Mai Oui Gourmet
11657 Central Parkway #403-404, Jacksonville, FL 32224 · Catering · License 2613375
What drove the grade
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 intermediate (fixed on the spot, 1 repeat), 2 basic-5
- Safety score95
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 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator is doing special process ROP by vacuum sealing cooked foods more than 48 hours that have been cooled down first prior to vacuum sealing and also vacuum sealing cheese in house and also doing ROP cook-chill and sous Vide. Operator provided proof of email sent and corespondent back from Tallahassee that they have started paper work process. Operator was cited on last inspection on 4-16-26 for process not approved yet.
Fixed on the spotRepeat violation
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee preparing food with watch on wrist
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles above dry storage areas, clean equipments areas, ware washing areas, reach in cooler and reach in freezer
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.