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Licensee
Name:
MAVI WATERFRONT BAR & GRILL
License Number:
SEA2614591
Rank:
Seating
License Expiration Date:
06/01/2027
Primary Status:
Current
Secondary Status:
Active
Location Address:
2309 BEACH BLVD JACKSONVILLE BEACH, FL 32250
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/27/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
4
8
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 - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Some areas in kitchen has unsealed floors. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishmachine 0ppm. Sanitizing bottle is empty. Manager doesn't have another sanitizing bottle for the dishmachine. Manager set up the three compartment sink (quat 200ppm) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1. Approximately 6 live small flying insects in kitchen near warewashing area.
2. Approximately 2 live small flying insects in indoor bar. **Warning**
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Licensing fee due $336, no AC submitted due to licensing inspection completed on 10/27/2020. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit.
Raw beef and raw steak stored over raw fish in drawers under grill on cook line. Chef properly separated food. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cooked chicken tenders (48°F); cooked chicken wings (45-48°F) in small flip top cooler in frying station on cook line. Chef stated food was placed in cooler from walk in cooler last night. Chef discarded food. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. house made ranch (70°F); house made blue cheese (71°F) on ice in expo station. Manager stated food was taking out of the cooler at 2pm. Manager placed dressings in walk in cooler.
2. house made taziki (63°F); sliced tomatoes (52°F); house made coleslaw (48-51°F) on ice near steam table on cook line. Chef stated food was taking out of the cooler at noon. Chef placed food in walk in cooler.
3. cooked chicken tenders (48°F); cooked chicken wings (46-48°F); raw fish (48°F); raw shrimp (46-48°F); raw calamari (45-48°F) in small flip top cooler in frying station on cook line. Chef stated food was placed in cooler from walk in cooler last night. Chef discarded cooked chicken and placed raw seafood in walk in freezer. See stop sale. **Corrective Action Taken** **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Oyster tags not date marked with last date served. Reviewed policy with manager and chef. **Warning**
Basic - Intermediate - 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.
Small flip top cooler in frying station has an ambient temperature of 48°F. Cooler gaskets are torn, and there is standing water at the bottle of the cooler. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked vegetables, cooked chicken and house made hummus not date marked in prep cooler in prep station. Chef stated food was prepared between Sunday and Monday. Chef properly date marked food. **Corrected On-Site** **Repeat Violation** **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.
