TULUA BISTRO
798 S 3 ST, Jacksonville Beach FL 32250 · (904)372-0915
Last inspected Aug 24, 2026 · 12 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. Wastewater backing up through floor drain located in between the ice machine and handwash sink at the end of the line cook line. Wastewater starts to back up once handwash sink on cook line is being use and water is running.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2017043448 | Aug 28, 2017 | Oct 11, 2017 | $800 |
| 5--2017039379 | Aug 10, 2017 | Aug 25, 2017 | $400 |
Inspection history
12 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Aug 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Hollandaise sauce (94F - Hot Holding); Gravy (85F - Hot Holding). Employee removed to reheat.
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler Raw salmon stored over ready to eat dressings. Employee removed and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in stand alone cooler Cooked wings (54F-56F - Cold Holding); Whipped topping (54F-56F - Cold Holding); Shredded cheese (54F-56F - Cold Holding); Sour cream (54F-56F - Cold Holding); Whipped cream cheese (54F-56F - Cold Holding); Butter sticks (54F-56F - Cold Holding); Feta cheese (54F-56F - Cold Holding); Milk (54F-56F - Cold Holding); American cheese (54F-56F - Cold Holding); Pepper jack cheese (54F-56F - Cold Holding); Crab meat (54F-56F - Cold Holding); Sliced ham (54F-56F - Cold Holding); Raw bacon (54F-56F - Cold Holding); Hollandaise sauce (54F-56F - Cold Holding); Swiss cheese (54F-56F - Cold Holding) See stop sale Cooler has an ambient temperature of 57F. Employee stated the items have been in cooler since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler Cooked wings (54F-56F - Cold Holding); Whipped topping (54F-56F - Cold Holding); Shredded cheese (54F-56F - Cold Holding); Sour cream (54F-56F - Cold Holding); Whipped cream cheese (54F-56F - Cold Holding); Butter sticks (54F-56F - Cold Holding); Feta cheese (54F-56F - Cold Holding); Milk (54F-56F - Cold Holding); American cheese (54F-56F - Cold Holding); Pepper jack cheese (54F-56F - Cold Holding); Crab meat (54F-56F - Cold Holding); Sliced ham (54F-56F - Cold Holding); Raw bacon (54F-56F - Cold Holding); Hollandaise sauce (54F-56F - Cold Holding); Swiss cheese (54F-56F - Cold Holding) See stop sale Cooler has an ambient temperature of 57F. Employee stated the items have been in cooler since previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Hollandaise sauce (94F - Hot Holding); Gravy (85F - Hot Holding). Employee removed to reheat.
Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. Observed establishment without parasite destruction letter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test strips for chemical dish machine and 3 compartment sink.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile located on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on reach in cooler located on cook line. Employee removed and stored properly.
Evidence of employee smoking in food preparation, food storage or warewashing area. Observed employee vape stored on top of reach in cooler. Observed employee drink on prep table. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill area soiled with grease buildup.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed manager crack raw shell eggs without removing gloves and washing hands before touching utensils. Manager removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler on cook line Liquid Eggs (48F - Cold Holding). Cooler has an ambient temperature of 42F. Breads stacked close to fans in cooler. Manager removed excess breads to allow for air flow.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Hollandaise sauce (65F - Cold Holding). Manager stated Hollandaise was made at 7am. Manager removed and stored in reach in cooler.
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. Observed establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
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. Observed some employee food training expired.
Food stored on floor. Observed cases of soda stored on floor near employee hand washing sink located at entrance of kitchen. Manager removed and stored properly.
No handwashing sign provided at a hand sink used by food employees. Observed employee hand washing station on left side near soda station without employee hand washing sign. Inspector will provide handwashing signs.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2025.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb along wall near cook line without back flow device. Observed mop sink with threads on faucet without back flow device.
Spray bottle containing toxic substance not labeled. Observed spray bottles containing window cleaner without labels. Employee will place labels on spray bottles.
Floor area(s) covered with standing water. Observed standing water on cook line. Establishment back AC is not working and portable AC unit has condensation coming from unit. Employee will be mopping water up.
No copy of latest inspection report available. Observed establishment without last inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored properly to dry. Employee will hang mop to dry properly.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Observed medications stored on shelf over prep sink that contained potatoes and strawberries. Manager removed all medications and stored properly.
Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack for dishes.
Toxic substance/chemical on premise that is not required for the operation of establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. Manager was in process of cleaning ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stand alone cooler door gasket soiled.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 12 flying insects. Observed 3 flying insects in bar area. Observed 3 flying insects in kitchen. Observed 4 flying insects in women's restroom Observed 2 flying insects in men's room.
Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6a¿¿1-2024.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg stored with raw shell eggs. See stop sale. Manager discarded cracked shell egg.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at the end of cook line Raw chicken (47F - Cold Holding); Crab cakes (47F - Cold Holding); liquid eggs (51F - Cold Holding); Deli ham (50F - Cold Holding); raw shrimp (44F - Cold Holding). Cooler has an ambient temperature of 43F. Manager placed ice under foods.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine behind splash guard soiled by ice chute of unit. Manager started to pull splash guard off to clean behind.
No handwashing sign provided at a hand sink used by food employees. Observed employee hand sink signs missing at bar hand sink and cook line employee hand sink. Inspector will provide copy of Hand washing signs.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to allow proper drying. Manager removed and stored mop properly.
Feb 23, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce at 70F. Manager reheated hollandaise and placed in steam well to hold hot.
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. Observed 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. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine soiled behind splash guard.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage container on a food preparation table. Employee removed and stored properly.
Floors not constructed to be easily cleanable. Observed walk in cooler Floors not constructed to be easily cleanable.
No copy of latest inspection report available. Observed No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Observed oh and washing sign provided at a hand sink used by food employees in kitchen. Inspector will provide copy of hand washing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
Time/temperature control for safety food thawed in an improper manner. Observed 2 containers of frozen crab mix on prep table-to thaw. Manager removed and placed back in walk-in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution at 0 not at proper minimum strength. Manager removed and added bleach. Took second test at 100.
Sep 14, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw shrimp stored over case of biscuits in stand alone reach in freezer.
Sewage/wastewater backing up through floor drains. Wastewater backing up through floor drain located in between the ice machine and handwash sink at the end of the line cook line. Wastewater starts to back up once handwash sink on cook line is being use and water is running.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. American cheese (48F); Swiss cheese (48F); cooked potatoes (47F); raw chicken (48F) stored in small flip top cooler near walk in cooler on cook line. Cooler has an ambient temperature of 48F. Manager stated food has being in cooler for a few days now. Manager discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (44F); cut tomatoes (46F); cooked sausage (44F); liquid eggs (44F); pancake batter (44F); raw shell eggs ambient temperature (45F); Swiss cheese (47F); American cheese (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 45F. Operator stated food was delivered this morning and that cooler door was left opened for a while and was closed 15 minutes ago. American cheese (48F); Swiss cheese (48F); cooked potatoes (47F); raw chicken (48F) stored in small flip top cooler near walk in cooler on cook line. Cooler has an ambient temperature of 48F. Manager stated food has being in cooler for a few days now. Manager discarded food. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on hose bibb located on cook line near the ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips were wet and unusable
Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in coo.er gasket and interior of door soiled
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout establishment
Working containers of food removed from original container not identified by common name. Containers containing flour not labeled in front prep counter near expo window.
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.