Cava

10422 San Jose Blvd, Jacksonville, FL 32257 · Permanent Food Service · License 2615402

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 9, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Jul92026

Routine inspection

6 violations found

First visitJul 9, 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.
6 violations found:
- 1 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority1
- 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.
  In reach in cooler at cook line, observed raw ground lamb stored over raw salmon. Person in charge moved to appropriate location.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed yogurt dill dressing made in house cooling for 1 hour at 52°F. Retemped item 30minutes later at 52°F. Ambient temperature of unit is 50°F at time of inspection. Person in charge moved items in unit to walk in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At chemical storage, observed blue chemical in unlabeled spray bottle. Person in charge states is windex, labeled appropriately.
  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. Several employees with training expired 5.2026.
Basic2
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw salmon thawing on back prep table. Person in charge moved to walk in cooler.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda plates at dining room with mold like substance accumulation.
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.
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.