Tsaocaa
13249 City Square Dr Ste 117, Jacksonville, FL 32218 · Permanent Food Service · License 2616267
What drove the grade
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 1 routine inspection1 intermediate, 8 basic (1 repeat)-12
- Safety score88
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 visitJul 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Cheese wontons prepared onsite then frozen placed in reach in cooler with no thaw date marking.
Basic8
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed oranges and limes stored on shelf of ready to eat cut melon.
Employee personal food not properly identified and segregated from food to be served to the public.
In stand up reach in cooler, employee personal food stored on shelf and over food for customers.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating food on front counter prep table opposite three compartment sink.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up on up along top portion of reach in freezer door on seal.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cook line and at front service counter, multiple wet wiping cloths not stored in sanitizer solution.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior film on reach in freezer visible soiled with food residue. Bottom shelf of prep table by fryer with food debris build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket on top of bulk ice bin not inverted or covered.
Equipment and utensils not properly air-dried - wet nesting.
In shelf over three compartment sink, clean metal containers stacked while wet.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.