Jax Spice Restaurant
311 3 St Ste 104, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2615396
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (2 repeats), 7 basic (5 repeats)-29
- Safety score71
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 visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler pan of Cube cheese (50°F - Cold Holding). Pan was on top of pans in reach in cooler. Employee removed and placed inside cooler. Observed in prep area on a shelf Shredded cheese (51°F - Cold Holding). Employee stated was out early for bread . Employee placed in walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on a shelf in prep room Cooked potatoes (61°F - Hot Holding). Employee stated was made at 11:30 am. Employee placed potatoes back into cooler.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 2 flying insects. 1 flying insect in dining area. 1 flying insect near ware washing area.
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without a certified food manager on duty.
Repeat violation
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed establishment without original third party employee food training certification certificates available.
Repeat violation
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in use utensils in standing water at 72°F. Employee moved to ware washing area.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed in use tongs on ovens located on cook line. Manager removed and stored properly.
Fixed on the spot
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 spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining food contact shelves in food storage area.
Repeat violation
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 with mold like substance near ice chute of unit.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed ceiling tile missing near mop sink.
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.
- 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.