LOOP (THE)
2014 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/13/2025
High Priority
3
Intermediate
4
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above gloves used for food, storage shelf, employee discarded drink Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, put one on Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, got hat Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. A couple of gaskets tearing in pizza prep cooler
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies that customers grab at front counter, employee moved them Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler by cook line Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then removed gloves and scooped cooked onions, explained to him and he washed hands Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked receipt that fell on floor and grabbed cooked bacon with tongs, explained to him and he washed hands Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner hanging by gloves used for food, on storage shelf, manager moved chemical Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice shoot
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at front counter, employee placed one Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink solution, manager labeled soap Corrected On-Site
Food safety inspection conducted on 1/13/2025 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).
Inspection on 8/30/2024
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 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet has some blackish liquid and some pipes and hoses there are blackish Warning
Food safety inspection conducted on 8/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/15/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. One unisex bathroom Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking placed a hat on Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at front counter Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By oven in prep area 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 handled dirty dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soups
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup at 155f, leftover from yesterday, placed in warmer at 7:30 am, it's 11:10 am, stop sale, employee discarded them **Corrective Action Taken**
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Soup at 88-109f, opened today, placed in warmer at 7:30 am, it's 11:10 am, stop sale, employee discarded **Corrective Action Taken**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. He couldn't find it
- 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. He couldn't find his certificate
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating soups,
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Covered, employee pushed all menus in plastic slip so it's visible and not covered under black seam Corrected On-Site
Food safety inspection conducted on 7/15/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 1/23/2024
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 1/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/11/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. One unisex restroom
- 14-11-5:Basic - Equipment in poor repair. Gasket in drawer unit is torn
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit and in beer cooler used for food now, employee placed one Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in drawer unit, shelves in walk in cooler Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in drink cooler, front counter and shelves in beer cooler used for food now
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Too many filters out of container, mgr placed them in container Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under table in salad area and by ceiling in bun set area
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, not dispensing chl, mgr will set up quat in triple sink Warning
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Lemons with no hinged lid at self serve area, employee moved them 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. Corrected On-Site Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine, mgr will set up manual sanitation Warning
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For quat
- 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. Transfer employee that has no proof of training p, she read it Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner per mgr, labeled it Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/11/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 7/13/2023
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee removed it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling foods
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler, employee placed one Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by salad prep in kitchen, mgr placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Too many filters out on shelf, employee placed them in bag, to go containers in box on floor Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not enough sanitizer, towel out of water, employee placed more solution Corrected On-Site
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon at 128f in the middle think part, employee placed it back on grill, 154f 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. Dish machine not dispensing sanitizer
- 22-42-4:High Priority - Peroxyoctacnoic acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 95f cooked mushrooms earlier, warmer was off, employee turned it on and heated mushrooms to 165f Corrected On-Site Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of food cover on grill
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 1 mgr here could not show me proof that he took test, here for 2 months
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Mgr labeled it, cleaner Corrected On-Site
Food safety inspection conducted on 7/13/2023 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).