Monkeys Uncle Tavern
10503 San Jose Blvd #12-15, Jacksonville, FL 32257 · Permanent Food Service · License 2614058
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection5 high priority (2 fixed by the Jul 14 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic-24
- Administrative complaint on Jul 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitJul 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 - 2nd follow-up visitJul 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In glass door reach in cooler ranch, cheese, beef, cheese 44-45°F. Several items in unit at 43°F . Person in charge states took temperature of items in unit at 8am and they were 41°F. Person in charge began moving time/temperature control for safety items to reach in freezer.
Fixed on the spot
- 1st follow-up visitJul 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Person in charge not utilizing make line at callback. In glass door reach in cooler cheese, chicken, cheese 46-48°F. Person in charge states had had unit open to stock items. Cheese in back of unit 41°F. Ambient of unit 44°F. Person in charge will remove non time/temperature control for safety items to allow more airflow. Hold make line items on time.
Fixed on the spot
- First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In make table cheese, ranch, cheese, sauerkraut, cheese 48-61°F. Items held on ice as new make top is on order. Person in charge moved to reach in freezer, added ice, removed excess product. In glass door reach in cooler chicken cooked at 48°F. Ambient temperature of unit down to 39°F by end of inspection, person in charge states had unit open. In bar, cream 56°F. Person in charge states left out for short period of time.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
In walk in cooler raw shell eggs stored over beverages. Person in charge moved to appropriate location.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Even after running several times. Person in charge will utilize triple sink for sanitizing until unit can be repaired.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects in back kitchen area.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Medicine stored on top of reach in freezer in kitchen. Person in charge relocated to appropriate area.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels and hand wash signs missing at bar hand wash sink. Person in charge provided towels.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal food items stored over/ alongside food to be served to guests.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezers with ice buildup accumulation. Also, stand up reach in freezer closest to cook line with damaged interior door frame.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine with mold like substance accumulation. Cutting board with staining on makeline.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of dishmachine and dishmachine racks with debris accumulated. Hood filters with grease accumulated. Area around and under cooktop with debris accumulated.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy grease and food debris accumulated on floor at cook line. Heavy debris/ mold like substance observed on floor in bar area, at dish pit. Floors in kitchen not smooth and easily cleanable in parts.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.