MERCEDES BENZ OF JACKSONVILLE
405 WORLD COMMERCE PKWY, Saint Augustine FL 32092 · 904-640-9950
Last inspected Jul 20, 2026 · 4 visits since September 2025
SEP 25
MAR 26
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 18, 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 ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The only food handler has the principals training from Learn2serve and not the certified food manager certification.
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of tuna in storage room.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloved hands, then changed gloves and continued to handle clean plates, utensils, and equipment without washing hands between glove changes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various tubs of ready to eat items in standing reach in cooler in kitchen, eggs moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding); raw shell eggs (53F - Cold Holding) sitting on on cook line/make line, per chef both items are constantly taken in and out of cooler for about an hour then used up, both items placed on time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (89F - Hot Holding) sitting on stove top in kitchen, per chef butter has been out less then 1 hour and usually is discarded/used up after 2 hours, butter placed on time control.
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.
Handwash sink not accessible for employee use at all times. Hand wash station in kitchen blocked by chair, broom and dustpan, all items moved.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The only food handler has the principals training from Learn2serve and not the certified food manager certification.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing chlorine test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Sep 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sink used by food employees. At hand wash station in kitchen. In both men and women's bathroom.
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.