BACK 40 URBAN FRESH
450 SR 13 UNIT 113 · SAINT JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
41-07-4High 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-13-4High 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-02-5High 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-02-5High 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.
29-34-4High 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**
Intermediate 2
53A-10-4Intermediate – 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**
16-37-1Intermediate – 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.
Basic 4
22-20-5Basic – 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**
06-09-1Basic – 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.
36-73-4Basic – 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**
23-03-4Basic – 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**
Inspector observations synchronized from DBPR on August 16, 2026 8:17 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.