The Flamingo
1176 Edgewood Ave S Unit 1, Jacksonville, FL 32205 · Permanent Food Service · License 2615652
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (no follow-up needed), 1 intermediate, 2 basic (1 repeat)-12
- Safety score88
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 22, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
premade sandwiches (50-51°F - Cold Holding) per manager he verified temperatures this morning 38-40°F manager. Manager rearranged the cooler so sandwiches are directly in front of the cooler fan to cool faster.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One flying insect near mop sink.
Intermediate1
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. Hunter employee training certificate is expired.
Basic2
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Insulation exposed on beer cooler where lemons are stored.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled gasket on cooler.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.