Dick Mondell's Jax Beach
275 S 12th Ave, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2616339
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (2 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic-36
- Complaint after follow-up on Aug 14, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
At today's callback : per owner no HACCP yet submitted. Frozen. Raw , minced , ground chicken vacuum sealed.
- 1st follow-up visitAug 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Not observed at camp
More time given
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Not observed at callback.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Roasted corn (61°F - Cold Holding). Employee placed roasted corn in reach in cooler. Establishment will not use table top cooler for TCS items.
Administrative complaintFixed on the spot
Intermediate1
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
Still the same at callback
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed in stand alone freezer , frozen reduced oxygen packaging of Roasted garlic dated 7-21-2026 See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed in walk in cooler House made Cilantro lime made with sour cream dated 7-25-2026, House made garlic sauce made with roasted garlic dated 7-25-2026. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in table top cooler Ground beef (61°F-62°F - Cold Holding); Roasted corn (63°F - Cold Holding). Cooler has an ambient temperature of 44°F. Manager removed and placed in walk in cooler. Observed in table top cooler closer to drive through window Cole slaw (64°F - Cold Holding). Pan was sitting inside pan with lettuce. Manager removed and placed inside reach in cooler.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter added to mop sink with back flow device incorrectly installed before the splitter. Splitter has two hoses connected. Manager removed splitter until they receive additional back flow device.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 flying insect near 3 compartment sink.
Intermediate2
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment conducting reduced oxygen packaging of semi frozen raw minced poultry without a HACCP plan approved by the Division of Hotels and Restaurants located in chest freezer without date, time of packaging. Observed in stand alone freezer , frozen reduced oxygen packaging of Roasted garlic dated 7-21-2026 See stop sale.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment using outdoor smoker without plan review approval. Inspector called plan review and added smoker to plans.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle stored in ice. Manager removed and stored properly.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food preparation without hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation wearing a bracelet.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled near ice chute of unit.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler door gasket soiled with mold like substance. Observed drawer coolers gaskets under grill soiled with food debris.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop not stored properly to dry. Manager stored mop to dry properly.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed establishment without latest inspection report.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.