Purple Roots

4549 Southside Blvd Ste 202, Jacksonville, FL 32216 · Permanent Food Service · License 2615776

Official report

out of 100

Grade F

Safety score 30 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
5 high priority (3 fixed on the spot), 8 intermediate (4 fixed on the spot), 9 basic (2 repeats); intermediate violations cost 18 at most
-50
Administrative complaint on Oct 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score30

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct142026

Licensing inspection

11 violations found

First visitOct 14, 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.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  128t wings in warmer, employee added more water in wing container, 80f rice in warmer, employee voluntarily discarded it,
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee grabbed raw pork then got container with noodles from walk in cooler, explained and she washed hands
  Fixed on the spot
Intermediate2
- 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.
  For one cook here, has blank for, explained to him
- Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
  Hand sink by cook line, employee placed another dispenser
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  132f water for rice scoop, employee turned it up
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Operator cooking, no hair restraint, he put one on
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Box with to go containers on floor by front counter, operator placed them on shelf
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Base of handles in triple sink
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  None. In hand sink by dish machine, emailed one
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tile dusty by front counter
  Floor soiled/has accumulation of debris.
  By hand sink in back prep area/dish washing area and by walk in freezer, operator cleaned area
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Oct22026F30Routine inspection22 violations, 5 high priority Administrative complaint

First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 5 High priority
- 8 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Pudding made on 9/21, operator discarded it
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl in dish machine, not dispensing chlorine, set up triple sink and manically sanitized tongs
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed and rinsed tongs only then placed them as clean, explained to him proper sanitization, fan them in dish machine but not dispensing chlorine, set up triple sink and sanitized them there
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  +400ppm quat in bucket, test strip turned blueish, employee diluted it to 300ppm
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired on 6/1/26. Establishment observed preparing, serving, or selling food to customers with an expired license.
  Administrative complaint
Intermediate8
- 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.
  Flan made a couple of days ago, operator wrote date on
  Fixed on the spot
- 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.
  For two employees here that could not show me certifications, emailed agreement
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  None, emailed one
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  For bucket
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Hand sink by dish machine was removed, explained to manager and showed her plan in system
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink at front counter and cook line, employee placed a roll
  Fixed on the spot
  No soap provided at handwash sink.
  Hand sink at cook line, employee placed some
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee since July, cook, also server doesn't have it on her, works in another restaurant
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce bucket and oil jug, storage area, employee placed them on crate
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food on shelf above customer food in walk in cooler, operator rearranged
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cooks cooking without hair restraint
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Old build up on exterior of dish machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan at cook line with food build up
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dusty in back prep area
  Ceiling tile missing.
  Hole in ceiling tile by triple sink
  Repeat violation
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Couldn't find it
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.
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.
Stop sale: An order that the food can’t be sold or served.