Tsaocaa
8324 Merchants Way Unit 6, Jacksonville, FL 32222 · Permanent Food Service · License 2615907
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic (2 repeats)-29
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 2, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Tapioca(boba) at front counter in warmer at 84°F. Operator states made one hour prior. Discussed using time controls in lieu of temperature and operator will use the four hour time control option moving forward. Operator placed time on tapioca and will complete provided written procedures.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels used as a liner in limes and fresh fruit.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Multiple washed pans at the three compartment sink compartment sink, per operator they do not use sanitizer when washing dishes. Three compartment sink was set up and chlorine sanitizer was tested.
Intermediate2
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No reporting agreement available for cook hired approximately one month ago. Provided DBPR HR 5030-104 via email.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Cook with bare hands placed raw chicken in the fryer, wiped hand on a wiping cloth at the three compartment sink and rinsed hands. No soap was used. Inspector coached employee on proper handwashing and proper hand washing location and employee washed hands properly.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as a scoop in seasoning flour. Operator's removed the bowl.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
After handling raw chicken, cook wiped hands on wet wiping cloth stored at the three compartment sink and wiped the prep table with same wiping cloth. Operator discarded wiping cloth and cleaned and sanitized the prep table.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of black microwave has food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on front counter flip top reach in cooler and on reach-in cooler by the three compartment sink are soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Wall at three compartment sink with black mold-like substance. Floor throughout kitchen, prep and warewashing is soiled.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.