TABOULEH CAFE
7645 MERRILL RD #201, Jacksonville FL 32277 · 904-745-6900
Last inspected Jul 1, 2026 · 12 visits since October 2023
SEP 24
FEB 25
AUG 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Handsink next to triple sink
No soap provided at handwash sink. Handsink next to cook line, manager provided
Spray bottle containing toxic substance not labeled. Unlabeled, clear bottles,
Bowl or other container with no handle used to dispense food. 2oz cups used as scoopers in seasoning containers.
Show the remaining 4 findings ▾
Employee with no hair restraint while engaging in food preparation. Cook in kitchen no hair restraints
Reach-in cooler shelves with rust that has pitted the surface. 3 door glass cooler with rusted shelves
Silverware/utensils stored upright with the food-contact surface up. Metal container with spoons stored with food contact side up. On rack near triple sink
Working containers of food removed from original container not identified by common name. 3 large clear containers with white substances inside under prep table.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut cucumber salad in glass cooler
No soap provided at handwash sink. Handsink next to triple sink, provided
Packaged food not labeled as specified by law. Large white containers no labels with white substance inside
Bowl or other container with no handle used to dispense food. 2 oz cup in seasoning
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person aloe drink on prep table where pastry's are being made
Silverware/utensils stored upright with the food-contact surface up. Spoons and spatulas stored in metal pan with food contact side facing up
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Glass sliding door freezer in dinning room. Pan of raw beef over bagged cheese pie. Moved
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled raw eggs over taziki sauce in glass cooler
Food-contact surface soiled with food debris, mold-like substance or slime. On black deflector in ice machine soiled with white and black debris
Handwash sink not accessible for employee use at all times. Handsink next to triple sink with red bucket and metal scrubbers stored in handsink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken, cooked rice and taziki sauce
Bowl or other container with no handle used to dispense food. 2 oz cups stored in multiple seasonings containers, cook removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal opened water bottle stored on top shelf over shredded chicken
Silverware/utensils stored upright with the food-contact surface up. Large sliver spoons stored in metal pan on rack near triple sink stored up right
Working containers of food removed from original container not identified by common name. Large white containers with white substances inside. No labels
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On black defector inside ice machine has a white build up on lip of defector
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
Food storage container/container lid cracked or broken. Cracked lids over taziki sauce in cooler
Working containers of food removed from original container not identified by common name. 2 large containers with white substance inside no labels. Employee states one is flour and one is sugar
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro cut from cone and placed in pan without second cooking and stored at room temperature, owner on phone stated they use four hour time frame, but no time marking provided and operator failed to fill out the time as a public health form provided the previous inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over potatoes fries in chest freezer near cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw shelled eggs stored over Tabouleh and taziki sauce in glass cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grape leaves73-80Ground beef 49-51f Feta and spinach 47f stuffed grape leaf 45f Sliced Gyro meat from previous night 50-47f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves73-80Ground beef 49-51fCheese 43f Feta and spinach 47f taziki 44f chickpeas 44f raw chicken 44f-45 Humus 45f chicken salad 50f grape leaf 45f rice and lintel 46f Raw beef 43f falafel 46f taboleh Salad 46f garlic sauce 46f raw beef 44f ground beef 44f fish 44f raw beef 45f In glass cooler
Food-contact surface soiled with food debris, mold-like substance or slime. On black defector inside ice machine has a white build up on lip of defector
Handwash sink used for purposes other than handwashing. Handsink next to triple sink filled with various items, employee removed
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. 2oz cups in seasonings used as scoopers
Employee with no hair restraint while engaging in food preparation. Cook in kitchen
Food storage container/container lid cracked or broken. Cracked lids over taziki sauce in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal opened water bottles in cooler on glass cooler on top shelf over foods and in flop hop cooler in pan with cheese, Foam white cup with water on prep table next to cooked rice.drinks moved
Single-service articles improperly stored. Cases of open Togo cuts and lids stored on floor next to back door.
Single-service articles not stored inverted or protected from contamination. Foil pans on back shelf stored upright open faced with the food contact side open to contamination.
Working containers of food removed from original container not identified by common name. 2 large containers with white substance inside no labels. Employee states one is flour and one is sugar
Sep 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro Placed in pan,cut from the cone with out the secondary cook and stored at room temperature. Gyro discarded, provided time as a public health form and gyro safe handling.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over garlic and lettuce, moved to to lower shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 70f sitting out at room temperature
Handwash sink used for purposes other than handwashing. Used to store bucket and soap for triple sink. Items moved from sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chickpeas made possible 2 days ago per person in charge.
Bowl or other container with no handle used to dispense food. Cups in seasoning, person in charge moved
Carbon dioxide/helium tanks not adequately secured. Co2 tanks stored near swinging door in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink water bottle on back food storage area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over cook line Keys stored on tip on clean plates on shelf.
Employee with no hair restraint while engaging in food preparation. Hair net provided
Food not stored at least 6 inches off of the floor. Containers of oil stored on floor in kitchen
Raw fruits/vegetables not washed prior to preparation. Cut lettuce not washed before being cut.
Time/temperature control for safety food thawed in an improper manner. Falafel thawing on prep table, moved to cooler
May 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Operator has no proof of manager certification and no other certified manager employed at this establishment. Administrative complaint given at call back inspection today
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. Operator has no proof of any employee trainings for any employees hired over 60 days. Administrative complaint given at call back inspection today
Mar 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification on Shakib Shaban (3/25/21)
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. (All employee training expired 2021 )
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Container of medicine improperly stored. Medicine stored next to clean equipments and food on shelf in kitchen. Moved by manager.
