Delicias Ice Cream
10771 Beach Blvd Ste 400, Jacksonville, FL 32246 · Permanent Food Service · License 2615743
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 Aug 3 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 11 basic-23
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 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 cold held at greater than 41°F.
Milk drink (49°F - Cold Holding); flan (50°F - Cold Holding); cooked sausage (49°F - Cold Holding); cooked pork (49°F - Cold Holding), all stored in glass display reach in cooler on front counter & place there around 8am from main kitchen reach in cooler as per manager. Unit door was slightly open & has a gap. Ambient temperature reading at 42°F. Manager place items in reach in freezer to bring down temperature. All items re-temp at 41°F or below.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over flan dessert in reach in cooler. Employee properly stored
Fixed on the spot
Intermediate2
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.
Operator has several cooked foods in front warmer display under time on chart but no written paperwork. Completed paperwork during inspection
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At kitchen hand wash sink. Employee provided
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Food in reach in freezer not covered
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in 92°F standing water at front counter. Manager discarded water
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 cup stored on prep table next to food
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee in kitchen preparing food with no hair restraint
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee preparing food with bracelet on wrist & watch
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler with torn gasket in kitchen
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under three compartment sink area in kitchen
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under three compartment sink area
Ceiling tile missing.
Ceiling tile at mop sink area
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Multiple ceiling tiles in kitchen area
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.
Employee phone stored on prep table next to food
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Operator has double portable table top fryer in kitchen with no hood suppression system
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.