JULIETTE'S BISTRO
245 Water Street
Jacksonville, Florida, 32202
LaVilla
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
4
Intermediate
6
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In storage room by beer walk in cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By prep sink
- 08B-38-4:Basic - Food stored on floor. Container with raw fish in walk in freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line, magnates moved it
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager moved it Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter cook line
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. One prep unit at front counter cook line, manager placed one Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler, produce one
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On prep cooler at front counter cook line Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet ah hand sink, front counter cook line
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Bread, open milk, fruits, apples, oatmeal toppings at buffet area, oatmeal and shredded cheese, at buffet,
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink at dish machine
- 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, employee rearranged, walk in cooler Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-58f cream cheese and butter at buffet, no time and no procedure, explained time as public health control, manager wrote time on **Corrective Action Taken** 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. Key lime pie opened a couple of days ago, date marked by manager Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter cook line, container in hand sink, bags in hands at dishwashing area, manager moved them Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated it broke and they ordered a new one, has not arrived
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, manager placed some Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at dish machine, also at hand sink in bar, manager placed some Corrected On-Site
Food safety inspection conducted on 1/14/2025 revealed 20 total violations (4 high priority, 6 intermediate, 10 basic).
Inspection on 8/16/2024
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by oven area, employee moved it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put on hat Corrected On-Site
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle in hand sink at prep area goes all the way around and no water comes out, maintenance person fix it Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives, employee took them to trip,'em sink to be washed **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit by hand sink at front cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in one walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front cook line, employee started cleaning it Corrected On-Site Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and then grabbed cooked bacon, explained to employee, discarded bacon and washed hands Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f liquid eggs silting on ice, front counter cook line, employee pushed into ice, got to 41f Corrected On-Site 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. Heavy cream and hummus, opened a couple at days ago
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsed knife in hand sink, front counter cook line
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Mgr stated it broke
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter cook line, employee brought some Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Mgr didn't know what it was so she discarded it Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/16/2024 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).
Inspection on 1/18/2024
High Priority
5
Intermediate
5
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On bulk sugar, mgr removed it Corrected On-Site Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. By triple sink Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cart, employee pushed it up under table, drink area Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved it from prep table
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above microwave, moved by mgr Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket in upright freezer by cook line
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid is cracked for raw shrimp, employee removed it, upright cooler by cook line Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, cook line, employee placed one Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at cook line Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution, 300 ppm Corrected On-Site
- 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 placed dirty dishes in dish machine then he changed gloves and grabbed clean dishes, explained to him and he washed hands Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked wings on cart in walk in cooler, mgr rearrange Corrected On-Site 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 hamburger on shelf above raw shrimp in upright cooler at cook line Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f goat cheese sitting on ice, employee added more ice, got to 41f Corrected On-Site 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. 109f sauce with dairy, on stove, employee reheated it to 165f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pasta warmer baskets, employee placed it by dish machine to be washed **Corrective Action Taken**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Angelina has a 360 certificate that states principles
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg white on drink in menu, mgr added dots on menus Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In storage area, mgr discarded it, didn't know what it was Corrected On-Site
Food safety inspection conducted on 1/18/2024 revealed 20 total violations (5 high priority, 5 intermediate, 10 basic).
Inspection on 7/21/2023
High Priority
2
Intermediate
4
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On ice, mgr removed it Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At server area, employee secured it Corrected On-Site Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. A couple by triple sink
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By hood in back cook line
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Broken handle in hand sink at back prep area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. At bar under equipment
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for spatulas, employee placed it on stove **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in meat walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler at front counter cook line, employee started cleaning them **Corrective Action Taken**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bar under counter
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at front counter cook line
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and chicken in open container on shelf above fries un upright freezer by front counter cook line, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f butter on counter, cook line, explained to him and he write time **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. Cheesecake opened yesterday at 3:30, it's 4pm, employee write date on Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Several things on hand sink at front counter cook line, hand sink by dish machine, employee moved them Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 03C-94-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Tuna is seared in reach in cooler, emailed procedure but they might not do it because the secondary cook has to be fully cooked
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired in January 2023, mgr stated it's under the old dba and they need it under the correct one in order to pay and do it Repeat Violation
Food safety inspection conducted on 7/21/2023 revealed 18 total violations (2 high priority, 4 intermediate, 11 basic).