3 Natives Jacksonville

11362 San Jose Blvd Unit 4, Jacksonville, FL 32223 · Permanent Food Service · License 2615722

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

8 violations found

First visitAug 13, 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.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken stored above fill line in make line at 48°F. Cream cheese in bottom of same unit 44°F. Observed lids open during inspection. Ambient temperature of unit 38°F. Person in charge began removing excess.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Observed pesticide emitting strip in back kitchen.
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water handle stripped at front counter hand wash sink. Not able to turn on water.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Missing paper towels in men's restroom. Person in charge provided.
  Fixed on the spot
Basic4
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave with debris accumulated. Can opener bladder with debris accumulated.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dust accumulated on green shelving in kitchen. Front door of ice machine with debris accumulated. Front of reach in coolers where doors meet exterior with mold like substance accumulation, gaskets soiled as well.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Stand water in bottom of make line reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dust accumulated on ceiling around vent. Floors showing wear.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.