THE DOUGH SHOW
12681 BARTRAM PARK BLVD · JACKSONVILLE · Duval County · FL 32258
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-01-5High Priority – – From initial inspection : High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen Par cooked chicken (74F – Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale. **Warning** – From follow-up inspection 2026-05-27: Not observed at callback. **Time Extended**
22-49-4High Priority – – From initial inspection : High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** – From follow-up inspection 2026-05-27: Still the same at callback. **Time Extended**
12A-25-4High Priority – – From initial inspection : High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch face and then proceeded to touch handle of cooking equipment. Employee removed gloves and washed hands. **Warning** – From follow-up inspection 2026-05-27: Not observed at callback **Time Extended**
03C-97-2High Priority – – From initial inspection : High Priority – Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Reference: 3-401.11(A)(2) FC: (A) Raw animal foods such as eggs, fish, meat, poultry, and foods containing foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following: (2) 155 degrees Fahrenheit for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under Subparagraph 3-201.17(A)(1), and game animals under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: [Minimum temperature and time: 145 degrees Fahrenheit for 3 minutes, 150 degrees Fahrenheit for 1 minute or 158 degrees Fahrenheit instantaneous] **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-05-27: Still the same at callback **Admin Complaint**
35A-02-7High Priority – – From initial inspection : High Priority – Live, small flying insects found. Observed 4 flying insects in kitchen. **Warning** – From follow-up inspection 2026-05-27: Observed 1 flying insect on cook line. **Admin Complaint**
01B-02-5High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen Par cooked chicken (74F – Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale. **Warning** – From follow-up inspection 2026-05-27: Still the same at callback. **Time Extended**
03A-02-5High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in cooler Humus (54F – Cold Holding); Cut tomatoes (54F – Cold Holding); Cole slaw (54F-56F – Cold Holding); Garlic sauce made with eggs (54F-56F – Cold Holding). Cooler has an ambient temperature of 59F. Cooler has ice build up along back ,and standing water inside unit. Manager placed ice under all TCS items in reach in cooler. Observed on cook line in soufflé cups on shelf inside of reach in cooler Garlic sauce made with eggs (69F-72F – Cold Holding). Manager removed and placed them in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-05-27: Observed Cut tomatoes (54F – Cold Holding); Cole slaw (54F-56F – Cold Holding)Eggplant 54F – Cold Holding). Cooler has an ambient temperature of 45F. **Admin Complaint**
03B-01-6High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-05-27: Observed gyro beef meat at 120F on wheel. Employee will reheat. **Admin Complaint**
29-42-4High Priority – – From initial inspection : High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-05-27: Still the same at callback. **Admin Complaint**
Intermediate 3
03C-89-4Intermediate – – From initial inspection : Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment using non continuous cooking of raw chicken without written procedures approved by the division. **Repeat Violation** **Warning** – From follow-up inspection 2026-05-27: Not observed at callback **Time Extended**
16-62-1Intermediate – – From initial inspection : Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine. **Warning** – From follow-up inspection 2026-05-27: Still the same at callback **Time Extended**
53B-01-5Intermediate – – From initial inspection : Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of employee food training. **Warning** – From follow-up inspection 2026-05-27: Still the same at callback. **Time Extended**
Basic 2
12B-07-4Basic – – From initial inspection : Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables throughout kitchen. **Warning** – From follow-up inspection 2026-05-27: Still the same at callback. **Time Extended**
10-07-4Basic – – From initial inspection : Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79F. Employee removed and placed in empty pan. **Corrected On-Site** **Warning** – From follow-up inspection 2026-05-27: Observed utensils in standing water at 79F. **Time Extended**
Inspector observations synchronized from DBPR on August 11, 2026 11:03 PM.
Violation category totals
1 observation(s)
5 observation(s)
1 observation(s)
2 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.