Magic Flavor
1600 Idlewild Ave, Green Cove Springs, FL 32043 · Permanent Food Service · License 2000577
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (fixed on the spot, 1 repeat), 8 basic (2 repeats)-24
- Unlicensed operation on Nov 2, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 2, 2026 Unlicensed operation
The business was found operating without a valid license, and the state is taking action.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip-top cooler across from fryer, Cheese (45°F - Cold Holding). Operator stated door has been open while cooking and relocated to bottom.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed 1 deep pan of black beans cooling, made at 12pm per operator. 80°F at 2:15pm. Operator put back on stove to reheat to 165 and start cooling process over.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in clear door reach in cooler next to dry storage shelf, container of raw chicken with/over vegetables. Operator removed and relocated.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed two bottles of window cleaner under front line counter next to single service items. Operator removed and relocated. Also, observed in ware washing area, multiple chemicals stored on shelf above prep table where employees set food to cool. Operator relocated food to different prep table.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed in kitchen next to ware washing area, bulk rice container not labeled. Operator added label.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed an open container of black beans on dry storage shelf in back of kitchen. Operator removed beans and put into container with a lid.
Fixed on the spot
Food stored on floor.
Observed plastic apple juice containers on floor in front line. Operator removed and relocated.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed on cook line across from grill, employee open drink cup on prep table. Operator removed and relocated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in bulk container of rice, bowl with no handle used as scoop. Observed in bulk sugar container, bowl with no handle used as scoop. Operator removed bowls.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple reach in cooler and reach in freezer gaskets soiled with debris and black mold like substance.
Code 33, Garbage and refuse: Open dumpster lid.
Observed on the Right side of dumpster, lid is open.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed in ware washing area, mop sitting in mop bucket and not hung to dry.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.