Hello Lumpia
10212 Atlantic Blvd, Jacksonville, FL 32225 · Permanent Food Service · License 2616565
What drove the grade
Food prepared in a private home.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 fixed on the spot), 1 intermediate, 4 basic-22
- Administrative complaint on Sep 9Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Food prepared in a private home.
See stop sale. 6 bags of pork lumpia made onsite but stored in freezer at home, delivered and pulled from cars truck and placed on counter at store. some lumpias frozen and others thawing.
Administrative complaint
Stop Sale issued due to food originating from an unapproved source.
6 bags of pork lumpia made onsite but stored in freezer at home, delivered and pulled from cars truck and placed on counter some frozen and others thawing.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. .
Lumpia's, fried chicken in Warmer on time as a public health but no times marked, times placed on chart
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser broken, at handsink across from oven,
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Cooked fish in freezer and other personal lunches stored over frozen mango pieces
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Tongs stored in water 86f next to rice Warmer, water discarded
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Personal drink in prep cooler over customer items, manager moved
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on 2 door cooler next handsink in kitchen soiled with mold like substance
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.