DirtyFLRestaurant Inspection Data

BACK 40 URBAN FRESH

Food safety records indicate BACK 40 URBAN FRESH in SAINT JOHNS has 6 inspections with a 1.7/5 overall rating. Recent inspections indicate some food safety concerns.

450 State Road 13
Florida, 32259
Saint Johns County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2025

Inspection #: Visit ID: 10878165

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid of ice bin at bar, lid cleaned. Corrected On-Site
  • 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. 5 packages of fully thawed out raw fish still inside vacuum packaging in walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment on cook line, bar, and keg walk in cooler have a build up of food debris and singe use items. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar has a build up of food debris. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Containers of assorted pain reliever in small pan over reach in cooler on make line, pan moved. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out raw fish still inside vacuum packaging in walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. queso cheese sauce (98F - Reheating, after 30 minutes 101F)in steam well on cook line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon. queso cheese sauce (90F - Reheating, after 30 minutes 122F) in steam well on server line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. queso cheese sauce (98F - Reheating, after 30 minutes 101F)in steam well on cook line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon. queso cheese sauce (90F - Reheating, after 30 minutes 122F) in steam well on server line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at hose side at mop sink. Repeat Violation Admin Complaint
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Inspector asked 2 certified food manager the minimum internal cooking temperature of ground beef hamburgers, 1 said 165F, 1 said 145F, the correct answer should be 155F for 17 seconds. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary ammonium test strips available.

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10830511

  • N/A:No Violations Were Observed

Inspection Date: 5/1/2025

Inspection #: Visit ID: 8837565

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment at bar area and cook line. Under large ice machine in server area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of ketchup on rack in back prep area. 1 rusted can of Tomatillos in rack in back prep 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. In use dish machine reading 0ppm, dish machine ran multiple times and retested at 50ppm Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee touched raw chicken with gloved hands then washed hands in hand wash station at end of cook line and only rubbed hand together less than 5 seconds.
  • 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. Mojo pork dated 4/22 in reach in cooler under service window on cook line.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked/broken raw shell eggs in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) being delivered at the start of inspection, per employee they bought beef 1 hour prior and did not transported beef under any refrigeration, beef put in walk in cooler. shredded cheese (49F - Cold Holding); black beans (53F,51F - Cold Holding); jerk chicken (45F,46F - Cold Holding) all items in walk in cooler, per employees door to walk in cooler consistently open and closed for the last hour and technician completed repairs on cooler earlier in the day. Repeat Violation Admin Complaint
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw shrimp (45F - Cooling); raw chicken (45F,49F - Cooling); raw mahi (45F - Cooling) in covered container in walk in cooler next to cooler door, per employee all items where prepared around 8am and placed in walk in cooler without any additional preparation, time of temperature check was approximately 1:40pm. Per employee door to walk in cooler has been consistently open for the last hour and technician for cooler worked on cooler in the morning. Warning
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw shrimp (45F - Cooling); raw chicken (45F,49F - Cooling); raw mahi (45F - Cooling) in covered container in walk in cooler next to cooler door, per employee all items where prepared around 8am and placed in walk in cooler without any additional preparation, time of temperature check was approximately 1:40pm. Per employee door to walk in cooler has been consistently open for the last hour and technician for cooler worked on cooler in the morning. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at mop sink on hose side in mop closest across from beer walk in cooler.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw shrimp (45F - Cooling); raw chicken (45F,49F - Cooling); raw mahi (45F - Cooling) in covered container in walk in cooler next to cooler door, per employee all items where prepared around 8am and placed in walk in cooler without any additional preparation, time of temperature check was approximately 1:40pm. Per employee door to walk in cooler has been consistently open for the last hour and technician for cooler worked on cooler in the morning. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mitchell Edenfield, expired 9/10/2024
  • 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. 5 food handler certifications expired.

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8735087

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to dispense cheese and pico in reach in cooler on cook line. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. In mop sink/water heater room.
  • 14-11-5:Basic - Equipment in poor repair. Hot water nob at hand wash sink in prep area in back of kitchen does not work. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryers on cook line. In keg walk in cooler. Under ice machine in server area. Also condenser fan covers in walk in cooler have a a build up of debris. Also racks in keg walk in cooler have a build up of debris.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cook line.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in server area near bathrooms.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
  • 08B-12-5:Basic - Stored food not covered. Rice in walk in cooler. Salt and pepper in dry storage area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugars in server area, employee corrected during inspection. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over boxes of shredded cheese in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch white sauce (51F - Cold Holding); sliced tomatoes (52F - Cold Holding); sour cream (52F - Cold Holding); raw chicken (44F - Cold Holding); raw hamburger patties (45F - Cold Holding); Dali sauce (50F - Cold Holding) in reach in coolers on cook line, per manager doors have been consistently open for several hours, all items placed in walk in freezer. black beans (45F - Cold Holding); chicken (45F - Cold Holding); diced tomatoes (44F - Cold Holding)in walk in cooler near door, per manager door has been consistently open for several hours, interior door to walk in freezer left open. All retemps at or below 41F Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese (106F - Hot Holding) in warmer on cook line, per manager cheese was placed in warmer several hours ago, temperature of warmer turned up. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large employee drink container of hand wash sink at bar area.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips or quaternary ammonium test strips.

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8441829

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic drink cup used as a scoop in the bulk sugar container. Operator removed the cup. Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of the bulk ice bin not inverted/covered for protection. Operator had employee invert the ice bucket. Corrected On-Site Repeat Violation
  • 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. In the flip top reach in cooler on the main cook line, 5 fully thawed and sealed vacuum packages of tuna. Operator removed the packages from the cook line. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on back prep table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the prep area, clean containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket separating from door. Build up of ice on the walk in freezer door seal. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the cook line, in use avocados with stickers still attached.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler closest to the dish area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No product labeling on bulk sugar container. Operator labeled the bulk container. Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler on the main cook line, 5 fully thawed and sealed vacuum packages of tuna. Operator removed the packages from the cook line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the waitstation steam table, broccoli cheddar (124F - Hot Holding) operator removed the soup from a double boil system and adjusted the heat settings. At conclusion of inspection soup reheated over 165F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar counter used to store liquor bottles. Employee removed the liquor bottles. Corrected On-Site

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8311143

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container at the waitstation, plastic drink cup used as a scoop.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent on the main cook line has build up of dust on the vent and surrounding tiles.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on the bulk ice bin not inverted or covered for protection.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean plastic containers stacked while wet.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door doesn't self seal, operator has bought a latch to secure the door closed. Walk in freezer door has build up of ice around the door seal.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of the waitstation behind the soda nozzles has build up syrup residue.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container at the waitstation with no product labeling.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler; rice (46/48F - Cold Holding) stored in cooler over night. Operator discarded the rice. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back prep line has food debris build up in the blade. Multiple cutting boards with food debris residue staining.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for the high temperature dish machine.