Mandolas Italian Kitchen
11112 San Jose Blvd Suite 35, Jacksonville, FL 32223 · Permanent Food Service · License 2616219
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection5 high priority (3 fixed by the Aug 14 follow-up, 2 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic-35
- Administrative complaint on Aug 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score53
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 visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk in cooler minestrone soup, lentil soup, bechamel overnight stacked and covered in multiple pans with limited airflow at 44-52°F.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In middle reach in cooler salmon, eggplant cooked, deli meat, cheese at 44-50°F. Person in charge removed items and placed in walk in cooler to rapidly chill.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler minestrone soup, lentil soup, bechamel sauce cooler overnight stacked and covered in multiple pans with limited airflow at 44-52°F.
Repeat violationAdministrative complaint
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70°F.
Pasta held on line outside of refrigeration on time marked with 6 hour discard time at 74°F. Person in charge remarked for a total time of 4 hours.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibbs at mop sink and at splitter at non chemical side missing vacuum breaker. Also, missing vacuum breaker at hose bibb under dish machine with hose attached.
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Establishment has high temperature dishmachine, unable to provide way to test during inspection. Person in charge ordered during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed knife stored in front hand wash sink and in back hand wash sink by dish pit. Observed trays stored in hand wash sink at coffee counter. Person in charge removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple spray bottle containers containing sanitizer per person in charge unlabeled.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed lettuce head being cut directly from package without washing. Also, observed cut tomato at makeline with sticker still on cut half.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handles of scoops touching cut lettuce at salad make.
In-use utensil stored in standing water less than 135°F.
Observed utensils at cookline in standing water at 102°F.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed wet cloth wrapped around basil at salad make.
Sanitizer stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed several spray bottles with sanitizer per person in charge hanging on wiring shelving with nozzles pointed at food product. Also observed stored hanging on edge of tabletop steam well. Person in charge removed.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Single service items at server area not inverted.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.