DirtyFLRestaurant Inspection Data

BLIND MONKEY CATERING

Based on 3 health inspections, BLIND MONKEY CATERING in JACKSONVILLE has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 3 reports on file

501 W ADAMS ST

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 10943067

Met Inspection Standards

3 high, 4 int, 5 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler and wall, operator took them to triple sink to be washed **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty by triple sink Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with food build up in upright cooler by cashier
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids not inverted on storage shelf, operator inverted them Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above it carrots and sour cream, upright cooler by cashier, operator moved it Corrected On-Site Repeat Violation
  • 41-22-4:High Priority - Medicine not labeled properly. Advil on shelf above to go containers, operator moved it Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above hot dogs, employee rearranged reach in cooler by triple sink Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine in bucket at cook line, test strip,tuned black and then a little white, employee diluted it to 100 ppm Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For chlorine in bucket
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened a couple of days ago, dated by manager Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blackish on ice chute and old food build up on slicer
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cold cuts taken out on Monday and burritos made here on Tuesday, operator dated them Corrected On-Site Repeat Violation

9/8/2025· 6mo ago

Visit ID: 13512050

Met Inspection Standards

2 high, 3 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 in downstairs storage
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved it to bottom shelf Corrected On-Site
  • 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. Wraps without dates on, Corrected On-Site Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep unit and fan by triple sink, also shelved in walk in cooler Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and cucumber on shelf above cooked hamburgers, upright cooler, manager rearranged
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Burritos in thank you bag, employee moved them to ziplock bag 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. 128-132f hash browns in warmer, manager turned it higher **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened a couple, labeled by manager 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. One new employee here, explained to manager, emailed form
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. For burritos taken out of freezer on Friday, manager labeled them Corrected On-Site

5/14/2025· 10mo ago

Visit ID: 10836133

Met Inspection Standards

3 high, 2 int, 5 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks on prep table, employee covered them and placed them on bottom shelf Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes with chips in downtown storage, manager placed them on shelf Corrected On-Site
  • 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. Muffins that customers grab, no label, and other grab and go sandwiches and salads missing address, manager placed labels Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Yellow powder, employee labeled grits Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he grabbed clean dishes, explained to him and he washed hands Corrected On-Site
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Knife only 10 seconds, manager placed it back in for 20 more seconds Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above precooked eggs, manager rearranged Corrected On-Site
  • 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. Emailed it Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat