THE BREAD & BOARD
100 W BAY ST STE 101, Jacksonville FL 32202
Last inspected May 10, 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
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine and one by bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 3, 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 Intermediate0 Basic
Show 2 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 chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority3 Intermediate13 Basic
Show 23 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 chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee open lid of cup, drank, changed gloves and grabbed jog of dairy, explained to her and she washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above cooked pork in walk in cooler, manager rearranged.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated on 4/16, discarded by mgr
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f chicken above fill line, employee reheated them to 165f
Toxic substance/chemical improperly stored. Windex by bags for chips, employee moved the chemical, server area
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For front counter/drink area
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 employees and some employees that are not trained yet, more than 2 months
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. Only two certificates shown to me, they have 5 or more employees for more than 2 months
Bowl or other container with no handle used to dispense food. On spice, cook line
Carbon dioxide/helium tanks not adequately secured. By hand sink next to door and flat grill, cook line, also in mop sink room and front counter drink area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above customer food in reach in cooler, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go containers, server area, employee moved it
Employee with no hair restraint while engaging in food preparation. Working with open foods
Hood filter missing from automatic fire suppression/exhaust system. A couple, manager said they are cleaning them
In-use ice scoop stored on soiled surface between uses. Employee took it to dish machine to be washed
No handwashing sign provided at a hand sink used by food employees. Hand sink in bakery room, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area, shelf by prep table next to prep unit
Single-service articles not stored inverted or protected from contamination. Trays on storage shelf, manager inverted them
Wall soiled with accumulated grease, food debris, and/or dust. Above shelf by prep table, cook line
Water leaking from pipe and/or faucet/handle. Hand sink by walk in cooler
Working containers of food removed from original container not identified by common name. Panko in storage area, bulk, labeled by manager
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 10 high priority.
10 High priority7 Intermediate13 Basic
Show 30 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 chl, not dispensing, employee set up triple sink, 100 ppm chl
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds after dirty dishes and clean dishes, explained to her
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her and she washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing only, explained to her then she ran dish machine. Dish machine not dispensing chl, ppm, explained to employee and she set up triple sink, 100 ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine and one by bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cold cuts, employee rearranged reach in cooler by cook line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf above ribs, walk in cooler, owner rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 f cold cut above fill line, employee placed some in cooler, 50f buttermilk wash by cook line, explained time as public health control, she wrote time on, 47f raw chicken, fish, shrimp in drawer unit at 53f, employee wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f soup, employee stated she boiled it earlier, 108f cooked chicken under grill, employee reheated it again to 165f
Toxic substance/chemical improperly stored. Cleaner above to go cups in cabinet at front counter, employee moved it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer
Manager or person in charge lacking proof of food manager certification. One manager unable to locate his
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by flat grill, cook line, employee placed some
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 a few new employees and some that don't have employee training yet more than 2 months
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. A couple of employees here for more than 2 moths
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked on Sunday, employee wrote date on
Bowl or other container with no handle used to dispense food on spice, employee removed it, cook line
Carbon dioxide/helium tanks not adequately secured. By soda syrup rack and at bakery front counter
Drain cover(s) missing. Mop sink
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 and in kitchen, employee discarded them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jackets on top of soda syrup boxes
Employee with no hair restraint while engaging in food preparation. Scooping food
Hood filter missing from automatic fire suppression/exhaust system. Gap in between filters, bakery side, employee fixed it
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Hand sink on baler cook line and in hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and fan at cook line and front counter
Single-service articles not stored inverted or protected from contamination. To go container at front counter, employee turned them to side and on storage shelf
Wet wiping cloth not stored in sanitizing solution between uses. Front counter and on prep table in kitchen, employee discarded it
Working containers of food removed from original container not identified by common name. Bulk container in bakery area
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.