Tulua Bistro
798 S 3 St, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2614815
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 Aug 6 routine inspection6 high priority (4 fixed by the Aug 24 follow-up, 2 fixed on the spot, 2 repeats), 2 intermediate, 4 basic-32
- Administrative complaint on Aug 6, 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 · 4 visitsRoutine inspection
- 3rd follow-up visitAug 24, 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 - 2nd follow-up visitAug 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
still the same at callback, establishment has 3 compartment sink set up, waiting on Eco lab for repair.
More time given
- 1st follow-up visitAug 10, 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 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Hollandaise sauce at 92°F - Hot Holding , Gravy at 110°F - Hot Holding.
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Still the same .
More time given
- First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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.
Observed in stand alone cooler Cooked wings (54°F-56°F - Cold Holding); Whipped topping (54°F-56°F - Cold Holding); Shredded cheese (54°F-56°F - Cold Holding); Sour cream (54°F-56°F - Cold Holding); Whipped cream cheese (54°F-56°F - Cold Holding); Butter sticks (54°F-56°F - Cold Holding); Feta cheese (54°F-56°F - Cold Holding); Milk (54°F-56°F - Cold Holding); American cheese (54°F-56°F - Cold Holding); Pepper jack cheese (54°F-56°F - Cold Holding); Crab meat (54°F-56°F - Cold Holding); Sliced ham (54°F-56°F - Cold Holding); Raw bacon (54°F-56°F - Cold Holding); Hollandaise sauce (54°F-56°F - Cold Holding); Swiss cheese (54°F-56°F - Cold Holding) See stop sale Cooler has an ambient temperature of 57°F. Employee stated the items have been in cooler since previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in stand alone cooler Cooked wings (54°F-56°F - Cold Holding); Whipped topping (54°F-56°F - Cold Holding); Shredded cheese (54°F-56°F - Cold Holding); Sour cream (54°F-56°F - Cold Holding); Whipped cream cheese (54°F-56°F - Cold Holding); Butter sticks (54°F-56°F - Cold Holding); Feta cheese (54°F-56°F - Cold Holding); Milk (54°F-56°F - Cold Holding); American cheese (54°F-56°F - Cold Holding); Pepper jack cheese (54°F-56°F - Cold Holding); Crab meat (54°F-56°F - Cold Holding); Sliced ham (54°F-56°F - Cold Holding); Raw bacon (54°F-56°F - Cold Holding); Hollandaise sauce (54°F-56°F - Cold Holding); Swiss cheese (54°F-56°F - Cold Holding) See stop sale Cooler has an ambient temperature of 57°F. Employee stated the items have been in cooler since previous day.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam well Hollandaise sauce (94°F - Hot Holding); Gravy (85°F - Hot Holding). Employee removed to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler Raw salmon stored over ready to eat dressings. Employee removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license.
Administrative complaint
Intermediate2
Code 01, Approved source; food safe and unadulterated: Establishment is attempting to achieve parasite destruction onsite.
No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. Observed establishment without parasite destruction letter.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed establishment without chemical test strips for chemical dish machine and 3 compartment sink.
Basic4
Code 12, Handwashing and hygienic practices: Evidence of employee smoking in food preparation, food storage or warewashing area.
Observed employee vape stored on top of reach in cooler. Observed employee drink on prep table. Employee removed and stored properly .
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters over grill area soiled with grease buildup.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed hole in ceiling tile located on cook line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee keys stored on reach in cooler located on cook line. Employee removed and stored properly.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.