FIELDS MERCEDES-BENZ JACKSONVILLE
10231 Atlantic Boulevard
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Serves sunny side up if Customer asks. Emailed advisory to be posted Corrected On-Site
Food safety inspection conducted on 2/18/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/16/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled Eggs stored at room temperature next slow cooker, placed back in cooler **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71f on flip top cooler
Food safety inspection conducted on 8/16/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 5/17/2024
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 5/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run. Advised person in charge to set up three compartment sink with chlorine they have and to get dish machine serviced Warning - From follow-up inspection 2024-05-10: Still the same **Time Extended**
Food safety inspection conducted on 5/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/9/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Operator has additional dry storage and reach in freezer in back area and ceiling is open and not smooth
- 14-11-5:Basic - Equipment in poor repair. Upright single door reach in cooler with torn gasket
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside single door reach in cooler in kitchen area
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run. Advised person in charge to set up three compartment sink with chlorine they have and to get dish machine serviced Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle bread and clean plates without washing hands. Reviewed with employee Warning
- 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. Observed employee handle soiled dirty dishes and then removed clean equipments from dish machine without washing hands first. Reviewed with employee Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for under 15 seconds t hand wash sink due to water temperature at hand wash sink at 125F. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run.
Food safety inspection conducted on 5/9/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 5/9/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F. Warning - From follow-up inspection 2024-02-14: Chicken salad at 51F, cooling inside reach in cooler. **Time Extended** - From follow-up inspection 2024-05-09: 1 container of Tuna salad and 1 container of chicken salad ( 49-51F Cooling), both items stored in single door upright reach in cooler in container with lid and condensation under lid and was prepared yesterday and stored overnight with no additional preparation today as per manager. Both items are prepared with cooked and cool boil eggs. Stop sale issued. Admin Complaint
Food safety inspection conducted on 5/9/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F. Warning - From follow-up inspection 2024-02-14: Chicken salad at 51F, cooling inside reach in cooler. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment unable to provide any proof of employee training. Unable to verify, attempted to call manager with no answer. Warning - From follow-up inspection 2024-02-14: Proof of employee training not provided at callback. **Time Extended**
Food safety inspection conducted on 2/14/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/13/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 cell phone on prep table left of cooking station next to open container of salt.
- 51-18-6:Basic - No copy of latest inspection report available. Establishment unable to provide proof of last inspection.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum Sanitizer bucket with chlorine was 0 ppm.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs with gloved hands, then place piece of bread in the toaster, without first washing hands and changing gloves between the two tasks. Temperature of toast was 146F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham (46F - Cold Holding); sliced turkey (47F - Cold Holding) inside double door standing reach in cooler across from triple sink. Employee stated he is constantly going in and out to prepare mealsa¿¿which might contribute to temperatures. shelled eggs (46F - Cold Holding), 4 cartons of shelled eggs at ambient temperature of 46.5F. Employee indicated door is opened frequently to get some food items. Shelled eggs (50F - Cold Holding), located on prep table left of cooking station. Employee indicated food item being used consistently while preparing omelettes. butter (73F - Cold Holding); located on prep table left of cooking station. Employee indicated food items out about one hour while he was making omelettes. Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink faucet.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee using three-compartment sink to wash hands.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment unable to provide any proof of employee training. Unable to verify, attempted to call manager with no answer. Warning
Food safety inspection conducted on 2/13/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).