored in warewashing area. Operator labeled spray bottle of sanitizer.
Feb 2, 2026Call 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 ▾
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. Observed establishment using ROP for cooked and raw foods without HACCP plan approved by the Division of Hotels and Restaurants.
Dec 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in freezer and walk in cooler ROP cooked and chilled mushroom sauce dated 11-22-2025,Cooked sausage patties dated 11-17-2025,Cooked meat sauce dated 10-23-2025,cooked pulled pork dated 11-13-2025,cooked turkey dated 11-1-2025. See stop sale. Observed commercially ROP packaged tuna in walk in cooler completely thawed still in reduced oxygen bag. See stop sale.
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. Observed establishment using ROP for cooked and raw foods without HACCP plan approved by the Division of Hotels and Restaurants.
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. Observed commercially ROP packaged tuna in walk in cooler completely thawed still in reduced oxygen bag. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above clean dishes located in ware washing area. Employee removed and stored properly."Corrected On-SiteCorrected On-Site**
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on food equipment on cook line. Employee removed and stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment located on cook line. Employee removed and stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line utensils placed in water at 117F. Employee removed utensils from water.
Apr 21, 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on cook line.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler Caramelized onions dated 4-11-2025,Caramelized aioli dated 4-12-2025, and Pimento cheese dated 4-4-2025. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (61F - Cold Holding); Butter (65F - Cold Holding) on cook line. Employee removed rice and placed in reach in cooler. Employee voluntarily threw out butter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in between equipment on cook line. Employee removed and stored properly.
Oct 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed can of roasted red peppers with dents along top seam and throughout side of can. Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed carton of heavy creamer in breakfast bar reach in cooler under coffee machines with a date mark of 7/17. Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled/stained cutting boards in prep area. Also, cutting board on reach in cooler cookline soiled.
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. Observed Miso Soy Tuna Poke Bowl listed on dinner menu. Person in charge stated Tuna is served undercooked. No marking designating undercooked item on description.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing toxic substance stored next to other spray bottles and wiping cloths. Person in charge labeled,spray bottle,of,sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on drink station by clean plates at server line. Employee removed cup and placed in designated area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in bread crumbs in dry storage area with handle in contact with product. Person in charge removed scoop and placed in dish area.
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. Observed grab and go time/temperature control for safety items in display case in dining area of breakfast bar with no addresses included on labels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on walk-in cooler.
Raw fruits/vegetables not washed prior to preparation. Observed two avocados on cook line in salad area with stickers still attached.
Wet mop not stored in a manner to allow the mop to dry. Observed mop with signs of moisture and in standing water in mop sink not stored inverted for air drying.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket solution testing at 0 ppm. Person in charge changed out sanitizer bucket and new sanitizer tested at 4.3ppm(sink and surface).
Jun 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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 vacuum packages cooked and raw meats, and raw fish in regular bags without an approved HACCP. Foods are kept in sealed bags longer than 48 hours. Discussed and distributed forms and contact email address for special processes to operator during this inspection.
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cooked vegetables in walk-in-cooler prepared on 5/25 not consumed within 7 days of preparing. Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on clean storage shelf by triple sink and also on cookline at reach-in cooler S soiled/ stained.
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. HACCP plan has been submitted and received by DBPR special processes but not yet approved for cooked meats and sauces. Will verify approval during next routine inspection.
Food stored on floor. Container of oil stored on floor next to fryer. Chef removed oil to properly store.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at end of cook line and oven in pantry area has accumulation of debris/ soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both walk-in-coolers soiled.
Apr 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum packages cooked and raw meats, and raw fish in regular bags without an approved variance. Foods are kept in sealed bags for more than 48 hours. Discussed and distributed forms and contact email address for special processes to operator during this inspection.
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 vacuum packages cooked and raw meats, and raw fish in regular bags without an approved HACCP. Foods are kept in sealed bags longer than 48 hours. Discussed and distributed forms and contact email address for special processes to operator during this inspection.
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect next to clean storage shelf near triple sink. Also, observed two flying insects near dishwashing machine. Operator stated they have received service for small gnat type flies.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum packages cooked and raw meats, and raw fish in regular bags without an approved variance. Foods are kept in sealed bags for more than 48 hours. Discussed and distributed forms and contact email address for special processes to operator during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade on Can opener in prep area soiled. Operator cleaned can opener blade during this inspection.
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 vacuum packages cooked and raw meats, and raw fish in regular bags without an approved HACCP. Foods are kept in sealed bags longer than 48 hours. Discussed and distributed forms and contact email address for special processes to operator during this inspection.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on top of dishwashing machine. Operator labeled spray bottle bleach.
Bowl or other container with no handle used to dispense food. Cup without handles used to dispense rice and couscous in dry food storage area. Employee removed cups.
Cutting board has cut marks and is no longer cleanable. Cutting board stored on shelf at triple sink has cut marks and no longer cleanable.
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. House made Chicken Caesar wraps and chicken salad in grab and go case missing the date that the product was prepared. Discussed with operator that currently it has enjoy by date which they can keep on if they want but needs date items were prepared to be included on label.
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.