Olympia Cafe

2550 Mayport Rd Ste 5, Jacksonville, FL 32233 · Permanent Food Service · License 2609501

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 1, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · fixed by the Sep 1 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
3 high priority (1 fixed by the Sep 1 follow-up, 2 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic (4 repeats)
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug282026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 1, 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
First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 1 cracked raw shell egg in walk in cooler stored with raw shell eggs. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler Cut deli meat (47°F - Cold Holding); Veggie grape leaves (47°F-50°F - Cold Holding); Cooked wings (47°F-50°F - Cold Holding). Cooler has an ambient temperature of 47.6°F. Operator turned unit down Will not store in unit until it reaches 42°F
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee engaging in food preparation with gloves on touch face and proceeded to engage in food preparation. Inspector spoke to employee and manager had employee remove gloves and wash hands.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed establishment without proof new employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided copy of employee health agreement form.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled with food debris. Observed the soda station ice chute soiled with mold like substance.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle containing sanitizer without label. Manager placed label on spray bottle.
  Fixed on the spot
Basic6
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed baklava prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Manager will removed from front counter and stored behind counter.
  Fixed on the spot
- 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. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee engaging in food preparation without hair restraint.
  Employee with no beard guard/restraint while engaging in food preparation.
  Observed employee engaging in food preparation without beard guard.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler in front of fryers with torn door gasket.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored in mop bucket. Employee hung mop to dry properly.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.