Yellow Rose BBQ
9965 San Jose Blvd, Jacksonville, FL 32257 · Permanent Food Service · License 2615453
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection10 high priority (6 fixed by the Oct 29 follow-up, 4 fixed on the spot, 2 repeats), 4 intermediate, 5 basic (2 repeats)-53
- Administrative complaint on Jul 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score35
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants.
Per person in charge in process of submitting. States moving to fresh sausage until approved.
More time given
- 2nd follow-up visitSep 23, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 03, Food out of temperature: Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants.
At callback no change. Time needed to submit. Inspector provided other version of ROP meats/ curing / etc form. Time needed to finish filling out and submit.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
At callback no change. Operator did submit to plan review on 9/8 and is being reviewed. Time needed to get approval for changes.
More time given
- 1st follow-up visitJul 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects in server area.
Administrative complaint
Intermediate2
Code 03, Food out of temperature: Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants.
Operator needs more time to submit Haccp.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Operator has moved reach in coolers inside establishment. Are unplugged and not in use. Smokers are not on original plans, plans on file are for old ownership. Operator needs time to submit.
More time given
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In server line glass door reach in cooler cheese, cheese, cabbage at 45-48°F. Person in charge unsure how long unit has been out of temperature. In outdoor right side reach in cooler chicken, sour cream, cooked potato, cut cabbage at 51-55°F. Person in charge unsure how long unit has been out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In server line glass door reach in cooler cheese, cheese, cabbage at 45-48°F. Person in charge unsure how long unit has been out of temperature. In outdoor right side reach in cooler chicken, sour cream, cooked potato, cut cabbage at 51-55°F. Person in charge unsure how long unit has been out of temperature.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Brisket in top of warmer at 130°F. Brisket holding under heat lamp at 110, 123°F. Person in charge states has been out of warmer. Person in charge will reheat.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In outdoor reach in cooler raw shell eggs stored over sauces, potato salad. Person in charge moved to appropriate location.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee working on fixing wastewater line at hand wash sink with gloved hands, then handle pan of meat without removing gloves and washing hands. Spoke to employee to removed gloves and washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in 2 comp sink at bar area with no sanitizing step. Person in charge pulled to sanitize at back triple sink.
Fixed on the spot
Code 28, Sewage and wastewater disposal: Wastewater on ground of establishment.
Observed waste water pooled on the ground under triple sink. At time of inspection, hand wash sink drains directly onto the ground, or deflects off of triple sink piping when in use. Person in charge began cleaning wastewater, better positioned the pipe from hand wash sink.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 10 flying insects throughout kitchen, under triple sink in kitchen.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottles with nozzles hanging toward condiments at server station. Chemicals moved to shelf below condiments.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26.
Intermediate4
Code 03, Food out of temperature: Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants.
Establishment is making sausage in house with curing salts and nitrates per person in charge with no approved haccp or process waiver.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment utilizes bleach for sanitizing at triple sink, unable to provide chlorine test strips.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added two working reach in coolers outside of side door of establishment. Plans have not been resubmitted to reflect change.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several employees on site working for 60+ days with no proof of employee training.
Basic5
Code 08, Food protection and cross-contamination: Food stored outside.
Observed two working reach in coolers with prepped food products outside of side door by walk in cooler not in fully enclosed area.
Administrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters with debris accumulated.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing hand wash sign at hand wash sink in kitchen.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Self closer missing from back door with flying insects present in establishment.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy food debris accumulation on floors throughout kitchen, along walls, under equipment.
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.