Cafe San Marco

1440 San Marco Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2612501

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 29, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 29 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
4 high priority (3 fixed by the Jul 29 follow-up, 1 fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 29, 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 visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked pork, fresh garlic and oil mixture (46°F-50°F - Cold Holding) reach-in cooler across from pizza oven. Operator unsure of when reach-in cooler stopped being able to maintain a temperature of 41°F and below. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked pork, fresh garlic and oil mixture (46°F-50°F - Cold Holding) reach-in cooler across from pizza oven. Operator unsure of when reach-in cooler stopped being able to maintain a temperature of 41°F and below. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touched cell phone with gloves on and then handled clean equipment and knife to cut onions. Discussed with employee. Employee removed gloves and washed hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed approximately 7 flying insects in bakery kitchen area.
Intermediate3
- 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.
  Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and he was getting employees to read and sign form.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink at cook line, and two dispensers in bar area and one dispenser on front service coffee bar area. Operator replenished paper towels at all hand wash sinks.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed multiple unlabeled Spray bottles containing toxic substance stored in storage area, warewashing area and bar area. Operator labeled spray bottles of cleaners, deliver, and sanitizers.
  Fixed on the spot
Basic3
- 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.
  Observed 4 packages of thawed salmon still in sealed package that has label stating to remove prior to thawing. See stop sale.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler at pizza make station unable to maintain temperature of 41°F and below. Ambient temperature 49°F-51°F. Observed fan in front heavily soiled with dust.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed multiple containers, plates and bowls in back kitchen storage area not inverted/ protected.
  Repeat violation
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. Observed LP tank in back kitchen area.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.