Heavenly Cafe

4251 Lenox Ave Ste 7, Jacksonville, FL 32205 · Permanent Food Service · License 2614208

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 30, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
3 high priority (no follow-up needed, 1 repeat), 3 intermediate (1 repeat), 7 basic (2 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

13 violations found

First visitJul 30, 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.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  butter (79-81°F - Cold Holding) stored on counter in kitchen area. Butter was a mix from yesterday and today.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  butter (79-81°F - Cold Holding) stored on counter in kitchen area. Butter was a mix from yesterday and today.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Clorox wipes stored on counter near tea dispensers.
Intermediate3
- 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 chicken and meatballs stored in white reach in freezer not date marked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink blocked by prep table and hanging seasoning holder.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Unlabeled Desserts stored in cooler in dining area. Manager put stickers on desserts during inspection. Missing description and date making.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Container of flour stored on floor. Employee properly stored flour.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drink cup stored on prep table, drink cup stored on counter near tea dispenser. Manager properly stored beverages.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  No beard guard on employees preparing food items.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine is slightly soiled.
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
  Muffin pan stored on floor next to hand wash sink.
- 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.
  Cell phone on shelf with dry storage food items.
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.
Stop sale: An order that the food can’t be sold or served.