Sizemore's Coastal Kitchen
333 1 St N #110, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2614829
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection6 high priority (4 fixed by the Sep 16 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate, 6 basic-32
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
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 visitSep 16, 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 visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Spinach dip 48°. Beans 47°. Jambalaya 46°. Cooked greens 47°. (Overnight cooling temperatures). Walk in cooler. Corn pasta 45°. Slaw 45°. Soup 44°. . (Overnight cold holding temperatures)
Stop Sale issued due to food not being in a wholesome, sound condition.
9 packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Corn pasta 45°. Slaw 45°. Soup 44°. . (Overnight cold holding temperatures) Dairy 44°. Raw chicken 44°. Raw fish 44°. Iced down or moved to another cooler.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Spinach dip 48°. Beans 47°. Jambalaya 46°. Cooked greens 47°. (Overnight temperatures). Walk in cooler.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Food service employee handling salads with bare hand contact. Manager intervened.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
Missing Vacuum breaker missing at kitchen faucet.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at Dish machine Hand Wash Sink. Replaced by manger.
No soap provided at handwash sink.
No soap at wait-station.
Basic6
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. 9 packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler. Not at acceptable temperature for food holding.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled interior of reach in cooler. Prep line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled interior base of drawer coolers.
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor. Dish machine line. Rear kitchen.
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.