DirtyFLRestaurant Inspection Data

JANNA CATERING SERVICES LLC

JANNA CATERING SERVICES LLC has 6 health inspections on file for its JACKSONVILLE location, with an overall rating of 3.4/5. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 6 reports on file

1850 Emerson Street
Jacksonville, Florida, 32207
Duval County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

3/5/2026· 1w ago

Inspection #: 3683632

Inspection Completed - No Further Action

12/1/2025· 3mo ago

Visit ID: 10907925

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

2/20/2025· 1y ago

Visit ID: 8882783

Met Inspection Standards

1 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in back prep kitchen and bottom shelf on cart by stove
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken-personal on shelf above cheese, employee rearranged walk in cooler Corrected On-Site

9/6/2024· 1y 6mo ago

Visit ID: 8775761

Met Inspection Standards

2 high, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, operator moved it to bottom shelf Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting carrots, put one on
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Operator cut unwashed onion, explained to her
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In water only because she couldn't find quat stripes, I told her where to find them, she placed some, 300 ppm quat Corrected On-Site Repeat Violation
  • 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. Employee washed pan then got cooked chicken with tongs, explained to her and she washed hands 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. Washed and rinsed pan only to put cooked chicken and then take it to oven, explained to her

4/18/2024· 1y 10mo ago

Visit ID: 8526337

Met Inspection Standards

1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table,

10/13/2023· 2y 5mo ago

Visit ID: 8375055

Met Inspection Standards

3 high, 2 int, 1 basic

  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
  • 01A-03-4:High Priority - Food prepared in a private home. See stop sale. Cut peppers, cut carrots and onions, also peeled garlic and chopped raw chicken at home
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag for cut carrots
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Cut veggies
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. Sister helping today, she read it Corrected On-Site