904 Deli
5285 Shad Rd Ste 307, Jacksonville, FL 32257 · Permanent Food Service · License 2615812
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 Oct 12 routine inspection8 high priority (4 fixed by the Oct 15 follow-up, 4 fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-32
- Complaint after follow-up on Oct 14, 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 · 3 visitsRoutine inspection
- 2nd follow-up visitOct 15, 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 - 1st follow-up visitOct 14, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In glass door reach in cooler milk, empanada, potato at 44-47°F. Person in charge states has had unit open. Observed door pops open when opposite side is closed. Person in charge states items were out of temperature less than 4 hours, moved to other unit holding temperature. Coleslaw in door in silver reach in cooler at 41°F.
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Rice in warmer overnight at 100-103°F.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Garlic sauce made in house with fresh garlic in oil dated 9.30.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In double glass door reach in cooler cheese, cheese, hot dog at 50-51°F. Person in charge states unit was in temperature less than 4 hours ago. Moved to other units holding temperature. In silver single door reach in cooler cheese in door at 47°F. Person in charge moved to interior of unit.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice in warmer overnight at 100-103°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw shell eggs stored over cases of hashbrowns. In silver reach in cooler, raw fish stored over bags of cheese. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook touch face with gloved hands then handle food. Also, observed same employee handle dirty dishes then switch tasks to work with food without hand wash. Spoke to employee during inspection who removed gloves and washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel lining food product.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee wash, rinse then move dishes to air dry without sanitizing step. Person in charge set up triple sink and pulled to rewash and sanitize.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Garlic sauce is made to raw shell egg per person in charge. No disclosure on menu.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Beans, gravy, tres leches mix with incorrect date mark Person in charge states were made/ opened Thursday or Saturday. Marked appropriately.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds shell eggs raw, potatoes, batters on time. Person in charge unbaked to provide time paperwork. Inspector provided and operator began filling out.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile missing in kitchen. Observed trash bag covering opening.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.