TIDBITS
Louisa Street
Jacksonville, Florida, 32202
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/6/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked chicken, sprouts above prep reach in cooler, manager write them down in time as public health control procedure, time frame now, 48-50f chicken and tuna salad in double pan in prep cooler, 48f cold cuts in reach in cooler, my probe thermometer reading 51f, employee rearranged double pan and placed food back in walk in cooler, less than 4 hrs **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-09-06: 47f cut tomatoes, 54f tuna salad, cheese, less than 4 hrs, employee, getting ready to put them in walk in cooler, nothing on bottom of cooler but trays with ice, new prep cooler was order, Admin Complaint
Food safety inspection conducted on 9/6/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
3
Intermediate
0
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On chips, removed by employee 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 above customer food in little walk in cooler, manager rearranged Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, he put one on Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. By rear side door
- 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. Bake good that customer grabs, employee moved dispenser so employee will dispense them Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish machine Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. One prep unit, manager placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sandwich press
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area, employee placed it in sanitizer Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked chicken, sprouts above prep reach in cooler, manager write them down in time as public health control procedure, time frame now, 48-50f chicken and tuna salad in double pan in prep cooler, 48f cold cuts in reach in cooler, my probe thermometer reading 51f, employee rearranged double pan and placed food back in walk in cooler, less than 4 hrs **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time today, manager wrote time frame in time as public health control procedures
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On one side of splitter, hanging hose side
Food safety inspection conducted on 9/3/2024 revealed 12 total violations (3 high priority, 0 intermediate, 9 basic).
Inspection on 10/17/2023
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 10/17/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheese, chicken salad, cold cuts, pasta, chicken salad, employee moved them to other cooler, less than 4 hrs in prep unit, some placed back into walk in cooler, some placed under time, my probe thermometer reading 55f, 49f pasta in walk in cooler with yesterdays sticker on, nobody took them out of walk in cooler, mgr voluntarily discarded it **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-10-12: 46f pasta, chicken salad, 55f cooked chicken, pasta, tuna, chicken and potatoes salads, cold cuts, in prep reach in cooler, mgr stated they were brought from walk in cooler at 11am and it's 11:07, mgr didn't have the time as public health control list with food and times yet like we talked about yesterday, she wrote them down when I asked for it, corrective action, talked to Robert P Admin Complaint
Food safety inspection conducted on 10/12/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/11/2023
High Priority
6
Intermediate
5
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One by upright freezer, employee secured it Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish washing and pre area Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting whole lettuce, explaining to him and he washed the others **Corrective Action Taken**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Clean tomatoes in box that they came dirty in walk in cooler, employee placed them in another container Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Box with to go container, front counter, mgr placed it on shelf Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed coconut and tomatoes above bread and commercially cooked eggs, mgr rearranged walk in cooler Corrected On-Site
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling off in storage area by shelves
- 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 washed dirty dishes then he grabbed clean dishes, explained to him and he washed hands Corrected On-Site Warning
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee left it only 4 seconds, just did 4 dips, explained to him and he placed it back in for 1 minute 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 trash can, prep area
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheese, chicken salad, cold cuts, pasta, chicken salad, employee moved them to other cooler, less than 4 hrs in prep unit, some placed back into walk in cooler, some placed under time, my probe thermometer reading 55f, 49f pasta in walk in cooler with yesterdays sticker on, nobody took them out of walk in cooler, mgr voluntarily discarded it **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 45f cut melon at 7am, it is 11:30, employee placed it in freezer to rapidly cool, got to 41f Corrected On-Site Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened on Friday, employee placed day dot Corrected On-Site Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut melon above rim
- 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 5 people here that don't have employee training yet Repeat Violation
- 05-14-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut melon
- 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. Two employees here for 6 months
Food safety inspection conducted on 10/11/2023 revealed 20 total violations (6 high priority, 5 intermediate, 9 basic).