Bbs
1019 Hendricks Ave, Jacksonville, FL 32207 · Permanent Food Service · License 2612585
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 Jul 17 routine inspection4 high priority (2 fixed by the Jul 20 follow-up, 2 fixed on the spot, 1 repeat), 7 intermediate (4 fixed on the spot, 6 repeats), 10 basic (1 repeat); intermediate violations cost 18 at most-43
- Administrative complaint on Jul 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed house made honey butter (68°F-72°F - Cold Holding) on shelf in prep area. Chef stated it was made with margarine but unable to provide proof of margarine in establishment. Operator stated it might be butter. It has been sitting on shelf overnight. See stop sale. Also, bleu cheese crumbles, house made hummus, bean sprouts, deli turkey, boursin cheese (47°F-52°F - Cold Holding) in top of reach-in cooler across from grill. Employee stated items were left in cooler overnight. Unsure when reach-in cooler stopped maintaining temperature of 41°F and below. SeemStop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed house made honey butter (68°F-72°F - Cold Holding) on shelf in prep area. Chef stated it was made with margarine but unable to provide proof of margarine in establishment. Operator stated it might be butter. It has been sitting on shelf overnight. See stop sale. Also, bleu cheese crumbles, house made hummus, bean sprouts, deli turkey, boursin cheese (47°F-52°F - Cold Holding) in top of reach-in cooler across from grill. Employee stated items were left in cooler overnight. Unsure when reach-in cooler stopped maintaining temperature of 41°F and below. See Stop sale. Also, raw salmon, raw fish, raw marinated chicken, raw beef, shredded cheddar cheese, cream cheese, house made cream sauce, ambient temperature of shelled eggs house made crab cake (47°F-51°F - Cold Holding) in walk-in-cooler. Chef stated they had 3 deliveries today so the door was left open for a bit. Chef will keep door closed to chill down walk-in-cooler. Rechecked temp at end of inspection and it dropped a few degrees.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee wash hands with cold water. Employee left water running after washing and temp of water was less than 85°F. Discussed with operator.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Employee ran dispenser until hose showed sanitizer in tube and refilled sink with sanitizer. Retest at 200ppm.
Fixed on the spot
Intermediate7
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed operator unable to provide chemical test strips to test sanitizer at 3CS or in sanitizer bucket.
Repeat violation
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed operator unable to provide a measuring device to test surface temp of high temp dishwashing machine to sanitize.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed multiple cutting boards/ portable cutting boards on cook line soiled/ stained.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink in front service station used to dump ice. Employee ran water to melt ice in hand wash sink.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink at end of cook line. Operator replenished paper towels.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Observed no soap at hand wash sink at end of cook line. Operator replenished soap at hand wash sink.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored under counter at bakery area. Operator labeled spray bottle of cleaner.
Fixed on the spotRepeat violation
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw fish being thawed in prep sink in bucket of standing water. Employee turned on faucet to run water on thawing fish.
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.
Observed employee beverages on cutting board on cook line and on counter next to beverage garnish in bar area. Operator had employees remove beverages to properly store.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board at pantry station has multiple knicks and no longer cleanable.
Equipment in poor repair.
Observed interior of walk-in-cooler door in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on floor and on shelf in walk in freezer.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from grill on cook line unable to maintain temperature of 41°F and below. Ambient temperature 47°F. Observed water dripping from top aluminum plate. Operator removed foods to nearby cooler until able to be at 41°F and below.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm). Operator had employees remake solution. Retest at 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed top oven in prep area have an accumulation of black substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the exterior of waffle baker and multiple fry pans on cook line soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete floor in walk-in-cooler, front service area,and warewashing area.
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.