STARVING LIKE MARVIN #2
311 W ASHLEY ST STE 1, Jacksonville FL 32202 · 904.587.2842
Last inspected Apr 21, 2026 · 6 visits since October 2023
OCT 23
SEP 24
MAR 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. One by cook line,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cheeses and gravy, reach in cooler by cook line, employee rearranged
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority2 Intermediate13 Basic
Show 17 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. Employee grabbed toast, explained to him and he washed hands and put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cheeses and gravy, reach in cooler by cook line, employee rearranged
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to find quat test strips
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here expired in 2/4/26 and other employee here for a year or so could not find her certificate, she serves the food and portions syrup
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black build up
Drain cover(s) missing. Hole by storage shelf
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hair restraint
Equipment in poor repair. Gasket torn in upright cooler by triple sink
Floor soiled/has accumulation of debris. Lots of flour on floor on corner by reach in cooler cook line, falling from container on table
Food stored on floor. Oil jugs by cook line under prep table/shelf
Hole in or other damage to wall. Long hole on wall by storage shelf
No copy of latest inspection report available. Unable to find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One hood filter greasy and exterior of grits pit grease
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with food build up in reach in cooler by cook line
Utensils in poor condition. Cracked scoop in flour, cook line area, employee removed it
Wall soiled with accumulated grease, food debris, and/or dust. Wall by flour container on cook line, white and yellow building up
Working containers of food removed from original container not identified by common name. White powder in bulk container at cook line, employee labeled it flour
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects found. One by cook line,
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon on ziplock bag on top of fries in box freezer, also raw chicken in ziplock bags above bags with okra, upright freezer, employee rearranged
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. For eggs and sausage, employee store time frame on procedure
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. Emailed one
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee here that bags food for more than a year couldn't find her certificate
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Drain cover(s) missing. By storage shelf
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter, employee discarded it
Employee with no hair restraint while engaging in food preparation. Employee working with open foods
Equipment in poor repair. Gasket torn in upright glass cooler
Food stored on floor. Oil jugs, cook line
Hole in or other damage to wall. Wall by storage shelf and above ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at front counter, employee removed it
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By triple sink, wall paint peeling
Working containers of food removed from original container not identified by common name. Bulk container with white powder, by cook line
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish and eggs then changed gloves and grabbed waffles, explained to him and washed hands, discarded wafles
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above mayonnaise and sauces, raw bacon on shelf above lettuce upright cooler, employee rearranged them
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw seafood, upright cooler, employee rearranged
Shell eggs in use or stored with cracks or broken shells. Employee removed one
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 53f shelled eggs on counter, explained time as public health control, employee wrote time on
Handwash sink used for purposes other than handwashing. Shelf rack on it, employee moved it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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, has blank copy
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front counter person that passes food to customers and portions sauces, here since last inspection
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Got lost when remodeling happened, gave one, posted it
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Paint peeling in a couple of areas in kitchen
Current Hotel and Restaurant license not displayed. Old one
Drain cover(s) missing. By box freezer and shelving
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers on storage shelf
Employee with no hair restraint while engaging in food preparation. Cook cooking
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pots on stove
Time/temperature control for safety food thawed in an improper manner. Raw shrimp on table, 39f, employee placed it on shelf
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Sep 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chl, employee added more chl, 100 ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed bread, explained to him and he washed hands, discarded bread
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon in ziplock bags on shelf above bags with fries, upright freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw fish in upright cooler by storage shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 127f sausage, 98f cooked potatoes, over stove, off, explained time as public health control, employee wrote time on
Toxic substance/chemical improperly stored. Soap above ice machine and above bottle water at front counter, employee moved soaps
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
Handwash sink not accessible for employee use at all times. Tray on top of, employee moved it
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 cashier and one new employee
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks eggs if requested, per cashier and cook, gave sign and she posted it
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. Food handler solution for one employee here more than 2 months
Spray bottle containing toxic substance not labeled. In restroom, chlorine per employee
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door frame pulled out and closure is detached
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above to go containers in storage, employee rearranged
Employee with no hair restraint while engaging in food preparation. Cook cooking
Floor area(s) covered with standing water. By triple sink, employee cleaned it
Food stored on floor. Oil jug
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, also around door frame in reach in cooler
Water leaking from pipe and/or faucet/handle. Faucet in mop sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
Working containers of food removed from original container not identified by common name. Bulk container, white powder, flour per employee
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm chl in triple sink, employee added more chlorine, 50 ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked eggs then changed gloves and grabbed toast, explained to him and he washed hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Washing hands for 7 seconds in between raw eggs and ready to eat, explained to employee and he is washing properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw wings on shelf above raw seafood in reach in cooler, raw shelled eggs on shelf above raw seafood upright cooler by storage shelf
Shell eggs in use or stored with cracks or broken shells. Employee removed them
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs on counter, explained time as public health control, employee write time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f cooked potatoes, on counter, 95f sausage on tray, explains time as public health control, employee write time on
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. Emailed one
Handwash sink used for purposes other than handwashing. Spatula in it, hand sink by ice machine, employee removed it
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
Spray bottle containing toxic substance not labeled. Yellow substance, cleaner by employee
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Could not find it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above can foods on storage shelf, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above sauces on storage shelf, employee moved it
No Heimlich maneuver/choking sign posted. Gave one
No copy of latest inspection report available. Manager came and had to call someone to give to him
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
Wet wiping cloth not stored in sanitizing solution between uses. By cook line, employee discarded it
Working containers of food removed from original container not identified by common name. White powder in bulk container by cook line
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.