Aspendos Italian Cuisine
9542 Argyle Forests Blvd C19, Jacksonville, FL 32222 · Permanent Food Service · License 2615089
What drove the grade
Raw animal food stored in same container as ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 8 basic (4 repeats)-23
- Administrative complaint on Sep 16Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Meatballs on stove with no heat applied at 63°F. Operator states meatballs have been out for approximately one hour. Operator added marinara sauce and applied heat to the pot of meatballs.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
In top of reach-in cooler at back kitchen area, raw shell eggs stored in the same pan and on top of cooked sausage. Operator discarded shell eggs and cooked sausage.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of three nozzles on the soda machine have slime-like build up. Operator removed all three for cleaning.
Fixed on the spotRepeat violation
Basic8
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Multiple pairs of tongs stored on the oven door handles. Operator removed all tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on pizza flip top reach in cooler are torn.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave at back kitchen area is soiled. Operator cleaned during inspection.
Fixed on the spotRepeat violation
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelving has white mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach-in freezer, walk-in freezer and on reach-in cooler in the back kitchen are soiled.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water observed in bottom of reach-in cooler at the back kitchen. Operator cleared drain line during inspection and removed all water.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach in small plastic container in clean storage bin. Operator removed and discarded the dead roach.
Fixed on the spot
Outer openings not protected with self-closing doors.
Back exit door is not self-closing.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.