DAVID'S
802 Ash Street
Florida, 32034
Nassau County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/16/2025
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in small "Pepsi" reach in cooler by pass through window. Bottle moved and stored correctly. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, container of lamb stock prepared yesterday 56F. Stock discarded. See stop sale.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on middle outside faucet on back side of establishment. Operator states breaker will purchased and placed on faucet. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line used to stored knives. Knives removed. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test device available. **Repeat Violation**
Food safety inspection conducted on 4/16/2025 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 12/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket in server area. Bucket inverted. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal purses/backpacks stored with food items in server area. Items moved and stored correctly. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Set of tongs on oven door handle on cook line. Tongs removed. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for bulk flour in back prep area of kitchen. Scoop moved. **Corrected On-Site**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Side exit door in dining area.
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Establishment serves mousse with raw smoked salmon but does not have parasite destruction letter. **Warning**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags present for mussels but are not in order.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for high temperature dish machine. Operator states he will call dish machine service company to obtain. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Towels provided. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink near rear exit door in kitchen. Soap provided. **Corrected On-Site**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw beef and pork. **Repeat Violation** **Warning**
Food safety inspection conducted on 12/10/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).