Newk's Eatery
9047-1 Southside Blvd, Jacksonville, FL 32256 · Permanent Food Service · License 2614740
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (no follow-up needed, 1 repeat), 2 intermediate, 4 basic-18
- Safety score82
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 24, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
greater than 41°F. Following items in reach in cooler / make table next to pizza maker: Sliced turkey 47°, 48° , 50°, 50°. Sliced ham , 47°, 48° , 50°, 50°. Sliced beef 47°, 48° , 50°, 50°. Sliced cheese 47°, 48° , 50°, Sliced chicken 47°, 48° , 50°, 50°. Salmon 47°, 48° , 50°. Pimento cheese 47°, Cooked onions 47°.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Following items in reach in cooler / make table next to pizza maker: Sliced turkey 47°, 48° , 50°, 50°. Sliced ham , 47°, 48° , 50°, 50°. Sliced beef 47°, 48° , 50°, 50°. Sliced cheese 47°, 48° , 50°, Sliced chicken 47°, 48° , 50°, 50°. Salmon 47°, 48° , 50°. Pimento cheese 47°, Cooked onions 47°.
Repeat violationAdministrative complaint
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employee onsite with no certified food manager onsite.
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. No proof of any employee training.
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Loose door to cooler. Opposite pizza maker.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table. Opposite pizza machine. Loose door. Standing water in base of cooler.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in base of cooler opposite pizza maker. And cooler at prep line.
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.
- Stop sale
- An order that the food can’t be sold or served.