DirtyFLRestaurant Inspection Data

ATHENS CAFE

ATHENS CAFE maintains a 2.5/5 food safety rating based on 9 health department inspections in JACKSONVILLE. Recent inspections show improving food safety practices.

6271 SAINT AUGUSTINE RD #7

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 11/7/2025

Inspection #: Visit ID: 13571129

  • N/A:No Violations Were Observed

Inspection Date: 11/6/2025

Inspection #: Visit ID: 13476422

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tiles above walk in cooler entrance.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not functioning. Low on Freon. Warning
  • 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 jacket by clean pans. Moved by manager.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler. Cooked beef 48°. Cooked chicken 48°. Cooked pork 47°. Cooked vegetables 46°. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler : Cooked beef 48°. Cooked chicken 48°. Cooked pork 47°. Cooked vegetables 46°. Multiple yoghurt. 45°. 45°. 46°. Chill box at prep line : Cut tomato at 47°. Moved by manager to another cooler. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by Hand Wash Sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Food containers in kitchen Hand Wash Sink. Moved by manager. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen All purpose cleaner.

Inspection Date: 7/30/2025

Inspection #: Visit ID: 13475938

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10903511

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler not holding potentially hazardous (time/temperature control for safety) foods to 41° or below.. Beans at 45°. (Overnight temperatures). Reach in cooler / make table. At wait-station. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sink at bar Hand Wash Sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Soiled walk in cooler shelves.
  • 08B-12-5:Basic - Stored food not covered. Uncovered Bulk food containers in dry goods. Flour. Rice.
  • 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. Cooked rice at 50°. Cooked chicken 49°. Cooked potatoes 49°, 51°. (Overnight temperatures) in cooler by rear kitchen entrance to dry goods. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to hold frozen gyro meat. Moved by manager. **Corrective Action Taken** Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach in unused cooler. Prep line. Destroyed by manger. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice at 50°. Cooked chicken 49°. Cooked potatoes 49°, 51°. (Overnight cooling temperatures) in cooler by rear kitchen entrance to dry goods. Beans at 45°. (Overnight cold holding temperatures). Reach in cooler / make table. At wait-station. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans at 45°. (Overnight cold holding temperatures). Reach in cooler / make table. At wait-station. Cut tomato 55°, gyro meat at 70°. On ice at chill table opposite cook grill. Placed about 30 mins ago. Moved by manager. **Corrective Action Taken** Warning
  • 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. Prepped plant food in reach in cooler. Made Sunday not date marked. Marked by manger. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Cleaning compound.

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8824666

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen reach in cooler / make table not functioning. ( no tcs items in cooler. ) service. Company to arrive Wednesday. Items may be placed on Time Temperature Controlled with correct paperwork.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape on kitchen knives.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager Corrected On-Site
  • 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 and the time removed from temperature control cannot be determined. No time mark on eggs on counter. Placed 11 am. Marked by manger. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle on prep table. Moved by manager. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tray of cooked noodles in kitchen Hand Wash Sink. Moved by manager. Repeat Violation

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8790308

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mop bucket close to cleaned pans on dry rack. Kitchen. Moved by manager. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter at prep line. Moved by manager. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat at 55° kitchen chill box . Placed about 1 hour before. Moved by manager into cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand Wash Sink. Moved by manager **Corrective Action Taken**

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8605093

  • N/A:No Violations Were Observed

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8477292

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
  • 25-05-4:Basic - Single-service articles improperly stored. Bag of Single Service on floor in dry goods. Moved by manager.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 Wet wipes on counter in : kitchen. Moved by manager.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine 0 ppm. Person In Charge added chlorine. 100 ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon sauce. 89°. Marinara 110°. Placed about 20 mins ago. Reheated to 199°. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at two kitchen Hand wash sink.
  • 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. No proof of any employee training available. Warning

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8356686

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair by entrance to walk in cooler. Per Person In Charge Work in progress.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak under Hand wash sink by walk in cooler.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food prep employee slicing breads with bare hand contact. Manager intervened. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ About 5 food service employees onsite with no CFM present. (Manager in process of taking test )
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some food service employees with no official training.