IGUANA ON PARK
3638 Park Street
Jacksonville, Florida, 32205
Avondale
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
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 4/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/24/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area Repeat Violation
- 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. Handle of scoop touching Flour, manager removed scoop Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty walk in cooler
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old date marking stickers stuck on clean dishes. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef (46F Cold Holding); chicken (46F - Cold Holding); fish (45F Cold Holding); pork (46F - Cold Holding); shell eggs ambient temperature 47F (46F - Cold Holding); cheese (46F - Cold Holding); butter (47F - Cold Holding); milk (46F - Cold Holding); cooked pasta (46-47F - Cold Holding); chorizo empanadas (46F - Cold Holding) food items were stored in walk in cooler from previous days. Establishment did not verify cooler temperatures prior to opening.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F Cold Holding); chicken (46F - Cold Holding); fish (45F Cold Holding); pork (46F - Cold Holding); shell eggs ambient temperature 47F (46F - Cold Holding); cheese (46F - Cold Holding); butter (47F - Cold Holding); milk (46F - Cold Holding); cooked pasta (46-47F - Cold Holding); chorizo empanadas (46F - Cold Holding) food items were stored in walk in cooler from previous days. Establishment did not verify cooler temperatures prior to opening.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One soda nozzle in bar area is soiled
Food safety inspection conducted on 4/24/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 2/4/2025
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 vacuum sealing thawed salmon and beef steaks without an approved HACCP plan Repeat Violation Admin Complaint - From follow-up inspection 2025-02-04: Establishment is currently marinating steaks in vacuum sealed bags Admin Complaint
Food safety inspection conducted on 2/4/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
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. Employees sweaters and purses stored Boxed drinks on shelf in dry storage area
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in ware washing area Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked Clear pan food container stored on shelf near walk in cooler
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old date dot labels stuck on clean dishes on shelves in warehouse washing area
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on shelves in the walk in cooler used to store produce
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Vacuum sealed thawed salmon stored in reach in cooler near ice machine Repeat Violation Admin Complaint
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef steaks stored over raw pork in walk in cooler, manager properly stored food items 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. Chipotle tomatillo dated 11/4/24 stored in upright cooler facing the triple sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water stored in hand wash sink at end of cooks line
- 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 vacuum sealing thawed salmon and beef steaks without an approved HACCP plan Repeat Violation Admin Complaint
Food safety inspection conducted on 12/3/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 5/15/2024
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 5/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Three pans of salmon packaged onsite using ROP method. Stored in the walk in cooler. Warning - From follow-up inspection 2024-04-10: Per executive chef Nelson Quintero he spoke with Andrew(supervisor DBPR) about submitting his Haccp plan for all 4 locations by the 12th of this month. Chef is requesting additional time **Time Extended**
- 03G-05-5:High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon packaged using ROP is missing the proper labeling - From follow-up inspection 2024-04-10: Per executive chef Nelson Quintero he spoke with Andrew(supervisor DBPR) about submitting his Haccp plan for all 4 locations by the 12th of this month. Chef is requesting additional time **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced watermelon (59-61F - Cold Holding) stored in bar area outside of refrigeration. Per employee the bar was stocked at 11am. Employee stated they will keep watermelon in the cooler - From follow-up inspection 2024-04-10: Per executive chef Nelson Quintero he spoke with Andrew(supervisor DBPR) about submitting his Haccp plan for all 4 locations by the 12th of this month. Chef is requesting additional time. **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 currently vacuum sealing cooked chicken and raw salmon Repeat Violation Warning - From follow-up inspection 2024-04-10: Per executive chef Nelson Quintero he spoke with Andrew(supervisor DBPR) about submitting his Haccp plan for all 4 locations by the 12th of this month. Chef is requesting additional time **Time Extended**
Food safety inspection conducted on 4/10/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 2/7/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
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 is soiled with black debris
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean plans stacked on shelf in dish pit area Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Citrus fruit in bar area 1/2 peeled with produce labels still attached to fruit. Repeat Violation
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Three pans of salmon packaged onsite using ROP method. Stored in the walk in cooler. Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon packaged using ROP is missing the proper labeling
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three pans of salmon packaged onsite using ROP method. Stored in the walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced watermelon (59-61F - Cold Holding) stored in bar area outside of refrigeration. Per employee the bar was stocked at 11am. Employee stated they will keep watermelon in the cooler
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available to measure temperature of dish machine
- 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 currently vacuum sealing cooked chicken and raw salmon Repeat Violation Warning
Food safety inspection conducted on 2/7/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 7/7/2023
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above walk in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and glasses stored on shelf where clean dishes are stored above prep table Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees with facial hair no beard guards preparing food items
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on dry storage shelves in kitchen area
- 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. Dusty fan covers in the walk in cooler
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Brussel spouts are taken from unwashed produce box cut then placed in a clear container to be washed. Explained to manager that all produce must be washed before preparation
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. 4 separate straw containers stored on bar counter top, employee replaced straws with wrapped straws Corrected On-Site
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Production time missing on all ROP packaging
- 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. Chicken dated 6/29/23 Salmon croquettes dated 6/21/23
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on faucet above prep sink
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment cure salmon no variance provided
- 03G-50-1:Intermediate - Operator is doing a special process, conducting ROP 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 conducting ROP reduced oxygen packaging for salmon, steak and cooked chicken
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid, employee labeled container during inspection Corrected On-Site
Food safety inspection conducted on 7/7/2023 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).