Falafel X Bar

4162 Herschel St, Jacksonville, FL 32210 · Permanent Food Service · License 2615982

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 6 intermediate, 8 basic
-32
Safety score68

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct212026

Routine inspection

16 violations found

First visitOct 21, 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.
16 violations found:
- 2 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed 2 containers of raw chicken stored on top of container of raw beef in reach in cooler closest to grill top. Person in charge rearranged food items to proper storage levels.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Observed spray hose attached to nearby hose bibb on wall hanging inside three compartment sink below flood rim.
Intermediate6
- 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.
  Observed dolma (cooked rice in grape leaves) prepared on site person in charge stated was prepared within past 3 days but container was changed and date marking was lost.
- 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.
  Observed 1 employee on cook line engaging in food preparation with no signed reporting agreement.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed metal equipment liner stored in hand wash sink next to three compartment sink rendering hand wash sink inaccessible.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink next to three compartment sink.
  No soap provided at handwash sink.
  Observed no soap at hand wash sink next to three compartment sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed unlabeled spray bottle with pink chemical inside stored on brown shelf next to reach in freezer in main kitchen area.
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed in-use scoops for falafel stored in standing water in container on sheet pan on top of fryer.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed opened employee energy drink can stored on spice rack above prep table in center kitchen area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 1 employee engaging in food preparation with no hair restraint.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed 1 employee engaging in food preparation while wearing a bracelet.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed clear plastic cup with no handle used as scooping mechanism stored in rice container in center kitchen area.
  Duct tape used to repair nonfood-contact surface.
  Observed duct tape used to repair handles of reach in freezer on cook line.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Observed missing waste line at soda gun holster next to ice machine on front line.
- 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 employee cell phone and speaker stored on spice rack above prep table in center kitchen area.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul212026B88Routine inspection5 violations, 1 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 24, 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 visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 1 High priority
- 2 Intermediate
- 2 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 multiple food items at temperatures of 51-53°F stored in flip top cooler on cook line. Person in charge stated food items were placed in cooler 1 hour prior. All food items were placed on ice or nearby reach in freezer. Touma (fresh garlic and oil), tzatziki, cooked quinoa, feta cheese, goat cheese (51-53°F - Cold Holding)
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed mold like substance build up in soda gun holster closest to ice machine on front line.
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed paper towel dispenser unable to dispense paper towels at hand wash sink near three compartment sink.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Observed duct tape used to repair door handles of reach in cooler and reach in freezer doors on cook line.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor near ice machine on front line.
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.