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10991 San Jose Blvd Unit 2A, Jacksonville, FL 32223 · Permanent Food Service · License 2616052
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection5 high priority (1 fixed by the Oct 29 follow-up, 4 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-23
- Administrative complaint on Aug 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Boba held on time with no time mark during inspection. Person in charge replaced with new batch and marked with time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer personal raw beef no longer commercially packaged stored over packages of fries. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wash gloved hands in triple sink after handling raw chicken, then handle skewer for corn dog. Person in charge has employee remove gloves and wash hands. Also observed employee wash hands in prep sink with no soap, then return to working with food. Coached employees during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed hand sanitizer, cleaning wipes stored on shelf above open containers of sauce cooling on shelf. Person in charge moved to appropriate location.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. License is in applicant pending status due to establishment applying with same address. Other license is located in Walmart, establishment has changed address to 2A as it shared the same address as Walmart. Spoke to office during inspection as license number needs to be removed from other application. Left voicemail for applicant during inspection.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Soap dispenser at hand wash sink by triple sink not functional. Person in charge added soap. Paper towel dispenser not functional at hand wash sink by prep table. Person in charge provided roll.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for any employee during inspection due to all expired.
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink in cooler with squeeze bottles of sauce. Employee drink on shelf above and alongside food to be served to customers. Person in charge removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket stored on floor in front counter and kitchen.
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 items stored along side/ above food to be served to customers.
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.