Jammas Jax

1850 Emerson Street, Jacksonville, FL 32207 · Mobile Food Dispensing Vehicle · License 2651889

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Jul 20, 2026

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
2 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot, 3 repeats), 4 basic (2 repeats)
-26
Administrative complaint on Jul 20
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

11 violations found

First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 2 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed ambient temperature of raw shelled eggs (47°F - Cold Holding)in top of flip top reach-in cooler. Operator stated the lid was open during lunch rush. Operator closed lid to chill raw shelled eggs.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds.
  Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without sanitizing in quaternary solution for a minimum of 30 seconds. Discussed with employee that items just washed needs to be sanitized. Employee grabbed the recently washed items that did not get properly sanitized to properly sanitize.
  Fixed on the spot
Intermediate5
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed no hot water at hand wash sink upon arrival. Operator plugged in water tank and tested water of 87°F
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand wash sink used to store bucket of cleaning water. Operator removed bucket from hand wash sink.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink. Operator replenished paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand wash sink. Operator grabbed dawn dish soap from under triple sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Andy G and Antonio C food safety training expired Feb 2025.
  Repeat violationAdministrative complaint
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed shrimp being thawed in an improper method. Raw shrimp stored in triple sink without any running water. Operator removed raw shrimp and placed in reach-in cooler to finish thawing.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed handle on lid for flip top reach-in cooler in disrepair/ missing.
- Code 29, Plumbing and backflow prevention: Clean-out cap missing from plumbing line.
  Observed clean out cap missing from exterior of MFDV.
- Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
  Observed back door of MFDV propped open during operation.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.