Licious Noodles & Bao
4160 Southside Blvd Ste 2, Jacksonville, FL 32216 · Permanent Food Service · License 2613829
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection5 high priority (4 fixed on the spot), 6 intermediate (1 fixed on the spot), 15 basic; basic violations cost 12 at most-47
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
50f canned corn, ham, above fill line in prep cooler, employee rearranged
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
88f cooked eggs, 125f rice, 90f bunis bread with meat inside, cooked radish and 88f cooked beef, explained 4 hrs, employee placed them the cooler, less than 4 hrs, explained4 hrs procedure, he has it on email
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 meats, walk in cooler, operator rearranged
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken on shelf above raw pork in walk in cooler, operator rearranged
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
In rinse sink at dish machine area
Intermediate6
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Battery not working
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 all employees here
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
None. Hand sink by mop sink in back prep area
Fixed on the spot
No soap provided at handwash sink.
None. Hand sink by mop sink in back prep area
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance by dish machine, employee stated it's cleaner
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. None for employees here since they opened in May, explained to operator
Basic15
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In long black cooler at front counter, employee placed one
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed veggies on shelf above sauces, walk in cooler
Food stored on floor.
Bottle water at front area and a foul,e of boxes with food in walk in freezer
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
75f water for rice scoop, employee removed it
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
On oven handle, employee moved them
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.
Operando drink for cook, he discarded it
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Operator cooking, no hair restraint
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On sugar and soy sauce
Equipment in poor repair.
One fryer basket torn
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
At cook line
Code 25, Single-service items: Single-service articles improperly stored.
Box with napkins on floor at front counter, also cups in box on floor on hallway storage,
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Base of handle on triple sink dripping
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.
Purse on shelf above to go containers, shelf by cook line
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
On emailed, explained to him
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.