Where's the Food
5868 Norwood Ave, Jacksonville, FL 32208 · Mobile Food Dispensing Vehicle · License 2652069
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 intermediate (fixed on the spot), 2 basic-6
- Safety score94
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 24, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed opened container of coleslaw that was opened two days ago. Operator date marked coleslaw.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored by hand wash sink. Operator labeled spray bottle of window cleaner.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw fish thawing in bowl on counter. Operator removed bowl of raw fish and placed in fridge to finish thawing.
Fixed on the spot
Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Observed no decal on MFDV. Operator stated he has not received it as of yet when he renewed his license. I suggested he call Tallahassee for it.
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.