Tunis Delicious
2700 Post St, Jacksonville, FL 32205 · Permanent Food Service · License 2610636
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (fixed by the Aug 24 follow-up), 1 intermediate (1 repeat), 3 basic (1 repeat)-17
- Safety score83
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 visitAug 24, 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 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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 cold held at greater than 41°F.
cheese (59-61°F - Cold Holding); cut tomato (58°F - Cold Holding); cut lettuce (60°F - Cold Holding) food items stored in flip top cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored over cooked chicken in clear door cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing at mop sink before Red hose connection.
Intermediate1
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Drain line draining into hand sink near triple sink.
Repeat violation
Basic3
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
White freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with grease.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
One co2 tanks unsecured near back of establishment.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.