Bell and Layton Delicatessen and Provisions

10140 San Jose Bvld, Jacksonville, FL 32257 · Permanent Food Service · License 2616039

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 8 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate, 7 basic (2 repeats)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct132026

Licensing inspection

2 violations found

First visitOct 13, 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.
2 violations found:
- 1 High priority
- 1 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Blue cheese in walk in cooler at 47°F. Beef in walk in cooler at 44°F. Items stored closest to doors in unit. Person in charge states had units open. Moved to interior of unit to chill.
  Fixed on the spot
Basic1
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Light visible under back doors. Also, self closures disconnected at time of inspection.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026C76Routine inspection12 violations, 4 high priority No follow-up needed

First visitJul 8, 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.
12 violations found:
- 4 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Beer cheese sauce in walk in cooler dated 6/29.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cajun ranch made in house with buttermilk held out of refrigeration at 65°F. Person in charge states has been out less than 4 hours, moved to reach in cooler.
  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 shell eggs stored on top shelf in walk in cooler over cooked ham, tortillas. Person in charge moved to appropriate location.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Spray hose at dish pit sits lower than flood rim of sink.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Tea urn nozzles with debris accumulated. Slicer and can opener with debris accumulated.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice accumulation in walk in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dish racks with debris accumulated. Also, gaskets at low boy reach in freezer with mold like substance accumulation.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups at server line wet nesting.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Drain cover missing at mop sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand wash sign missing at bar hand wash sink, at hand wash sink at cook line. Also, paper towel dispenser not functioning at cook line hand wash sink. Person in charge provided.
  Fixed on the spot
- Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
  Left side of dumpster missing lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Light visible at side door in dining room, back doors in kitchen.
  Repeat violation
Official report, on the Florida DBPR website

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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.