EPIK BURGER
12740 ATLANTIC BLVD STE 105 · JACKSONVILLE · Duval County · FL 32225
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
01B-28-5High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed veggie balls dated 5/7, gravy dated 5/8, vegan cheese dated 5/4. Observed boss sauce made with sour cream dated 5/6, blackberry Demi made 5/2, 5/9, horseradish dated 4/14, 4/21.
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink, sanitizer testing at 0ppm, person in charge remade to 500+ppm, then diluted to 200ppm. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored over sliced pancetta.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blackberry demi sauce at 53F at cookline. Has been out of temperature for less than 4 hours per person in charge. Moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce in steam table at 126F, gravy at 104F person in charge states has been in steam table for 1 hour. Began reheating on griddle. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 4
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide written plan for biohazard event. Inspector provided form. **Corrective Action Taken**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided not usable due to wet.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is making bacon jam, tomato jam with cooked vegetables products and extending the shelf life beyond 7 days. Also, establishment is fermenting Kim chi on site. Dated 3/30 at time of inspection. No approved Haccp plan or process waiver. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onions and peppers cooked Tuesday and Wednesday per person in charge with no date mark.
Basic 1
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. Observed employee drink with no lid or straw. Also, employee drink stored on slicer.
Inspector observations synchronized from DBPR on October 4, 2026 1:35 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 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.