Grand Restaurant
12777 Atlantic Blvd Ste 10, Jacksonville, FL 32225 · Permanent Food Service · License 2615851
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 Oct 23 routine inspection1 high priority, 4 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
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 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Dumplings 120f pork buns 128f tripe 130f tofu 129f
Intermediate4
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 duck in walk in cooler
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test strips for dish washer area
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
All 3 handsinks in dish washer area, paper provided
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Beef thawing in triple sink in standing water, water 57f. Frozen chicken foot thawing at room temperature in floor.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Container of Frozen Chicken feet stored on floor of kitchen., moved to sink Cases of frozen beef and chicken on Walk in freezer floor
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water faucet to hard to turn in upfront steam area, Cold water turned off due to leaking at triple sink area. Manager turned on
Fixed on the spot
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.