Halo-Halong Sangkap, Pinoy Eats
8340 Merchants Gate Dr, Jacksonville, FL 32222 · Mobile Food Dispensing Vehicle · License 2652594
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 12 routine inspection1 high priority (no follow-up needed), 4 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 visitSep 12, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed beef (107°F - Cooling at 1 hour 50 minutes)in reach in cooler in deep pan with lid on. Operator placed beef on grill and heated above 165°F.
Basic4
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on counter at three compartment sink.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Jug of milk stored in single-service water jug.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under fryer area soiled.
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.
Employee cell phone on shelf above flip top reach in cooler. Operator moved phone.
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.