Syrian Bites
9920 Beach Blvd, Jacksonville, FL 32246 · Mobile Food Dispensing Vehicle · License 2652647
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 3 basic-27
- Safety score73
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 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed 3 crack raw shell eggs in reach in cooler. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked beef (49°F - Cold Holding); raw chicken (46°F - Cold Holding), both items stored in reach in cooler from overnight. Employee in & out of unit & had left food out during ordering. Unit door kept closed
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over dressings in reach in cooler. Employee properly stored
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handling raw chicken and then handling prepared ready to eat foods without washing hands
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Produce stored wrapped in direct contact of non-food grade bag in reach in cooler
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Two employees with no proof of written agreement
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator has no sanitizer of any kind to conduct ware washing. Employee brought bleach
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink located at far corner of trailer is blocked with chair in front. Employee removed. Hand wash sink with clean pans stored inside. Employee removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel at hand wash sink. Employee provided
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee with facial beard preparing food with no beard guard on cook line. Employee preparing food with no hair restraint on cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled
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.
Employee phone stored on top of reach in cooler
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.