THE LOCAL
4578 San Jose Boulevard
Jacksonville, Florida, 32207
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 12/2/2024
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 12/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/20/2024
High Priority
6
Intermediate
3
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 11/20/2024 revealed 16 total violations (6 high priority, 3 intermediate, 7 basic).
Inspection on 10/24/2024
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 10/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2024
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 7/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 7/10/2024 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).