Desert Rider

217 N Hogan St, Jacksonville, FL 32202 · Permanent Food Service · License 2607565

Official report

out of 100

Grade F

Safety score 32 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
5 high priority (2 fixed on the spot, 1 repeat), 4 intermediate, 7 basic (3 repeats)
-48
Administrative complaint on Jul 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score32

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep292026

Licensing inspection

8 violations found

First visitSep 29, 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.
8 violations found:
- 1 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed house made chicken salad (46°F - Cold Holding) in reach-in cooler at make station. In center of kitchen. Observed chicken salad filled in pan above chill line of pan.
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed Operator unable to provide a probe thermometer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed two soda nozzles at soda dispenser soiled with residue.
Basic5
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed door closure missing on men's restroom. Operator requested maintenance to install closure during this inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed carpet in dining area stained
  Floor tiles missing and/or in disrepair.
  Observed multiple floor tiles in warewashing area and in restrooms missing and/or in disrepair.
  Hole in or other damage to wall.
  Observed hole in wall near stairs in back room. Also, small hole in men's restroom wall.
- Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
  Observed misc equipment in upstairs storage area that interferes with cleaning and storage of items. Operator stated they are working on getting old/ non working equipment discarded.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul142026F32Routine inspection16 violations, 5 high priority Administrative complaint

First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 5 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed potato salad (49°F - Cold Holding) in reach-in cooler below toaster. Employee stated they were cold earlier. Also, sliced American cheeses (59°F-60°F - Cold Holding) on top ledge of tic at make station. Discussed using Time as a Public Health Control if intent is to leave out and use it up during breakfast time. Provided paperwork for it.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked eggs (89°F-90°F - Hot Holding) on make station cutting board. Discussed with person in charge about using Time as a Public Health Control if they plan on leaving them out and scooping from them for orders throughout breakfast time. Person in charge placed near food warmer to heat eggs back up.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee cracking shelled eggs and then touched clean utensils and toast from toaster without washing hands. Discussed with employee and employee washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed spray bottle containing toxic substance stored next to box of single use straws under front counter. Operator removed spray bottle of deodorizer to properly store.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license.
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed person in charge unable to provide test strips for chlorine sanitizer used for triple sink and sanitizer solution.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed nozzle for water at soda dispensing machine soiled.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Observed operator unable to provide proof of CFM. Operator stated manager is out sick today and has it with her.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed operator unable to provide proof of employee food safety training. Operator stated manager is out sick today and has it with her.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of sugar stored on floor in back hall area that leads to women's restroom.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 0ppm) on shelf at sandwich make station. Requested employee to remake solution.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on cutting board at sandwich make station. Employee removed wet wiping cloth.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets on reach-in cooler at sandwich make station soiled/ has an accumulation of food debris.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Observed hole in floor in front of triple sink/ floor in disrepair. Also, floor in hall leading to women's restroom in disrepair.
  Repeat violation
  Ceiling/ceiling tiles/vents/ floors soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling near restrooms has mold like substance. Also, floors in restrooms soiled and carpet throughout establishment is worn/ stained.
- 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.
  Observed employees personal belongings next to bread on shelf below sandwich make station and on top of bag in box soda. Employee removed purse and cell phone to properly store.
  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.

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.