Sneakers on the Green
605 S Penman Rd, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2613484
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection4 high priority (fixed by the Jul 9 follow-up), 1 basic (1 repeat)-14
- Safety score86
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 visitJul 9, 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 visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Observed in reach in cooler on cook line Sausage (48°F-51°F - Cold Holding); Sauerkraut (48°F-51°F - Cold Holding); Hot dogs (48°F-51°F - Cold Holding); Sliced ham (48°F-51°F - Cold Holding); Sliced turkey (48°F-51°F - Cold Holding); Cooked beef burgers (48°F-51°F - Cold Holding); Cooked wings (48°F-51°F - Cold Holding); Shredded cheese (48°F-51°F - Cold Holding); Cut tomatoes (48°F-51°F - Cold Holding); cut lettuce (48°F-51°F - Cold Holding); Sliced Swiss cheese (48°F-51°F - Cold Holding); American sliced cheese (48°F-51°F - Cold Holding). See stop Sale Cooler has an ambient temperature of 48°F. Employee stated all products were in reach in cooler from previous day.
Food with mold-like growth.
See stop sale. Observed in reach in cooler mold on provolone cheese. See stop sale
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed House made Ranch dressing made with Buttermilk dated 6-27-2026. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler on cook line Sausage (48°F-51°F - Cold Holding); Sauerkraut (48°F-51°F - Cold Holding); Hot dogs (48°F-51°F - Cold Holding); Sliced ham (48°F-51°F - Cold Holding); Sliced turkey (48°F-51°F - Cold Holding); Cooked beef burgers (48°F-51°F - Cold Holding); Cooked wings (48°F-51°F - Cold Holding); Shredded cheese (48°F-51°F - Cold Holding); Cut tomatoes (48°F-51°F - Cold Holding); cut lettuce (48°F-51°F - Cold Holding); Sliced Swiss cheese (48°F-51°F - Cold Holding); American sliced cheese (48°F-51°F - Cold Holding). See stop Sale Cooler has an ambient temperature of 48°F. Employee stated all products were in reach in cooler from previous day.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk in freezer an open box of tater tots. Employee removed and stored properly .
Fixed on the spotRepeat 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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.