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Licensee
Name:
SOUTHERN CHARM FOODS
License Number:
SEA2600351
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
3566 ST AUGUSTINE RD JACKSONVILLE, FL 32207
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/28/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
On floor behind front counter, under equipment. **Repeat Violation** **Warning**
High Priority - Food with mold-like growth. See stop sale.
Onion in drawer in white refrigerator has mold like growth on it. Operator discarded **Corrective Action Taken** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
About 8 live flies in back kitchen area **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Pork 102° sitting on front counter. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
Containers of whole shell eggs stored over cooked meat and shredded cheese in reach in cooler **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Interior of white refrigerator has some old food built up in bottom **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Establishment follows program, has time listed but doe not have any paperwork for program **Warning**
Intermediate - 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.
Missing proof for a couple employees **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Card for one employee expired in 2016 **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.