DirtyFLRestaurant Inspection Data

PINK SALT RESTAURANTS VEVETA TAPAS

1571 University Boulevard West
Jacksonville, Florida, 32217
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10705041

  • N/A:No Violations Were Observed

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10705215

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room doors with no self closing mechanism. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : multiple. Repeat Violation
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Collard greens. Date marked 1/16. Marked incorrectly per manager. Marked by manger. Corrected On-Site

Inspection Date: 10/25/2024

Inspection #: Visit ID: 8791058

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Men's and women's restroom doors left open. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on rest room doors. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
  • 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 bag on single service items at wait-station. Moved by manager. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large tub of oxtail soup made yesterday at 55°. (Overnight temperatures) Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large tub. About 16 " deep. Large tub of oxtail soup made yesterday at 55°. (Overnight temperatures)
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink. Kitchen Replaced by manger.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled degreaser bottles. Marked by manager. Corrected On-Site

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8451621

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door left open.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No closing mechanism on restroom door
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 08B-38-4:Basic - Food stored on floor. Bag of onions on floor in walk in cooler. Moved by manager. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door not self closing.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Greens marked 11/24 in walk in cooler. Per Person In Charge , actual date should have been 12/5. Marked by manager. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil at 70°. On kitchen counter.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 70°. On kitchen counter.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan in kitchen Hand wash sink. Moved by manager. Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8290946

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Restroom doors left open.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on restroom doors.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door with self closing mechanism disabled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.