Keith Pierson Toyota
6501 Youngerman Cir, Jacksonville, FL 32244 · Permanent Food Service · License 2613079
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 fixed by the Oct 15 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 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 visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Employee unsure when gallon of milk in kitchen reach-in cooler was opened. Employee discarded milk.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over ready-to-eat sauces in kitchen reach-in cooler. Employee moved eggs to bottom shelf and sauces to the top shelf.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
See stop sale. Employee unsure when gallon of milk in kitchen reach-in cooler was opened. Employee discarded milk.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written procedures for holding raw shell eggs on time as a public health control. Provided DBPR Form HR 5022-090 via email to operator.
Fixed on the spot
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 chemical test kit available for chlorine used in the dishmachine.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Per employee, three people work the foodservice. John has manager certification. Toni has a food handler employee certificate that expired on 7-11-2026. Jada has been employed approximately four or five months with no proof of food handler training.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottled water and case of chips stored on the floor at the prep table.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Unwrapped forks and spoons in holder by air fryers stored with handles down. Employee flipped utensils so the handle side is presented.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee handwashing sign at kitchen handwash sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
On shelf below the register, employee purse stored over unwrapped single-service utensils.
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.