Lily
1706 Southside Blvd Unit 5 & 6, Jacksonville, FL 32216 · Permanent Food Service · License 2616425
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 24 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic-22
- Safety score78
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 visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 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.
46f cream cheese above fill line in prep cooler, operator placed it in reach in cooler
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
+200 ppm chl in triple sink, test strip almost black, operator diluted it to 100 ppm
Fixed on the spot
Intermediate3
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 raw smoked salmon, gave one and posted it
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
Only for hot temperatures, explained to her
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
For triple sink
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In little cooler at front counter with milk in it, no thermometer
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Cut whole lettuce with plastic warp that come is with, explained to operator
Food stored on floor.
Onions and potatoes in boxes on floor, in storage only walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public.
Employee's food on shelf above customer food in upright cooler
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior top of microwave with old food debris
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine with black build up
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Big bowl used for food
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At front counter
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.