Yobe
8635 Blanding Blvd #3, Jacksonville, FL 32244 · Permanent Food Service · License 2614587
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (1 repeat), 2 intermediate (1 fixed on the spot), 5 basic (2 repeats)-26
- Administrative complaint on Aug 31Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray can of WD-40 stored on shelf above passion fruit syrup by the three compartment sink.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment open/operating and serving food to the public with a license that expired on June 1, 2026.
Repeat violationAdministrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
No color comparison chart available for chlorine test strips.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink by office with basket of tools and paperwork. Employee moved basket.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple containers of candy at front counter not labeled with contents.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Cup used as a scoop in m&m candies. Employee removed cup.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water valve on front counter handwash sink and cold water valve on handwash sink at yogurt machines are inoperable.
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Wall at yogurt machines and underside of above shelf with food debris. Wall behind ice machine and around mop sink has dust.
Repeat violation
Code 38, Lighting: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Light above three compartment sink is not working.
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.