Cedar and Olive
1500 Beach Blvd #115, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2616144
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (fixed by the Aug 25 follow-up), 1 intermediate (fixed on the spot), 4 basic (2 repeats)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 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 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in reach in cooler House made Humus (56°F - Cooling); Cut tomatoes (56°F - Cooling); House made Garlic sauce with fresh garlic(56°F - Cooling); ( - Cold Holding); Cut lettuce (56°F - Cooling) Tahini sauce with fresh garlic 56°F - Cooling made at 9am. See stop sale. Employee stated food was prepared and placed in reach in cooler at 9am. Cooler has an ambient temperature of 50°F. Observed in reach in cooler Veggie Grape leaves (62°F - Cold Holding); House made Baby ghanouj (56°F - Cold Holding); Butter (56°F - Cold Holding); Yogurt (56°F - Cold Holding). Cooler has an ambient temperature of 50°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler Veggie Grape leaves (62°F - Cold Holding); House made Baby ghanouj (56°F - Cold Holding); Butter (56°F - Cold Holding); Yogurt (56°F - Cold Holding). Cooler has an ambient temperature of 50°F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Observed in reach in cooler House made Humus (56°F - Cooling); Cut tomatoes (56°F - Cooling); House made Garlic sauce with fresh garlic(56°F - Cooling); ( - Cold Holding); Cut lettuce (56°F - Cooling) Tahini sauce with fresh garlic 56°F - Cooling made at 9am. See stop sale. Employee stated food was prepared and placed in reach in cooler at 9am. Cooler has an ambient temperature of 50°F.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 2 flying insects in kitchen.
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed establishment without prob thermometer. Operator ordered during inspection.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: 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 .
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging food preparation wearing a watch.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service cups stored on floor in kitchen. Employee removed and stored properly .
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed drink cooler in dining area Ceiling not smooth nonabsorbent and easily cleanable
Repeat violation
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.
- 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.