La Marsa Grill & Seafood
5671 University Blvd W, Jacksonville, FL 32216 · Permanent Food Service · License 2616429
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection8 high priority (5 fixed on the spot, 3 repeats), 10 intermediate (4 fixed on the spot, 4 repeats), 9 basic (1 repeat); intermediate violations cost 18 at most-67
- Administrative complaint on Sep 10, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score13
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 visitSep 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
50f cut lettuce, cut tomatoes, tzatziki sauce and heavy cream, no time, no procedure, explained to operator again employee brought them out of walk in cooler at 10 am, operator wrote times and explained to employee again
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Same
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Same
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cheese, cut tomatoes, etc
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
50f cheeses, cut tomatoes, cut lettuce, tzatziki sauce in prep reach in cooler at 50f, overnight, stop sale, employee discarded them
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
126f rice in warmer, employee heated it on stove, got to 165f
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish on shelf above cooked gyro in walk in cooler, employee rearranged
Fixed on the spot
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Raw chicken on shelf above beef in walk in cooler,r, employee rearranged
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw shrimp then scooped cooked chicken, explained to her and she washed hands
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On both faucets in mop sink
Repeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired on 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license.
Administrative complaint
Intermediate10
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 undercooked steaks if requested, gave one and posted it
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Couldn't find thermometer
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.
For two employee here, has blank form
Repeat violation
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 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee rinsing pasta on hand sink by triple sink, explained to her and she stopped
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink close to cook line, employee placed some
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Hand sink by ice machine
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At front counter, yellow substance, employee stated it's cleaner
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Cook here for 2 months, operator has books
Basic9
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
30f raw fish in walk in cooler, employee removed them from bag
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table in kitchen, employee placed it on bottom shelf
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Operator cooking, no beard guard
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On spices container in kitchen
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Blackish build up inside ice machine
Code 25, Single-service items: Single-service articles improperly stored.
Box with to go on flor, back storage, employee placed them on shelf
Fixed on the spotRepeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Water damage in ceilings at front counter
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.