Ashley's Place
8299-6 W Beaver Street, Jacksonville, FL 32220 · Permanent Food Service · License 2610859
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (2 repeats)-18
- Safety score82
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 visitJul 31, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed cook crack shell eggs then handle clean equipment and utensils without washing hands first.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Multiple containers of medicine stored on ice machine. Operator moved medicine to proper storage. Also, bottle of pain reliever on kitchen storage rack stored over clean pans and utensils. Medicine moved to proper storage.
Fixed on the spot
Intermediate2
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.
Operator holds has browns on time controls. No written procedures available. Hash browns added to current written time control procedures.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee training certificates are photocopies.
Basic5
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.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket and handle area of chest reach-in freezer is soiled.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Six dead roaches observed in drain pan of hot water heater. Operator removed and discarded dead roaches.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Two vents and surrounding ceiling tiles have dust/grease. Vent above storage rack in kitchen is soiled. Floors under stove and shelf by stove are soiled. Wall to left of three compartment sink is soiled. Walls in walk-in cooler have dust.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired June 1, 2026.
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.