JIMMY HULAS
9711 Applecross Road
Jacksonville, Florida, 32222
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
4
Intermediate
3
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in kitchen on shelf over food preparation.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room on prep table, employee hoodie on top of open box of buns.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler in kitchen under service window hinge broken/door not fully attached. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In kitchen under oven, container of fry oil on floor. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple gaskets torn/soiled. Also, inside reach in cooler under flat top grill has food build up debris. Also, hood filters above grill in kitchen have build up of grease. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Faucet of handwash sink on cook line not properly attached to sink.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In reach in cooler on line, sliced avocado with sticker still on it in container.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler to left of cook line filled with water in bottom.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. In dry storage room unnecessary equipment stored in back corner.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line drank from water bottle and replaced cap, took gloves off and replaced gloves without washing hands.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In three compartment sink spray hose is lower then the rim of sink.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in warmer chicken (110F - Hot Holding); fish (111F - Hot Holding).
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In mop sink on non chemical side of splitter no vacuum breaker present.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar area, soda gun nozzle and holster have buildup of slime.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink by dish area kitchen knife in it.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In dry storage room, on chemical shelf 3 spray bottles of yellow, pink and blue liquid chemicals not labeled.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door in storage room in red zone.
Food safety inspection conducted on 2/12/2025 revealed 18 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflectors in ice machine has mold-like substance.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Recently cleaned containers not able to air dry as they're stacked.
- 36-73-4:Basic - Floor, walls and ceilings soiled/has accumulation of debris. Floor under fryer have grease build up. Ceiling above fryers in kitchen are soiled. Build up under in box drink station by ice machine. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Two cases of cooking oil on ground in back room where dry goods are stored.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice build up. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers grease build up. Gasket of walk in cooler has build up. Handle of reach in cooler by hand wash station in kitchen soiled. Hood filters have grease build up. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On two containers on cleaned container rack by triple sink has old labels.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler in kitchen, sliced tomatoes (50F - Cold Holding); shredded cheese (49F - Cold Holding). Flip top was constantly open and closed during lunch rush. Manager moved to walk in cooler to cool. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in walk in cooler opened two days prior not date marked. Manager added date mark. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash station by ice machine. Manager refilled. Corrected On-Site Repeat Violation
- 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 did not have proof of training.
Food safety inspection conducted on 7/31/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 2/5/2024
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 2/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/29/2024
High Priority
3
Intermediate
4
Basic
13
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed is for old ownership. New license printed and posted. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on pass through window and over steam table in kitchen. Drinks discarded. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple employee opened drink cans in front counter and pass through area.
- 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 employee cell phone on pass through window near front counter. Phone moved and stored correctly. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors and wall throughout kitchen area. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by triple sink in kitchen. Hand washing sink in women's restroom in dining area. Hand washing sink in men's restroom in dining area. Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two shelves under prep tables in kitchen are rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Multiple handles for reach in coolers in kitchen. Mop sink in kitchen.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door closure is detached from door.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil containers in side prep area.
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws on bar top.
- 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. Dish machine at bar tested 0ppm (chlorine sanitizer). Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Two employees working in front counter area placed clean gloves on and handled food items at pass through area without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** 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. Near fryers in kitchen, chicken 107F and shrimp 96F under heat lamp. Manager states items cooked approximately 20 minutes prior. Both items reheated to 183F. In steam table in middle of kitchen, cooked fish 108F. Fish cooked approximately 15 minutes prior. Fish voluntarily discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple reach in coolers in kitchen. White cutting boards in kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by triple sink with pipe and bowl stored inside. Items moved and stored correctly. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits available for both chlorine and quaternary ammonia sanitizer.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in side prep area.
Food safety inspection conducted on 1/29/2024 revealed 20 total violations (3 high priority, 4 intermediate, 13 basic).
Inspection on 9/11/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty not able to find any training for any employees. Warning - From follow-up inspection 2023-09-11: No one on site can find any proof of training for any employees. Admin Complaint
Food safety inspection conducted on 9/11/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
3
Intermediate
3
Basic
9
Total
15
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. Deflector plate inside large ice machine in prep area. Also both soda guns at bar have a build up of debris. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line, employee corrected during inspection. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under large ice machine in preparation area. In walk in freezer. Under fryers on cook line.
- 08B-38-4:Basic - Food stored on floor. Cooking oil under ovens in kitchen. Box of cookies in walk in freezer. Manager corrected during inspection. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In both men's and women's bathroom. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Piping removed from hand wash sink at bar area, large bin used to catch grey water.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen package of beef brisket thawing in standing water in back storage area,
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment. No trash can at hand wash station at front counter.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood system over fryers.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employee placed raw beef on flattop grill with gloved hands then immediately handled sauce bottles and clean spatulas, inspector spoke with employee, employee changed gloves and washed hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage mix (47F - Cold Holding); shredded lettuce (48F - Cold Holding); pico de gallo (50F - Cold Holding); corn mix (50F - Cold Holding); shredded cheddar cheese (55F - Cold Holding) all items in top section of make table reach in cooler near service window in kitchen, per manager all items have been in cooler no more then 1 hour, manager placed ice on all items, all items retemp at or below 41F. 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. blackened fish (96F - Hot Holding); shredded pork (128F - Hot Holding); quesso cheese (106F - Hot Holding) in steam table in middle of kitchen, section of table turned off, manager turned steam table back on, per manager items where reheated or cooked and placed in steam table no more then 30 minutes prior, all items retemp over or at 165F. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Grill scraper in hand wash sink by grill. Sanitation bucket in hand wash sink by fryers.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large amounts of discarded rice in hand wash sink by grill in kitchen. Hand wash sink at bar used at dump sink.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty not able to find any training for any employees. Warning
Food safety inspection conducted on 7/13/2023 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).