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Operator is shaving of raw gyro meat from cone and placing in pan to be held for hot holding without going through a secondary cooking process. Operator states will go through secondary cooking when they have an order or if cooling down to be place in cooler. Provided technical assistance and placing shaved parts of raw gyro from cone that is stored in pan under Time once cut from cone and items will still be considered raw until gone through secondary cooking Provided gyro handout
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects next to ice machine in back kitchen
Nonfood-grade bags used in direct contact with food. Raw meat stored in direct contact of non-food grade bag in three door reach in freezer in dining area. Manager place food in correct food grade bag
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese and cooked food in glass three door reach in cooler in kitchen. Moved by manager.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken on grill with plastic gloves on both hands and then removed gloves f place new one on without washing hands and return to handle cooked foods. Spoke to manager for interpretation
Manager or person in charge lacking proof of food manager certification. Operator has no proof of manager certification and no other certified manager employed at this establishment. Administrative complaint given at call back inspection today
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. Operator has no proof of any employee trainings for any employees hired over 60 days. Administrative complaint given at call back inspection today
Cardboard used to line food-contact shelves. On shelf on cook line
Cardboard used to line nonfood-contact shelves. On shelf at dry storage area
Current Hotel and Restaurant license not displayed. Operator has old license displayed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks cups stored next to food on cook line. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees personal items like keys, wallet, cigarettes stored next to clean equipments and food in kitchen. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist. Employee removed
Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line preparing food with no beard guard
Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food with no hair restraint. Employee put on hat
Equipment in poor repair. Three door reach in glass cooler with door handle in disrepair on left side door
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of three door reach in cooler is soiled
Time/temperature control for safety food thawed in an improper manner. Frozen vegetables in bag thawing in pan on cook line, place there approximately 15 mins ago. Moved to reach in cooler
Jan 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill : Cut tomato 55. Hummus 60. Sour creme 60. Cooked eggplant. 60. Lettuce 60. Raw beef 48. Items placed about 1 hour before. Items are placed on ice but ice is only on bottom of pans. (Per Person In Charge cooler does not work and is switched off. ) Cooked rice on counter in kitchen at 70. Per Person In Charge was recently placed there. Moved by manager to cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification on Shakib Shaban (3/25/21)
Handwash sink not accessible for employee use at all times. Hand wash sink opposite prep table blocked with multiple equipment in sink.
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. (All employee training expired 2021 )
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.
Clean utensils or equipment stored in dirty drawer or rack. Cleaned utensils and pans stored on top of mop sink.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Nov 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill : Cut tomato 55. Hummus 60. Sour creme 60. Cooked eggplant. 60. Lettuce 60. Raw beef 48. Items placed about 1 hour before. Items are placed on ice but ice is only on bottom of pans. (Per Person In Charge cooler does not work and is switched off. ) Cooked rice on counter in kitchen at 70. Per Person In Charge was recently placed there. Moved by manager to cooler.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification on Shakib Shaban (3/25/21)
Handwash sink not accessible for employee use at all times. Hand wash sink opposite prep table blocked with multiple equipment in sink.
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. (All employee training expired 2021 )
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.
Buildup of food debris/soil residue on equipment door handles. Heavily Soiled exterior of equipment including handles to coolers. Cooler opposite grill. Cooler by prep table.
Clean utensils or equipment stored in dirty drawer or rack. Cleaned utensils and pans stored on top of mop sink.
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. Cooler opposite grill not functioning. (Per Person In Charge cooler does not work and is switched off. ) unit is holding foods on ice in an inadequate method.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers in kitchen.
Oct 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority7 Intermediate9 Basic
Show 22 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food prep employee handled heavily Soiled exterior of equipment including handles to coolers, cooler opposite griddle and cooler by Prep table then engaged in handling foods without washing hands.
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. Multiple employees cutting Ready to eat parsley with bare hand contact. Manager intervened.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2023
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill : Cut tomato 55°. Hummus 60°. Sour creme 60°. Cooked eggplant. 60°. Lettuce 60°. Raw beef 48°. Items placed about 1 hour before. Items are placed on ice but ice is only on bottom of pans. (Per Person In Charge cooler does not work and is switched off. ) Cooked rice on counter in kitchen at 70°. Per Person In Charge was recently placed there. Moved by manager to cooler.
Toxic substance/chemical improperly stored. Sanitizer bottle over sugar packets. Frontline. Moved by manager
Employee washed hands in a sink other than an approved handwash sink. Food prep employee washed hands in Three compartment sink. Manager intervened.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification on Shakib Shaban (3/25/21)
Handwash sink not accessible for employee use at all times. Hand wash sink opposite prep table blocked with multiple equipment in sink.
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. (All employee training expired 2021 )
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.
No soap provided at handwash sink. Missing soap at kitchen Hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily Soiled deflector plate in ice machine located: kitchen.
Bowl or other container with no handle used to dispense food. Multiple bowls (souffle cups) as scoops in spice containers.
Buildup of food debris/soil residue on equipment door handles. Heavily Soiled exterior of equipment including handles to coolers. Cooler opposite grill. Cooler by prep table.
Clean utensils or equipment stored in dirty drawer or rack. Cleaned utensils and pans stored on top of mop sink.
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. Cooler opposite grill not functioning. (Per Person In Charge cooler does not work and is switched off. ) unit is holding foods on ice in an inadequate method.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys on cleaned plates in kitchen.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Multiple. Soil residue build up on ext of multiple equipment and bulk food containers.
Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers in kitchen.
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.