1928 Bistro 3
6331 Roosevelt Blvd 6, Jacksonville, FL 32244 · Permanent Food Service · License 2616036
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 Sep 4 routine inspection3 high priority (1 repeat), 1 intermediate (1 repeat), 5 basic (1 repeat)-30
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Butter being held on time as a public health control at the front counter has a time mark of 8:00. At 12:07pm, butter was not discarded. Employee states at the end of four hours, another sticker is placed out for another four hours and the same butter is kept out until empty. Employee was coached on time control procedures and discarded the butter.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Butter being held on time as a public health control at the front counter has a time mark of 8:00. At 12:07pm, butter was not discarded. Employee states at the end of four hours, another sticker is placed out for another four hours and the same butter is kept out until empty. Employee was coached on time control procedures and discarded the butter.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed two employees remove and cut sandwiches from the sandwich press at the front counter without washing hands before putting on gloves.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
On two occasions, observed employees rinsing coffee cups/containers and/or dumping liquid into the handwash sink.
Repeat violation
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Packaged cookies for customer self-service at the front counter have no labeling information.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Open employee water bottle in reach-in freezer in kitchen. Employee removed the beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up observed in chest reach-in freezer in the kitchen.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back exit door self-closing device is disconnected, door will not self-close. Repair person arrived during inspection to repair door.
Fixed on the spotRepeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired June 1, 2026. Operator obtained copy of current license during inspection.
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.
- Stop sale
- An order that the food can’t be sold or served.