TOWN HALL
2012 SAN MARCO BLVD, Jacksonville FL 32207 · 904.398.0726
Last inspected May 27, 2026 · 8 visits since December 2023
APR 24
NOV 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. One by cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cut kale above prep cooler, employee placed it in cooler
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. For butter by cook line, cook write time on
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Handwash sink used for purposes other than handwashing. Employee rinsing coffee container in hand sink by cook line and ice in hand sink by dish machine
Show the remaining 7 findings ▾
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, walk in cooler, employee removed them from bag
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above blender at cook line, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on shelf above blender, cook line, employee moved them
Floor area(s) covered with standing water. In walk in cooler, cleaned by employee
No handwashing sign provided at a hand sink used by food employees. Not readable anymore, hand sink at front prep area, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on guards by stove, vents in walk in cooler have blackish build up
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, dispenser not dispensing, employee manually made solution, 300 ppm
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee just arrived and helped with plastic wrap for food and then washed hands, explained to her
Food-contact surface soiled with food debris, mold-like substance or slime. Toaster oven and on fryer basket, food buildup
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Not closing all the way, one bathroom
Clean utensils or equipment stored in dirty drawer or rack. In drawer at bar, utensils in drawe
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 punctured it
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. Opened employee drink, he placed it in cup with lid and straw
Food storage container/container lid cracked or broken. Cracked container for pasta in walk in cooler
No handwashing sign provided at a hand sink used by food employees. On hand sink at front prep, complete faidad, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, placed in sanitizer bucket by manager
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects found. One by cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Seared-raw tuna on shelf above cold cut, manager rearranged reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bread pudding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f bread pudding above fill line in prep cooler, overnight, stop sale, manager discarded them
Food-contact surface soiled with food debris, mold-like substance or slime. Toaster ledge and fryer basket
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked octopus on Saturday, manager dated it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line and dish machine
Floor area(s) covered with standing water. By cook line and walk in cooler, employee cleaned it
Floor soiled/has accumulation of debris. In walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. By hand sink at cook line, under ticket printing machine, faucet on stove and ledge on grill
Stored food not covered. Cooked mushrooms and gravy, 41f, covered by manager
Working containers of food removed from original container not identified by common name. Brown powder, labeled by manager
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm, test strip turned light blue, explained to him and he diluted it to 300 ppm
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Red line not readable in one door cooler, server area
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by dish washing area
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 can drink in prep area, employee discarded it
No copy of latest inspection report available.
Water leaking from pipe and/or faucet/handle. Prep sink at cook line
Working containers of food removed from original container not identified by common name. White powder on shelf by prep area
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide and ROP for some foods, gave information for submitting procedures
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide and ROP for some foods, gave information for submitting procedures
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Good splatter by cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Faucet by stove, gasket in walk in cooler and vent in walk in cooler
Stored food not covered. Couscous and cooked mushrooms 40f in walk in cooler
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line and hallway by kit
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 bar, discarded
Floor soiled/has accumulation of debris. Walk in freezer
Food stored on floor. Boxes with food in walk in freezer,
Hole in or other damage to wall. By dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in drawer unit and drawer under grill
Stored food not covered. Cooked veggies at 40f
Wall soiled with accumulated grease, food debris, and/or dust. Dust build up, hallway by 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.