Spruce
3644 Post St, Jacksonville, FL 32205 · Permanent Food Service · License 2616281
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (no follow-up needed), 1 intermediate, 2 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 visitJul 27, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
quiche (70°F - Cold Holding) per employee the quiche was stored in display case for 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
quiche (70°F - Cold Holding) per employee the quiche was stored in display case for 4 hours. Suggested Time as public health control or using one slice as a display and serve and heat food from the cooler when ordered.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained small white cutting board.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on white reach in freezer.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Two co2 tanks not secured in storage room.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.