The Perfect Pear

3724 Southside Blvd, Jacksonville, FL 32216 · Catering · License 2613263

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
1 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 8 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct82026

Routine inspection

15 violations found

First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 1 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Cooked corn on 9/27, cut watermelon on 9/18, employee discarded them
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked eggs a couple of days ago, employee date marked them
  Fixed on the spot
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Cooked pork and prime rib in ROP bags in freezer
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  None, emailed one
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  For quat sanitizer
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fryer baskets with old oil build up
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Yellow substance by triple sink, employee labeled it cleaner
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk container with white powder by box freezer, labeled sugar by employee, also one on storage shelf, brown powder
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed apples on top of cut water melon in plastic wrap, employee rearranged walk con cooler
  Fixed on the spot
  Food stored on floor.
  Oil jug on floor, storage area, placed on shelf
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Making hummus, no beard guard
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Old build up on top of dish machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan dusty by cook line, hood filters with blackish build up
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Front door to kitchen doesn't close all the way, also back door
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  None, emailed one
  Fixed on the spot
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. One by entrance to kitchen
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.
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.