TUNIS EDGEWOOD
1551 EDGEWOOD AVE W, Jacksonville FL 32208 · 9044509975
Last inspected May 1, 2026 · 9 visits since September 2023
JUN 24
NOV 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A 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. Observed 2 flying insects, 1 at prep area and 1 by drive thru window.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In prep area double door reach-in cooler, raw shell eggs stored on top shelf over cooked wings. Operator moved eggs to bottom shelf. Also on storage room reach-in freezer, open case of raw Philly beef stored over bags of breaded oysters and breaded mushrooms. Operator moved Philly beef.
Handwash sink not accessible for employee use at all times. At dish area, dunnage rack in front of handwash sink. Operator moved rack.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, keys and glass on prep table. Operator moved items.
Equipment in poor repair. At prep area, gaskets on double door reach-in cooler torn.
Show the remaining 5 findings ▾
Floors not maintained smooth and durable. Floor in multiple areas, including dry storage room, not sealed.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers have grease build up.
Food stored on floor. At prep area, container with bag of onions stored on floor. Operator moved to container shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. At drive thru area reach-in freezer, ice build up in chest freezer
Wet wiping cloth not stored in sanitizing solution between uses. At cook line area, wet towel on reach-in cooler counter. Operator removed towel.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, in top section of flip top reach-in cooler, cut tomato (47F - Cold Holding); cheese sauce (50F - Cold Holding); tzatziki (48F - Cold Holding); cut lettuce (46F - Cold Holding). Operator stated all items placed in cooler 1.75 hours prior. Ambient temperature 36f. Operator stated lid was left open. Operator closed lid.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, fries (107F - Hot Holding) in basket above fryer. Operator stated he cooked too much for order. Operator voluntarily discarded.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present hired 6 months, no certificate available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone and keys on prep table.
Floors not maintained smooth and durable. Floor in multiple areas, including dry storage room, not sealed.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall and floor behind/under equipment have grease build up. Walls throughout kitchen have residue and dust build up. Floor throughout kitchen have debris build up.
Food stored on floor. At prep area, container with onions stored on floor. In dry storage room, box with breading stored on floor. Operator moved items to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. In storage room, ice build up n slide top reach-in freezer.
In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on cart handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on flip top reach-in cooler have build up. At cook line, sides of fryers have grease build up. At cook line, steam table well has build up of food debris.
Reuse of single-service or single-use articles. Raw chicken boxes reused to hold cooked wings and bags of breading. Operator discarded boxes.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall under triple sink has peeling paint.
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Container of medicine improperly stored. At prep area, spray can of first aid spray and bottle of isopropyl alcohol stored on prep table. Operator moved.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At prep area in glass door reach-in cooler, wings (47F - Cooling). Operator stated wings were cooked yesterday. Wings in large box with thick plastic liner. Operator discarded.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At prep area in glass door reach-in cooler, wings (47F - Cooling). Operator stated wings were cooked yesterday. Wings in large box with thick plastic liner. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, wings (58F - Cold Holding). Operator voluntarily discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area in glass door reach-in cooler, wings (47F - Cooling). Operator stated wings were cooked yesterday. Wings in large box with thick plastic liner. Operator discarded.
Handwash sink used for purposes other than handwashing. At triple sink area, multiple utensils in handwash sink. At cook line, bucket in handwash sink. Operator moved all items.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee present stated hired for 3 months, no training provided.
Buildup of food debris/soil residue on equipment door handles. At cook line, handle on flip top reach-in cooler has build up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone stored on prep table. Operator moved.
Floors not maintained smooth and durable. Floor in multiple areas, including dry storage room, not sealed.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall and floor behind/under equipment have grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, sides of fryers have build up.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of flip top reach-in cooler lid soiled.
Reuse of single-service or single-use articles. Raw chicken boxes reused to hold cooked wings and bags of breading. Operator discarded boxes.
Time/temperature control for safety food thawed in an improper manner. At triple sinks, container of shrimp and fish thawing in standing water. Operator placed under running water.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towels on counter of flip top reach-in cooler.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Container of medicine improperly stored. At prep area, can of first aid spray on prep table. Operator moved.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects, 1 at prep area and 1 by drive thru window.
Raw animal food stored over/not properly separated from ready-to-eat food. At prep area pain glass door reach-in cooler, two cartons of raw shell eggs stored over butter. Also, at cook line in reach-in freezer, pans of raw beefsteak and breaded oysters stored over multiple ready to eat items. Operator moved items to correct storage levels.
