MANDALOUN
9862 OLD BAYMEADOWS RD, Jacksonville FL 32256 · 904.646.1881
Last inspected Aug 18, 2026 · 9 visits since July 2023
AUG 24
MAR 25
SEP 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed near hand wash sink at front service line. Also, one flying insect observed in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. All purpose cleaner.
Ceiling/ceiling tile shows damage or is in disrepair. Sagging ceiling tiles. Wait-station, kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone bag over food containers.
Interior of ice machine/bin with rust that has pitted the surface Rusty Ice bin top shelf. At wait-station.
Show the remaining 2 findings ▾
Raw fruits/vegetables not washed prior to preparation. Yellow squash not washed before cutting. Manager intervened.
Single-service articles not stored inverted or protected from contamination. Single service cups at bar under splash. Hand Wash Sink. Moved by manager.
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Food placed on soiled container/equipment. Observed sheet tray of spinach pastries in process of being stuff stored on in use trash can in kitchen. Person in charge removed.
Toxic substance/chemical improperly stored. Windex and Clorox wipes stored on case of wine in bar area. Person in charge moved to appropriate location.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar with debris accumulation. Interior of ice machine with debris accumulation. Main make line cutting board with staining.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at back hand wash sink by triple sink. Person in charge provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at server line hand wash sink.
Bowl or other container with no handle used to dispense food. Bowls observed as scoops in raw meat products in reach in cooler with no handles. Person in charge removed and replaced with scoops with handle.
Cardboard used to line nonfood-contact shelves. Cardboard lining several shelves in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are porous tiles in back kitchen, has evidence of water damage in spots. Tiles cracked at wall across from walk in cooler.
Duct tape used to repair nonfood-contact surface. Observed tape used to repair in use container holding rice in dry storage area of kitchen.
Food stored on floor. Several food items stored observed floor in walk in cooler/ walk in freezer.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Windex spray bottle stored on bottled beverages in bar. Person in charge moved to appropriate location.
Handwash sink used for purposes other than handwashing. Dirty pans stored on back hand wash sink by triple sink. Items were removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ food handling employees on duty with no CFM present.
No soap provided at handwash sink. Soap missing at server hand wash sink. Person in charge provided.
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. Several employees with expired training expired 4.2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with debris buildup. Soda nozzle in bar with debris buildup. Make line cutting board with staining.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks unsecured in back dry storage room. Person in charge secured.
Cardboard used to line nonfood-contact shelves. Cardboard observed lining shelves in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous tiles observed in kitchen area. Also, wall damage by water heater, by back door.
Food stored on floor. Falafel mix stored on floor in walk in cooler. Water softener salt stored on floor in dry storage area. Person in charge raised.
Time/temperature control for safety food thawed in an improper manner. Beef thawing in back prep sink. Person in charge began submerging and turning on water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Person in charge raised.
Mar 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler raw shell eggs stored over unwashed produce in walk in cooler. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blend, cooked carrots at 63-70F. Person in charge states has been out of unit less than 4 hours, moved to reach in cooler holding temperature, discarded butter. Recommend holding small amounts on time or icing items down.
Handwash sink used for purposes other than handwashing. Hookah items and ice observed in server line hand wash sink. Person in charge removed. Also, bucket in hand wash sink by triple sink. Item was removed.
No paper towels or mechanical hand drying device provided at handwash sink missing paper towels in back hand wash sink, at bar hand wash sink. Person in charge provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple time/temperature control for safety items made more than 24 hours ago with no date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Debris buildup in ice machine. Mixer with debris buildup.
Cutting board has cut marks and is no longer cleanable. Observed main make line cutting board with grooving. Also, cardboard used to line non food contact shelving in various locations in kitchen.
Floor soiled/has accumulation of debris. Floors under equipment, along walls with debris buildup. Also, porous ceiling tiles observed in kitchen. Also, wall at water heater with damage, floor tiles at triple sink damaged.
Working containers of food removed from original container not identified by common name. Several white powders that are salt per person in charge unlabeled, person in charge labeled appropriately.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
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. Observed employee cutting pita with bare hands. Person in charge had employee wash hands and don gloves.
Pesticide-emitting strip present in kitchen area. Observed pesticide strip in kitchen hanging off of shelf. Person in charge discarded.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over intact beef. Person in charge moved to appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter blend sitting out overnight at 73F. Yogurt in walk in cooler at 91F. Person in charge states has been out overnight as part of preparation. No approved Haccp plan.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blend sitting out overnight at 73F. Yogurt in walk in cooler at 91F. Person in charge states has been out overnight as part of preparation. No approved Haccp plan.
Employee washed hands in a sink other than an approved handwash sink. Observed person in charge wash hands in mop sink. Spoke to person in charge during inspection.
Handwash sink used for purposes other than handwashing. Observed items in server hand wash sink. Also, employee filled pitchers in hand wash sink. Items were removed and spoke to employee during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge has no test strips, obtained from service representative on site during 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 is making yogurt on site, leaving out of temperature control while making.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at bar hand wash sink at 78F. Hot water was turned off. Person in charge turned on and retested at 100F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup.
Food stored on floor. Observed containers of food stored on floor in walk in cooler and in dry storage area. Person in charge began raising.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment receives fresh salmon, served undercooked per person in charge if requested. No proof of parasite destruction at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Carrot on makeline unrefrigerated at 64F. Person in charge states has been out of temperature less than 4 hours, moved to reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure for biohazard event. Emailed to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for the dishmachine.
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 on duty with expired training 6/2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup observed. Person in charge began cleaning.
Accumulation of debris inside warewashing machine. Interior of dishmachine soiled. Person in charge began cleaning.
Bowl or other container with no handle used to dispense food. Observed multiple bowls with no,handles used as scoops in raw proteins. Person in charge removed.
Food stored on floor. Observed items stored on floor in walk in freezer. Person in charge raised.
Hole in or other damage to wall. Wall missing on left side of water heater. Person in charge states recently replaced.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using phone, then put gloves on and started prepping without washing hands. Discussed with operator and operator stated he will discuss with employee
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed near hand wash sink at front service line. Also, one flying insect observed in prep area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove area soiled/ stained. Also, blade of can opener soiled. Also, holster of soda gun in bar area soiled. Soda nozzle for water at soda machine soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on front service line. Operator replenished paper towels.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in women's restroom. Operator turned on hot water during this inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of ice machine soiled
Bowl or other container with no handle used to dispense food. Cup without handle used to dispense sugar and multiple food items in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles on cook line not smooth, nonabsorbent and easily cleanable
Equipment in poor repair. Hand wash sink in bar area chipped/ cracked
Floor tiles missing and/or in disrepair. Area of floor on cook line in front of hand wash sink missing tiles/ in disrepair. Operator stated plumber did some repairs and now waiting on tiles to be replaced.
Floors not constructed to be easily cleanable. Floor in walk-in-cooler and walk in freezer not easily cleanable
Food stored on floor. Multiple containers of foods stored on floor in walk-in-cooler.
Hole in or other damage to wall. Hole in wall in dry food/ clean linen storage area. Also, hole in wall near urinal in men's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled
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.