E&W Bar B Q #2
1850 Emerson St, Jacksonville, FL 32207 · Mobile Food Dispensing Vehicle · License 2651914
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
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 visitJul 23, 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.
4 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, other than whole meat roast, hot held at less than 135°F.
Observed house made macaroni and cheese (126°F-129°F). Operator turned heat higher on steam table. Macaroni has been on steam table less than hour.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap at hand wash sink. Operator replenished soap.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Observed wet wiping cloth stored in sanitizer solution that also has soap in solution. Discussed with operator.operator emptied bucket.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Clean-out cap missing from plumbing line.
Observed clean out cap on exterior of MFDV is missing.
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.