VILLAGE BREAD CAFÉ
4073 PHILIPS HWY STE 100, Jacksonville FL 32207 · 904 732 2261
Last inspected Apr 17, 2026 · 8 visits since October 2023
APR 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One fly by soda machine and one fly by front counter
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Live, small flying insects found One fly by soda machine and one fly by front counter
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger above cut tomatoes in walk in cooler, manager rearranged
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milked opened on the 8th and dated to discard on the 17th, explained to manager and she changed date, manager had written expiration date on container
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f cheese, corn beef hash, hash browns, ham, cold cuts in drawer unit, all brought to this cooler at 7 am and after, manager writing times on paper for 4 hrs until it gets fixed
Food-contact surface soiled with food debris, mold-like substance or slime. Blackish build up on ice chute
Probe thermometer not within the intended measuring range of use. One hot thermometer in cooler for ambient thermometer that is 50-550f, explained to her it has to have a 40f, shel changed thermometer, one probe in cooler not calibrated, it's 16f in ice water, explained to her and she calibrated it
Spray bottle containing toxic substance not labeled. Yellow substance by triple sink, manager labeled it chlorine
Accumulation of debris inside warewashing machine. And exterior, old build up
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and big containers on shelf by triple sink
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. Fish in drawer unit, employee removed them from bag
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can for employee, employee placed in cup with lid, cook line area
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 front counter cooler
Equipment in poor repair. Drawer on drawer unit not closing all the way, cook line
Food stored on floor. Soda syrup on closet by front counter, employee placed it on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer at cook line with old build up
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave with old build up, employee cleaned it
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. Muffins and cookies on shelf by dining room for grab and go, employee moved them to back front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior door for reach in cooler at front counter with blackish build up, also in prep cooler by cook line, gaskets in reach in freezer by cook line with old food build up, employee cleaned the gaskets
Single-service articles not stored inverted or protected from contamination. Too many coffee filters out on top of coffee machine, manager placed them back in cabinet, lids not inverted on storage shelf
Wiping cloth sanitizing solution stored on the floor. At cook line, employee placed it on shelf
Working containers of food removed from original container not identified by common name. Brown powder at front counter, bulk container, manager labeled seasoning
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cooked chicken, employee rearranged reach in cooler at cook line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 110f Mac and cheese, 120f gravy, given hot from kitchen an hr or so a go, front counter, water on warmer 133-135, employee turned it higher, reached 165f
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Grabbed bread with bare hands to toast, explained to her and she got gloves
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jason Chinn took test on 6/11/20
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press, employee cleaned build up
Handwash sink used for purposes other than handwashing. Container in hand sink at cook line, employee moved it
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw smoked salmon taken out of freezer a couple of days ago,employee store date on
Spray bottle containing toxic substance not labeled. Employee labeled it glass cleaner, by triple sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On Oreo table at front counter p, employee placed it on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet above wrapped silverware, front counter, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking and back prep lady handling grapes in back, she put one on
Floor area(s) covered with standing water. By cook one, employee cleaned it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with food build up inside
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Edge/side on door, shelves and vents in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler at cook line
Reuse of single-service or single-use articles. Strawberries washed and left in same container they came dirty, explained to manager
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and melon on shelf above soups in walk in cooler, employee rearranged
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cooked cracked egg then changed gloves and scooped ready to eat food, explained to him and he washed hands
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Monday, dated by employee
Food-contact surface soiled with food debris, mold-like substance or slime. Weigh and cover for food on grill, interior and exterior is soiled
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hash brown casserole, employee wrote date on
Carbon dioxide/helium tanks not adequately secured. In closet, manager secured them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above clean plates, employee rearranged
Employee with no hair restraint while engaging in food preparation. Cook cooking
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, employee cleaned it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket, door frame and shelves in walk in cooler, employee cleaned shelves
Reach-in cooler interior/shelves have accumulation of soil residues. In deli case, front counter
Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
Single-service articles not stored inverted or protected from contamination. Too many tea filters, manager placed them in bag
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf above liquid eggs and jar peppers, employee rearranged reach in cooler
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Food with mold-like growth. One slice of cucumber and one of jalapeno, employee discarded them, prep area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers on shelf above mushrooms, employee rearranged reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw smoked salmon, employee rearranged reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f liquid eggs by cook line, explained time as public health control and ice bath, added to tome procedure and have time frame
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Donald expired in 7/2024
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine all wet
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/. 4 people touching foods
Spray bottle containing toxic substance not labeled. By triple sink, fabuloso water by employee
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and plates on storage shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at front counter, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cushion above to go cups on box, office area, employee moved cushion
Floor area(s) covered with standing water. In back prep area by prep table, employee cleaned it
No conspicuously located ambient air temperature thermometer in holding unit. In one prep unit, employee placed one
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line and in back prep area, shelves in walk in cooler and door frame in walk in cooler
Stored food not covered. Cut melon, 40f in walk in cooler, employee covered it
Water leaking from pipe and/or faucet/handle. Pipe for hand sink at back prep area
Wet wiping cloth not stored in sanitizing solution between uses. By back prep table, employee discarded them
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed to go container and bag with bread, explained to him and he washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 116f gravy on warmer in double pan, employee removed one pan, and reheated it to 165f, 109f water for pouched eggs with solid ps on stove, burner off, employee turned it on, got to 165f
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee could not find chlorine and quat
Spray bottle containing toxic substance not labeled. By triple sink, cleaner per employee, labeled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf by triple sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, front counter moved by employee
Equipment in poor repair. Gasket pulling out at 3 door prep unit
Floor soiled/has accumulation of debris. Under prep coolers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for spoon used for pouched eggs, stove area, employee removed it
No conspicuously located ambient air temperature thermometer in holding unit. In one prep cooler, employee placed one
Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit by hand sinks at cook line
Single-service articles not stored inverted or protected from contamination. Lids not inverted in back storage, employee inverted them
Working containers of food removed from original container not identified by common name. One bulk container in storage area, employee labeled flour
Nov 8, 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, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 9 high priority.
9 High priority7 Intermediate9 Basic
Show 25 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 ppm, will set up manual sanitation
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed bread, explained to him, discarded eggs and washed hands
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling her phone then she changed gloves and handled chicken, explained to her and she washed hands
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. Grabbed cookie to wrap, employee got deli paper,
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chl
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg whites on shelf above liquid eggs, reach in cooler employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time obtuse for butter chips
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter chips taken out at 7:30 them employee stated they placed them back in cooler at some point because they were slow, 50f, mgr discarded them
Toxic substance/chemical improperly stored. Cleaner by bread, cook line, employee moved it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and ice chute
Handwash sink used for purposes other than handwashing. Filling pitches with water
Manager or person in charge lacking proof of food manager certification. Mgr couldn't locate his certificate, a month here
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 dish washer
No soap provided at handwash sink. Hand sink at cook line, employee placed one
Spray bottle containing toxic substance not labeled. Front counter, cleaner, per employee
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, front counter, employee moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board, cook line, employee removed it
Food stored on floor. Soda syrup in closet, employee placed them on shelf
Interior of oven/microwave has accumulation of black substance/grease/food debris. On sandwich press
Single-service articles not stored inverted or protected from contamination. Lids not inverted, storage shelf, employee inverted them
Wall soiled with accumulated grease, food debris, and/or dust. Above serving window
Wet wiping cloth not stored in sanitizing solution between uses. Front counter for counters, employee placed it in bucket
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, front counter, employee made new solution, 200 ppm
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.