BBS
1019 HENDRICKS AVE · JACKSONVILLE · Duval County · FL 32207
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
03C-75-5High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Raw salmon 120f in middle, not ordered undercooked, placed back into oven, got to 145f **Corrected On-Site** **Admin Complaint**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and stirred soup, explained to him and he washed hands **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Crab cakes with raw shelled egg on shelf above raw shrimp in reach in cooler, employee rearranged **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f pico de gallo in container above fill line in prep cooler, employee rearranged **Corrective Action Taken**
Intermediate 1
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Ice in handsink at server drink area **Corrected On-Site**
Basic 12
14-01-5Basic – Bowl or other container with no handle used to dispense food. On bean salad, employee removed it **Corrected On-Site** **Repeat Violation**
21-05-5Basic – Cloth used as a food-contact surface. On raw shrimp, employee removed it **Corrected On-Site**
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink on shelf by handsink in back
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Plating cakes **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for utensils on off grill, employee turned it on **Corrective Action Taken** **Repeat Violation**
10-03-4Basic – In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned it faster **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink by stove, employee placed some **Corrected On-Site** **Repeat Violation**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Too many towels, not all immersed in sanitizer, employees added more **Corrected On-Site** **Repeat Violation**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, cook line, employee made new solution manually, dispenser not dispensing , 300 ppm **Corrected On-Site** **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Bulk containers, labeles ripped **Repeat Violation**
Inspector observations synchronized from DBPR on October 9, 2026 2:48 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.