Southern Grounds
1671 Atlantic Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2615625
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 6 basic-11
- Safety score89
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 visitAug 26, 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.
8 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, other than whole meat roast, hot held at less than 135°F.
Observed house made hollandaise sauce (102°F - Hot Holding) in steam table across from hand wash sink on cook line. Requested hollandaise sauce to be reheated to 165°F.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink in warewashing area used to store sanitizer bucket filled with cleaning supplies. Operator removed sanitizer bucket.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed cup/ bowl without handle used to dispense noodles on storage shelf. Operator removed bowl.
Fixed on the spot
Equipment in poor repair.
Observed left bottom drawer of reach-in cooler drawers below grill in disrepair. Drawer falls out when trying to open.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at closed end of cook line. Employee remade sanitizer solution and retested at 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice bin soiled with black like substance.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.Observed one dead roach on floor in single use storage room.
Employee cleaned up and discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete floor throughout kitchen, cook line, prep and warewashing areas.
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.