Saleya

2006 San Marco Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2616491

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Jul 22, 2026

What drove the grade

Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic
-14
Safety score86

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

7 violations found

First visitJul 22, 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.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
  Operator unable to provide proof of temperature log and thermometer calibration according to the approved HACCP plan. Provided operator with temp logs.
- 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. Observed Dishwasher (Chlorine 0ppm). Operator primed machine and readjusted the bucket of sanitary solution but was unable to get a reading. Operator set up triple sink to sanitize until dish machine able to have a minimum of 50ppm.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator provided test strips for sink and surface that were damp and unable to give a proper reading. Operator stated he will purchase new test strips.
  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 cutting board at reach-in cooler on cook line soiled/ stained.
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed top and bottom oven in kitchen soiled/ has an accumulation of black substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clean stacked pans on storage shelf in warewashing area unable to properly air dry
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed boxes with sealed sleeves of single use to go cups, lids and plates stored on concrete floor in back storage room.
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.