DirtyFLRestaurant Inspection Data

AT THIS POINT LET'S EAT

AT THIS POINT LET'S EAT has 6 health inspections on file for its JACKSONVILLE location, with an overall rating of 2.5/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

5611 Norwood Avenue
Jacksonville, Florida, 32208
Brentwood
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13508338

Met Inspection Standards

2 high, 1 int, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on shelf under table by fryer and blackish build up on hood filter Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pork on table at 34f, explained to him and he placed in cooler **Corrective Action Taken**
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink leaking Repeat Violation
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook picked something from floor then scooped food to to go tray, explained to him and he washed hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp corner bag above holed eggs in bag,prep cooler, employee rearranged Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of cover for cooking food on grill had greasy build up Repeat Violation

8/29/2025· 6mo ago

Visit ID: 10904441

Met Inspection Standards

2 high, 2 int, 4 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooking, got beard guard Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooking, got hair net Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f batter for raw shrimp, on table, explained time as public health control to him, wrote time **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f fries, explained time as public health control and wrote time **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
  • 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. For cashier only, have blank form

6/2/2025· 9mo ago

Visit ID: 10811999

Met Inspection Standards
  • N/A:No Violations Were Observed

6/2/2025· 9mo ago

Visit ID: 10812365

Met Inspection Standards

1 high, 1 int, 3 basic

  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fryers has grease and food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers have grease build up.
  • 25-05-4:Basic - Single-service articles improperly stored. Togo boxes stored on floor at front of unit. Operator moved. Corrected On-Site Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
  • 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. In flip top reach-in cooler, crabmeat and cooked shrimp prepared/opened 2 days prior per operator, not date marked.

4/2/2025· 11mo ago

Visit ID: 8714812

Follow-up Inspection Required

3 high, 6 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above fries in upright freezer, employee rearranged Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooking
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooking
  • 08B-38-4:Basic - Food stored on floor. Oil jug
  • 25-05-4:Basic - Single-service articles improperly stored. Box with plastic utensils on floor, also bag with to go container on floor
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp, changed gloves and the scooped cooked shrimp, explained to him and he washed hands Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f raw shrimp anote fill line in prep cooler, employee rearranged, 58f raw shrimp and wings on table, explained to employee, she write time on, emailed procedure, **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f cooked chicken on grill above little rack, employee placed it straight on grill **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Several things on it, employee removed them Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed some Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 4 months that handles food in to go containers need it Corrected On-Site Warning
  • 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. For old employee and 2 new employees

3/14/2024· 1y 12mo ago

Visit ID: 8610461

Met Inspection Standards

1 int

  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using chlorine sanitizer, has quat test strips. Operator ordered test strips during inspection. **Corrective Action Taken**