MAX'S RESTAURANT JACKSONVILLE
Food safety records indicate MAX'S RESTAURANT JACKSONVILLE in JACKSONVILLE has 4 inspections with a 2.5/5 overall rating. Recent inspections show improving food safety practices.
Last inspection: 4 weeks ago · 4 reports on file
903 UNIVERSITY BLVD N STE 907
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
All Inspection Reports
2/11/2026· 4w ago
Visit ID: 13630323
Met Inspection Standards1 basic
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and tongs in water 77f and 99f Warning - From follow-up inspection 2026-02-11: Water 110f Explained to operators 135f hot or no water **Time Extended**
2/10/2026· 1mo ago
Visit ID: 13539420
Follow-up Inspection Required3 high, 2 int, 9 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on line coolers, moved Corrected On-Site Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal items in glass cooler on top shelf in Walmart bag Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on shelf over microwave. Moved Corrected On-Site Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of food on walk in freezer floor Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table. Moved Corrected On-Site Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles for Sugar and cornstarch down in the product Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and tongs in water 77f and 99f Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on pans of cooked food person in charge states made today label states 1-28 til 2-5. Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket stored on floor under wok. Bucket moved to shelf Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 50-60 in Pan on ice, Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crispy pata(pork) 98f in pan next to microwave. Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker at mop sink not in correct location, breaker needed on non-chemical side of splitter Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Lid for pan stored in handsink, moved Corrected On-Site Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cupped cooked pork and beef in walk in cooler, manager dated Corrected On-Site Warning
10/2/2025· 5mo ago
Visit ID: 10872708
Met Inspection Standards2 high, 3 int, 9 basic
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On water supply hose near soup station in Chaco cook area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on cook line coolers, moved Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on cook line, moved Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while chopping pork, watch removed Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked wet on drying rack,
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and tongs in water 59f on line across from fryers
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean metal pans with old labels stuck to pans
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in prep sink in standing water. Manager placed cold running water on **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Multiple sanitation buckets n floor, moved to shelving Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp paste 50f in pan with ice, placed ice to surround pan 43f **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop side wiry no vacuum breaker. Breaker needed on non- chemical side of splitter
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wet cloths stored in hand sink next to wok
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken that's diced then frozen and thawed needs date Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in walk in cooler no correct date markings