COMMUNITY FIRST IGLOO
3605 Philips Highway
Jacksonville, Florida, 32207
Englewood
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
3
Intermediate
9
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf, 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. Employee food above customer food in cafe area manager rearranged Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. One torn basket
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it, cook line area Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters, also door frame in upright cooler Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed onions, explained to him
- 25-05-4:Basic - Single-service articles improperly stored. Bags for food in box on floor, employee placed them on shelf Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. A couple of bulk containers, employee labeled them
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger on shelf above cooked chicken in reach in cooler, rearranged by employee Corrected On-Site Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked barley cooked on 4-1, employee discarded 1/4 cup, Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by peanut batter, expo area, employee moved it Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand sink by stove
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen, employee placed some Corrected On-Site Repeat Violation
- 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 one employee that couldn't find her certificate
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For batter with time only, employee wrote it in procedure **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Chicken sous vide, emailed in November but had a typo, emailed again Warning
- 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. One employee couldn't find it
- 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. Cooked chicken on Saturday, employee wrote date on, also milk in cafe area opened on Sunday Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer per employee, by cook line Repeat Violation
Food safety inspection conducted on 4/21/2025 revealed 22 total violations (3 high priority, 9 intermediate, 10 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f boiled eggs, 53f pasta above fill line in prep cooler, rearranged by employee, 53f butter and cream cheese in cafe cooler, overnight, stop sale, looks like cooler was off, manager turned it on **Corrective Action Taken** Warning - From follow-up inspection 2024-11-21: 50f biked eggs, in prep cooler, shallow pan, employee placed them in freezer to cook down, Admin Complaint
Food safety inspection conducted on 11/21/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
3
Intermediate
6
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Salt for pretzels, in the cafe area
- 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. By prep area, 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 napkins in box, employee moved it Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, manager placed one Corrected On-Site Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. Gave my name and he found it Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters,
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above sauces in reach in cooler, rearranged by manager Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and cream cheese
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f boiled eggs, 53f pasta above fill line in prep cooler, rearranged by employee, 53f butter and cream cheese in cafe cooler, overnight, stop sale, looks like cooler was off, manager turned it on **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of lid for cooking on grill, ice machine too
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cafe area, employee placed some Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Submitted but hasn't heard from them yet Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired in may 2024
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance by prep sink, sanitizer per employee Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/19/2024 revealed 15 total violations (3 high priority, 6 intermediate, 6 basic).
Inspection on 8/19/2024
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 8/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03E-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 115f meatball and veggies-140-155f 2nd temperature, food placed at 10am and it's 12:05, employee placed on boiling water to quickly reheat **Corrective Action Taken** Warning - From follow-up inspection 2024-07-03: Establishment no longer serve these food items **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Several foods are ROP and are used longer than 48 hrs Warning - From follow-up inspection 2024-07-03: No change **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/29/2024
High Priority
2
Intermediate
14
Basic
7
Total
23
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. Plates and bowls on storage shelf by triple sink, employee inverted them Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employees moved it to bottom Corrected On-Site 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. Backpack on top of bags for food
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88 f water, employee discarded it Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws on bar counter by seats, employee moved them 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, labeled sugar by mgr Corrected On-Site Repeat Violation
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 115f meatball and veggies-140-155f 2nd temperature, food placed at 10am and it's 12:05, employee placed on boiling water to quickly reheat **Corrective Action Taken** Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose in mop sink Repeat Violation Admin Complaint
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20f in cooler at 40f, employee placed another one Corrected On-Site
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Mgr stated reheating temperature for left overs is 145f, I explained it is 165f, he had warmer set up at 145f for reheating and he set it to 165f Repeat Violation
- 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 one **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lanisha Hughes took 7-13-18
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. A couple of containers in front of hand sink, by stove, cook line, employee moved them Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 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 new employees and the one that certificate wasn't found
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by cook line, by stove, employee placed some Corrected On-Site Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For batters, times on, emailed procedure to fill up
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Several foods are ROP and are used longer than 48 hrs Warning
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. For reheating foods
- 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. One employee here since December, mgr could not find her certificate
- 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. Beans and cooked meats opened a couple of days ago,
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer by prep area, mgr labeled it Corrected On-Site
Food safety inspection conducted on 4/29/2024 revealed 23 total violations (2 high priority, 14 intermediate, 7 basic).
Inspection on 12/13/2023
High Priority
5
Intermediate
7
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On chopped egg, reach in cooler, employee removed it Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice bin and in storage closet by cafe
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lids for fryers, cook line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
- 51-18-6:Basic - No copy of latest inspection report available.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers in boxes on floor, under counter by entrance to kitchen
- 06-02-5:Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Raw alligator in standing water, 60f, employee ice them down, **Corrective Action Taken**
- 14-06-4:Basic - Wood non food-contact surface not properly sealed. Stand in cafe, wood not painted
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container in server area, employee placed names on Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee breaded raw chicken then he changed gloves and grabbed cooked fries, exposed to him and he washed hands Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 f beer wash on prep table, explain pedi time as public health control, mgr placed time on **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. 107f hamburger on ledge of grill, employee reheated them to 165f Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaners on shelf above clean utensils above triple sink, employee moved them Corrected On-Site Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side of splitter
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know what kind of sanitizer for dish machine
- 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 Monday in prep cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink at bar, mgr moved 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
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by cook line across from stove Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in September 2023
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By soda syrup rack
Food safety inspection conducted on 12/13/2023 revealed 23 total violations (5 high priority, 7 intermediate, 10 basic).
Inspection on 8/10/2023
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 8/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).