DirtyFLRestaurant Inspection Data

JOSEPHINE

JOSEPHINE located in JACKSONVILLE has undergone 7 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

3563 SAINT JOHNS AVE

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13537014

Follow-up Inspection Required

2 high, 6 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in kitchen area. Food debris on ceiling tiles closest to cook line. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Black debris on floor in walk in cooler. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Open bag of flour on floor in dry storage area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on freezer in bar area. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment vacuum seal in house cured salmon.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink after splitter before orange hose connection. Repeat Violation Admin Complaint
  • 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. Milk not dated marked in the bar area.
  • 03G-41-2:Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed cured salmon in vacuum sealed bags during inspection.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at two hand sinks in kitchen area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand soap missing at hand sink near triple sink.
  • 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 vacuum seal fruits and vegetables observed cucumbers and sliced watermelon during inspection. Establishment also cure salmon and vacuum seal salmon. Per chef Salmon item is an item on a temporary menu. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A few employee training certifications are expired.

10/1/2025· 5mo ago

Visit ID: 10879909

Met Inspection Standards

1 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents in kitchen area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler/freezer floor is soiled with black debris.
  • 08B-38-4:Basic - Food stored on floor. Bag of flour stored on floor in dry storage area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gasket on freezer door is soiled with a black mold like substance.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall where dish machine is located.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Employee properly stored sanitizer bucket. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on mop sink after splitter before orange hose.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand wash sink on cooks line.

6/12/2025· 9mo ago

Visit ID: 10848233

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

5/28/2025· 9mo ago

Visit ID: 10773623

Follow-up Inspection Required

4 high, 1 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door is not self closing.
  • 36-36-4:Basic - Ceiling tile missing. Near ice machine Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty Vents in kitchen area. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled in the Walk in cooler/ freezer Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in storage area near cooler
  • 08B-38-4:Basic - Food stored on floor. Bags of Flour, sugar rice stored on floor in dry storage area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in bar area. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Single service bowls and lids stored on floor in storage area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Brown to go boxes, lids and bowls stored on top of flip top cooler from previous day.
  • 35A-02-7:High Priority - Live, small flying insects found. One flying insect in kitchen area, one flying insect in storage area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (50F - Cold Holding); cooked leeks (52F - Cold Holding); butter (50F - Cold Holding); vegan cheese (50F - Cold Holding); red sauce (52F - Cold Holding); white sauce (50F - Cold Holding) food items were stored in the flip top cooler across from cooking equipment from previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (50F - Cold Holding); cooked leeks (52F - Cold Holding); butter (50F - Cold Holding); vegan cheese (50F - Cold Holding); red sauce (52F - Cold Holding); white sauce (50F - Cold Holding) food items were stored in the flip top cooler across from cooking equipment from previous day. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on mop sink after splitter Before orange hose.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing On cooks line and at hand sink near triple sink.

2/5/2025· 1y 1mo ago

Visit ID: 8741081

Met Inspection Standards

2 int, 8 basic

  • 36-36-4:Basic - Ceiling tile missing. Near employee restroom Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in kitchen area
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler gasket on cooks line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Black debris on floor in the walk in freezer Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Dry storage food items stored on floor In storage area Repeat Violation
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor near ice machine
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, manager moved tongs Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on cooks line Soiled fan covers in the walk in cooler
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One expired manager certification
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at hand wash sink near triple sink Repeat Violation

4/29/2024· 1y 10mo ago

Visit ID: 8559056

Met Inspection Standards

1 high, 3 int, 7 basic

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing over clean dishes near employee restroom
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer Food debris on floor in walk in freezer
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Broken lid on larger food storage bin with Green duck tape
  • 08B-38-4:Basic - Food stored on floor. Cases of food stored on floor in the walk in freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand wash sink on cooks line, emailed manager hand wash sign during inspection. Manager printed and posted hand wash sign Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris in ware washing area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cream in the walk in cooler, employee properly stored food items Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia chemical test strips(wet with water) provided at inspection. Dish machine is chlorine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink near dish machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand soap missing at hand sink across from ice machine, hand soap missing at hand sink near dry storage area, hand soap missing at hand sink near dish machine

11/27/2023· 2y 3mo ago

Visit ID: 8362693

Met Inspection Standards

5 int, 10 basic

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above food storage container storage
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in the kitchen area
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on top shelf in dry storage area
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table, employee discarded beverage Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing food items, no beard guard for employee prepping food items, employees put on hair restraints Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Food debris on floor in the walk in freezer
  • 08B-38-4:Basic - Food stored on floor. Food items stored on floor in the walk in freezer
  • 25-05-4:Basic - Single-service articles improperly stored. Case of soufflé cups stored on floor in dry storage area
  • 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. ROP chicken missing time food items were prepared and packaged. Per manager all ROP food items are vacuum sealed and served within 2 day/ 48 hours
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Several wiping cloth solutions stored on floor, manager properly stored buckets of sanitizer Corrected On-Site
  • 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. No written procedures for vomit or diarrheal, emailed manager clean up procedures during inspection
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained black lines on tan/ brown cutting board
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dish machine
  • 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. No employee reporting forms available, emailed operator the employee reporting form
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Near dish machine