Big Blues Bistro
5960 Richard St, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2651897
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 Aug 19 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 5 basic-32
- Administrative complaint on Aug 19, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitAug 25, 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
Intermediate2
Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use.
Still looking for one
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
He is taking test soon
Administrative complaint
- First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
56f raw bacon shrimp, shredded cheese, 90f batter on table, explained 4 hrs procedure, no time, no procedure today
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
130f cooked chicken, 120f rice, on table, explained 4 hrs procedure, no time, no procedure today, operator wrote times on
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw pili meat on shelf above raw fish, upright cooler, operator rearranged
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw hamburger then changed gloves and made customer a drink, explained to her and she washed hands
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bread in hand sink, employee removed bag
Fixed on the spot
Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use.
Operator stated they buy water and they haven't discarded the water since last inspection because they don't have commissary yet. Not using food truck city anymore per food truck city owner,
Repeat violation
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Only manager expired on 12/2025, Alvin Deshaun Brown 360 training took test on 12-11-20, hasn't taken test yet
Repeat violationAdministrative complaint
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Raw fish 30f in bag, operator removed them from bag
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.
Opened drink on prep table, operator discarded it
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook cooking, no hair restraint, he put on hat
Fixed on the spot
Employee with no beard guard/restraint while engaging in food preparation.
Cook cooking, no beard guard
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Has it on email
Fixed on the spot
Earlier inspections 2
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 19, 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 cold held at greater than 41°F.
56f raw bacon shrimp, shredded cheese, 90f batter, no time, no procedure today
At the first visitRepeat violationAdministrative complaint
Chicken and beef in stand up reach in cooler at 45-46°F. Person person in charge unit plugged back in after traveling. Has been out of temperature for less than 4 hours. Ambient temperature of unit down to 40°F by end of inspection.
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 19, 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.
56f raw bacon shrimp, shredded cheese, 90f batter on table, explained 4 hrs procedure, no time, no procedure today
At the first visitFixed on the spotRepeat violationAdministrative complaint
56-70f cooked peppers and onions on counter, explained 4 hrs procedure, cook wrote time on
Intermediate1
Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use.
Same
At the first visit
Not using food truck city anymore per food truck city owner
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.