TAVERNA
1986 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above straws in bar area, rearranged by manager **Corrected On-Site** **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Necklesses, employee working with open foods **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, he got one **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, sugar per employee **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cooked beef, employee rearranged drawer unit **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw fish in drawer unit, employee rearranged **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f butternut squash sauce, on warmer, employee reheated it again to 165f **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket, test strip bluish, diluted to 300 ppm **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Beheymer expired in 2024
- 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. Risotto made on the 19th, labeled by employee **Corrected On-Site**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. A few copies for new employee
Food safety inspection conducted on 2/21/2025 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 8/2/2024
High Priority
4
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter above bread drawer, moved by operator **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing basil **Repeat Violation**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container for cut watermelon cracked, employee changed it **Corrected On-Site** **Repeat Violation**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Blue container, employee placed it by triple sink to be washed **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. Too many filter above tea machine, employee placed a lid **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk sugar, employee write name on **Corrected On-Site**
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At Taverna bar, 0 ppm, employee removed water **Corrected On-Site**
- 09-05-5:High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Not sanitizing hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer
- 12A-21-4:High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Thawed out on 7/27, made here, should have been discarded yesterday because it's 6 days plus the freezing day was 7 total days, employee discarded one **Corrected On-Site**
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bare handed basil, she got gloves because of nails, **Corrected On-Site**
- 09-06-4:Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Washed hands once only and bare handed bread, didn't sanitize hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer **Corrected On-Site**
- 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. For new employee
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking back on in prep area burner, not under hood, employee moved it to stove under hood **Corrected On-Site**
Food safety inspection conducted on 8/2/2024 revealed 14 total violations (4 high priority, 3 intermediate, 6 basic).