Celenos Bistro

3820-1 Southside Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2616328

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 28 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
5 high priority (1 fixed by the Oct 28 follow-up, 4 fixed on the spot), 10 intermediate (3 fixed on the spot, 2 repeats), 10 basic (1 repeat); intermediate violations cost 18 at most
-44
Safety score56

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

Inspection history

1 inspection · 2 visits

Oct262026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitOct 28, 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 visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 5 High priority
- 10 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Yogurt
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  48f yogurt in glass door cooler at front counter, overnight, ambient thermometer reading 50f, employee discarded them, stop sale
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  120f spaghetti on double pan at buffet, employee removed one pan, 111f pizza in warmer at 111f, employee turned oven higher, 90f soup on stove off, employee turned burner on, soup got to 170f
  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 hamburger on shelf above cooked eggplant in reach in cooler by stove, also raw chicken and ground beef above cheese and cooked meatballs in walk in cooler, employee 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 got bread to place on grill, explained to helm and he washed hands, bread got to 155f
  Fixed on the spot
Intermediate10
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. For undercooked hamburgers, gave alone and posted it
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Cooked eggplant opened on Friday
- 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.
  One employee here for 2 weeks, has blank agreement, employee read it and signed it
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine and sink and surface
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  None in hand sink by cook line, no water comes out when knob is turned
  Water pressure lacking at fixtures that require the use of water.
  Hot and cold water in hand sink at front counter
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Bucket in hand sink at front counter, operator moved it
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  None in hand sink at cook line
  No soap provided at handwash sink.
  None in hand sink at front counter, also in hand sink at cook line and hand sink by dish machine
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  In hand sink at front counter, operator stated it's cleaner, also one with blue substance by mop sink and one with yellow substance by triple sink
  Repeat violation
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Black powder in bulk container by soda machine, employee stated it's tea
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked corn 42f in walk in cooler not covered
  Food stored on floor.
  Oil jug, rice, soda syrup boxes, liquid margarine and jar with picked veggies in storage area on floor
  Repeat violation
- Code 24, Clean equipment storage and air drying: Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
  Plates not inverted, also plates not inverted by dish machine on storage shelf
- Code 25, Single-service items: Single-service articles improperly stored.
  To go containers on floor at front counter, employee placed them on shelf, lids and to go containers on storage shelf not inverted
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  A couple of drains on floor by box freezer and walk in cooler
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In restrooms, emailed one
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Wall peeling by walk in cooler
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent dusty above dish machine
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Couldn't find it
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.
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.