RUE ST MARC
2103 SAN MARCO BLVD, Jacksonville FL 32207 · 904.619.0861
Last inspected Aug 10, 2026 · 9 visits since October 2023
SEP 24
MAR 25
OCT 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese, cooked beats, cut lettuce, soft cheese
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw lamb in walk in freezer-not all foods commercially packaged. Operator had employee rearrange trays.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in cooler next to stove soiled and reach-in cooler drawers across from stove soiled under drawers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Employee remade sanitizer solution and retested at 200ppm.
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee only dipped cookie mat in sanitizer after washing it, explained to him and he placed it back in
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked peas dated 4/4, discarded by manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese, cooked beats, cut lettuce, soft cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f peas, pea cream, trout dip, blue cheese, cooked beats, cut lettuce in prep reach in cooler at front cook line, overnight, employee discarded them, stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wrong side of splitter, manager fixed it
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All in one bag not in order
Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on fryer baskets
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. For 2 new employees here, has blank form, they read and signed
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket torn, reach in cooler at 48f at front counter
Employee with no hair restraint while engaging in food preparation. Employee peeling carrots
Equipment in poor repair. Gasket torn in prep cooler by oven, front cook line, one fryer basket torn
In-use ice scoop stored on soiled surface between uses. Container with old build up, employee tooled them both to triple sink to be washed
Reuse of single-service or single-use articles. Veggies washed and is left in the bag that came in dirty, explained to him and he removed them from bag
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above sauces in reach in cooler by obscene, front cook line, manager rearranged
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then took them out from sanitizer without washing hands, explained to him and he washed hands
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging house, manager placed one
Spray bottle containing toxic substance not labeled. Sanitizer on shelf, front counter, manager labeled it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. One dusty vent by triple sink
Cleaned and sanitized equipment or utensils not properly stored. Ice scoop under hand sink waste pipe by bar, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook working with open foods
Food storage container/container lid cracked or broken. Lid is cracked for butter, manager changed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler dusty
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, dripping but not enough to give the proper ppm, jug it's almost empty, manager changed it, 100 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes and then got them out of sanitizer, explained to him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw fish then removed glove and grabbed pot with cooked celery root, explained to him and he washed hands
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Brie opened a coupe of days ago
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. For new employee, he read it and signed it
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 expired in 2-2024
Carbon dioxide/helium tanks not adequately secured. Bakery area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened a coupe of days ago, dated by manager
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 new employee, he read it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Employee with no hair restraint while engaging in food preparation. Working either open foods
Hole in or other damage to wall. Wall peeling by walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dessert area, employee moved it
Working containers of food removed from original container not identified by common name. White powder in bulk, flour, labeled by manager
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw dish on shelf above cream cheese mix, employee voluntarily discarded cream cheese mix,
Spray hose at dish sink lower than flood rim of sink. At triple sink
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open faucet, mgr connected hose that goes to a dispenser
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
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. For new employee, he read it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep area, mgr moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking, got one
Equipment in poor repair. Gasket torn in drawer unit, the ones he order came on the incorrect size
Food stored on floor. Oil jog
No Heimlich maneuver/choking sign posted. Emailed one
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, mgr placed one
Water leaking from pipe and/or faucet/handle. Faucet in handsink, back kitchen
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Container of medicine improperly stored. Pain killer in drawer with utensils, employee removed them
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Scratched his head and went back to cut onions, explained yo him and he washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk and butter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f milk and butter in reach in cooler, by cook line, from counter, overnight, stop sale, cooler 41f on one side and 48f on other side
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees here for more than 2 months
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by cook line, front counter
Bowl or other container with no handle used to dispense food. In flour, baking area, employee removed it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone by knives on prep table, employee moved it
Employee with no hair restraint while engaging in food preparation. Handling arugula
Equipment in poor repair. Gaskets in drawer unit, front counter cook line
Food storage container/container lid cracked or broken. Container is cracked for leafy green in drawer unit
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and garlic on shelf above cooked onions in walk in cooler, employee moved them
Water leaking from pipe and/or faucet/handle. Faucet in hand sink, kitchen
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, front counter cook line, employee discarded it and made new solution 300 ppm
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. 0ppm
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.