Cabalen Eatery
2294 Mayport Road #5, Jacksonville, FL 32233 · Permanent Food Service · License 2615334
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 8 routine inspection2 high priority (1 fixed by the Sep 9 follow-up, 1 fixed on the spot), 3 basic-9
- Safety score91
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 9, 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 visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Frontline cooked foods : Cooked pork. 110°, 120°, 95°. Fish 99°. Chicken 115°. Cooked vegetables 100°. 105°. (Person In Charge reheated items to 165-180°. )
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
"Sterilite" style/brand non food grade containers used for food storage. direct contact with food. .vegetables. Meats. In rear cooler.
Basic3
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Container of vegetables stored under kitchen Hand Wash Sink. Moved by manager.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking faucet at Three compartment sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag stored with restaurant items. Kitchen. Moved by manager.
Fixed on the spot
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.