Cs 141/MONSTER Pie

1 Tiaa Bank Field Dr, Jacksonville, FL 32202 · Permanent Food Service · License 2613121

A
Grade A
Safety score 95 of 100
Latest visit: Sep 13, 2026 (8 weeks ago)

What drove the grade

Walk-in cooler/freezer shelves with rust that has pitted the surface.Basic · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 13 routine inspection
    5 basic
    -5
  • Safety score95

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

5 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.

    5 violations found:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.

      Employee Wawa sandwich on shelf over drinks. Manager moved.

      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 employee drink on top of bag in a box soda. Moved during this inspection.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.

      Walk in cooler shelves have rust.

    • Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.

      One wet towel not in sanitizer bucket. Manager added.

      Fixed on the spot

    • Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

      Bottom of reach in cooler. Cleaned during this inspection.

      Fixed on the spot

    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
Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1
Wiping cloths and linens1
Plumbing and backflow prevention1