DirtyFLRestaurant Inspection Data

CORNER FARM KITCHEN

6661 Bowden Road
Jacksonville, Florida, 32216
Duval County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8837782

  • 08B-38-4:Basic - Food stored on floor. Bag of onions, crock pot of rice and jug oil stored on floor Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with solution next to three compartment sink are Repeat Violation
  • 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. Operator has 2 flat top griddles used to prep food on prep table Repeat Violation

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8836962

  • N/A:No Violations Were Observed

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8788263

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside container of food near service window
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep tables Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Pot of cooked rice stored on floor
  • 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. Exterior of microwave soiled
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with solution next to three compartment sink area
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling cash and card transactions and then wipe hands on apron and put on gloves and handle food. Reviewed with employee. Employee washed hands Corrected On-Site Warning
  • 01A-03-4:High Priority - Food prepared in a private home. See stop sale. As per operator, the 1 pan of melted butter on prep table was prepared at home and brought in restaurant due to not having enough at restaurant to make. Provided technical assistance. Stop sale issued. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked potato in reach in fridge Warning
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. As per operator, the 1 pan of melted butter on prep table was prepared at home and brought in restaurant due to not having enough at restaurant to make. Provided technical assistance. Stop sale issued. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice, cooked vegetables and stew sauce (104-109F - Hot Holding), all stored on prep table, place there for breakfast shift to be kept at room temperature after cooking today at 8am. Discussed TIME and completed paperwork for these items cooked potato ball (93-94F - Hot Holding), stored inside oven and place there after cooking to maintain room temperature for breakfast period and discarded after 4 hours. Placing item on TIME. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored inside hand wash sink
  • 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. Operator has 2 flat top griddles used to prep food on prep table

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8461130

  • 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. Employee drink container stored on prep table next to food
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Melted butter (74-77F - Cooling), stored in container on shelf with lids and other on prep table from same dispensed container, place there 2 days ago after melting and never cooled in reach in cooler as per manager. Stop sale issued. Provided technical assistance to make new batch and place on TIME.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Melted butter (74-77F - Cooling), stored in container on shelf with lids and other on prep table from same dispensed container, place there 2 days ago after melting and never cooled in reach in cooler as per manager. Stop sale issued. Provided technical assistance to make new batch and place on TIME.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice cheese (47F - Cold Holding), stored on cook prep table, place there approximately 30 mins ago from reach in cooler as per manager. Discussed adding to TIME paperwork being completed and operator agreed. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Melted butter (74-77F - Cooling), stored in container on shelf with lids and other on prep table from same dispensed container, place there 2 days ago after melting and never cooled in reach in cooler as per manager. Stop sale issued. Provided technical assistance to make new batch and place on TIME.

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8448158

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using bleach to sanitize but no chemical test strips provided
  • 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**