Community Loaves
Last inspected: Feb 6, 2026
70
Score
Community Loaves has been inspected nine times since 2022. Inspectors last stopped by on Feb 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Employee with no beard guard/restraint while engaging” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Jacksonville average 74, so Community Loaves trails the local norm. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
70
Sep 9, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
55
Apr 16, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Food items written on 4 hour time as public health control chart on wall exceeds the 4 hour time frame. Employee stated they use a lot more containers in the 4 hour time frame. Suggested to add a second time frame when food items are replenished.
03F-01-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Hose attached at Mop sink **Repeat Violation**
29-37-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items with no beard guard
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored in oven door handle
10-20-4
67
Nov 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Date on time marking states 11/2/24 manager properly marked food items. **Corrected On-Site**
03F-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Silver hose connected at mop sink
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 78F near hand wash sink in server area
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan in kitchen area
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Oven door handle **Repeat Violation**
10-20-4
58
Apr 16, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Silver hose at mop sink
29-37-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf near clean utensils, employee moved beverages **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
10-20-4
74
Oct 25, 2023
Complaint Full
6 minor violations.
View 6 violations
Basic - Duct tape used to repair nonfood-contact surface. Black tape used on top side portion of ice machine on the in server area under coffee mcahine
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table, employee moved cell phone
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Oven door handle
10-20-4
Basic - No copy of latest inspection report available. Last inspection provided dated 7/14/2022 actual last inspection was on 6/7/23
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan hanging on ceiling in kitchen area
23-03-4
74
Jun 7, 2023
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Feb 14, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination. Bread on top of front counter close to customers, employee moved them **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-02-4
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Pouched egg at 109f on seconded cook time. Operator part cooks pouched eggs then heats them up and serves them, she has been told that this is not allowed because all part cooked foods have to be fully cooked the second time.
03C-91-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above lettuce, in reach in cooler, employee rearranged it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f smoked salmon above fill line in prep unit, 60f cut lettuce on prep counter, both came from reach in cooler, employee rearranged and explained time as public health control **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee didn't know minimum quaternary ppm, explained to him
53B-16-4
Intermediate - 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. Gave one **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine at front counter
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Carton of oat liquid in it, employee removed it **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee missing
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance by mop sink
41-17-4
Basic - Equipment in poor repair. Gaskets torn in prep unit **Repeat Violation**
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
Basic - Bowl or other container with no handle used to dispense food. On sugar, storage area
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By foods on warmer, employee moved it **Corrected On-Site**
12B-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Box freezer for smoked salmon, upstairs storage
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
23-03-4
22
Jul 14, 2022
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above sauces in reach in cooler, cook line, cook moved it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cut lettuce above fill line in prep unit, employee rearranged **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For bake goods that have cheeses and veggies, mgr wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Displayed food not properly protected from contamination. Bread on top of sneeze guard, front counter, mgr moved them to back area **Corrected On-Site**
08B-02-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Adrian Kennedy for a few months
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Repeat Violation**
16-37-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Squeeze bottle by handsink, employee wrote name on **Corrected On-Site**
41-21-4
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. One employee here for 11 months
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom upstairs
31B-04-4
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 at front counter, on shelf by paper towels, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Equipment in poor repair. Gasket tor in both units at cook line
14-11-5
29
Frequently Asked Questions
When was Community Loaves last inspected?
The most recent health inspection at Community Loaves on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Community Loaves?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited four times, more than any other issue at Community Loaves.
How does Community Loaves compare to other restaurants in Jacksonville?
Community Loaves most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Community Loaves' inspection record improved over time?
Results have been roughly steady. Inspections at Community Loaves have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Community Loaves means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Community Loaves inspected?
Based on the inspection history on file, Community Loaves is inspected around three times per year on average.
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