Kairos
4815 Sweetgrass Pl Unit 105 & 107, Jacksonville, FL 32224 · Permanent Food Service · License 2616478
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 21 complaint inspection7 high priority (6 fixed by the Aug 31 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 6 basic (1 repeat)-44
- Administrative complaint on Aug 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 31, 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 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
5 pans of white rice (46-49°F - Cooling); 4 pans of cooked sweet potatoes (47-54°F - Cooling); 3 pans beans (46-50°F - Cooling); 5 pans black beans (46-49°F - Cooling); 3 pans yellow rice (46-49°F - Cooling), all items stored covered with condensation under lid in glass reach in cooler in kitchen from overnight with no additional preparation done today as per employee. Stop sale issued.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
5 pans of white rice (46-49°F - Cooling); 4 pans of cooked sweet potatoes (47-54°F - Cooling); 3 pans beans (46-50°F - Cooling); 5 pans black beans (46-49°F - Cooling); 3 pans yellow rice (46-49°F - Cooling), all items stored covered with condensation under lid in glass reach in cooler in kitchen from overnight with no additional preparation done today as per employee. Stop sale issued.
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. Observed employee preparing & cutting raw cauliflower on prep table with bare hands & placing in container to be used for later. Employee put on gloves
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing back flow preventer at non-chemical side of splitter at mop sink
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 16 live flying insects in kitchen in following areas. 1 live in kitchen wall 2 live on left white electrical pole in kitchen 5 live on right white electrical pole in kitchen 2 live on brown to go containers on cook line 4 live on boxes of food deliveries 2 live on clean storage container Following day call back as per District Office
Roach activity present as evidenced by live roaches found.
Observed 1 live roach under storage rack on floor in dry storage room. Following day call back as per District Office
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 & under same ownership.
Administrative complaint
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
5 pans of white rice (46-49°F - Cooling); 4 pans of cooked sweet potatoes (47-54°F - Cooling); 3 pans beans (46-50°F - Cooling); 5 pans black beans (46-49°F - Cooling); 3 pans yellow rice (46-49°F - Cooling), all items stored covered with condensation under lid in glass reach in cooler in kitchen from overnight with no additional preparation done today as per employee. Stop sale issued.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator has 13 employees with no proof of written agreement
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Red bucket stored in hand wash sink at ware washing area. Employee removed
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 food handler employees preparing food with no certified food manager present. Manager arrived during inspection
Fixed on the spot
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has total of 17 food handler employees with 13 hired over 60 days with no proof of training
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Foods stored uncovered in walk in freezer
Food stored on floor.
Case of frozen foods stored on floor in walk in freezer. Pan of prep raw fish stored on floor under shelf in walk in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler gasket soiled
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Faucet at 2 compartment prep sink is leaking water
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At hand wash sink near ware washing area
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 2 dead roaches under storage rack on floor in dry storage room. Following day call back as per District Office
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Single table top fryer in kitchen on cook line not under hood suppression system
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.