Lavash
5960 Richards St, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2652263
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (1 fixed on the spot), 4 intermediate (2 fixed on the spot), 5 basic-24
- Complaint after follow-up on Oct 8Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 8, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
113f chicken, explained to operator separated to another container and added water to it for steam to heat
- First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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, other than whole meat roast, hot held at less than 135°F.
125f chicken in 3 containers in warmer,on warmer off, explained to her and she turned it on
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thanks you bag for cut cabbage, explained to her
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.
Milk opened yesterday early afternoon
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.
None, emailed one
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Also in triple sink, 73f water
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Several things in hand sink, operator moved them
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Peppers oil jar on floor, employee placed it on shelf, also case with tomatoes
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Box with napkins on floor in cabinet
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Window open, no screen, screen opened on door too, explained to her
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None, emailed one
Fixed on the spot
No copy of latest inspection report available.
Couldn't find it
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.