Cs 114/MONSTER Pie

1 Tiaa Bank Field Dr, Jacksonville, FL 32202 · Permanent Food Service · License 2613119

A
Grade A
Safety score 94 of 100
Latest visit: Sep 13, 2026 (8 weeks ago)

What drove the grade

Wiping cloth sanitizer solution exceeds the maximum concentration allowed.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 13 routine inspection
    1 high priority (fixed on the spot), 3 basic
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 13, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    4 violations found:

    • 1 High priority
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

      At front counter, Sanitizer Bucket (Quaternary 500+ppm). Employee added more water to bucket and rechecked at 400ppm.

      Fixed on the spot

    Basic3

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      At bag- in- box soda rack, bag- in- box soda on floor. Operator moved box to rack.

      Fixed on the spot

    • Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.

      Knife stored between bottom of warmer and prep table at cook line. Employee removed knife and stored properly.

      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.

      Employee drink stored next to to-go boxes on bottom shelf of table near front counter.

    Official report, on the Florida DBPR website

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.

Most cited

Food protection and cross-contamination1
In-use utensils properly stored1
Handwashing and hygienic practices1
Chemicals and toxic substances1