TIDBITS
1076 HENDRICKS AVE, Jacksonville FL 32207 · (904)396-0528
Last inspected Aug 27, 2025 · 6 visits since October 2023
OCT 23
SEP 24
AUG 25
≈ ERRATIC
3 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Two by prep table
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority1 Intermediate13 Basic
What the inspector wrote — 19 findingsThe state's own report →
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 washed knives then held then in sanitizer and took them out, didn't wash his hands in between dirty and clean knives, explained to him and he washed hands
Live, small flying insects found. Two by prep table
Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal eggs on shelf above cheeses in walk in cooler, manager rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f butter chips on double pan and 50f cheese above fill line, both in prep cooler, employee wrote butter on 4 hr procedure and placed cheese in reach in cooler
Show the remaining 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128-132f gravy in warmer, employee turned it higher
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. A few are copies
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. On cheeses, removed by manager
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food, reach in cooler, employee moved it
Food storage container/container lid cracked or broken. For cut lettuce, employee changed cracked lid
In-use knife/knives stored in cracks between pieces of equipment. Between both prep coolers, employee removed them
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pitta chips in bag at front counter for customers to grab, manager moved them to back so employee can give them to customers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at prep area, walk in cooler shelves,
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by walk in cooler
Reuse of single-service or single-use articles. Employee washed little onions and placed back in same dirty bag they came in, explained to him
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above dressing in walk in cooler
Utensils in poor condition. Gasket is torn in one prep cooler
Working containers of food removed from original container not identified by common name. White liquid, employee labeled it icing
Sep 6, 2024Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked chicken, sprouts above prep reach in cooler, manager write them down in time as public health control procedure, time frame now, 48-50f chicken and tuna salad in double pan in prep cooler, 48f cold cuts in reach in cooler, my probe thermometer reading 51f, employee rearranged double pan and placed food back in walk in cooler, less than 4 hrs
Sep 3, 2024Administrative 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked chicken, sprouts above prep reach in cooler, manager write them down in time as public health control procedure, time frame now, 48-50f chicken and tuna salad in double pan in prep cooler, 48f cold cuts in reach in cooler, my probe thermometer reading 51f, employee rearranged double pan and placed food back in walk in cooler, less than 4 hrs
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. No time today, manager wrote time frame in time as public health control procedures
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On one side of splitter, hanging hose side
Bowl or other container with no handle used to dispense food. On chips, removed by employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in little walk in cooler, manager rearranged
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, he put one on
Hole in or other damage to wall. By rear side door
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Bake good that customer grabs, employee moved dispenser so employee will dispense them
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish machine
No conspicuously located ambient air temperature thermometer in holding unit. One prep unit, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sandwich press
Wet wiping cloth not stored in sanitizing solution between uses. On prep area, employee placed it in sanitizer
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheese, chicken salad, cold cuts, pasta, chicken salad, employee moved them to other cooler, less than 4 hrs in prep unit, some placed back into walk in cooler, some placed under time, my probe thermometer reading 55f, 49f pasta in walk in cooler with yesterdays sticker on, nobody took them out of walk in cooler, mgr voluntarily discarded it
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority5 Intermediate9 Basic
Show 20 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 washed dirty dishes then he grabbed clean dishes, explained to him and he washed hands
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee left it only 4 seconds, just did 4 dips, explained to him and he placed it back in for 1 minute
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by trash can, prep area
Spray hose at dish sink lower than flood rim of sink. At triple sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheese, chicken salad, cold cuts, pasta, chicken salad, employee moved them to other cooler, less than 4 hrs in prep unit, some placed back into walk in cooler, some placed under time, my probe thermometer reading 55f, 49f pasta in walk in cooler with yesterdays sticker on, nobody took them out of walk in cooler, mgr voluntarily discarded it
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 45f cut melon at 7am, it is 11:30, employee placed it in freezer to rapidly cool, got to 41f
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 opened on Friday, employee placed day dot
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut melon above rim
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 5 people here that don't have employee training yet
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut melon
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. Two employees here for 6 months
Carbon dioxide/helium tanks not adequately secured. One by upright freezer, employee secured it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish washing and pre area
Outer openings not protected with self-closing doors. Rear door
Raw fruits/vegetables not washed prior to preparation. Cutting whole lettuce, explaining to him and he washed the others
Reuse of single-service or single-use articles. Clean tomatoes in box that they came dirty in walk in cooler, employee placed them in another container
Single-service articles improperly stored. Box with to go container, front counter, mgr placed it on shelf
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed coconut and tomatoes above bread and commercially cooked eggs, mgr rearranged walk in cooler
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling off in storage area by shelves
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.