SOUL FOOD EXPRESS
1227 E 21 ST · JACKSONVILLE · Duval County · FL 32206
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 52f sweet potato pie in upright cooler at 52f, stop sale **Warning**
12A-13-4High 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. Washed dishes then grabbed clean dishes, explained to her and she washed hands **Corrected On-Site** **Warning**
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw shrimp on tray on shelf above bag of peas and ice for drinks, in reach in freezer, operator rearranged **Corrected On-Site** **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings in drawer with utensils, kitchen, operator cleaned them up and put utensils in triple sink, 5 more rodent droppings in cabinet were sugar is at, dining area, operator cleaned them **Corrective Action Taken** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pie mis, sweet potato pies
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f pie mix, raw pork, chicken, cooked ground beef, shredded cheese, in upright cooler at 52f, some overnight and some today less than 4 hrs, relocated **Warning**
03F-01-5High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Wrote 5 hrs in crab cakes at front counter, 101f, operator changed time **Corrective Action Taken** **Warning**
41-18-4High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. +200, very dark blue, employee diluted it to 100 ppm **Corrected On-Site** **Warning**
Intermediate 6
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cooler not keeping foods at 41f or below **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. With trash can, only handsink, operator moved it **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Filling up container with water, in only handsink, she stopped when I explained to her **Corrected On-Site**
53B-13-5Intermediate – 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. One employee here for 6 months
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Under ice bin, operator wrote name on **Corrected On-Site**
Basic 9
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket torn, my probe thermometer reading 52f **Warning**
14-11-5Basic – Equipment in poor repair. Gasket torn in 3 door cooler and upright cooler
36-73-4Basic – Floor soiled/has accumulation of debris. Under one fryer
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior area of frying pan on stove, also exterior
36-21-4Basic – Mats and duckboards not removable or easily cleanable. Cloth mat on floor in kitchen
51-18-6Basic – No copy of latest inspection report available.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove guard, fan in dining area
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. In upright cooler
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chl, operator added more, 100 ppm **Corrected On-Site**
Inspector observations synchronized from DBPR on August 10, 2026 9:01 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 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.