Aromas Cigar Bar
4372 Southside Blvd Ste 105, Jacksonville, FL 32216 · Permanent Food Service · License 2613842
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 high priority, 5 intermediate (2 fixed on the spot), 16 basic (3 repeats); basic violations cost 12 at most-31
- Administrative complaint on Aug 20Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired on 6/1/26. Establishment observed preparing, serving, or selling food to customers with an expired license.
Administrative complaint
Intermediate5
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand sink at long bar
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bottles in hand sink at long bar, removed by employee
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink at long bar, employee brought a roll
No soap provided at handwash sink.
Hand sink at long bar, employee brought some
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue substance at bar, employee stated is cleaner, also by prep sink in kitchen
Basic16
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
30f raw tuna, employee removed it from bag
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed onions on shelf above cooked wings
Fixed on the spot
Food stored on floor.
Water bottles at long bar
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food on shelf above customer food in upright cooler, cook moved it
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink above prep sink, employee discarded it
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn fryer baskets
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Upright cooler in kitchen
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Black build up on shelf in upright cooler by cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dusty fan at bar
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand sink at both bars and hand sink by cook line, emailed one
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Rear door by ice machine
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole on wall and door frame by ice machine
Repeat violation
Ceiling tile missing.
One moved on prep area by cook line
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Co not secure by ice machine
No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
No copy of latest inspection report available.
Couldn't find it
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
- 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.