True Food Kitchen

5205 Big Island Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2614074

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 complaint inspection
1 high priority, 2 intermediate (1 repeat), 9 basic (7 repeats); basic violations cost 12 at most
-25
Administrative complaint on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

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

Oct282026

Complaint inspection

12 violations found

First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 1 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Missing back flow preventer at water hose on bib spigot under dish washer area. Missing back flow preventer at both side of splitter under left side of three compartment sink at ware washing area
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Operator has 20 employees with no proof of written agreement. Provided blank form
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has total of 40 food handler employees with 20 hired over 60 days with no proof of training.
  Repeat violationAdministrative complaint
Basic9
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee with facial beard on cook line preparing food without beard guard
  Repeat violation
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee cook line preparing food without watch on wrist. Employee removed
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler drawer black handle on cook line in disrepair
  Repeat violation
  Food storage container/container lid cracked or broken.
  Container lid cracked in walk in cooler with stored food
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gasket soiled on cook line Under reach in cooler drawer with food debris on cook line
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  In back gated area of restaurant
  Repeat violation
  Unnecessary items/unused equipment on the premises.
  Unused reach in cooler drawer on cook line
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In walk in cooler floor
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vent in kitchen with dust build up
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026F53Routine inspection17 violations Administrative complaint

First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 5 Intermediate
- 12 Basic
What the inspector cited
Intermediate5
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed blanched fries (51°F - Cold Holding) in kitchen with time mark but no paperwork provided. Provided blank Time paperwork to manager
- 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.
  Provided DBPR handout during inspection
  Fixed on the spot
- 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/ Manager Josh Meiergerd with expired manager certification 6-7-26
  Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Will D hired over 30 days with no proof of manager certification
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has total of 15 food handler employees & unable to provide proof of 8 hired over 60 days. Manager stated copy of each employee training certificate for proof is on computer but computer is not working to show information
  Repeat violationAdministrative complaint
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container with white powdered substance not label in prep area on shelf. Manager stated it's flour
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee on cook line with facial beard preparing food with no beard guard
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee in prep area preparing food with bracelet on wrist
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Some reach in cooler drawer handle in disrepair on cook line
  Food storage container/container lid cracked or broken.
  Roasted mushrooms stored in storage container that is cracked in walk in cooler on shelf
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior bottom reach in cooler drawer on cook line soiled with old food debris
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Main ice machine in kitchen with black mold like build up on interior shield. Employee cleaned
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Some reach in cooler gaskets soiled on cook line
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  In back gated area
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Multiple ceiling vents in kitchen
  Ceiling tile missing.
  At ware washing area
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee personal bag stored next to food tortilla wrap on cook line. Moved by manager.
  Fixed on the spot
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.