Shawarma Xpressjax Latin Fushion

8380 Baymeadows Rd Ste 4, Jacksonville, FL 32256 · Permanent Food Service · License 2614101

C
Grade C
Safety score 72 of 100
Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 30 routine inspection
    1 high priority (fixed on the spot, 1 repeat), 3 basic
    -8
  • Administrative complaint on Sep 30
    Counts in full until a follow-up finds the problems fixed
    -20
  • Safety score72

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 30, 2026 Administrative complaint

    Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

    4 violations found:

    • 1 High priority
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Over stacked sliced cheese at 50° in make table. Placed about noon. Moved by manager to walk in cooler.

      Fixed on the spotRepeat violationAdministrative complaint

    Basic3

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Bag of rice on floor. Dry goods.

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

      Old labels on exterior of cleaned pans : dry rack

    • Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.

      Soiled exterior of equipment including handles to coolers.

    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.

Most cited

Food out of temperature1
Food protection and cross-contamination1
Dishwashing facilities and test kits1
Non-food contact surfaces clean1