Tunis University

4309 University Blvd S, Jacksonville, FL 32216 · Permanent Food Service · License 2615041

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Aug 11, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
3 high priority (1 fixed on the spot), 2 intermediate, 12 basic (4 repeats); basic violations cost 12 at most
-33
Administrative complaint on Aug 11
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

Aug112026

Routine inspection

17 violations found

First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 3 High priority
- 2 Intermediate
- 12 Basic
What 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.
  90f wings, no time no procedure, has procedure on email, operator wrote time on
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly by ice bin
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired on 6/1/26. Establishment observed preparing, serving, or selling food to customers with an expired license.
  Administrative complaint
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  In hand sink at front counter prep
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container, employee labeled it sugar
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw seafood in bag at 32fin triple sink, employee placed it in cold tuning water
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open drink for employee on top of ice bin, he removed it
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook cooking, no hair restraint
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In sugar
  Cardboard used to line nonfood-contact shelves.
  Card board soiled by gyro roller
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cart under gyro roller with old food build up
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  To go containers in boxes on floor and stored not inverted, employee inverted them
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  One ceiling tile moved by hood
  Repeat violation
- 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.
  Purses on shelf above drink mix, employee rearranged, front counter shelf
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
  No copy of latest inspection report available.
  Could not find it
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.