Loop (the)
9965 San Jose Blvd #58, Jacksonville, FL 32257 · Permanent Food Service · License 2609282
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 4 basic (1 repeat)-22
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Tomato soup in 1st well of steam table at 94-108°F. Person in charge states has been reheating for over 2 hours within no additional preparation.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pre sliced cheese in protein reach in cooler at 46-48°F. Cheese stored higher in pan. Observed lid not tight fitting. Person in charge removed excess.
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Tomato soup in 1st well of steam table at 94-108°F. Person in charge states has been reheating for over 2 hours within no additional preparation.
Repeat violationAdministrative complaint
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed multiple pairs of tongs hanging with food contact surface at knee level at cookline. Person in charge moved to appropriate location.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket stored directly on floor in kitchen. Person in charge raised.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Water damage observed in left sided cabinet at soda station in dining room.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Tiles in back kitchen area near dishpit cracked, missing pieces. Also, non porous ceiling tiles, ceiling tile separated with paint hanging in back kitchen. Person in charge states has replacement scheduled.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.