TAVERNA
1986 San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 2/20/2024
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep cooler cook line, employee discarded it Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet and watch, cook cooking
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting mushrooms, got one Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid for sugar bulk container Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f water for ice scoop, employee removed it Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting unwashed mushrooms
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container with white powder on storage shelf, employee wrote name on Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in hand sink then he grabbed clean dishes, explained to him and he washed hands Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed jewelry then grabbed fries to cook, explained to him and he washed hands Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cans of crab, mgr rearranged, walk in cooler in oceana side Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese stuffed olives in keg cooler, employee moved them to other cooler, less than 4 hrs, **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation
Food safety inspection conducted on 2/20/2024 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).
Inspection on 9/20/2023
High Priority
8
Intermediate
4
Basic
11
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dish machine in oceana side Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In server area, employee moved it 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. Employee food on shelf above customer food, purse above cups by bar, mgr rearranged Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has a watch
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting veggies, put one on Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Moving trays with food Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for cut veggies in prep area
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. By ice bin at bar, employee took it to dish machine **Corrective Action Taken**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On butter balls, employee removed it Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. A few hand sinks, employee placed them Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area, mgr placed it in sanitizer Repeat Violation
- 11-13-5:High Priority - Employee sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Finger with bandage/finger cut, he put on glove, handle cooked pizza, put on glove Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef then changed gloves and grabbed lettuce and tomatoes, explaining to her and she washed hands Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee swiping then he grabbed clean dishes to put away, explained to him and he washed hands Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in pre area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above pastas in cooling rack, raw seafood on shelf above cooked chicken, raw shelled eggs on shelf above lemons and cooked lobster in bag next to container with raw fish, raw eggs on shelf above olives in bar cooler, employee rearranged 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 shelled eggs on shelf above raw shrimp in walk in cooler, oceana side, mgr rearranged 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. Heavy cream opened 9/1, employee discarded 1/4 cup, oceana side Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cooked squash in double pan, prep cooler, employee rearranged Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For drink menu that has raw egg whites, mgr placed one and placed * by them Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach, by dish machine, also at bar in oceana, employee labeled it Corrected On-Site
Food safety inspection conducted on 9/20/2023 revealed 23 total violations (8 high priority, 4 intermediate, 11 basic).