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Licensee
Name:
TAVERNA
License Number:
SEA2608795
Rank:
Seating
License Expiration Date:
06/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
1986 SAN MARCO BLVD JACKSONVILLE, FL 32207
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
02/20/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
1
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 - 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 drink above prep cooler cook line, employee discarded it **Corrected On-Site**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Cutting mushrooms, got one **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Bulk container with white powder on storage shelf, employee wrote name on **Corrected On-Site**
High 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.
Employee placed dirty dishes in hand sink then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee removed jewelry then grabbed fries to cook, explained to him and he washed hands **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon on shelf above cans of crab, mgr rearranged, walk in cooler in oceana side **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
46f cheese stuffed olives in keg cooler, employee moved them to other cooler, less than 4 hrs, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine **Repeat Violation**
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.
