Jood Shawarma
1821 Parental Home Rd Ste 7, Jacksonville, FL 32216 · Permanent Food Service · License 2614152
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitAug 27, 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 - First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Fries
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
56f garlic sauce with raw shelled eggs, cut lettuce in prep reach in cooler, less than 4 hrs, placed back into walk in cooler, prep cooler at 53f, 50f fries in reach in cooler, overnight, stop sale
Gyro meat in a broiler that is turned off.
Operator turned shawarma back on, explained to him it has to be always on
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
One live roach by mop sink, one live roach in gasket in reach in cooler, operator killed them
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaners on shelf above deli paper and plastic silverware, front counter cabinets, operator moved them
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. For garlic sauce on menus made with regular shelled eggs, gave and posted advisory
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Rice made yesterday early afternoon
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Not reading any. Operator unable to put batteries in thermometer
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed one
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Red liquid by triple sink, operator labeled it cleaner
Fixed on the spot
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powdered in bulk container, operator labeled it flour
Fixed on the spot
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Inside black reach in cooler
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets with tahini on floor by ice machine, also water bottles on floor at front counter
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened drink for operator above to go containers, front counter, operator discarded it
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
One shelf rusty
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Upright cooler with blackish build up on shelves
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink at front counter pulled out from screw on wall
Water leaking from pipe and/or faucet/handle.
Base of faucet leaking in triple sink
Drain cover(s) missing.
In mop sink, operator placed it on hole
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In hand sink at front counter, emailed one
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
None in bathroom
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on lid for flour, operator cleaned it
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Water damage in a couple of ceiling tiles
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. By rear door, on recharge
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.