TAVERNA / OCEANA
1986 SAN MARCO BLVD, Jacksonville FL 32207 · 904.398.3005
Last inspected Aug 13, 2026 · 8 visits since September 2023
AUG 24
FEB 25
AUG 25
FEB 26
AUG 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 in pre area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade storage paper towels used in direct contact in pans with herbs and onions in oyster bar area at Oceana.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter, risotto, house made cream sauce, house made pork ragu sauce (44F-48F - Cold Holding) in flip top reach-in cooler across from stove on Taverna cook line. Operator stated they recently stocked and had the lid opened and closed during lunch. Operator placed pans of ice in cooler to chill foods. Also, raw scallops, raw shrimp, raw beef (45F-46F - Cold Holding) in reach-in cooler drawers below grill area at Taverna kitchen. Operator stated drawers were opened and closed a bit during lunch. Operator stated he will keep drawers closed to chill foods.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line at Taverna kitchen soiled/;stainer. Also, deflector plate in ice machine at Ocean kitchen soiled.
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. Observed multiple employees food safety training certificates expired in 8/2025.
Equipment in poor repair. Observed lid on reach-in cooler at pizza make station and lid on reach-in cooler on cook line in Oceana kitchen in disrepair. Also, lid on white storage bin in pantry area at Oceana kitchen in disrepair-lid taped up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in flip top reach-in cooler in pantry station at Taverna in water of less than 135F. Temp of water 56F.employee emptied the water out.
Plumbing system in disrepair. Observed faucet for cold water at hand wash sink at end of cook line on Taverna kitchen in disrepair. Handle fully turns around without cold water turning on.
Reach-in cooler shelves with rust that has pitted the surface. Observed shelving in reach-in cooler across from stove at Taverna kitchen rusted/ peeling.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) on cook line. Employee remade sanitizer solution and retested at 200 PPM.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two green all purpose propane tanks in pantry area and near expo area at Taverna kitchen.
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
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. Scratch face then grabbed salt for raw salmon, explained to him and he washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked crab in upright freezer, Oceana side, manager rearranged
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 seafood, walk in cooler Oceana side, employee rearranged
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, employee removed it out of the bag
Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
Faucet/handle missing at plumbing fixture. Cold water handle is missing, hand sink by cook line, taverna side
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee washed hands once only and bare handed the bread, bare hand procedure is to wash hand twice before bare handing ready to eat food, explained to him and he washed hands again
In-use ice scoop stored on soiled surface between uses. Blue container with grey, manager placed it by triple sink to be washed
In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them, taverna side
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by grill, taverna side
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Cooked frozen peas, employee placed them in boiling water, got to 165f
Working containers of food removed from original container not identified by common name. White powdery by prep sink, prep area, taverna side, employee write the name
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cooked ribs in drawer unit, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw bacon, walk in cooler, rearranged by manager
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Heavy cream opened on 8/6, mgr discarded 1/4 cup
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Sam took test on 5/28/20, he touches food,
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked ribs
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One tuna, manager punctured it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, employee moved it to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above prep cooler, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Shredding cheese,
Employee with no hair restraint while engaging in food preparation. Cutting meat
Equipment in poor repair. Gasket in drawer freezer by cook line
Faucet/handle missing at plumbing fixture. Cold water handle in hand sink by cook line
In-use ice scoop stored on soiled surface between uses. Blue container, manager placed it by triple sink to be washed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for tongs used with chicken,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
Reach-in cooler shelves with rust that has pitted the surface. Cooler at cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and strawberries on shelf above washed bell peppers and washed oranges, walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler at oceana
Working containers of food removed from original container not identified by common name. White powder, manager stated it's sugar, labeled by employee
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked beef, employee rearranged drawer unit
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw fish in drawer unit, employee rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f butternut squash sauce, on warmer, employee reheated it again to 165f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket, test strip bluish, diluted to 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Beheymer expired in 2024
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Risotto made on the 19th, labeled by employee
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. A few copies for new employee
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above straws in bar area, rearranged by manager
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Necklesses, employee working with open foods
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, he got one
Employee with no hair restraint while engaging in food preparation. Working with open foods
Working containers of food removed from original container not identified by common name. White powder, sugar per employee
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 14 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At Taverna bar, 0 ppm, employee removed water
Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Not sanitizing hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Thawed out on 7/27, made here, should have been discarded yesterday because it's 6 days plus the freezing day was 7 total days, employee discarded one
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bare handed basil, she got gloves because of nails,
Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Washed hands once only and bare handed bread, didn't sanitize hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer
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
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter above bread drawer, moved by operator
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing basil
Food storage container/container lid cracked or broken. Container for cut watermelon cracked, employee changed it
In-use ice scoop stored on soiled surface between uses. Blue container, employee placed it by triple sink to be washed
Single-service articles improperly stored. Too many filter above tea machine, employee placed a lid
Working containers of food removed from original container not identified by common name. White powder in bulk sugar, employee write name on
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking back on in prep area burner, not under hood, employee moved it to stove under hood
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 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 placed dirty dishes in hand sink then he grabbed clean dishes, explained to him and he washed hands
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. Employee removed jewelry then grabbed fries to cook, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cans of crab, mgr rearranged, walk in cooler in oceana side
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese stuffed olives in keg cooler, employee moved them to other cooler, less than 4 hrs,
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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 above prep cooler cook line, employee discarded it
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet and watch, cook cooking
Employee with no beard guard/restraint while engaging in food preparation. Cutting mushrooms, got one
Employee with no hair restraint while engaging in food preparation. Cook cooking
Food storage container/container lid cracked or broken. Cracked lid for sugar bulk container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f water for ice scoop, employee removed it
Raw fruits/vegetables not washed prior to preparation. Cutting unwashed mushrooms
Working containers of food removed from original container not identified by common name. Bulk container with white powder on storage shelf, employee wrote name on
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate11 Basic
Show 23 findings ▾
Employee sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Finger with bandage/finger cut, he put on glove, handle cooked pizza, put on glove
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef then changed gloves and grabbed lettuce and tomatoes, explaining to her and she washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee swiping then he grabbed clean dishes to put away, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in pre area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above pastas in cooling rack, raw seafood on shelf above cooked chicken, raw shelled eggs on shelf above lemons and cooked lobster in bag next to container with raw fish, raw eggs on shelf above olives in bar cooler, employee rearranged
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 shrimp in walk in cooler, oceana side, mgr rearranged
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Heavy cream opened 9/1, employee discarded 1/4 cup, oceana side
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cooked squash in double pan, prep cooler, employee rearranged
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For drink menu that has raw egg whites, mgr placed one and placed * by them
Spray bottle containing toxic substance not labeled. Bleach, by dish machine, also at bar in oceana, employee labeled it
Accumulation of debris on exterior of warewashing machine. Dish machine in oceana side
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In server area, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, purse above cups by bar, mgr rearranged
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has a watch
Employee with no beard guard/restraint while engaging in food preparation. Cutting veggies, put one on
Employee with no hair restraint while engaging in food preparation. Moving trays with food
Food storage container/container lid cracked or broken. Cracked container for cut veggies in prep area
In-use ice scoop stored on soiled surface between uses. By ice bin at bar, employee took it to dish machine
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On butter balls, employee removed it
No handwashing sign provided at a hand sink used by food employees. A few hand sinks, employee placed them
Wet wiping cloth not stored in sanitizing solution between uses. Prep area, mgr placed it in sanitizer
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.