Copeland's of New Orleans
4310 Southside Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2612840
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 6 intermediate (2 fixed on the spot), 13 basic (1 repeat); basic violations cost 12 at most-50
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score30
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 visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
56f butter on triple pan in ice bath, cook line area, employee removed pans,
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 shelled eggs on shelf above melon, employee rearranged walk in cooler
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet outside where green hose is attached
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One live fly in back prep area
Repeat violationAdministrative complaint
Intermediate6
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.
The one they have doesn't have what kind of sanitizer or how to make it, manager stated she get it from the trip,e sink and that not the correct concentration for vomiting and diarrhea, emailed one
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Grease build up inside broiler, cook line, ice bin with build up on interior top, greenish around nozzles, sever area
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Utensil in hand sink at back prep area,
No paper towels or mechanical hand drying device provided at handwash sink.
In hand sink at server area, employee placed one
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
A couple in chemical shelf by employee restroom
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/. One manager, Mario, here states he is expired but doesn't have certification on him, 3 years manager here and handles food
Basic13
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened drink on slicer, employee discarded it
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
In prep reach in cooler by grill
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Upright cooler by cook line has cracks on the door, interior area
Food storage container/container lid cracked or broken.
Lid cracked for cut tomatoes in walk in cooler, employee removed it
Fixed on the spot
Hood filter missing from automatic fire suppression/exhaust system.
Gap in between filters, employee fixed it
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0ppm in bucket at back prep area
Wet wiping cloth not stored in sanitizing solution between uses.
Towel hanging on bucket, employee pushed it inside solution
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf dusty by employee restroom, exterior of pit for reheating with grease build up
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Catering trays not inverted in storage room
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In hand sink by cook line and dish machine
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In walk in cooler, employee cleaned it
Fixed on the spot
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
A couple in kitchen with dusty build up
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.