DirtyFLRestaurant Inspection Data

This restaurant in JACKSONVILLE has 5 health inspections on record with an overall food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

919 KINGS ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13493095

Met Inspection Standards

2 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, manager moved cell phone. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over ready to eat drink mixes in reach in freezer, manager moved steaks to walk in freezer. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham, turkey, slaw stored in the walk in cooler past the 7 day shelf life.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand sink at entrance to kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at hand wash sink near back door.

8/14/2025· 7mo ago

Visit ID: 10891433

Met Inspection Standards

2 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor in walk in freezer.
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water knob on hand wash sink closest to back door is in disrepair.
  • 38-08-4:Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Light missing in clear double door cooler.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared foods stored in walk in freezer not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle hanging in ware washing area unlabeled.

4/22/2025· 10mo ago

Visit ID: 10724462

Met Inspection Standards

2 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon and pork stored over French fries, manager properly stored food items Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at mop sink

11/19/2024· 1y 3mo ago

Visit ID: 8776109

Met Inspection Standards

1 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in cooler
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on faucet at back door of establishment

12/19/2023· 2y 2mo ago

Visit ID: 8508509

Met Inspection Standards

1 high, 5 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled - gasket cleaned during inspection. Hood filters are dusty **Corrective Action Taken**
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on bottom of prep table with supplies, manager properly stored medicine. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags missing last date served
  • 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. No written procedures provided, emailed operator written procedures
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available to test high temp dish machine
  • 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. No proof provided at inspection
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade