Cheers III

1138 Park Ave, Orange Park, FL 32073 · Permanent Food Service · License 2001276

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 27, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 27 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
5 high priority (3 fixed by the Aug 27 follow-up, 2 fixed on the spot), 1 intermediate, 9 basic (3 repeats)
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 5 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In the flip top reach in cooler, cheese (52°F - Cold Holding); cut tomatoes (53°F - Cold Holding); blue cheese (51°F - Cold Holding); cut lettuce (52°F - Cold Holding). All stored in reach in cooler since 11am.
  Food with mold-like growth.
  See stop sale. In the walk in cooler, metal container of chili with mold like substance build up along top of product. Employee discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the flip top reach in cooler, cheese (52°F - Cold Holding); cut tomatoes (53°F - Cold Holding); blue cheese (51°F - Cold Holding); cut lettuce (52°F - Cold Holding). All stored in reach in cooler since 11am.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Chlorine dish machine at bar counter at 0ppm, employee switched out empty sanitizer bucket and primed to 100ppm.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  On shelf next to hand wash sink, pesticide emitting strip present. Operator voluntarily discarded.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on flip top reach in cooler at pass through window soiled, build up of food residue staining.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  In middle bay of three compartment sink, shrimp thawing at ambient air temperature.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Bulk flour container with scoop handle in contact with the product.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Portable cutting board for bartender fruit has deep cut grooves.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up on seal of reach in chest freezer.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer solution for kitchen area at 0ppm. Operator discarded.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cook line hood filters with dust build up. Shelf of water heater and plumbing under three compartment sink have debris build up. Gasket of cook line drawer reach in cooler have food debris build up. Fan guard of walk in cooler compressor has dust/debris build up.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Large amount of standing water at base of flip top reach in cooler.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
  Floor under three compartment sink, debris and water build up. Wall at end of cook line with food debris build up.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone stored on prep table of oven.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.