Delicomb
102 6th Ave N, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2615033
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection1 high priority, 3 intermediate (1 fixed on the spot), 3 basic-17
- Safety score83
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 visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Sliced cheese date marked 9/30 in reach in cooler.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Tempe , previously frozen, removed from freezer with no date tracking . Date marked 9/27 . Per Person In Charge , removed from freezer yesterday. Marked by manger.
Fixed on the spot
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment conducts kimchi preparation onsite. Previous HACCP submitted by Establishment withdrawn (5/2026) due to lack of response. Per manager :(Kimchi is held at room temperature for initial 48hrs , then refrigerated. Establishment has LAB STUDY , 5/4/17 for kimchi product. Per office : no stop sale at this time. Establishment to submit HACCP
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water at restroom faucet.
Basic3
Code 09, Bare hand contact with ready-to-eat food: Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
No bare hand contact allowed with ready-to-eat food. No secondary control measure for existing AOP.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Inadequate self closing mechanism on restroom doors . Doors do not fully close.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water at Dish machine line. Per Person In Charge. Work in progress to fix issue.
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.
- Stop sale
- An order that the food can’t be sold or served.