DirtyFLRestaurant Inspection Data

THE LOCAL

4578 San Jose Boulevard
Jacksonville, Florida, 32207
Duval County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2024

Inspection #: Visit ID: 10725122

  • N/A:No Violations Were Observed

Inspection Date: 11/20/2024

Inspection #: Visit ID: 10717628

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, moved by employee Corrected On-Site Repeat Violation
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. While cutting mushrooms
  • 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, server area, employee rearranged Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting mushrooms
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven hanger, removed by manager Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms that have not been washed
  • 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, employee started running it but not dispensing chl, run 5 times, explained manual sanitation Warning
  • 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 then changed gloves and grabbed cut cucumber, explained to him and he washed hands, discarded cucumber Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons for drink and handling scallions for garnish, explained and got gloves 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 by back prep area Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sliced cheese, 48f goat cheese on double pan in prep cooler, employee rearranged **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by clean lids, employee removed it Corrected On-Site Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Explained to him, new food item not even a week ago, explained to manager
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee placed some Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Employee discarded it, didn't know what it was Corrected On-Site

Inspection Date: 10/24/2024

Inspection #: Visit ID: 10702261

  • N/A:No Violations Were Observed

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8825337

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8739762

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On granola, employee removed it Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. On salmon fillet, drawer unit, cook line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved it, open drinks in server area, employee placed lids on Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on drawer unit
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Container is cracked for pico de gallo, employee removed it Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice bin at bar, employee removed it Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, by serving window Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat, server area, employee changed solution, 200 ppm quat 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 shrimp then changed gloves and grabbed cooked bacon, explained to her and she discarded bacon and washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage on shelf above pork and beef loin/roast, employee rearranged walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cheese cut cabbage, sour cream, butter and raw sausage, on one side of drawer, prep drawer unit, less than 4 hrs, wrote time one drawer at 53f and the other one at 37f, on one side of drawer, prep drawer 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. 110f soup and beef bullion on steamer off, employee reheated them to 165f on stove Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by containers with food, cook line, bleach spray bottle by clean container by dish machine, employee removed it Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzle, employee cleaned them, Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trans can on the way, employee moved it, hand sink by serving window, cook line Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in it, hand sink at cook line by serving window, employee removed them Corrected On-Site Repeat Violation

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8445583

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish, she punctured them all Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. And blackish marks for cutting lettuce
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Employee moved it Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting lettuce, he put one on Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid is cracked for cut tomatoes in walk, in cooler, employee removed it Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box with bread, mgr placed it on shelf Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, removed by mgr Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom, mgr placed one Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame on reach in freezer
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On sauce, in walk in cooler, mgr removed it Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Standing water and at 60f raw fish and shrimp, both iced down, taken out of freezer 30 minutes ago **Corrective Action Taken**
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and strawberries on shelf above cakes, mgr moved them Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp then changed gloves and scoop ice, explained to her and she washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting washed lettuce for salad, he got gloves Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrected On-Site 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. 118f bullion sauce by grill on opposite side of grill, mgr reheated it to 165f Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets and interior pasta boilers, around nozzles
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Getting water from hand sink at cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hands sink by dish machine, mgr placed some Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach and degreaser on chemical shelf, labeled Corrected On-Site

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8445165

  • N/A:No Violations Were Observed

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8361177

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On pecans, employe removed Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. By prep area/cook line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooler in server area, mgr rearranged Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of food in walk in freezer, employee placed them on shelf Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Knife in between cooler, mgr removed it Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125f water for spatulas, mgr placed it on heat **Corrective Action Taken**
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. One door cooler by oven, employee placed one
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, at bar, employee pushed it in Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. For counters at bar, employee placed it on shelf
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed spinach, explained to him and he washed hands and discarded spinach Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above cheese balls, 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. Can garbanzo opened on 7/5, employee discarded 1/4 cup Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter chips at server area, no time no procedure, mgr wrote time and emailed blank procedure, 55f dairy in server cooler at 54f, mgr wrote time, less than 4 hrs 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. 98f holandaise sauce, no time no procedure, mgr write time, emailed procedure to fill up **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles Repeat Violation
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Holandaise sauce made with real raw egg, employee place dots on them **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New server area added by kitchen passing window at the beginning of the year, ice bin and drinks made there 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. New employee
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by passing window, cook line, mgr fixed it Corrected On-Site
  • 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. Cooked pasta yesterday early morning, mgr wrote date on Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired 4 days ago and one employee with servesave employee training only/unapproved provider