THE BREAD & BOARD
100 W BAY ST STE 101, JACKSONVILLE 32202
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 5/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/3/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. 0 ppm chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer Repeat Violation Admin Complaint - From follow-up inspection 2024-05-03: Unable to test dish machine because something came off and they stopped using it **Time Extended**
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer Repeat Violation Admin Complaint - From follow-up inspection 2024-05-03: Unable to test it because a part came of and they are not using it **Time Extended**
Food safety inspection conducted on 5/3/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 4/25/2024
High Priority
7
Intermediate
3
Basic
13
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On spice, cook line Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By hand sink next to door and flat grill, cook line, also in mop sink room and front counter drink area Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above customer food in reach in cooler, employee discarded 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. Purse above to go containers, server area, employee moved it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. A couple, manager said they are cleaning them Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Employee took it to dish machine to be washed **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in bakery room, manager placed one Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area, shelf by prep table next to prep unit Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Trays on storage shelf, manager inverted them Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above shelf by prep table, cook line
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink by walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Panko in storage area, bulk, labeled by manager Corrected On-Site Repeat Violation
- 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. 0 ppm chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer Repeat Violation Admin Complaint
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee open lid of cup, drank, changed gloves and grabbed jog of dairy, explained to her and she washed hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above cooked pork in walk in cooler, manager rearranged. Corrected On-Site Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated on 4/16, discarded by mgr
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f chicken above fill line, employee reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex by bags for chips, employee moved the chemical, server area Corrected On-Site Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For front counter/drink area Repeat Violation
- 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 employees and some employees that are not trained yet, more than 2 months
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only two certificates shown to me, they have 5 or more employees for more than 2 months
Food safety inspection conducted on 4/25/2024 revealed 23 total violations (7 high priority, 3 intermediate, 13 basic).
Inspection on 11/16/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/14/2023
High Priority
10
Intermediate
7
Basic
13
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food on spice, employee removed it, cook line Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack and at bakery front counter Repeat Violation
- 29-18-4:Basic - Drain cover(s) missing. Mop sink
- 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 at front counter and in kitchen, employee discarded them 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. Purse and jackets on top of soda syrup boxes
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Scooping food
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between filters, bakery side, employee fixed it Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on baler cook line and in hand sink at bar Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and fan at cook line and front counter
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container at front counter, employee turned them to side and on storage shelf Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter and on prep table in kitchen, employee discarded it Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container in bakery area
- 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. 0 ppm chl, not dispensing, employee set up triple sink, 100 ppm chl **Corrective Action Taken** Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds after dirty dishes and clean dishes, explained to her Corrected On-Site Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her and she washed hands Corrected On-Site Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing only, explained to her then she ran dish machine. Dish machine not dispensing chl, ppm, explained to employee and she set up triple sink, 100 ppm Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine and one by bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cold cuts, employee rearranged reach in cooler by cook line 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 ground beef on shelf above ribs, walk in cooler, owner rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 f cold cut above fill line, employee placed some in cooler, 50f buttermilk wash by cook line, explained time as public health control, she wrote time on, 47f raw chicken, fish, shrimp in drawer unit at 53f, employee wrote time on **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f soup, employee stated she boiled it earlier, 108f cooked chicken under grill, employee reheated it again to 165f Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above to go cups in cabinet at front counter, employee moved it 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. Dish machine
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. One manager unable to locate his
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by flat grill, cook line, employee placed some 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 a few new employees and some that don't have employee training yet more than 2 months Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A couple of employees here for more than 2 moths
- 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. Pasta cooked on Sunday, employee wrote date on Corrected On-Site
Food safety inspection conducted on 11/14/2023 revealed 30 total violations (10 high priority, 7 intermediate, 13 basic).