Johnny Cubano
7860 Gate Pkwy Ste 115, Jacksonville, FL 32256 · Permanent Food Service · License 2616603
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Oct 21 complaint inspection2 intermediate, 5 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled soda nozzle at bar.
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled cooler gaskets. Kitchen. Soiled hood filters.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers. Multiple.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Condensation drip onto food pans In reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Grease buildup on floor under cookline equipment.
Code 54, Florida Clean Indoor Air Act: Smoking or vaping in an enclosed indoor workplace.
Observed multiple customers smoking Inside restaurant. Customers using Hookah's inside restaurant. ( Note all tables and , counters at bar , have large ashtrays )
Earlier inspections 2
A90Routine inspection6 violations, 2 high priority No follow-up needed
- First visitSep 4, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Sliced cheese date Marked day 8/25. Reach in cooler.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Food service employee cutting lemons with bare hand contact. Inspector intervened.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered bread rolls in walk in cooler. Moved by manager.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dusty hood filters.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water in walk in cooler floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Condensation drip on to floor. Kitchen.
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.