Beignets Caribbean Cafe
4770 Barnes Rd #1, Jacksonville, FL 32207 · Permanent Food Service · License 2608801
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 15 basic (2 repeats); basic violations cost 12 at most-29
- Complaint after follow-up on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitSep 4, 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.
1 violation 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, other than whole meat roast, hot held at less than 135°F.
85f cooked pork and heated tostones/cooked green plantain, no time, no procedure, no bullion today
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 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.
80f cooked pork, 100f heated tostones, 98f bullion, on counter, explained 4 hrs procedure, operator placed them in oven to reheat
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw oxtail on shelf above cooked pork, both open containers in upright freezer by restroom, operator rearranged
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked turkey yesterday morning
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.
For new employee here, cutting turkey, emailed agreement
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed one
Fixed on the spot
Code 53, Manager certification and employee training: 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. One expired on 2/2026
Basic15
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In white cooler at server area, cut cabbage in it
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed parsley on shelf above cut cabbage, cooler at server area
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table above raw meat they are working with, operator moved it
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On sauce, removed by employee
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Black groves for cutting board, cutting raw turkey
Reach-in cooler shelves with rust that has pitted the surface.
In upright cooler by entrance to kitchen
Food storage container/container lid cracked or broken.
Cracked container for cooked turkey, upright cooker
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old food build up on top of ice machine
Old food stuck to clean dishware/utensils.
Old food on roller stored in container as clean
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelf with old food build up in upright cooler
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Pipes by hand sink with lots of food build up, also food build up on shelf above triple sink and soap dispenser by hand sink in kitchen, shelf under table in kitchen soiled
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Big pots on top shelf, kitchen
Clean utensils or equipment stored in dirty drawer or rack.
Clean utensils in drawer with old food build up, kitchen
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Food build up on wall by hand sink in kitchen
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Couldn't fined it
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.