Honest Restaurant

9865 Baymeadows Rd Ste 8, Jacksonville, FL 32256 · Permanent Food Service · License 2614586

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot, 2 repeats), 6 basic (2 repeats)
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

11 violations found

First visitSep 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.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked chick peas at 49° and 51°. (Overnight temperatures). Walk in cooler
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked chick peas at 49° and 51°. (Overnight temperatures). Walk in cooler.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Rear kitchen Hand Wash Sink blocked by cart. Moved by manager.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Pan in kitchen Hand Wash Sink. Moved by manager.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Missing soap at rear Hand Wash Sink.
  Repeat violation
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxed foods on floor in walk in cooler 2. Ginger.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in standing water 70°. Front line
  Repeat violation
  In-use tongs stored on equipment door handle between uses.
  Tongs over oven handle.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Soiled interior of kitchen coolers.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled sides of microwave.
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers. Multiple.
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.
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.