Noura-Cafe
1533 University Blvd, Jacksonville, FL 32217 · Permanent Food Service · License 2614881
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 10 basic (3 repeats); basic violations cost 12 at most-39
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score41
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 visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheese stored in pan above fill line in make line reach in cooler at 57°F. Item moved to reach in cooler drawer holding temperature below. Rice pudding in display reach in cooler at 44°F. Person in charge moved to other unit maintaining temperature. Person in charge states had door open to stock.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw shell eggs stored over uncovered pan of chickpeas. In walk in cooler raw chicken cases stored over uncovered pan of cooked beets.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wash gloved hands in hand wash sink, then handle food product. Inspector coached employee.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Rice pudding made Saturday per person in charge not date marked.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice chute, soda nozzles in dining room with heavy mold like substance/ debris accumulated. Also, cutting board small white in clean dishware area with black mold like substance accumulation.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Person in charge unable to provide proof of CFM during inspection. States he left it at home.
Records/documents for required employee training appear to be falsified.
Employee training documents dates have been written over.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple food items in buckets, pans stored on floor in walk in cooler, walk in freezer, kitchen. Also, multiple items stored uncovered in walk in cooler/ walk in freezer. Also, cases of food stored on floor in left sided room before back exit.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils at cookline in standing water at 84°F.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on prep table where active prep is occurring.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Observed employee rolling grape leaves chewing gum.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed lettuce, parsley wrapped in bedsheets with sheets in direct contact with food product.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda plates in dining room with mold like substance accumulated. Grease accumulated on far left side of hood filters.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed single use bread bags being reused to hold multiple different food products in establishment. It easily cleanable. Also, exterior of bags touching prepped product when used as cover.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing hand wash sign at kitchen hand wash sink, in men's restroom. Inspector provided.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling is open above walk in cooler, walk in freezer. Also, ceiling tiles missing and are porous in back storage area with food storage present. Floor at dishmachine is not smooth and easily cleanable. Also, floors in between walk in cooler/ freezer with debris accumulated.
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 personal belongings stored on shelf with dry storage, clean dishware in corner room closest to hand wash sink in kitchen.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.