DirtyFLRestaurant Inspection Data

ISLAND VYBZ

Based on 6 health inspections, ISLAND VYBZ in JACKSONVILLE has earned a 2.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

3144 Spring Park Road
Jacksonville, Florida, 32207
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13495724

Met Inspection Standards

1 int, 8 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile has water damage
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Bucket with food build up used for utensils
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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 food on shelf above customer food, employee rearranged Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Container is cracked for raw goat in cooler
  • 36-24-5:Basic - Hole in or other damage to wall. By grease trap
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in upright cooler Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter by rice cooker, by cook line Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

8/18/2025· 6mo ago

Visit ID: 10878063

Met Inspection Standards

1 high, 2 int, 10 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above foods, cook line, employee placed it on bottom shelf Corrected On-Site
  • 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette half way used and out on tray by cook line, employee discarded them Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for spoon used to stirring food while cooking, employee turned burner on, got to 165f Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door panel is missing, she has it by the shelf and waiting for a person to come and placed it properly Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above stove Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright freezer
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Oxtail at room temperature, 32f explained to employee
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By prep table in kitchen Repeat Violation
  • 14-06-4:Basic - Wood non food-contact surface not properly sealed. Tv shelf stand by prep table, kitchen
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdery in container on store shelf, labeled salt by employee Corrected On-Site Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found. One by cook line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling container with water, explained to him
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some
  • 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. One in storage area, manager removed it Corrected On-Site

2/11/2025· 1y ago

Visit ID: 8847322

Follow-up Inspection Required

1 high, 1 int, 9 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On shelf at cook line, cardboard box, soiled
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food above customer food, employee moved it Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook handling open food, got one Corrected On-Site 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. On salt, employee moved it Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Panel for interior door in upright freezer missing
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard on stove and cart by warmer
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink next to triple sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. In restroom
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, labeled salt by employee Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f cooked chicken, explained time as public health control, employee wrote time and filled procedure **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cut cabbage with time, manager printed form and filled it up Corrected On-Site

8/1/2024· 1y 7mo ago

Visit ID: 8729711

Met Inspection Standards

3 high, 2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On salt, employee removed it Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Discarded Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Placing food in plates, he got one Corrected On-Site
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 6 seats, 2 customer seating and eating, gave and explained change record form, manager was informed by customer that they had extra lunch time and she allowed them to stay but manager states those seats are for waiting only, explain to her that if it happens again we will need to change to a seat license and explain form, seating customers left Corrected On-Site
  • 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. One missing and one broken
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled salt by manager Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cooking pot, explained to him, manager placed it by triple sink to sanitize it **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs, personal on shelf above onions, manager rearranged Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 110-128f cooked chicken, 129f cooked cabbage above steam table, explained time as public health control, employee wrote time **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Washing a pot in hand sink by triple sink, explained to him and he moved Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, manager placed a roll Corrected On-Site Repeat Violation

4/15/2024· 1y 11mo ago

Visit ID: 8608447

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

2/8/2024· 2y 1mo ago

Visit ID: 8508412

Follow-up Inspection Required

3 high, 6 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On spice
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, mgr moved it Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f water for spoons
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Panel missing on interior of door for upright freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mgr hanged it Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw fish in upright cooler, employee rearranged Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above spices on shelf, employees rearranged Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes inside hand sink at cook line by triple sink, employee moved them Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, mgr placed some Corrected On-Site
  • 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. Only employees here since October Warning
  • 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. Employee here without certificate
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Green liquid by triple sink, cleaner by employee