Lalibela Ethiopian Restaurant
2151 Lane Ave S Ste 206, Jacksonville, FL 32210 · Permanent Food Service · License 2612239
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection2 high priority (1 fixed by the Sep 29 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-16
- Safety score84
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 29, 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 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed multiple bags of enjera and a container of butter at temperatures of 72-75°F stored on prep table next to cook line. Person in charge stated food items are held on time as a public health control but no time markings or paperwork provided. Time as a public health control paperwork provided by inspector at end of inspection. Enjera, butter (72-75°F - Cold Holding)
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over ready to eat food items in reach in cooler across from three compartment sink.
Intermediate2
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. Observed beef cubes menu states can be cooked rare to medium-rare with no consumer advisory for establishment. Inspector provided consumer advisory and was posted at beginning of cook line.
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.
Observed; multiple bags of frozen sambusa (cooked lentils) prepared on site with no date markings stored in reach in freezer closest to back dry storage area. Multiple containers of cooked vegetables prepared on site with no date markings stored in reach in cooler in back dry storage area.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple bags of powders and seasonings removed from packaging with no added labels stored in reach in cooler across from three compartment sink.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable stored next to three compartment sink.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed food debris build up on gaskets of reach in cooler doors.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed unnecessary items and equipment stored on patio area.
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.