Max's Restaurant Jacksonville
903 University Blvd N Ste 907, Jacksonville, FL 32211 · Permanent Food Service · License 2616503
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (3 fixed by the Oct 1 follow-up, 2 fixed on the spot), 1 intermediate, 6 basic (4 repeats)-28
- Administrative complaint on Sep 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
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 visitOct 1, 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 visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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.
-cooked chicken 47f in glass cooler stored in cooler overnight, discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cut cabbage 67f in pan on counter -Shrimp paste 47f on ice but ice under a doubled metal pan not reaching second pan -cooked chicken 47f in glass cooler stored in cooler overnight, discarded
Fixed on the spotAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs eggs over tapioca balls and sauces in walk in cooler, employee moved to store backed on cooking temperatures
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Pork and chicken bones used for bone broth stored in white thank you bags in freezer,
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 flies on top of rice warmer lid in kitchen
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No Paper towels at handsink next to dish area
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
In walk in freezer cases of meat stored on floor,
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Personal employee food stored on top shelf of glass cooler in kitchen, item moved
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened personal water bottles stored next to microwave, moved to store correctly
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On shrimp paste two different date labels on container
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket stored on floor under handsink in drink station area, manager moved
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clear plastic containers stacked wet
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.