Beach Diner
11362 San Jose Blvd Ste 10& 11, Jacksonville, FL 32223 · Permanent Food Service · License 2612996
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority (1 fixed by the Aug 13 follow-up, 4 fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot, 1 repeat), 3 basic (1 repeat); intermediate violations cost 18 at most-39
- Administrative complaint on Aug 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
More time given
- 1st follow-up visitAug 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler cooked vegetables, deli meat, cheese, cut melon 44-45°F. Several items 42-43°F. Observed repair service on site during inspection, states had door open frequently for repair. Person in charge states unit has been out of temperature for less than 4 hours, opened walk in freezer to rapidly chill. Milk in server station at 39°F. Sod make line and egg station sausage, crab, deli met, cheese, cut tomato 37-41°F.
Administrative complaintFixed on the spot
Intermediate1
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
Operator needs more time to address.
More time given
- First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In far right sandwich fliptop hummus, egg salad, cheese, cheese, tuna 45-52°F. Person in charge states has been in unit for approximately 2 hours, began icing down. In walk in cooler chicken, deli meat, deli meat 44-45°F. Person in charge states just had recent delivery. Person in charge opened walk in freezer door to rapidly chill. In server line reach in cooler milk at 50°F. Person in charge states is taken in and out of unit, recommend holding on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage stored on top of bacon in steam well at 108°F. Person in charge added to time during inspection.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Establishment is utilizing time frames per board in kitchen. Per person in charge all items were brought out less than 1 hour ago, would like to hold on time mark instead of time frame. Marked appropriately during inspection and discussed time requirements.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher handle dirty dishware, then handle clean dishware without hand wash. Also, observed employee on cookline wash hands at prep sink without soap. Person in charge coached employees who washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in use testing at 0ppm. Also, in use triple sink sanitizer section testing at 0ppm quatanery ammonium. Person in charge replaced sanitizer at dishmachine and retested at 100ppm by end of inspection. Person in charge began remaking triple sink, tested at 50ppm chlorine.
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.
Person in charge unable to provide test strips for chlorine or quatanery ammonium during inspection. Utilize both at establishment.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink at dishmachine blocked by stacked buckets of chemicals, bags of linens. Person in charge made accessible during inspection. Also, server hand wash sink utilized as dump sink as evidenced by ice in sink.
Fixed on the spot
No soap provided at handwash sink.
Soap, paper towels and hand wash sign missing from hand wash sink by dishmachine. Also, hand wash sign missing from hand wash sink on far right cookline. Person in charge provided soap and paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed clear spray bottles at server drink area unlabeled. Person in charge states is cleaner, labeled appropriately.
Fixed on the spotRepeat violation
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
Observed "Fresh Florida Orange Juice" on the menu. Person in charge states is utilizing commercially bottled juice, not squeezing on site.
Administrative complaint
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager with expired training 8.2025 at time of inspection.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All but one employee training certificate expired at time of inspection.
Basic3
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed biscuits in steam table in direct contact with cloths.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cabinet under hand wash sink at coffee bar area with debit accumulated. Fans in dishpit area with dust accumulation.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand wash sink faucet in kitchen on far right side of server area leaks when in use. Also, drain cover missing at mop sink.
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.