Iso Iso Ramen

11105 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2613531

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
11 high priority (3 fixed on the spot, 3 repeats), 3 intermediate (1 repeat), 10 basic (4 repeats); all violations together cost 70 at most; basic violations cost 12 at most
-70
Administrative complaint on Sep 11, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In fliptop cooked egg, pork stored above fill line at 50-60°F. Person in charge removed excess. Egg noodles held on time at time of callback.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Chashu pork cooked on plate at steam table at 109°F. Person in charge moved to 4 hour time and updated paperwork during inspection.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 11 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw shell eggs delivered at unknown time and left outside of back door for an unknown amount of time at 51°F Ambinet. In fliptop pork and marinated eggs stored on plate above fill line overnight at 49-51°F. In fliptop across from cookline pork stored well above fill line at 45-46°F in unit overnight.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 3 raw shell eggs removed from walk in cooler for preparation with cracked shell. Observed one raw shell eggs removed in walk in cooler with cracked shell.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Kimchi made in house with no approved Haccp made 9.2.26.
  Food stored in a container that previously held a toxic substance.
  See stop sale. Observed cornstarch stored in direct contact with bucket that was originally used to store chemicals. Has corrosive warning on exterior of bucket.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In fliptop pork and marinated eggs stored on plate above fill line overnight at 49-51°F. In fliptop across from cookline pork stored well above fill line at 45-46°F in unit overnight. See stop sale. Egg noodles stored at cookline in box, in pan at 50-64°F. Recommend holding on time. Person in charge will hold on remaining time today.
  Repeat violationAdministrative complaint
  Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45°F or less upon receipt.
  Raw shell eggs delivered at unknown time and left outside of back door for an unknown amount of time at 51°F Ambinet. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Boba make this morning at 108°F at front counter. Person in charge will hold for remainder of 4 hours. Recommend holding on time in the future.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler raw shells eggs stored over packaged sauces. In walk in cooler raw shells eggs stored over case of cabbage. Person in charge began rearranging.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed manager handle cracked shell eggs, then wash hands without soap in prep sink. Person in charge then returned to working with food. Coached person in charge during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed Walmart bags used to store rangoons. Food is in direct contact with bag. Also, non food grade napkins utilized to line fried food containers.
  Repeat violationAdministrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Right sided hose Bibb at mop sink missing vacuum breaker. Also, missing at cookline hose bibbs.
Intermediate3
- Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed establishment fermenting kimchi in house with no approved Haccp, keeping item for longer than 7 days.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed front hand wash sink at boba station being utilized to fill containers, storing boba shakers.
  Repeat violation
- Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
  Establishment advertises Crab Rangoon on menu. Per person in charge does not include any real crab, only imitation product. Other areas of menu indicate imitation crab.
  Administrative complaint
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk white substances in back kitchen missing labels.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple buckets and pans of soup stored on floor of walk in cooler. Multiple cases of food stored on floor in walk in freezer. Also, multiple items stored uncovered in walk in cooler.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Whisk and tongs stored in water on counter at 126°F.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go pints utilized as scoops in dry goods.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed sanitizer solution stored on floor at front counter area. Person in charge raised.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters with heavy grease accumulation over griddle area of cookline.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Forks stored on guest tables in between guests not inverted.
- Code 33, Garbage and refuse: Grease receptacle lid open, broken, or missing.
  Grease lid open at time of inspection. Also, right sided lid to dumpster missing.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Self closer disconnected at back door.
  Repeat violation
- 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.
  Observed employee shoes stored on shelf with food items in back kitchen.
  Repeat violation
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.