JULIETTE'S BISTRO
245 Water Street
Jacksonville, Florida, 32202
LaVilla
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).