Stratosphere Restaurant & Lounge
8132 Lem Turner Rd, Jacksonville, FL 32208 · Permanent Food Service · License 2616449
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic (1 repeat)-16
- Safety score84
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 29, 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 cold held at greater than 41°F.
In flip-top cooler top reach in cooler, rice (46°F - Cold Holding) stored on top of closed containers above cooling plane. Operator had just moved to top portion of the reach in cooler and placed inside cooler.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Per employee eggs can be ordered undercooked, no consumer advisory on menu or posted. Provided consumer advisory poster and employee posted on wall at host stand.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test kit available at time of inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Waitstation soda dispenser, coke nozzle with hard water build up on nozzle.
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Stand up reach in cooler in prep area by three compartment sink with torn cooler door gasket. Duct tape used on sliding top of glass door reach in freezer. Ice build up on seal or glass top reach in freezer around tracks,
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on cook line interior has build up of food splatter on all sides.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line hood filters have grease build up over flat top and dust build up over fryers. Accumulation of food debris and grease on shelves over equipment on cook line.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
Wall of cook line by swinging door with build up of food residue. Floor of back prep area by reach in freezers with food debris build up.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.