Atl Deli
2261 Edgewood Ave W Ste 9, Jacksonville, FL 32209 · Permanent Food Service · License 2616064
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic (2 repeats)-12
- Safety score88
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 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.
6 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 held using time as a public health control marked with a time that exceeds the 4-hour limit.
Observed cooked chicken wings inspector observed cooked at 3:25 but employee wrote time stamp on side of container as 3:40. Employee adjusted time stamp to correct time food items were placed on time as a public health control.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw burger patties stored over ready to eat food items in flip top cooler on cook line. Flip top cooler has no bottom part to separate top and bottom of cooler.
Basic4
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.
Observed 12 pieces of frozen raw fish being thawed in original commercial reduced oxygen packaging with label stating to remove from package prior to thawing. Employee removed all fish from packaging.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed 1 knife stored between flip top coolers on cook line. 2 knives stored between wok station and prep table with rice cooker.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaging in food preparation with no hair restraint.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed heavy mold like substance build up on back plates around soda nozzles on soda tower in lobby.
Repeat violation
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.