UNIVERSITY DINER
5959 MERRILL RD, Jacksonville FL 32277 · 904.762.3433
Last inspected Jan 5, 2026 · 10 visits since July 2023
APR 24
SEP 24
JAN 25
AUG 25
JAN 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed to print
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on line cracked eggs with gloved hands and then grabbed cooked bacon and placed on plate
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bagged shrimp over bagged okra Pan on raw Philly steak over bagged potato fries In glass freezer in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepper jack50 swiss 51and shredded cheese 50
Handwash sink used for purposes other than handwashing. Used hand sink to rinse out white container that had stewed tomatoes inside
Show the remaining 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, meatloaf, cooked ground beef
Bowl or other container with no handle used to dispense food. cup in stored In powdered sugar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored next to clean plates and bags of open bread over flip top cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scooper in water 76f
No handwashing sign provided at a hand sink used by food employees. Handsink in back dish washer area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust
Working containers of food removed from original container not identified by common name. White substance in clear container, employee stated it's powder sugar
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut a strawberry and a banana and placed fruit bowl with barehand to serve. Handled cooked bacon and made sandwiches
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw fish over bagged Cole slaw mix
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked can corn, sliced bulk meat
Handwash sink not accessible for employee use at all times. Handwashing sink in back storage area near ice machine used to store water hose
No paper towels or mechanical hand drying device provided at handwash sink. Handsink on line in kitchen missing paper towels
No soap provided at handwash sink. Handsink in back storage area near ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stewed okra, cooked ground beef.
Bowl or other container with no handle used to dispense food. Cup stored in strewed okra as a scooper
Buildup of food debris/soil residue on equipment door handles. Fan covers in walk in cooler soiled with dust
Duct tape used to repair nonfood-contact surface. Duct Used inside large ice machine
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage ice machine area glass bulbs uncovered over bread holding area
No handwashing sign provided at a hand sink used by food employees. -Back handsink near back prep area dishwasher area -Handsink near ice machine in back storage area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Red sanitizer bucket stored on top of 3 door flip top cooler next to handsink in kitchen
Standing water in bottom of reach-in-cooler. 3 door flip top cooler next to handsink in kitchen with standing water at bottom of cooler
Water leaking from pipe and/or faucet/handle. Pipe on handsink in kitchen near flat top stove water leaking from drain pipe
Jan 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Diced ham
Handwash sink used for purposes other than handwashing. Handsink next to coffee station used as a dump sink icee inside, manger melted ice
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. 2 new employees no proof of being informed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, chicken salad, egg salad. Diced tomatoes, cooled pork
Buildup of food debris/soil residue on equipment door handles. Dust Soiled fan covers in walk in cooler
Ceiling tile missing. Over drink station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over prep line cooler,removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on line, moved
Open dumpster lid. Manager closed
Plumbing system in disrepair. Handle on cold water side of handsink not turning on at line near flat top grill
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on line 77f, provided time as public health form
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, chicken salad, coleslaw. Manager labeled
Bowl or other container with no handle used to dispense food. Cups stored in seasoning black pepper and granulated garlic
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf over toaster, moved to store correctly
Food stored on floor. Pans of breakfast potatoes on floor of walk in cooler, manager placed on shelf
Plumbing system in disrepair. Triple sink faucet spraying out when water is running. Handsink on cook line one handle doesn't turn on.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw,salsa, chicken salad, and tuna salad. In walk in cooler
Buildup of food debris/soil residue on equipment door handles. White and black soiled growth on shelves in walk in cooler
Food not stored at least 6 inches off of the floor. Cases of vegetables,biscuits and pork carnitas meat on walk in freezer floor. Case of eggs and container of breakfast potatoes on walk in cooler floor
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 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 ppms chlorine at dish machine
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pickles and tomatoes in walk 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. Emailed to print
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw,salsa, chicken salad, and tuna salad. In walk in cooler
Bowl or other container with no handle used to dispense food. 2 oz Cup in ground pepper seasoning in back storage area
Buildup of food debris/soil residue on equipment door handles. White and black soiled growth on shelves in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink in foam cup stored on prep area where biscuits are stored next to fryer Personal drinks in foam cups and bottled stored over cooler on line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over toaster on line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch.
Food not stored at least 6 inches off of the floor. Cases of vegetables,biscuits and pork carnitas meat on walk in freezer floor. Case of eggs and container of breakfast potatoes on walk in cooler floor
Open dumpster lid.
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table/Reach in cooler opposite fryer : Sliced cheese 47. Cut tomato 47 50. Pasta 55. Tuna 55. Diced chicken 50. Lettuce 50. Ham 50 (Items since last night. ) Over-stacked : sliced cheese 55. Cut tomato 50 make table opposite grill. Items Moved by manager.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Person In Charge unaware of proper cold holding temperatures for Time Temperature Controlled for safety foods.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
Bowl or other container with no handle used to dispense food. Plate as scoop In potatoes in cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled counters and shelves in kitchen. Rear prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Loose, missing ceiling tiles kitchen, dry goods.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups at frontline stored under paper towels.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler opposite fryer. Cooler gaskets not tiger fitting.
Floor soiled/has accumulation of debris. Soiled floors,. Multiple areas kitchen. Rear prep.
Water leaking from pipe and/or faucet/handle. Leak at pipe at Dish Machine.
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tray of sliced cheese date marked 10/16 and 10/19 in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese 47°. Cut tomato 47° 50°. Pasta 55°. Tuna 55°. Diced chicken 50°. Lettuce 50°. Ham 50° (Items since last night. )
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table/Reach in cooler opposite fryer : Sliced cheese 47°. Cut tomato 47° 50°. Pasta 55°. Tuna 55°. Diced chicken 50°. Lettuce 50°. Ham 50° (Items since last night. ) Over-stacked : sliced cheese 55°. Cut tomato 50° make table opposite grill. Items Moved by manager.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At about 8:30am : Greens 90°. Beans 110°. Cheese sauce 90°. Mash potatoes 80°. Chili 100°. Reheating. Per Person In Charge, items placed at about 6-6:30. Inspector intervened. Had items reheated to 170-175 immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At shelf by cookline Sausage links : 110°. Sausage Patties 90° 100° Placed 30 mins before. Reheated to 175°.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Person In Charge unaware of proper cold holding temperatures for Time Temperature Controlled for safety foods.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
Bowl or other container with no handle used to dispense food. Plate as scoop In potatoes in cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled counters and shelves in kitchen. Rear prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Loose, missing ceiling tiles kitchen, dry goods.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups at frontline stored under paper towels.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler opposite fryer. Cooler gaskets not tiger fitting.
Floor soiled/has accumulation of debris. Soiled floors,. Multiple areas kitchen. Rear prep.
Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in kitchen room temperature.
Water leaking from pipe and/or faucet/handle. Leak at pipe at Dish Machine.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : prep line.
Jul 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stewed okra, coleslaw, cooked breakfast potatoes in walk in cooler
Bowl or other container with no handle used to dispense food. Cup in brown sugar in back prep area Bowl stored in okra stew in walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan covers soiled
Food not stored at least 6 inches off of the floor. Walk in freezer case of biscuits on floor Walk in cooler container of breakfast potatoes on floor Walk in cooler case of eggs on floor
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.