DirtyFLRestaurant Inspection Data

MANDARIN ALE HOUSE

Food safety records indicate MANDARIN ALE HOUSE in JACKSONVILLE has 6 inspections with a 2.4/5 overall rating. Recent inspections indicate some food safety concerns.

11112 SAN JOSE BLVD, UNIT #19

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10911159

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee drinks containers on 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. Employee cell phone on prep table. Moved by manager **Corrective Action Taken**
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Prep line cooler gasket loose/ warped.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. prep line. Soiled cooler gasket. Prep line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in freezer and reach in cooler at prep line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water on floor in walk in cooler. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Uncovered Bowl of lettuce in walk in cooler. Covered by manger. Corrected On-Site
  • 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. Dish machine chlorine 0 ppm. . Person In Charge reset Dish machine. 100 ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spinach 60°. Cheese 60° . Reach in cooler / make table . Near Dish machine line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 60°. Cheese 60° . Reach in cooler / make table. Near Dish machine line. . No other foods in cooler. Establishment has sufficient other functional coolers Repeat Violation Admin Complaint

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10718944

  • N/A:No Violations Were Observed

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8847269

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooked chicken at 50° mac n cheese 49°, blue cheese dressing at 50°. In rear reach in cooler / make table. By walk in cooler. Items moved to walk in cooler. Cheese 46° reach in cooler / make table. Cook line unit. Items iced down. Slaw 53° , blue cheese dressing 55° at frontline by bar in chill container. Person In Charge added ice. Per Person In Charge . All items placed about 11 am. Some coolers with lid left open per manager.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No Beard guard on some food prep employees.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Ineffective hair restraint on some employee with long braided hair.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in some areas of kitchen. By Hand Wash Sink, corner of kitchen. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Box of single service items on floor. Rear dry goods. Moved by manager. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 50° mac n cheese 49°, blue cheese dressing at 50°. In rear reach in cooler / make table. By walk in cooler. Items moved to walk in cooler. Cheese 46° reach in cooler / make table. Cook line unit. Items iced down. Slaw 53° , blue cheese dressing 55° at frontline by bar in chill container. Person In Charge added ice. Per Person In Charge . All items placed about 11 am. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Cleaned by manager. Corrected On-Site Repeat Violation

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8719860

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop for ice in ice bin. Manager intervened. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor . Kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Minor ice buildup in walk in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Minor Soiled interior of prep line cooler. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dusty walk in cooler wall, ceiling
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk in kitchen Hand Wash Sink by walk in cooler. Moved by manager. **Corrective Action Taken**

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8494430

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor. Multiple locations.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler. Prep line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of prep line coolers.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak from bar Dish Machine.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Soda nozzle at bar. Cleaned by manager. Corrected On-Site

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8466856

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in walk in coolers, prep line , Dish Machine line. Repeat Violation
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Multiple coolers along prep line and by walk in cooler not holding Time Temperature Controlled for safety at safe levels of 41° or below.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler. Soiled sides of kitchen coolers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple soiled interior of coolers .kitchen. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Uncovered ice creme , lettuce , cake. In walk in coolers and walk in freezer. Covered by manager.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 50°. Cut tomato 50°. Sour creme. 49°. Cooler by walk in cooler door.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60° cut tomato. 60° boiled egg. 60° salsa, 58° sour creme. Cooler at beginning of cookline. Placed 1 hr before. Moved by manager. Raw chicken 47° cooler at end of prep line. Items iced down. Overstacked butter at 47°. Prep cooler. Moved by manager. Cooked onions 50°. Cut tomato 50°. Sour creme. 49°. Cooler by walk in cooler door. Repeat Violation Admin Complaint