Cava

4624 Town Crossing Dr 149, Jacksonville, FL 32246

Greek / Mediterranean

Last inspected: Dec 8, 2025

Score

Low Risk

Cava has been inspected nine times since 2022. Inspectors last stopped by on Dec 8, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.

The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up two times.

Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 8, 2025

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

Employee Health Policies Present

FL-03

Equipment Adequate to Maintain Product Temperature

FL-29

Jul 17, 2025

Routine - Food

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

Food Contact Surfaces Clean and Sanitized

FL-22

Non-Food Contact Surfaces Clean

FL-23

Equipment Adequate to Maintain Product Temperature

FL-29

Approved Thawing Methods Used

FL-31

Lighting Adequate; Required Shields in Place

FL-36

Mar 4, 2025

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

Food Contact Surfaces Clean and Sanitized

FL-22

Warewashing Facilities Maintained and Used

FL-24

Aug 27, 2024

Complaint Partial

No violations found.

100

Aug 6, 2024

Routine - Food

1 critical violation. 1 major violation. 2 minor violations.

View 4 violations

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 touched dirty dishes in warewashing and then touched clean tray in dishwashing machine. Discussed with operator. Operator discussed with employee. **Corrective Action Taken**

12A-13-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on cook line soiled/ stained.

22-02-4

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry

24-08-4

Basic - Equipment in poor repair. Handle on walk in cooler in disrepair.

14-11-5

Apr 17, 2024

Routine - Food

2 critical violations. 1 major violation.

View 3 violations

Employee Health Policies Present

FL-03

Food Contact Surfaces Clean and Sanitized

FL-22

Sewage and Wastewater Properly Disposed

FL-27

Aug 15, 2023

Routine - Food

2 critical violations. 1 major violation. 5 minor violations.

View 8 violations

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Food Received at Proper Temperature

FL-12

Non-Food Contact Surfaces Clean

FL-23

Sewage and Wastewater Properly Disposed

FL-27

Equipment Adequate to Maintain Product Temperature

FL-29

Equipment, Food and Non-Food Contact Surfaces Approved

FL-35

Plumbing Maintained; Sewage Disposal

FL-51

Mar 7, 2023

Routine - Food

3 critical violations. 5 minor violations.

View 8 violations

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near mop sink. Observed one flying insect near prep area by exit of kitchen to dining area.

35A-02-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (56F-59F - Cold Holding) in lettuce display cooler. Manager stated the lettuce was just refilled at 1:30. Ambient temperature of cooler was 57F, also observed ice buildup at bottom of unit. Manager removed all lettuce and placed in reach in coolers on service line. **Corrected On-Site**

03A-02-5

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without back flow device on non chemical side of splitter.

29-42-4

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining through from outside at bottom of exit door of kitchen.

35B-01-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled.

23-03-4

Basic - Water draining onto floor surface. Observed water draining on floor near mop sink and ice machine located by back door of kitchen.

29-03-4

Basic - Cutting board has cut marks and is no longer cleanable. Observed deeply grooved cutting board in prep area of kitchen.

14-09-4

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple dish pans wet nesting on clean drying rack across from dish machine. Manager reviewed with employee on proper air drying. **Corrective Action Taken**

24-08-4

Nov 16, 2022

Food-Licensing Inspection

No violations found.

100

Show all 9 inspections Show less

Frequently Asked Questions

When was Cava last inspected?

The most recent health inspection at Cava on file is from Dec 8, 2025. The public record contains nine inspections in total.

What is the most common violation at Cava?

Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at Cava.

How does Cava compare to other restaurants in Jacksonville?

Cava most recently scored 78 out of 100, which is higher than the Jacksonville average of 74.

Has Cava's inspection record improved over time?

Results have been roughly steady. Inspections at Cava have averaged around three violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Cava means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Cava inspected?

Based on the inspection history on file, Cava is inspected around three times per year on average.

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