Taverna / Oceana
1986 San Marco Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2608795
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 Aug 11 routine inspection2 high priority (1 fixed by the Aug 13 follow-up, 1 fixed on the spot), 2 intermediate, 5 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter, risotto, house made cream sauce, house made pork ragu sauce (44°F-48°F - Cold Holding) in flip top reach-in cooler across from stove on Taverna cook line. Operator stated they recently stocked and had the lid opened and closed during lunch. Operator placed pans of ice in cooler to chill foods. Also, raw scallops, raw shrimp, raw beef (45°F-46°F - Cold Holding) in reach-in cooler drawers below grill area at Taverna kitchen. Operator stated drawers were opened and closed a bit during lunch. Operator stated he will keep drawers closed to chill foods.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade storage paper towels used in direct contact in pans with herbs and onions in oyster bar area at Oceana.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on cook line at Taverna kitchen soiled/;stainer. Also, deflector plate in ice machine at Ocean kitchen soiled.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees food safety training certificates expired in 8/2025.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in flip top reach-in cooler in pantry station at Taverna in water of less than 135°F. Temp of water 56°F.employee emptied the water out.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed lid on reach-in cooler at pizza make station and lid on reach-in cooler on cook line in Oceana kitchen in disrepair. Also, lid on white storage bin in pantry area at Oceana kitchen in disrepair-lid taped up.
Reach-in cooler shelves with rust that has pitted the surface.
Observed shelving in reach-in cooler across from stove at Taverna kitchen rusted/ peeling.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) on cook line. Employee remade sanitizer solution and retested at 200 PPM.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed faucet for cold water at hand wash sink at end of cook line on Taverna kitchen in disrepair. Handle fully turns around without cold water turning on.
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed two green all purpose propane tanks in pantry area and near expo area at Taverna 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.