Mia & More Jacksonville
7534 Beach Blvd Bay 7, Jacksonville, FL 32216 · Permanent Food Service · License 2616321
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 Sep 29 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 7 basic (3 repeats)-42
- 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 visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Rice left
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Rice 88f-100, left in disconnected rice warmer to cool down overnight and she connected warmer when she arrived this morning, stop sale, explained proper cooling to her, discarded by employee
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed rice pit then changed gloves and scooped cooked chicken, explained to her and she washed hands
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Manager arrived and stated scooping ice without washing hands, explained to her and she washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed only pot for rice and placed it as clean, explained to her proper sanitation, I told her how to set trip,e sink and she set it up and placed pot in there, 300ppm quat
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Advil on shelf above prep table, manager removed it
Fixed on the spot
Intermediate5
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.
Milk opened two days ago
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Left rice at room temperature to cool, down all night long in disconnected warmer, explained proper procedure to employee
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
None, emailed to her
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
None, hand sink by triple sink. Employee placed a roll
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Didn't know about sanitizing dishes and proper cooling, explained to her
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Peeled carrots in walk on cooler
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed lettuce on shelf above sauces in walk in cooler
Food stored on floor.
Oil jug on floor by oven and boxes of food in walk in freezer and walk in cooler on floor
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
85f water for utensils by grill, employee discarded water
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.
Employee drink above prep table, employee placed in on bottom shelf
Fixed on the spotRepeat violation
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.
Employee's cellphone above prep area, employee moved it to bottom shelf
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None, emailed to her
Fixed on the spot
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.
- 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.