Celestia's
6765 Dunn Ave, Suite 202, Jacksonville, FL 32219 · Permanent Food Service · License 2615479
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic (3 repeats)-33
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Collard greens in large deep pan in reach-in cooler at 56°F-58°F. Per employee, collard greens prepared yesterday(Tuesday)at 5:00p.m. Temperature taken at approximately 2:30p.m today(Wednesday).
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
See stop sale. Collard greens in large deep pan in reach-in cooler at 56°F-58°F. Per employee, collard greens prepared yesterday(Tuesday)at 5:00p.m. Temperature taken at approximately 2:30p.m today(Wednesday).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Fried chicken being held on time as a public health control has no time marking. Per operator, chicken prepared at 11:00 and added time marking to dedicated board.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Eight oyster tags are missing date last served. Also, oyster tags are not in chronological order. Operator placed tags in order during inspection.
Fixed on the spotRepeat violation
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures available. Provided DBPR HR 5030-104.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels available in men's restroom.
Basic5
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Top oven interior is soiled with food debris. Interior of food hot boxes at buffet line have food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior sides of fryer with grease build up. Underplating around nozzles on lobby soda machine is soiled.
Repeat violation
Code 25, Single-service items: Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Paper towel dispenser at handwash sink at front counter installed directly above table with single-service cups, lids and bowls. Also, paper towel dispenser at kitchen handwash sink is installed directly over table with steamer basket and seasonings.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back exit door self-closing device is disconnected.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Floor under fryers with grease build up. Fan guards in 3 door reach-in cooler have dust. Vent and surrounding ceiling tiles above bag in box soda rack have dust.
Repeat violation
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back emergency exit door is blocked by boxes. Operator states all boxes will be removed today.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.