MANDOLAS ITALIAN KITCHEN
11112 SAN JOSE BLVD SUITE 35, Jacksonville FL 32223 · 904-344+8019
Last inspected Aug 14, 2026 · 13 visits since August 2023
AUG 24
OCT 24
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment. Significant Standing Waster water ( from hose under Dish machine ) along Dish machine line. (Per Person In Charge, leak from faucet / hose. Person In Charge turned off water supply and had floor cleared of standing water. )
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler minestrone soup, lentil soup, bechamel sauce cooler overnight stacked and covered in multiple pans with limited airflow at 44-52F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler minestrone soup, lentil soup, bechamel overnight stacked and covered in multiple pans with limited airflow at 44-52F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle reach in cooler salmon, eggplant cooked, deli meat, cheese at 44-50F. Person in charge removed items and placed in walk in cooler to rapidly chill.
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. Pasta held on line outside of refrigeration on time marked with 6 hour discard time at 74F. Person in charge remarked for a total time of 4 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibbs at mop sink and at splitter at non chemical side missing vacuum breaker. Also, missing vacuum breaker at hose bibb under dish machine with hose attached.
Handwash sink used for purposes other than handwashing. Observed knife stored in front hand wash sink and in back hand wash sink by dish pit. Observed trays stored in hand wash sink at coffee counter. Person in charge removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishmachine, unable to provide way to test during inspection. Person in charge ordered during inspection.
Spray bottle containing toxic substance not labeled. Multiple spray bottle containers containing sanitizer per person in charge unlabeled.
Cloth used as a food-contact surface. Observed wet cloth wrapped around basil at salad make.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handles of scoops touching cut lettuce at salad make.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at cookline in standing water at 102F.
Raw fruits/vegetables not washed prior to preparation. Observed lettuce head being cut directly from package without washing. Also, observed cut tomato at makeline with sticker still on cut half.
Sanitizer stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed several spray bottles with sanitizer per person in charge hanging on wiring shelving with nozzles pointed at food product. Also observed stored hanging on edge of tabletop steam well. Person in charge removed.
Single-service articles improperly stored. Single service items at server area not inverted.
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked marinara sauce with herbs added at 47. 48. 50. 50. 51. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55. In walk in cooler. (Overnight cooling temperatures). Stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked marinara sauce with herbs added at 47. 48. 50. 50. 51. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55. In walk in cooler. (Overnight cooling temperatures). Stop sale issued. Melted clarified butter at 90 by cook line. From yesterday.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority6 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked marinara sauce with herbs added at 47°. 48°. 50°. 50°. 51°. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55°. In walk in cooler. (Overnight cooling temperatures). Stop sale issued.
Raw sewage on ground of establishment. Significant Standing Waster water ( from hose under Dish machine ) along Dish machine line. (Per Person In Charge, leak from faucet / hose. Person In Charge turned off water supply and had floor cleared of standing water. )
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked marinara sauce with herbs added at 47°. 48°. 50°. 50°. 51°. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55°. In walk in cooler. (Overnight cooling temperatures). Stop sale issued. Melted clarified butter at 90° by cook line. From yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 70°. Frontline. Melted clarified butter at 90° by cook line. From yesterday. (Same butters with discard date mark of 12/7. Items not discarded. )
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Incorrect time markings on butters at frontline. Items marked for 24hrs. Person In Charge had time markings corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Moved by manager.
Manager or person in charge lacking proof of food manager certification. No proof of any food manager certification.
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/ No Certified Food Manager with 10 employees onsite. (Person In Charge unable to get credentials)
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written Time Temperature Controlled for Safety plan available.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles (multiple ) at kitchen areas. Sanitizer, All purpose cleaners, degreasers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks containers on prep tables. Moved by manager.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature at dessert line cooler. Replaced by manger.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Water leaking from pipe and/or faucet/handle. Leak from faucet / hose under Dish machine line causing significant standing water. Cleared by manger.
Working containers of food removed from original container not identified by common name. Unlabeled Oil spray bottles at front line.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority7 Intermediate3 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.container of shredded arugula at 65°. Frontline prep. Garlic butter 55°. Kitchen Placed few mins ago. Item time marked.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on cut tomato at frontline. Placed about 30 mins ago. Time marked by manger. No time mark on tray of butter at frontline. Marked by manger. No time mark on cooked eggplant st frontline. Marked by manger. No time mark on garlic butter in kitchen. Marked by manger. Multiple food items at frontline with incorrect time mark labels. Cooked mushrooms, cooked sausage, meat based sauce. Time shows 12:23pm start time but was actually placed about 10:45-11:00 am. Manager had correct labels printed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato based Sauce with onions, spices and garlic hot holding at 115°. Placed about 11 am. Reheated to 165-175 °.
Toxic substance/chemical improperly stored. Multiple chemical spray bottles, sanitizers, over or next to, plates, spices, single service cups, deli tissue in kitchen / frontline Kitchen. Moved by manager
Handwash sink not accessible for employee use at all times. Rear kitchen Hand Wash Sink blocked by equipment. Moved by manager.
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/ About 10 Food service employees onsite with no certified food manager present.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no High Temperature sanitizing device.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at frontline Hand Wash Sink. Replaced by manger.
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. Emailed form
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written Time Temperature Controlled for Safety form. ( blank form only )
Spray bottle containing toxic substance not labeled. Multiple unlabeled chemical spray bottle. Sanitizers. Kitchen
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment probe thermometer at 20° in ice water. Recalibrated by inspector.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Glass cleaner. Marked by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board. Frontline. Moved by manager and cutting board sanitized. Employee personnel bag next to single service foil. Frontline. Moved by manager.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 qtr Container of minestrone at 46 ° in walk in cooler. (Overnight h
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 qtr Container of minestrone at 46 ° in walk in cooler. (Overnight temperatures).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Old time mark from few days ago on container of cut tomato at front line. Person In Charge replaced label. Cut tomato placed about 30 mins ago.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle, degreaser, at frontline. Marked by manger.
Employee personal food not properly identified and segregated from food to be served to the public. Personal drink, food in front line make table over restaurant food. Items Moved by manager.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Dec 1, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Nov 29, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked bolognese 48°. 47°. Cooked Marsala sauce 50°. 51° 50°. Cooked Pashio. 47° About 3 gallons each. (Overnight temperatures ).
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizing Dish Machine at 147° max at final temp. Person In Charge set up Three compartment sink Quaternary ammonium 300 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked bolognese 48°. 47°. Cooked Marsala sauce 50°. 51° 50°. Cooked Pashio. 47° About 3 gallons each. (Overnight temperatures )
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked soups cooling in large covered batch
Handwash sink used for purposes other than handwashing. Sanitizer bucket in Hand wash sink by Dish Machine line. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. Moved by manager paper towels at rear Hand wash sink. Replaced by manager.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by frontline pizza line a Water at 72°.
Employee with no hair restraint while engaging in food preparation. Frontline food service employee with ineffective hair restraint. (Long dangling hair from hat. )
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Grill / fryer covers on floor. Moved by manager.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Moved by manager.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 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. Food prep employee handling prepped cucumbers with bare hand contact. Manager intervened.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on Establishment Time Temperature controled for safety plan not time marked : cut tomato. Tomato sauce. Butter. Dairy. Cheese. Some items marked by manager.
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. Establishment uses raw egg with the Caesar salads. Not adequately indicated on menu. Person In Charge amended some of the menus during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Establishment uses unapproved employee training "MANDOLAS". no other employee training available. Provided approved training list.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottles at Dish Machine line. Marked by manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
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.