The Bodega - Jacksonville
544 Marsh Landing Pkwy Unit 01, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2615995
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)-11
- Safety score89
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 visitSep 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked chicken hot holding at 117°, 120°, 122° Reheat kitchen. Person In Charge reheated item to 165-175°. Item placed about 45 mins ago.
Fixed on the spot
Intermediate1
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Lack of sufficient water pressure at unisex restroom.
Basic4
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Torn cooler gaskets. Frontline cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dusty hood filters. Grease buildup on sides of fryer.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Disabled self closing mechanism on Rear exit door .
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.