Jeepney Stop
6625 Argyle Forest Blvd Ste 3, Jacksonville, FL 32244 · Permanent Food Service · License 2613028
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic-19
- Safety score81
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 visitOct 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed whole fish in buffet line steam table with no heat applied at 96°F. Per employee, fish was prepared 1.5 hours prior and heated the fish to 162°F. Also, plantains at 78°F on buffet line steam well with no heat applied. Per employee, plantains prepared 1.5 hours prior. Employee voluntarily discarded the plantains.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of hand sanitizer spray stored against rice and over seasonings. Employee removed the sanitizer.
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in three compartment sink. Employee was coached employee on washing hands only in approved handwash sinks.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at kitchen handwash sink. Employee brought soap.
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. Proof of food handler training for Nisthel F expired on 7/24/2026.
Basic5
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
Three storage areas/rooms by back exit with excessive clutter and boxes, some stacked to the doorway with no access to store room without moving items.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on far right store room floor. Employee removed and discarded the dead roach.
Fixed on the spot
Outer openings not protected with self-closing doors.
Back exit door is not self-closing.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles in storage closet by back exit shows signs of water damage.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in kitchen and ware washing areas are acoustical tiles, not smooth and easily cleanable.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back exit door blocked by boxes, broom and dustpan. Also, back exit is partially blocked by a prep table.
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.