HENRY'S
Henry's Bluff Place
Jacksonville, Florida, 32218
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 2/20/2024
Inspection #: Visit ID: 8508268
- 36-27-5:Basic - Wall soiled with accumulated dust. Observed in prep area
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands and dirty dishes then proceed to cook line and touch food contact surfaces. Discussed with operator. Operator instructed employee to remove gloves, wash hands and clean and sanitize food contact surfaces Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar Repeat Violation
Inspection Date: 9/25/2023
Inspection #: Visit ID: 8359336
- 36-36-4:Basic - Ceiling tile missing. Observed in dry storage room
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed and sanitized Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand wash sink. Provided to operator and operator posted Corrected On-Site Repeat Violation
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packing cooked meatballs, not labeled. Cooked beef, not labeled with production time and date. Discussed with operator
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter at expo line has no time marking. Verified written procedure. Operator states item has been out less than 1 hour. Operator time marked item Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 10:55 (76°F-77°F - Cooling); cooked chicken 11:20 (76°F-77°F - Cooling) being cooled at room temperature. Operator states chicken started cooking at 9 am. Operator moved to walk in cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at server station not labeled. Operator labeled glass cleaner Corrected On-Site