Hot Plates Express

1850 Emerson St, Jacksonville, FL 32207 · Mobile Food Dispensing Vehicle · License 2652952

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 28, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 17 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
3 high priority (2 fixed on the spot), 6 intermediate, 9 basic
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

18 violations found

First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  46-52f cheese and ham above fill line in prep unit, employee rearranged, less than 4 hrs
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chorizo on shelf above cheese in reach in coolers, shelled eggs on shelf above salsas in upright cooler, employee rearranged
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly by triple sink
Intermediate6
- 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 cabbage on Monday
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  For both, manager and employee, has blank form on email
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For quat sanitizer
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Or in triple sink, 74f only
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager couldn't find it on his phone, binder at home
  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. Employee here for 5 months, makes food, explained to her
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Yellow powder on storage shelf, employee stated it's chicken bullion
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed carrots on shelf above salsas, upright cooler, employee rearranged
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open drink on counter above food, employee discarded it
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On scpice
  Food storage container/container lid cracked or broken.
  Lid cracked for beans in reach in cooler
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe leaking under triple sink
- Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  None
  Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  None
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Has it on email, gave him my email
  Fixed on the spot
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.