CHEF GARDEN OF JACKSONVILLE
3732 Mente Street
Jacksonville, Florida, 32207
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/22/2024
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At prep area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates for tastings on storage shelf, storage room Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack above raw pasta on storage area, employee moved it Corrected On-Site Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle on cold side turns all the way and no water comes out, hand sink by dish machine, also hand sink in mid prep room Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Tray with raw turkey in walk in freezer, employee placed it on shelf Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler by dish machine room
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting and peeling carrots, explained to him
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage area, operator inverted them Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, labeled sugar by operator Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not dispensing, 0 ppm chlorine Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back prep area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f whipped butter on table, almost 4 hrs, employee decided to discard them instead of placing in freezer **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 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 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. Milk opened on Sunday, employee wrote date on Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/22/2024 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).
Inspection on 3/11/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on storage shelf, mgr inverted them Corrected On-Site
- 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 drink, employee discarded it Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers, mgr moved them Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, put one on Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, put one on Corrected On-Site Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle on cold water goes all the way around and water doesn't come out, hand sink by dish machine, also in hand sink at prep room by bar cooler, also in prep room (middle room)
- 08B-38-4:Basic - Food stored on floor. Big water bottles,
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers and lids on storage shelf, mgr inverted them Corrected On-Site Repeat Violation
- 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 took boxes from recycle then came to kitchen and grabbed a bag with to go containers, explained to her and she washed hands Corrected On-Site Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in ziplock bag on shelf above pesto, employee rearranged walk in freezer Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplock bag on shelf above raw conch, employee rearranged walk in freezer Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 3/4 cold cut, walk in cooler, employee discarded 3 slices Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. A couple
- 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. Butter and milk opened on Saturday, dated by employee, reach in cooler
Food safety inspection conducted on 3/11/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2023
High Priority
4
Intermediate
5
Basic
12
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer restroom
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved them Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making mashed potatoes
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food storage/ prep area
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom, employee placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by dish machine, removed Corrected On-Site Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Side door by triple sink
- 29-08-4:Basic - Plumbing system in disrepair. Faucet missing in mop sink, owner placed it back on Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. To go catering containers, owner inverted them Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Clean water pipe in mop sink, owner fixed it Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, employee labeled it 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 loaded dish machine with dirty dishes then he got clean dishes, explained to him and she washed hands Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in prep area 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. 120f mashed potatoes for a catering leaving in an hr, employee placed them back in oven **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above clean silverware, employee moved Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 hand sinks have been removed, one from dish washing room and another one from storage/drink station room Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Owner stated he touches food sometime but he couldn't find his certification
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Claudia has servsafe only food handler certification
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Mop sink faucet, both waters
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by walk in cooler, knob turns around all the way and no hot water comes out, employee fixed it
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. One by triple sink
Food safety inspection conducted on 10/4/2023 revealed 22 total violations (4 high priority, 5 intermediate, 12 basic).