Mvp's Sports Grille
12777 Atlantic Blvd Ste 5, Jacksonville, FL 32225 · Permanent Food Service · License 2611135
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 9 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 4 basic-19
- Safety score81
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 9, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cut tomatoes 47-51f on line cooler in doubled plastic container stored from previous night. Discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut tomatoes 47-51f on line cooler in doubled plastic container stored from previous night. Discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chili 90f in warmer, manager states placed out an hour earlier, placed on stove to reheat to 165f
Fixed on the spot
Intermediate2
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.
Cooked rice in bag in walk in cooler boiled 2 days ago, needs date marking
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Ham Sliced on site, frozen and thaw missing date marking when removed from freezer
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drink stored next to fryer, employee discarded
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Male cook in kitchen no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn Gaskets on tall 3 door silver stand up cooler.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Quat sanitizer bucket stored on top of drawer cooler, manager moved to store correctly
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.
- Stop sale
- An order that the food can’t be sold or served.