City Cafe
4500 Salisbury Rd #185, Jacksonville, FL 32216 · Permanent Food Service · License 2610711
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection5 high priority (2 fixed by the Oct 21 follow-up, 3 fixed on the spot), 6 intermediate, 10 basic (1 repeat)-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 visitsRoutine inspection
- Follow-up visitOct 21, 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 visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Gyro
Code 03, Food out of temperature: Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked.
See stop sale. Gyro cone saved yesterday, placed in freezer and is cooking again today, operator discarded it
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed ice scoops but didn't sanitize them and placed them by over ice machine as cleaned, explained to her
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Above spices and potatoes on shelf in back kitchen, operator rearranged
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired on 6-1-26. Establishment observed operating with an expired license, operator paid. *
Fixed on the spot
Intermediate6
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.
Unable to see certificates, left at home, has blank form
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Grease build up on guard in gyro machine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Operator placed gyro cone in hand sink at front counter to cut and discard, explained to him and he removed it
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ None, operator left it at home
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. None, left at home
Basic10
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed veggies on shelf above sauces and nacho cheese, operator rearranged upright cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Container with old build up for ice scoops, employee washed them
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened drink on prep table, operator discarded it
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Half pony tail and making sandwiches, explained to her
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket is torn in prep cooler, front counter and upright cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelfs above triple sink and upright coolers is dusty
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Faucet leaking when opened, shoots water up, hand sink by ice machine, back kitchen, also base of faucet in triple sink
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Above burner in back prep area
Repeat violation
Objectionable odors in bathroom or other areas of the establishment.
By ice machine, strong odor
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At front counter
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.