Starving Like Marvin #2

311 W Ashley St Ste 1, Jacksonville, FL 32202 · Permanent Food Service · License 2614161

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic (2 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

12 violations found

First visitOct 14, 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.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw shrimp (45°F-46°F - Cold Holding) in reach-in cooler across from fryer. Chef stated he had it out briefly. Chef placed ice in water to chill shrimp
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw beef stored above ready to eat potatoes in reach in glass door freezer-not all foods commercially packaged. Person in charge rearranged to properly store.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed container of soap stored on dry so food storage shelf next to brown sugar. Person in charge removed soap to properly store.
  Fixed on the spot
- 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. Establishments license expired 6-1-26. Operator renewed license during this inspection.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed blade of can opener by steam table soiled with debris. Also, cutting board at reach-in cooler across from stove soiled/ stained.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed unlabeled Spray bottle containing toxic substance stored near front service station. Person in charge labeled spray bottle of cleaner.
  Fixed on the spot
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed container of raw pork thawing at triple sink. Person in charge placed container in nearby reach-in cooler to continue thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed container of oil stored on floor across from grill on cook line.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket on glass door reach-in cooler across from triple sink in disrepair/ torn. Also, handle on right side door of same cooler missing.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of shelving in multiple reach-in coolers on cook line have an accumulation of residue/ debris.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box with single wrapped sleeves of to go lids stored on floor in dry food storage area. Operator removed from floor to properly store.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed gasket hole in wall in dry food storage area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.