MELLOW MUSHROOM
3611 Saint Johns Avenue
Jacksonville, Florida, 32205
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 11/18/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator wiped out machine. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round scoops in cheeses on cook line. Operator replaced with spoons with handles. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Large vent over dough containers.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged cookies on front counter made on-site for customer self service missing date packaged. Operator labeled with dates. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler cooked ground pork (74F - Cooling) for 4 hours per operator.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler cooked ground pork (74F - Cooling) for 4 hours per operator.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ground pork and cooked chicken wings in large, plastic, covered containers cooling in walk-in cooler. Operator removed wings from container and spread thin, uncovered. Corrected On-Site
Food safety inspection conducted on 11/18/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/31/2024
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 7/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/30/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top and inside reach-in cooler across from pizza oven: cooked Chicken (52F - Cold Holding); mozzarella cheese (62F - Cold Holding); cooked ground beef (50F - Cold Holding); cooked ground pork (48F - Cold Holding); ham (54F - Cold Holding); cooked onions (48F - Cold Holding); housemade tomato sauce (56F - Cold Holding); ham (54F - Cold Holding); cooked onions (46F - Cold Holding); soft salami (48F - Cold Holding); provolone cheese (47F - Cold Holding) for approximately three hours per operator. Operator iced down all foods in cooler. Also Ice bath on front line by pass through window:; ricotta (50F - Cold Holding) for three hours per operator. Operator added ice to ice bath and began monitoring temperatures. **Corrective Action Taken** Warning - From follow-up inspection 2024-07-30: In top left reach-in cooler across from pizza oven: mozzarella cheese (52F - Cold Holding); cooked ground beef (50F - Cold Holding); cooked ground pork (50F - Cold Holding); ham (48F - Cold Holding); housemade tomato sauce (51F - Cold Holding) - operator unable to determine amount of time foods stored here. See stop sale. Admin Complaint
Food safety inspection conducted on 7/30/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged cookies made in house on front counter at entrance, missing proper label. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in storage rack by dishwasher. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef thawing at room temperature in sink. Operator turned on running water. Corrected On-Site Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, cooked chicken wings (82F - Cooling) for two hours per operator. Operator spread wings thin on sheet tray and placed in walk-in freezer for rapid cooling. Within 10 minutes, cooked chicken wings were 58F or below. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler far end cook line by soda station, raw beef and raw ground beef over ready to eat bread, tortillas. Operator rearranged cooler for proper food storage. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top and inside reach-in cooler across from pizza oven: cooked Chicken (52F - Cold Holding); mozzarella cheese (62F - Cold Holding); cooked ground beef (50F - Cold Holding); cooked ground pork (48F - Cold Holding); ham (54F - Cold Holding); cooked onions (48F - Cold Holding); housemade tomato sauce (56F - Cold Holding); ham (54F - Cold Holding); cooked onions (46F - Cold Holding); soft salami (48F - Cold Holding); provolone cheese (47F - Cold Holding) for approximately three hours per operator. Operator iced down all foods in cooler. Also Ice bath on front line by pass through window:; ricotta (50F - Cold Holding) for three hours per operator. Operator added ice to ice bath and began monitoring temperatures. **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings in walk-in cooler cooling inside thick wall plastic containers, densely packed, covered. Operator uncovered and spread thin on metal for a better cooling procedure. Corrected On-Site Warning
- 16-62-1:Intermediate - No working measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer is out of batteries, no replacement available. Warning
Food safety inspection conducted on 7/26/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 12/8/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near dishwashing area. - From follow-up inspection 2023-12-08: Time extension given until next routine inspection. **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured by back door of kitchen. - From follow-up inspection 2023-12-08: Time extension given until next routine inspection. **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor in walk-in cooler under shelves, buckets tomato sauce and pickles. - From follow-up inspection 2023-12-08: Time extension given until next routine inspection. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area can opener blade heavily rusted. By pizza oven pizza paddles with accumulation of food residue. - From follow-up inspection 2023-12-08: Time extension given until next routine inspection. **Time Extended**
Food safety inspection conducted on 12/8/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/30/2023
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near dishwashing area.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured by back door of kitchen.
- 08B-38-4:Basic - Food stored on floor in walk-in cooler under shelves, buckets tomato sauce and pickles.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 3 way splitter added, missing 2 vacuum breakers.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Kit and plan only states usage for blood borne pathogens. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Operator posted sign. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area can opener blade heavily rusted. By pizza oven pizza paddles with accumulation of food residue.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 11/30/2023 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 8/11/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Knife stored in quaternary sanitizer on prep table. Operator removed knife to air dry. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In prep cooler. Operator removed drink Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400ppm)
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands in dish area for less than 5 seconds after scraping soiled plates. Discussed proper hand washing with operator **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm). Operator dumped and refilled sanitizer bucket. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee reporting agreement DBPR Form HR 5030-103 and they were completed during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish room.
Food safety inspection conducted on 8/11/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).