Dua Lounge
8532 Baymeadows Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2616363
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-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 visitSep 30, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time mark on garlic in oil at prep line. Marked by manger.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pasta in walk in cooler not date marked. Made Monday. Marked by manger.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen salmon thawing on kitchen counter. Moved by manager
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop on top of duty ice machine. Moved by manager.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
In use knives stored between prep equipment. Moved by manager.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Boxed single service items on floor. Storage.
Code 33, Garbage and refuse: Open dumpster lid.
Dumpster lid open.
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.