COMPASS GROUP USA
9000 SOUTHSIDE BLVD #500, JACKSONVILLE 322560788
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 4/25/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Establishment is utilizing vinegar to render sushi rice non time/temperature control for safety. No approved Haccp plan. Warning - From follow-up inspection 2025-04-25: Operator needs more time to submit. **Time Extended**
Food safety inspection conducted on 4/25/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/24/2025
High Priority
4
Intermediate
1
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One piece of tuna no longer frozen solid with instructions to remove from packaging still in sealed package. Person in charge discarded.
- 35A-03-4:Basic - Dead roaches on premises. Observed three dead roaches in glue traps under salad bar station in the middle of the kitchen. Person in charge discarded traps. **Corrective Action Taken** Warning
- 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. Sushi items made on site by third party vendor, non minimum labeling observed for license holder, Compass Group.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at sushi station stored on prep surface. Employee moved to sanitizer bucket. Corrected On-Site
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cod cooked at 130F, person in charge placed back in oven and retemped at 149F. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed food items for sushi lined with non food grade paper towels.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One piece of tuna no longer frozen solid with instructions to remove from packaging still in sealed package. Person in charge discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi tabletop cooler Krab, fish, fish (51-53F - Cold Holding) lid open during inspection. Person in charge states placed in unit 3.5 hours ago. Moved to walk in freezer to rapidly chill. In sushi display, seaweed at 51F. Person in charge discarded. In walk in cooler #3 Gravy, ham, deli meat, cheese (45-46F - Cold Holding). Person in charge states have been in and out of unit, unit serviced yesterday. Moved all time/temperature control for safety items to other walk in cooler and called for service during inspection. Retemped some items at 43F or below. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Establishment is utilizing vinegar to render sushi rice non time/temperature control for safety. No approved Haccp plan. Warning
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed tabletop pizza ovens at pizza station with no ventilation system in place.
Food safety inspection conducted on 4/24/2025 revealed 10 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 1/9/2025
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 1/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/8/2025
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans wet nesting at clean dishware storage. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill cover pans with grease buildup in grill station.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in grill station with debris buildup on door and on shelving.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing not submerged in running water. Sushi fish thawing at room temperature.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of pasta sauce with dent along seam in dry storage. Repeat Violation Admin Complaint
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment has sushi establishment on site that operates under Compass license, serves Salmon raw, unable to provide proof of parasite destruction. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw sushi fish stored over case of cucumbers in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Create station, cheese, cheese, sour cream at 45-47F in two low boy reach in coolers. Person in charge has been in and out of units. Person in charge turned unit down and removed time/temperature control for safety items from coolers. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Missing time mark from Chicken tenders held on time. Person in charge marked appropriately. Corrected On-Site
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment unable to provide sushi invoices for 90 days of sushi fish.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink not accessible to employees due to no water at sink in deli. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at salad station, person in charge provided. 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. Two employees with expired training, person in charge states scheduled next week.
Food safety inspection conducted on 1/8/2025 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 3/21/2024
High Priority
7
Intermediate
1
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans in clean dishware area wet nesting.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one can of black beans in dry storage with dent along seam. Also, butter in kitchen softening since 5am per person in charge. Butter is 60F at 10am.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pickup items dropped on the floor with gloved hands, then change gloves and handle fryers with tater tots with no hand wash. Person in charge spoke to employee who washed hands. **Corrective Action Taken**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink quatanery ammonium strength at 0ppm. Person in charge remade to 200ppm. 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. See stop sale. Chili in walk in cooler dated 2/26. Corned beef in walk in cooler dated 3/14.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in kitchen softening since 5am per person in charge. Butter is 60F at 10am.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish in hot holding at 123-129F. Person in charge began reheating. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from two non chemical fixtures on 4 way splitter at mop sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing dishes in hand wash sink at omelette station. Observed pans on hand wash sink in bread station. Items were removed. Corrected On-Site
Food safety inspection conducted on 3/21/2024 revealed 9 total violations (7 high priority, 1 intermediate, 1 basic).
Inspection on 10/12/2023
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across,from triple sink in warewashing area unable to properly air dry. Operator spoke with employee washing dishes. **Corrective Action Taken**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Sushi packages stored in styrofoam cooler in walk-in-cooler not stored 6 inches off floor. Also, white bucket of sauce in walk in freezer stored on floor less than 6 inches from floor.
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. In use utensils at sushi making station stored in sanitizer solution. Discussed with operator. Operator removed utensils from sanitizer solution. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler in omelet making station soiled.
- 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 beef stored over ready to eat french fries in reach in freezer across from hot holding table in grill,area-not all products commercially packaged. Operator removed raw beef to properly store. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler next to grill in grill area of cafe soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in grill area used to thaw beef. Operator removed beef from hand wash sink. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink near kitchen entry door in grill area. Operator stated they are working on the dishwashing room directly behind the grill area and may have the hot water turned off while they remove the machinery in back room. Rest of areas of cafe have hot water.
Food safety inspection conducted on 10/12/2023 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).