NINO'S PINOY EXPRESS
7628 103 ST #4, Jacksonville FL 32210 · 904.779-9807
Last inspected Aug 14, 2026 · 8 visits since September 2023
OCT 24
APR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over comminuted beef in standing reach in cooler near kitchen entrance. Person in charge rearranged food items to proper storage levels.
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Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pork lumpia stuffing in reach in cooler in kitchen. Person in charge rearranged food items to proper storage levels.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple food items prepared onsite with no date markings stored in reach in freezer near water heater.
Food stored on floor. Observed bag of uncooked carrots stored on floor by kitchen exit door. Person in charge placed carrots in proper storage location.
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 multiple food items packaged onsite for customer self-service missing dates items were packaged.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat pork sauce in reach in cooler nearby and dry storage. Person in charge rearranged food items to proper storage levels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling tiles in kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on prep table in kitchen.
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 multiple food items for customer self-service missing dates product was packaged.
Sep 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Food prepared in a private home. See stop sale. Observed; Nine jars of jam prepared at a location label states as Nancy's home kitchen. Jams appear to be made under cottage food license but are being sold at a licensed DBPR facility. Inspector educated operator specifics on cottage food licenses. Jams were stored on shelf on grocery side for customer self-service. No invoices or receipts available per person in charge. 12 total bags, 6 bags of pork buns and 6 bags of chicken buns, delivered by elderly couple through front door of establishment during inspection. Employee stated all buns were made at personal residence of couple.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions in standing reach in cooler near kitchen entrance. Person in charge rearranged food items to proper storage levels.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over comminuted beef in standing reach in cooler near kitchen entrance. Person in charge rearranged food items to proper storage levels.
Stop Sale issued due to food originating from an unapproved source. Observed; Nine jars of jam prepared at a location label states as Nancy's home kitchen. Jams appear to be made under cottage food license but are being sold at a licensed DBPR facility. Inspector educated operator specifics on cottage food licenses. Jams were stored on shelf on grocery side for customer self-service. No invoices or receipts available per person in charge. 12 total bags, 6 bags of pork buns and 6 bags of chicken buns, delivered by elderly couple through front door of establishment during inspection. Employee stated all buns were made at personal residence of couple.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed cooked bangus being held of time as a public health control with time marker of 9:30am on front line. Bangus was observed already out on line at beginning of inspection which was 9:15am.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lumpia with cooked food items inside wrapper prepared on site with no date marking when items were prepared stored in reach in freezer on grocery side near kitchen entrance.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on prep table on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed employee water bottle on prep table next to food items on cook line. Person in charge moved all items to designated storage location.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle for scoop in sugar in direct contact with product stored on bottom shelf of dry storage.
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 lumpia prepared on site with labeling missing date item was packaged. Lumpia is stored in standing reach in freezer on grocery side for customer self-service.
Single-service articles improperly stored. Observed multiple boxes of single service items stored on floor throughout establishment. Person in charge stated items were delivered day prior.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket with chlorine solution testing at 0ppm stored near hand wash sink on front line. Person in charge added chlorine and tested at 100ppm.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
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. Observed rice cakes and cassava being held on time as a public health control with no time marker stored on front line. Person in charge stated food items were cooked an hour prior and marked time on board.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork soup at temperatures of 122F stored in steam table on front line. Person in charge stated pork soup was cooked 2 hours prior. Cooked pork was reheated to 177F. Cooked pork soup (122F - Hot Holding); Cooked pork soup retemp 15mins (177F - Hot Holding)
Cutting board has cut marks and is no longer cleanable. Observed white cutting board with grooves and no longer smooth and easily cleanable stored in three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal employee container of milk stored next to customer food items in standing reach in cooler in kitchen. Person in charge moved milk to designated storage 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 with handle stored in sugar with handle in direct contact with product. Person in charge removed scoop.
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 multiple rice cakes and cassava prepared on site stored on front line without basic labeling information available for customer self-service.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket with chlorine solution testing at 0ppm. Person in charge added more chlorine and retested at 100ppm.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of oven under stove top with debris build up.
Spray bottle containing toxic substance not labeled. Observed spray bottle with no label stored on oven door handle person in charge stated was degreaser. Person in charge labeled spray bottle accordingly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up around vent on ceiling in kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket on shelf under prep table in kitchen person in charge stated was chlorine solution testing at 0ppm. Person in charge replaced sanitizer bucket with chlorine solution at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm)
Apr 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. In reach in cooler in kitchen, two to go bags used to hold raw carrots and cooked pork. Employee removed food from bags and placed in metal pans.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler of kitchen was not dated. Employee stated milk was open two days prior. Employee added date.
Handwash sink used for purposes other than handwashing. At hand wash station in kitchen, employee washed a dirty dish in sink.
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. One employee hired less than 30 days ago did not have responsibility agreement signed. Operator had employee sign.
Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling vents in kitchen are soiled. Floor under fryer has build up of grease. Wall next to fryers has build up.
Food stored on floor. Bag of carrots on the ground in storage room where water heater is located. Employee removed from ground.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers in kitchen have build up of grease.
Open dumpster lid. Shared dumpster lid open.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use sitting on prep table in kitchen. Employee placed wiping cloth back into sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Under prep table in kitchen, Sanitizer Bucket (Chlorine 0ppm, remade 50ppm). Employee remade to correct.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. In kitchen area, in reach-in freezer, pork in takeout bag.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter, pork (117F - Hot Holding); jack fruit (98F - Hot Holding). Operator stated items in steam table less than 30 minutes. Operator had items reheated above 165f.
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. Employees present have no proo of employee responsibilities. Operator reviewed information with employees and had them sign DBPR from.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoops in flour and sugar containers have handles touching product. Operator removed scoops from containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line area, shelves and exterior of flour and sugar containers soiled.
Wall soiled with accumulated grease, food debris, and/or dust. In dry storage room in kitchen, wall by light switch soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter area, Sanitizer Bucket (Chlorine less than 50ppm). Operator remade bucket to 100ppm.
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.