DirtyFLRestaurant Inspection Data

HONEST RESTAURANT

Based on 7 health inspections, HONEST RESTAURANT in JACKSONVILLE has earned a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 7 reports on file

9865 BAYMEADOWS RD STE 8

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13658892

Follow-up Inspection Required

1 int

  • 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 fermenting dosa/idili batter made with lentils and rice at room temperature for periods of 3-4 hours per person in charge. Has no approved haccp plan. Warning - From follow-up inspection 2026-03-24: Person in charge needs more time to submit. **Time Extended** - From follow-up inspection 2026-03-31: Operator needs more time to submit. **Time Extended**

3/24/2026· 3w ago

Visit ID: 13657941

Follow-up Inspection Required

1 high, 1 int

  • 22-41-4:High Priority - - From initial inspection : 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. Dishmachine testing at 0ppm. Observed white substance in sanitizing line, no liquid moving through line when primed. Person in charge will utilize triple sink for sanitizing until unit can be serviced. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-24: Person in charge needs more time to make repairs. **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. Establishment is fermenting dosa/idili batter made with lentils and rice at room temperature for periods of 3-4 hours per person in charge. Has no approved haccp plan. Warning - From follow-up inspection 2026-03-24: Person in charge needs more time to submit. **Time Extended**

3/23/2026· 3w ago

Visit ID: 10921793

Follow-up Inspection Required

4 high, 5 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoop in dry bulk goods. Person in charge began removing. **Corrective Action Taken** Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors with food debris accumulated along walls in kitchen, storage areas. Two ceiling tiles in back prep area are porous.
  • 08B-38-4:Basic - Food stored on floor. Sugarcane stored in contact with floor in walk in cooler. Person in charge raised. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in small, reach in cooler on shelf under prep table.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in water in crockpot at 90F. Unit was turned off. Person in charge turned back on. **Corrective Action Taken**
  • 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Self service mouthwash has no hinged lid.
  • 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. Dishmachine testing at 0ppm. Observed white substance in sanitizing line, no liquid moving through line when primed. Person in charge will utilize triple sink for sanitizing until unit can be serviced. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area reach in cooler in chat area cheese, butter, potato, potato at 44-48F. Per person in charge items were moved from walk in cooler less than 2 hours ago. Ambient temperature of unit 45-53F during inspection. Person in charge over all time/temperature control for safety items out of reach in cooler and will not utilize until holding at 41F or below. 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. Ghee in kitchen held on counter at 80-86F. Recommend holding on time. Person in charge moved to reach in cooler. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb above mop sink missing vacuum breaker. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed items in back hand wash sink by dishmachine. Sink blocked by storage of large equipment and bags of onions. Person in charge made accessible. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at back hand wash sink by triple sink. Person in charge provided. Also, paper towels missing from back and front counter hand wash sink. **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. Establishment is fermenting dosa/idili batter made with lentils and rice at room temperature for periods of 3-4 hours per person in charge. Has no approved haccp plan. 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. Two employees working on site for approximately 6 months with no proof of employee training.
  • 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. Multiple time/temperature control for safety items made 2 days ago per person in charge with no date mark. Repeat Violation
  • 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. Observed LP tank 20lb stored in back kitchen.
  • 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 small tabletop griddle stored outside of hood system in kitchen.

3/21/2025· 1y ago

Visit ID: 10803366

Met Inspection Standards
  • N/A:No Violations Were Observed

3/20/2025· 1y ago

Visit ID: 8782891

Follow-up Inspection Required

4 high, 4 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several dry goods have bowls with no handles as scoops.
  • 08B-38-4:Basic - Food stored on floor. Sugar cane, cabbage stored on floor in walk in cooler.
  • 24-19-4:Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Self serve silverware at tables not inverted.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching product in dry goods in dry storage.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side hood with grease buildup.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several bulk items in dry storage missing labeling. Person in charge labeled during inspection. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on cooktop. Person in charge killed and discarded. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter left out at room temperature overnight per person in charge at 73F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter left out at room temperature overnight per person in charge at 73F.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose Bibb on wall above mop sink. Missing vacuum breaker on threaded faucet at mop sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by equipment by triple sink. Person in charge made accessible. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front and back hand wash sink. Person in charge provided at front hand wash sink. Corrected On-Site
  • 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. Several tcs items made more than 24 hours ago missing date mark. Person in charge date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several bottles containing purple chemical unlabeled. Person in charge labeled. Corrected On-Site
  • 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. Flattop tabletop in kitchen not under hood system.

7/31/2024· 1y 8mo ago

Visit ID: 8686105

Met Inspection Standards
  • N/A:No Violations Were Observed

6/3/2024· 1y 10mo ago

Visit ID: 8616130

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Small hole in ceiling in kitchen over clean dishware.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at hose bibb at mop sink. Person in charge states has ordered.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quatanery ammonium test strips. Person in charge states utilizes in triple sink.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership. Has added ice cream freezer, will be making milkshakes at front counter. Hand wash sink has been added. Also, at old beverage station. Establishment has added prep table with tabletop oven and sandwich press. Hand wash sink has been to area. Warning
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to get hot water at hand wash sink in women's restroom. Water at 72F. Also, no hot water at mop sink.