332 2ND ST S, Jacksonville Beach, FL 32250
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Corrected On-Site
Basic - Equipment in poor repair. Observed cutting board on cook line deeply grooved.
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Observed ibuprofen stored over dish ware located in kitchen. Manager removed and stored properly. Corrected On-Site
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle cleaner next to dish ware. Manager removed and stored properly. Corrected On-Site
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb on hot water tank without back flow device.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee food training expired.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat foods in stand alone cooler. Employee removed and stored raw chicken properly. Corrected On-Site
Basic - 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. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Manager removed and stored properly. Corrected On-Site Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table in kitchen. Manager removed and stored properly. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink in kitchen without paper towels. Manager provided paper towels for hand sink. Observed employee hand sink in kitchen without handwashing sign. Inspector emailed copy of hand washing sign. Corrected On-Site Repeat Violation
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed lemon curd made with eggs being held on time control without written procedures. Manager stated curd came out at 12pm. Inspector provided written procedures for tie control. Manager will complete during inspection. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Intermediate - 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. Observed employee with No proof of required state approved employee training provided for employee hired more than 60 days ago.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep tables in kitchen. Employee removed and stored
Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign provided at a hand sink used by food employees. Inspector provided hand washing sign. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee and manager kept touching soiled surfaces and then handling cleaned utensils and plates without washing their hands. After er with both manager and employee they properly washed their hands. Corrective Action Taken
High Priority - 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. Observed employee handling mini sandwiches with bare hands. Reviewed policy with employee and manager. After reviewing with employee she began using tongs. Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese mix (56F) stored at room temperature in sandwich station. Manager stated cream cheese was taking out of the cooler approximately 20 minutes ago. Manager placed cream cheese inside sandwich cooler. Corrective Action Taken
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink sanitizer over 200 ppm. Manager added water to solution and it is now at 200ppm. Corrected On-Site
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of the big 6 foodborne illnesses. Reviewed with manager and emailed her big 6 handout. Corrective Action Taken
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Manager with artificial nails not wearing gloves while handling tea leaves and sandwiches. Reviewed with manager.
Intermediate - Handwash sink used for purposes other than handwashing. Observed manager filling up a pitcher with water from the hand sink. Reviewed with manager.
Basic - Plumbing system in disrepair. Cold water handle in disrepair in unisex bathroom Repeat Violation
Basic - Single-service articles improperly stored. Opened case of plastic lids stored on floor vin kitchen near stand alone reach in cooler
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Cold water handle broken at handwash sink in unisex bathroom. - From follow-up inspection 2022-12-12: Handle still in disrepair. Time Extended
Routine - Food
Warning Issued
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed front of the house employee washed her hands at the three compartment sink, then dried hands with a soiled towel hanging from her apron and then began cutting lemons for customers water. Reviewed proper handwash procedures with employee
High Priority - 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. Observed employee cutting a lemon for a customer with bare hands in kitchen. Employee hands were cleaned and no cross contamination was observed. After reviewing with employee, she voluntarily discarded lemon. Corrective Action Taken
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking tea from an uncovered cup in kitchen and then began serving water for customers without washing her hands. Reviewed proper handwash procedures with employee
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed front of the house employee washed hands at the three compartment sink before handling customers food in kitchen area. Reviewed proper handwash procedures with employee.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on prep table near handwash sink. Employee properly stored purse. Corrected On-Site
Basic - Plumbing system in disrepair. Cold water handle broken at handwash sink in unisex bathroom.
Routine - Food
Inspection Completed - No Further Action
Basic - Working containers of food removed from original container not identified by common name. Plastic container of sugar not labeled on cook line. Manager labeled container Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager began working with food in the kitchen without washing hand first. After reviewing with manager, she properly washed hands.
High Priority - 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. Observed manager grabbing cooked eggs and prepped strawberries with bare hands. Managers handed were cleaned and no cross contamination was observed. Reviewed policy with manager.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made coconut cream cake (50°F) stored at room temperature on cook line. Manager stated cake was removed from the cooler approximately an hour ago. Manager placed cake inside main cooler. Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - No soap provided at handwash sink. No soap at handwash sink in kitchen. Manager provided soap. Corrected On-Site
Intermediate - 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. No proof of training for two employees that were hired in August.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee acai bowl store in stand alone reach in freezer not labeled nor separated from other food. Reviewed policy with manager