Handwash sink used for purposes other than handwashing. At cook line area, plastic bucket in handwash sink. At prep area, cloth towels stored n ledge of handwash sink. Operator moved all items.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area, no paper towels at handwash sink. Operator stocked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, keys and cell phone stored on prep table. Operator moved.
Equipment in poor repair. At prep area, gasket on standup glass door reach-in cooler torn.
Floors not maintained smooth and durable. Floor in multiple areas, including dry storage room, not sealed.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has build up of grease and debris. At cook line area, walls soiled.
Food stored on floor. In dry storage room, case of lemon pepper breading stored on floor. Oper moved to shelf.
Garbage on the ground and/or pad around dumpster. Build up of trash at dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. At cook line, reach-in freezer has ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters and sides of equipment have build up. Multiple gaskets have build up. At prep area, doors frame on glass door reach-in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of flip top reach-in cooler soiled.
Single-service articles improperly stored. In dry storage room, sleeve of styrofoam boxes stored on floor. Operator moved to shelf.
Time/temperature control for safety food thawed in an improper manner. At prep area, fish thawing in standing water.
Jun 28, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing metal pans, no sanitizer set up.
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach-in cooler, raw shell eggs stored on top shelf next to and directly under buns. Also case of raw chicken over cooked chicken. All items moved to proper storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, in top section of flip top reach-in cooler, cheese slices (50F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomato (52F - Cold Holding); cheese sauce (54F - Cold Holding); taziki sauce (53F - Cold Holding). Operator stated all items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, in top section of flip top reach-in cooler, cheese slices (50F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomato (52F - Cold Holding); cheese sauce (54F - Cold Holding); taziki sauce (53F - Cold Holding). Operator stated all items in cooler overnight. In glass door reach-in cooler, chicken (51, 52F - Cold Holding). Chicken sitting out at cook line when inspector arrived for inspection. Operator returned to reach-in cooler, moved to reach-in freezer after temperature taken.
Toxic substance/chemical improperly stored. At front area, spray bottle of Clorox cleaner stored on lower shelf indirect contact with case of plastic utensils. Operator moved spray bottle.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Inside by back door, hose Bibb missing back flow preventer with black hose attached.
Handwash sink used for purposes other than handwashing. At cook line area, handwash sink has bucket in sink. At dish area, handwash sink has plates in sink. Operator removed all items.
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. Two employees present, hired less than 60 days per manager, no proof available for employee illness reporting. Emailed operator dbpr form 5030-103.
Employee with no hair restraint while engaging in food preparation. 3 food handlers in kitchen area with no hair protection.
Floors not maintained smooth and durable. Floor in multiple areas not sealed.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor and wall at fryer area soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in glass door reach-in cooler.
No copy of latest inspection report available. No report available when requested. Operator obtained copy of inspection via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters and sides of equipment have build up.
Reuse of single-service or single-use articles. Multiple raw chicken boxes reused for cupped sauces, bags of flour and cooked chicken.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling raw chicken with gloved hands, removed and disposed gloves, and placed new gloves on to work with fish without washing hands. Inspector coached employee on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler in kitchen, raw shelled eggs stored over ready to eat sauces/dressings. Eggs moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near fryers, chicken 62F and chicken gizzards 59F. Items removed from temperature control approximately 30 minutes prior. Items placed in reach in cooler to cool.
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. No written plan available. Inspector emailed Form 5030-104.
Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by cases of food. Food moved and stored correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink near front area has large bucket stored inside. Bucket removed. Hand washing sink near front area used to wash bucket.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with four employees working.
No probe thermometer provided to measure temperature of food products. No probe thermometer provided.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Bottle discarded.
Employee with no hair restraint while engaging in food preparation. Three employees working in kitchen.
Floors not maintained smooth and durable. Floor in kitchen area is not sealed in multiple areas.
Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.
No conspicuously located ambient air temperature thermometer in holding unit. In glass door reach in cooler.
No copy of latest inspection report available. Last inspection report not available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers in kitchen.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp and fish thawing in standing water. Water removed and faucet turned on.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Red sanitizer bucket stored near drive through area tested 0ppm. Chlorine sanitizer added to solution and tested 100ppm.
Working containers of food removed from original container not identified by common name. Bulk sugar container not labeled in front drive through 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.