Tijanis Dogs
6864 Arlington Expy, Jacksonville, FL 32211 · Mobile Food Dispensing Vehicle · License 2652896
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 Nov 1 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 3 basic-12
- Administrative complaint on Nov 1Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 visitNov 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sausage in unit 49, 65°F. Person in charge will cook, ice excess down.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Person in charge unable to provide proof of CFM during inspection.
Repeat violationAdministrative complaint
Basic3
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Debris accumulated on handles to hand wash sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing hand wash sign. Inspector emailed to operator.
Fixed on the spot
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Missing license number on unit.
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.