Cross Creek
850 S Ln Ave, Jacksonville, FL 32205 · Permanent Food Service · License 2611323
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection4 high priority (2 fixed by the Oct 9 follow-up, 2 fixed on the spot), 2 intermediate, 13 basic (2 repeats); basic violations cost 12 at most-30
- Extension granted on Oct 1, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 9, 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 - 1st follow-up visitOct 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 44-45°F, milk 44°F stored under non working fan in walk in cooler all other food items are 43°F or below. Two working fans currently running in the walk in cooler.
More time given
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
No change per manager they called a technician to service the machine.
More time given
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 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.
Corn on the Cobb at 47°F and cut tomatoes at 48°F in reach in cooler, operator stated that the cooler temperature that morning was at 41°F or below. Employee rearranged cooler to maximize air flow. In walk-in cooler observed the following temperatures: salmon dip (44°F - Cold Holding); cooked chicken (52°F - Cold Holding); cooked baked potatoes (46°F); house made ranch (45°F - Cold Holding); sweet potato (44°F - Cold Holding). Food items were in the cooler from previous day. Observed house made ranch and creek sauce in server station at 52°F and 50°F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed brisket first temperature at 117°F, second temperature 125°F and third temperature 137°F. Operator had employee wrap brisket in foil and place into oven to bring temperature up further.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
Egg/milk wash and hush puppy mix and chicken wings observed without a time label. Operator added ice bath. And time label.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar zero ppm no chlorine present for sanitation.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed table top can opener with food debris on blade. Observed both bar soda guns with black/green mold like substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink in meat processing room blocked by multiple items. Unable to get to the sink to use.
Basic13
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed produce over shredded cheese.
Food stored on floor.
Observed a case of jalapeños on the floor. Employee picked up and moved to the dry storage area.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed tongs in water that temped at 36°F, next to lemons, at bar.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee drink next to food on shelf. Observed an employee drink in to go station next to ss straws.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Multiple walk-in coolers, walk-in freezer, reach in coolers, reach in freezer observed with torn gaskets. Observed multiple walk-in coolers, walk-in freezer, reach in coolers and reach in freezer with torn gaskets. Observed walk in cooler fan not operational.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup throughout the walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed heavy food debris in microwave on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black/green mold like substance on lid of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple walk-in coolers, walk-in freezer, reach in coolers, reach in freezer observed with black/green mold like substance. Observed plate chiller with black/green mold like substance present. Walk-in cooler fans soiled with dust. Walk-in freezer floor observed with accumulation of food debris on floor. Observed black/green mold like substance on walk-in freezer door. Observed black/green mold like substance on soda machine at bar.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed wet pans on clean dish shelf.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed ss plates in outside shed with no cover and not inverted.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Observed trash on ground outside next to dumpster.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed a backpack directly next to a case of potatoes. Employee moved back pack to designated employee area.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.