Baran Cafe
3546 St Johns Bluff Rd S 102 & 103, Jacksonville, FL 32224 · Permanent Food Service · License 2614832
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 complaint inspection2 high priority (fixed on the spot), 7 intermediate (2 fixed on the spot), 8 basic; intermediate violations cost 18 at most-32
- Extension granted on Oct 9Counts in full until a follow-up finds the problems fixed-3
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Still the same
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Still the same
More time given
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 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 cold held at greater than 41°F.
Cooked potatoes (47°F - Cold Holding); cooked pasta (48°F - Cold Holding), butter (47°F - Cold Holding), all items are stored in 2nd walk in cooler near far end of cook line. Person in charge stated door was left open during current truck food delivery about 30 mins ago. Walk in cooler is now closed.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw prep beef stored over yogurt in walk in cooler across from dish machine. Employee properly stored
Fixed on the spot
Intermediate7
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator has total of 14 employees with no proof of written agreement. Provided blank form
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Wire strainer stored in hand wash sink. Employee removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel at hand wash sink next to ware washing area
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with yellow solution stored at ware washing area not labeled. Employee said it bleach
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Operator has no certified food manager and no other certified food manager employed this establishment
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 food handler employees preparing food with no certified food manager present
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has total of 14 food handler employees with only 2 hired over 60 days with no proof of training
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Food in reach in freezer uncovered
Food stored on floor.
Case of produce stored on floor in walk in cooler
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food with no hair restraint on cook line
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Single hood filter missing on cook line
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior microwave on cook line soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in freezer gasket soiled Exterior microwave on cook line soiled
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
In dry storage closet with stored soda bib
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone stored on prep table next to food prep. Employee removed
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.