Tsaocaa

10150 Beach Blvd Unit 7, Jacksonville, FL 32246 · Permanent Food Service · License 2615219

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority, repeat · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
2 high priority (fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot, 2 repeats), 11 basic
-33
Administrative complaint on Sep 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 1 visit

Sep292026

Routine inspection

18 violations found

First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 2 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee handling raw prep chicken and then handling clean equipment without washing hands. Manager intervened. Employee washed hands
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Can of butane chemical spray stored on top to flip top tic on front line. Moved by manager.
  Fixed on the spot
Intermediate5
- 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.
  Boil eggs in reach in cooler not date marked. Manager stated was prep 2 days ago and label it
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board at make table reach in cooler on front counter is stained
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Dish metal scrubby stored in hand wash sink in kitchen. Moved by manager. Employee use hand wash sink in kitchen to fill bowl of water for food preparation. Manager intervened.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  At hand wash sink at front counter. Manager provided paperwork
  No soap provided at handwash sink.
  At hand wash sink at front counter. Manager provided soap
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White granulated substance in container on shelf not label next to food. Manager stated it's sugar.
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employees personal food stored in reach in cooler next to restaurant food not separated
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line preparing food with no hair restraint
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl with no handle stored inside sugar container
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  In unisex employees restroom in lobby area
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall with dust build up in kitchen
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles in kitchen with water damage
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tile in kitchen with dust build up
  Floor soiled/has accumulation of debris.
  Floor soiled under cooking equipment in 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 phone stored next to clean equipment
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored in mop bucket not hung
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.