Space Kitchen
14866 Old Saint Augustine Rd #101, Jacksonville, FL 32258 · Permanent Food Service · License 2616442
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-12
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge on phone with Tallahassee during inspection.
Fixed on the spotAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Establishment cooks, cools and freezes ground beef, lasalagna, thawed portions in walk in cooler not date marked or re date marked.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water shut off to hand wash sink in back kitchen. Person in charge turned on during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in kitchen blocked by table, items in hand wash sink. Person in charge made accessible.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt and sugar per person in charge in bulk containers unlabeled. Also, spray bottle with vinegar per person in charge unlabeled. Person in charge labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bulk containers of salt and sugar stored on floor in back kitchen.
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.