Fla Juice & Bowl
2403 A 3rd St S, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2615468
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection4 high priority (3 fixed by the Sep 14 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate, 4 basic (1 repeat)-25
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitSep 14, 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 - 1st follow-up visitSep 11, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At todays callback : Sushi rice 77°. (Not discarded by the 5 pm marked for yesterday batch. )
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At today's callback : mozzarella 42°. Salmon 40°. Cut tomato 40°. In chill box. Sushi rice 77°. (Not discarded by the 5 pm marked for yesterday batch. )
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
Sushi rice on counter at 73°. Made at 7:30 am.
Food with mold-like growth.
See stop sale. Moldy mozzarella balls in frontline chill box.
Stop Sale issued due to food not being in a wholesome, sound condition.
6 packages of raw tuna in cooler fully thawed out still inside packages and not cut or pierced.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items in frontline chill box : Salmon 50°. Cut tomato 52° cut lettuce/greens 52. Mozzarella 54° Per Person In Charge, items placed about 8:30 am. Now 11:30am. Items moved to another cooler. Sushi rice on counter at 73°. Made at 7:30 am. Stop sale issued.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Establishment has not probe thermometer available.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Establishment has No high temperature sanitizing testing / measuring device available.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. 6 packages of raw tuna in cooler fully thawed out still inside packages and not cut or pierced.
Code 08, Food protection and cross-contamination: Food stored on floor.
Bags of salt for water softener in rear storage room.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
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.