Whiskey Cake

10209 Rivercoast Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2613697

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
1 high priority, 3 intermediate (2 fixed on the spot, 2 repeats), 8 basic (3 repeats)
-26
Extension granted on Oct 12
Counts in full until a follow-up finds the problems fixed
-3
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug42026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 12, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  Operator provided proof that paperwork was sent to Tallahassee and received by Jose for review. Also received confirmation on 10-9-26 from OPQ via text message that Jose has it for review as well. Time extension given
  More time given
Official report, on the Florida DBPR website
First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One live flying insects on cook line
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked prime meat in walk in cooler with no date marked. Manager said prepared on Sunday & date marked. Cooked chicken in reach in cooler on cook line not date marked. Manager stated prepared on Sunday & date marked it
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
  All individually packs of sous vide pastrami & pork not individually labeled & dated as per their HACCP plan. Establishment does not use 48 hrs exception & pork was cooked on Sunday & pastrami cooked on Saturday.
  Fixed on the spot
  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator conducting ROP sous vide cooking of pork & pastrami on site and paperwork submitted for review to the DBPR Division. HACCP plan submitted by corporate is based on Texas food code and has not yet been approved by DBPR OPQ. Operator has been made aware during previous inspection visits. EZ templates forms is made available for operator to use & follow & submit.
  Repeat violation
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Flour uncovered on shelf at dry storage. Manager covered
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At bar area in ice bin. Manager properly stored
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line preparing food with no hair restraint. Employee put on hat
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Oven door handle in disrepair
  Repeat violation
  Food storage container/container lid cracked or broken.
  Crack lid on container with stored eggs in walk in cooler
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Back of flip top lid at front line reach in cooler with old food debris Inside cook line reach in cooler drawer
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler on cook line soiled
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under cook line cooking equipment
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.
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.