Gaa Cafe
9865 Baymeadows Rd 10, Jacksonville, FL 32256 · Permanent Food Service · License 2616554
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 2 basic-13
- Safety score87
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 visitOct 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Container of chicken salad date marked 10/18 in reach in cooler.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle , all purpose cleaner , stored next to wood spoons. Moved by manager.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Rear Hand Wash Sink by Three compartment sink blocked by equipment. Moved by manager.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at rear kitchen All purpose cleaner.
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service foil containers not inverted. Top shelf
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.
- Stop sale
- An order that the food can’t be sold or served.