Davo's Cheesesteaks
5960 Richards St, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2653046
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
125f onions, on containers over grill, turned grill higher, no time, no procedure, explained to operator, wrote time and wrote procedure
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Quat tablets above clean utensils, shelf above triple sink
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Has time for Philip meat but no procedure filled up, filled it up
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Box with ketchup on floor
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food in lunch box above sauces to customers, upright cooler
Code 25, Single-service items: Single-service articles improperly stored.
Napkins on box on floor
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.