DirtyFLRestaurant Inspection Data

BRAVOZ ENTERTAINMENT CENTER

BRAVOZ ENTERTAINMENT CENTER in JACKSONVILLE has 3 health inspections on record with an overall food safety rating of 4.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 3 reports on file

14985 OLD ST AUGUSTINE RD STE 123

Overall Food Safety Rating

★★★★☆ (4.3/5)
Based on 3 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 10901481

Met Inspection Standards

4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at frontline.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Soiled interior base of drawer coolers.

11/14/2024· 1y 5mo ago

Visit ID: 8748113

Met Inspection Standards

1 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

5/23/2024· 1y 10mo ago

Visit ID: 8389244

Met Inspection Standards

5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Food prep employee chewing gum while prepping food.
  • 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 speaker on food prep area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice creme scoop in standing water 78°. Frontline.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.