Dorothy's Downtown
21 E Adams St #100, Jacksonville, FL 32202 · Permanent Food Service · License 2613516
What drove the grade
Grease interceptor/trap overflowing onto floor/ground.
How the score was calculated
- Starting score100
- Violations at the Nov 6 complaint inspection1 high priority (fixed on the spot)-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 28, Sewage and wastewater disposal: Grease interceptor/trap overflowing onto floor/ground.
Observed grease surrounding opening of pipe located on west side of building that is for rain overflow from back door area. Pipe leaked grease onto sidewalk area in front of the opening of the pipe. Maintenance is currently present and working on re routing pipe to an area that will allow excessive rainwater to drain away from grease area near back door of establishment. Tech stated the repiping and rerouting should be completed by later today and sidewalk will be cleaned.
Fixed on the spot
Earlier inspections 1
F56Complaint inspection9 violations, 3 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitSep 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Sanitizer in ware wash machine 0ppm. Operator tried priming it. Operator Called eco lab to get serviced and had employee set up triple sink.
Administrative complaintFixed on the spot
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Operator needs more time.
More time given
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed house made gumbo (129°F - Hot Holding) in steam table near expo line. Operator reheated soup back up on stove to 165°F and placed back in steam table
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee come in back door, put on apron and touch clean utensils without washing hands. Discussed with operator. Operator discussed handwashing procedures with employee.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator tried priming a few times but was unable to get a mi immune of 50ppm. Operator called ecolab and employee had triple sink set up to sanitize dishes after they are cleaned in machine.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed establishment doing ROP with raw beef and pork in vacuum sealed bags on cook line without having an approved HACCP plan. Provided operator with raw meat and cook chill forms to fill out.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board at reach-in cooler in kitchen soiled/stained. Also, deflector pate in large ice machine soiled.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand wash sink in closed patio bar area. Operator replenished soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Unlabeled Spray bottle containing toxic substance stored in outside bar area. Operator labeled spray bottle of cleaner.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of pickles stored on floor in walk-in-cooler and a bag in box soda stored on floor next to fridge in service station. Operator removed bag in box to properly store.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete floor in walk-in-cooler.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.