The Potters House Soul Food Bistro

9400 Atlantic Blvd Unit 71, Jacksonville, FL 32225 · Permanent Food Service · License 2615734

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 29, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 3 basic (2 repeats)
-17
Violations at the Oct 29 complaint check
6 basic; 1 also cited at the Aug 6 routine inspection and counted there
-6
Safety score77

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct292026

Complaint check

7 violations found

First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 7 Basic
What the inspector cited
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn on sliver two door cooler across from fryers
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelving in walk in cooler soiled with black mold like substance
- Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
  Grease on the ground outside back door
  Grease receptacle lid open, broken, or missing.
  Grease lid open outside back door
  Unnecessary items/unused equipment on the premises.
  Unused Fryers and unused warmers stored outside back door
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent in fryer area heavily soiled and filled with dust
  Floor soiled/has accumulation of debris.
  Floor outside back door soiled
Official report, on the Florida DBPR website

Earlier inspections 1

Aug62026B83Routine inspection7 violations, 2 high priority No follow-up needed

First visitAug 6, 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.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Pork chops 107-117 in warmer of Togo orders Fried chicken 120-130 in Togo warmer. Discarded
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Strainer fell on floor, employee used strainer to drain noddles after falling on floor without washing
Intermediate2
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Alvin small 1-2026
  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. June 2026
Basic3
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Bagged drink ice stored on floor of walk in freezer, Case of potato fries on floor of walk in freezer moved
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers, in walk in cooler soiled with dust and mold like substance
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handsink next to walk in cooler missing Handwashing sign, sign provided
  Fixed on the spotRepeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.