DirtyFLRestaurant Inspection Data

THE DOUGH SHOW

THE DOUGH SHOW has 3 health inspections on file for its JACKSONVILLE location, with an overall rating of 1.5/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

12681 BARTRAM PARK BLVD, JACKSONVILLE 32258

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13619437

Follow-up Inspection Required

1 high, 8 int, 2 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Warning - From follow-up inspection 2026-01-27: At callback :time needed to clean. **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood Warning - From follow-up inspection 2026-01-27: At callback :time needed to fix. **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No cleanup procedures. Emailed sign. **Corrective Action Taken** Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. And post. **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip For Three compartment sink. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 available. Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. No proof of employee reporting agreement. Emailed form. **Corrective Action Taken** Warning - From follow-up inspection 2026-01-27: At callback :time needed to obtain. **Time Extended**
  • 02D-02-4:Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ). Repeat Violation Warning - From follow-up inspection 2026-01-27: At callback :time needed to put items on frontline foods. **Time Extended**

1/26/2026· 1mo ago

Visit ID: 13618145

Follow-up Inspection Required

7 high, 11 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. 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. Employee jacket next to single service lids on rack. Moved by manager. Prayer carpet on to of Bulk food containers. Hallway. Marked by manger. **Corrective Action Taken** Repeat Violation Warning
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood Warning
  • 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Warning
  • 03C-15-5:High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Raw chicken from gyro at 137-145°. No secondary cook step. Manager set up small side griddle for secondary cook step. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef kebabs over ready to eat slaw in walk in cooler. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees not washing hands as required between tasks. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut /grilled tomato at 75°. Shredded cooked chicken at 98°. (At bottom of gryo rotisserie plate). Moved by manager. Garlic , oil, corn mix at 77°. Next to gyro station. **Corrective Action Taken** 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. Frontline Cooked rice at 125-130°. Reheated to 175-180°. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No cleanup procedures. Emailed sign. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by drive through blocked by storage cart. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink used for filling food containers Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip For Three compartment sink. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Warning
  • 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 available. Warning
  • 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. No proof of employee reporting agreement. Emailed form. **Corrective Action Taken** Warning
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ). Repeat Violation Warning

11/21/2025· 3mo ago

Visit ID: 13577603

Met Inspection Standards

1 high, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kebab skewers stored under rear Hand Wash Sink. Moved by manager. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager. 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 hat , bag with restaurant food items. Moved by manager. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cooked rice , pistachios sauce. Pineapple. At frontline grab and go cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers stored near Hand Wash Sink.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. 409 cleaner stored next to clean pans. Moved by manager. Corrected On-Site