Choban Grill
9475 Philips Hwy Ste 4, Jacksonville, FL 32256 · Permanent Food Service · License 2615061
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 21 routine inspection2 high priority (fixed on the spot, 2 repeats), 1 intermediate, 4 basic-17
- Administrative complaint on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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 visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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.
Beans 102°. Cooked rice 128°. Per Person In Charge. Items placed about 10:30am. Items reheated to 165- 170°
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw eggs over ready to eat veg in walk in cooler. Moved by manager.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certification expired. Ilham Richa 7.10.28 No other Certified Food Manager for this location.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : rear kitchen
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Unsecured CO2 tank/s at kitchen.
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.