THE BREAD AND BURGER
100 W BAY ST STE 103, Jacksonville FL 32202
Last inspected Oct 7, 2024 · 5 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
OCT 24
≈ ERRATIC
3 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by cook line
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner paid while inspecting
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs and cold cut opened on Friday
Handwash sink not accessible for employee use at all times. Lots of things in it, employee moved them
Show the remaining 6 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Times on foods but not procedure filled up, emailed one
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. Cook here expired on 1/2024
Equipment in poor repair. Gasket torn in upright cooler
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Emailed one
Outer openings not protected with self-closing doors. Side door
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheeses and lettuce, employee stated under time but no time and no procedure, she wrote time and I emailed procedure to fill up
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f cooked hamburgers, she stated they area on time but no time no procedure, operator wrote time on, emailed procedure to fill up
Outer openings not protected during operation and vermin and/or environmental cross contamination. The front counter window doesn't have the air curtain like plan review proviso states on Log No. HQ-21-7464, talked to Robert Protomastro Proviso in plan review that was approved: 3) DUE TO THE OPEN NATURE OF THE FOOD PREPARATION AREAS IF THE ESTABLISHMENT OPERATES WITH THE EXTERIOR WINDOWS OPEN TO THE INTERIOR EFFECTIVE AIR CURTAINS WILL NEED BE IN OPERATION AT ALL TIMES. IF THE AIR CURTAINS PROVE TO BE INEFFECTIVE AT PREVENTING ENVIRONMENTAL CONTAMINATION TO FOOD PREPARATION AREAS THE DIVISION RESERVES THE RIGHT TO READDRESS THIS ISSUE AND REQUIRE THE INSTALLATION OF SOLID WINDOWS.
Jun 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheeses and lettuce, employee stated under time but no time and no procedure, she wrote time and I emailed procedure to fill up
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f cooked hamburgers, she stated they area on time but no time no procedure, operator wrote time on, emailed procedure to fill up
Outer openings not protected during operation and vermin and/or environmental cross contamination. The front counter window doesn't have the air curtain like plan review proviso states on Log No. HQ-21-7464, talked to Robert Protomastro Proviso in plan review that was approved: 3) DUE TO THE OPEN NATURE OF THE FOOD PREPARATION AREAS IF THE ESTABLISHMENT OPERATES WITH THE EXTERIOR WINDOWS OPEN TO THE INTERIOR EFFECTIVE AIR CURTAINS WILL NEED BE IN OPERATION AT ALL TIMES. IF THE AIR CURTAINS PROVE TO BE INEFFECTIVE AT PREVENTING ENVIRONMENTAL CONTAMINATION TO FOOD PREPARATION AREAS THE DIVISION RESERVES THE RIGHT TO READDRESS THIS ISSUE AND REQUIRE THE INSTALLATION OF SOLID WINDOWS.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw phili meat, then changed gloves and got bread, explained to him and he washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hair net then got deli paper for sandwich, explained to her, she washed 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. Making sandwiches, explained to them and they both put on gloves
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey hamburger on shelf above raw phili meat, in drawer unit
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheeses and lettuce, employee stated under time but no time and no procedure, she wrote time and I emailed procedure to fill up
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f cooked hamburgers, she stated they area on time but no time no procedure, operator wrote time on, emailed procedure to fill up
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
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ None, employee went inside to sister restaurant to ask for paperwork and she was told they are very busy
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. Employee here for 3 months and another for more than a year, employee went inside to sister restaurant to ask for paperwork and she was told they are very busy
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 all of them
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 by cook line, employee discarded
Employee with no hair restraint while engaging in food preparation. Cook and prep lady, both put on hair nets
Equipment in poor repair. Gasket torn in upright cooler
No copy of latest inspection report available. Employee when inside to sister restaurant and they are too busy
No handwashing sign provided at a hand sink used by food employees. By triple sink, only hand sink, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Outer openings not protected during operation and vermin and/or environmental cross contamination. The front counter window doesn't have the air curtain like plan review proviso states on Log No. HQ-21-7464, talked to Robert Protomastro Proviso in plan review that was approved: 3) DUE TO THE OPEN NATURE OF THE FOOD PREPARATION AREAS IF THE ESTABLISHMENT OPERATES WITH THE EXTERIOR WINDOWS OPEN TO THE INTERIOR EFFECTIVE AIR CURTAINS WILL NEED BE IN OPERATION AT ALL TIMES. IF THE AIR CURTAINS PROVE TO BE INEFFECTIVE AT PREVENTING ENVIRONMENTAL CONTAMINATION TO FOOD PREPARATION AREAS THE DIVISION RESERVES THE RIGHT TO READDRESS THIS ISSUE AND REQUIRE THE INSTALLATION OF SOLID WINDOWS.
Outer openings not protected with self-closing doors. Only door
Wet wiping cloth not stored in sanitizing solution between uses. On prep area, employee discarded it
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by front counter
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw hamburgers, upright cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cheese and cut lettuce sitting on ice, on table, explained time as public health control, operator wrote time
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 140f nacho cheese and chili from yesterday, placed on grill at 9am and it's 11:005, explained to employee and took it to sister restaurant to heat up rapidly to 165f
Toxic substance/chemical improperly stored. Bleach hanging above clean lines, employee rearranged
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Carolyn has been a mgr for a month
Manager or person in charge showed me a forged certificate. Dwayne Beliakoff 7/18/17, certificate number 15383428 has an expiration date on 7/18/24
No probe thermometer provided to measure temperature of food products. Employee brought one from sister restaurant
Bowl or other container with no handle used to dispense food. On spice, mgr removed it
Cleaned and sanitized equipment or utensils not properly stored. Clean pot on floor by cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cooler above customer foods, employee rearranged
Equipment in poor repair. Gasket is torn in upright cooler
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in triple sink, got new solution, 200 ppm quat
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.