Southern Grounds & CO
14100 Mayo Blvd Rm 1110, Jacksonville, FL 32224 · Permanent Food Service · License 2616516
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 5 basic (2 repeats)-19
- Safety score81
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 visitOct 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dish washer employee handling soiled dishes and then handling clean equipment without washing hands. Manager intervened. Employee wash hands
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Operator has consumer advisory posted on menu board with double asterisk in front of wording to identify. Observed menu items: Lox and Cream cheese made with raw smoke salmon and the California Bagel also made with raw smoke salmon on the menu posted with only single asterisk. Observed single asterisk used on the same menu board to identify items containing sesame. Did not observed other menu items that contains sesame on the same listed menu board marked with any asterisk. Manager was present and said this menu was changed and will let corporate aware to make new changes due to error.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator holding food under TPHC for multiple items and completed paperwork during inspection
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator unable to locate their measuring device during inspection. Inspector uses state issued device to take temperature
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sink on front line counter near coffee area. Employee Employee provided paper towel
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee on cook line preparing food with no hair restraint. Employee put on hat
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on clean pan on clean equipment rack. Manager removed pan
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go catering containers stored on shelf at dry storage not inverted. Manager inverted
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
At mop sink. Employee place cover back
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees personal phone and keys stored over prep table next to stored foods. Employee removed
Fixed on the spotRepeat violation
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.