Pandan Leaves
725 Skymarks Dr Unit 6, Jacksonville, FL 32218 · Mobile Food Dispensing Vehicle · License 2652236
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 Jul 31 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
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 visitJul 31, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shell eggs - ambient temperature (93°F - Cold Holding), left sitting out for few minutes in between orders. Manager place back in reach in cooler
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior fryer with grease build up
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening larger than necessary for food service.
Operator has no window screen or window and is not able to keep service opening closed during food service Service window must be a solid sliding window (made of glass, Plexiglas, acrylic, etc.), which can be kept closed when not actually serving a customer
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor soiled under fryer
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.