Rich Taste
7721 Fernandina Ave, Jacksonville, FL 32208 · Permanent Food Service · License 2616600
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection5 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-36
- Complaint after follow-up on Oct 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
At time of follow up inspection no change to license status, expired 06/01/2026.
- 1st follow-up visitOct 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At time of follow up inspection no stop sales issued.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At time of follow up inspection, all time/temperature control food for safety in reach in cooler not at proper holding temperature. Cooked noodles 51/59°F, heavy cream 51, cooked broccoli 51°F. Operator had placed items in cooler less than 4 hours. Removed all products to separate reach in cooler.
Administrative complaintFixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
At time of follow up inspection no change, license expired 06/01/2026.
Administrative complaint
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In the flip-top cooler top reach in cooler next to the hand wash sink, cooked noodles (47/48°F - Cold Holding); Mac and cheese (49°F - Cold Holding); salmon (46°F - Cold Holding); heavy cream (48°F - Cold Holding). All items stored in cooler from 9am.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the flip-top cooler top reach in cooler next to the hand wash sink, cooked noodles (47/48°F - Cold Holding); Mac and cheese (49°F - Cold Holding); salmon (46°F - Cold Holding); heavy cream (48°F - Cold Holding). All items stored in cooler from 9am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On flat top grill, chicken wings (117°F - Hot Holding) employee placed back in fryer and reheated over 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the standup reach in cooler, raw chicken in plastic bag over containers of ready to eat Mac and cheese. Employee relocated raw chicken. In the standup reach in freezer, raw chicken over raw beef and both raw items over ready to eat frozen French fries. Neither item commercially packaged. Operator rearranged storage levels.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment open and operating at time of inspection with license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Administrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food debris on blade tip of prep table can opener.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink in prep kitchen space used to bag chicken wings, operator removed wings from hand wash sink into reach in cooler.
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 food handling employee present missing food handler training or food manager certification.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Jugs of fryer oil stored on floor in storage room.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Build up of food debris at base of standup reach in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters over fryer on cook line with dust build up.
Code 25, Single-service items: Single-service articles improperly stored.
Boxes of single service carry out containers on floor of event room.
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.