Delish Kabobs

5960 Richard St, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2651825

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
2 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 11 basic
-32
Safety score68

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitSep 23, 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
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 2 High priority
- 6 Intermediate
- 11 Basic
What 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 beef and chicken kabobs, operator placed it on grill again
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Operator grabbed raw chicken kabob then got tray to place cooked chicken kabob, explained to him and he washed hands
  Fixed on the spot
Intermediate6
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Couldn't find it
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  For new employee here, emailed agreement, also for manager because I did see his certificate
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed one
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out of chlorine, employee went to other food truck here and asked for some, has some now
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Several things on hand sink, operator moved them
  Fixed on the spot
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator couldn't find his certification
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In reach in cooler by steamer, no ambient thermometer
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened drink on prep counter, operator discarded it
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook cooking, no hair restraint
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn in box freezer, one corner
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Shelf in upright cooler with old build up
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Handles in hand sink with old build, also ledge on hand sink and triple sink, gasket with black build up on box freezer, shelf by cash register and shelf underneath it too, yellowish build up on door frame in reach in cooler
- Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
  Front and servicing windows opened, no screens
- Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  None
  Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
  No copy of latest inspection report available.
  Couldn't find it
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.

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.