Marie Family Restaurant

5947 Merrill Rd, Jacksonville, FL 32277 · Permanent Food Service · License 2607336

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
3 high priority, 7 intermediate (1 fixed on the spot, 2 repeats), 7 basic; intermediate violations cost 18 at most
-43
Safety score57

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

17 violations found

First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 7 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Case of raw chicken over case of opened potato fries
  Raw animal food stored over/not properly separated from ready-to-eat food.raw
  -Raw chicken over cooker pork and cooked goat in walk in cooler. -raw shelled eggs stored over cooked rice in walk in cooler. Provided
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Cashier came from drive Thur window into kitchen and cupped a cup of picklee(cut pickled cabbage) no handwash
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Hot dogs in walk in cooler
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quat test strips
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Aprons stored in back handsink
  No soap provided at handwash sink.
  -Handsink in rear kitchen prep area, employee provided -handsink next to flip top cooler
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Clear spray bottle with blue substance no label
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  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.
Basic7
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Bags of ice stored on floor of walk in freezer
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -Bowl in pinto beans used as a scooper -cup in corn meal used as a scooper
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Multiple old labels on chicken strips container in reach in cooler on line, Cooked chicken wings 10-12. Cooked turkey wings 10-12. Cooked pork 10-12 cooked Goat 10-13 employee stated cooks everyday
- Code 25, Single-service items: Single-service articles improperly stored.
  Open Cases of dinner napkins, foam Togo trays, plastic Togo containers, and paper towels stored on floor of side storage area near soda in box station
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handsink next to flip top cooler
- 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.
  Black Purse stored on back single wrapped utensil storage rack,
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  -Wet mops stored on floor next to walk in cooler wet nesting Mop stored in soiled water in mop bucket not in use.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.