Tummy Time
1818 N Davis St, Jacksonville, FL 32209 · Permanent Food Service · License 2615757
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic (2 repeats)-14
- Administrative complaint on Sep 17Counts in full until a follow-up finds the problems fixed-20
- Safety score66
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 visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken wings stored at temperatures of 72-89°F in fryer baskets above fryers. Person in charge stated wings were cooked 45 minutes prior to prepare for lunch rush and are intended to be hot. Time as a public health control paperwork was provided for wings. Current batch of wings were placed in fryer for reheating. Cooked chicken wings (72-98°F - Hot Holding)
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with purple liquid employee stated was a soap spray stored behind front counter. Employee labeled spray bottle.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining shelving under batter items on prep table.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; heavy grease build up on hood filters above cook line. Mold like substance build up on all gaskets of reach in cooler and reach in freezer doors.
Repeat violation
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Observed garbage on ground around dumpster on side of establishment.
Unnecessary items/unused equipment on the premises.
Observed unnecessary equipment stored in rear fenced in area by not-in-use walk-in cooler.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed grease build up on wall around electrical socket near hand wash sink on cook line.
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.