MAI OUI GOURMET

With 6 inspections documented, MAI OUI GOURMET maintains a 4.2/5 food safety rating in JACKSONVILLE. Food safety practices have remained consistent.

Last inspection: 4 months ago · 6 reports on file

11657 CENTRAL PARKWAY #403-404

★★★★☆ (4.2/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 10930022

Met Inspection Standards

2 int, 1 basic

36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in warewashing area. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice deflector in large ice machine soiled.
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 has already submitted paperwork for Sous vide. Distributed paperwork for cook chill during this inspection to be submitted. Repeat Violation

Visit ID: 8822952

Met Inspection Standards

2 int, 2 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple filters above stove soiled.
36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in warewashing area.
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags missing last date served.
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 sous vide meats and ha submitted paperwork to special processes and paperwork has been received but not yet approved.

Visit ID: 8663403

Met Inspection Standards

1 int

03G-50-1:Intermediate - - From initial inspection : 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 packages and freezes raw meats keeping meats in vacuum package more than 48 hours without an approved HACCP plan. Emailed paperwork and distributed special process guidance card to operator during this inspection. Warning - From follow-up inspection 2024-07-08: HACCP paperwork has been submitted and "received" as of this inspection. **Time Extended**

Visit ID: 8716294

Met Inspection Standards

1 int, 1 basic

36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in front of dishwashing machine in disrepair. Repeat Violation
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Employee on duty filled out during this inspection. **Corrective Action Taken**

Visit ID: 8529959

Follow-up Inspection Required

1 int, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense pan lo. Operator removed bowl. Corrected On-Site
36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles missing/ in disrepair in front of. Dishwashing machine.
29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in drain in warewashing area between triple sink and dishwashing machine. Operator stated plumber has been out and needs to come back. Also, drain cover off at same drain that has standing water. **Corrective Action Taken**
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 packages and freezes raw meats keeping meats in vacuum package more than 48 hours without an approved HACCP plan. Emailed paperwork and distributed special process guidance card to operator during this inspection. Warning

Visit ID: 8338001

Met Inspection Standards