Compass Group USA
Last inspected: Apr 22, 2026
47
Score
Inspectors have visited Compass Group USA 11 times, with records going back to 2022. The newest entry in the record is dated Apr 22, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Jacksonville facility scores 74, putting Compass Group USA on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers at non chemical bibs on splitter at mop sink.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At grill station black beans, ham diced, ham sliced, sour cream, cheese in makeline and stand up reach in cooler at 44-50F. Ambient temperature of units 37, 39F. Person in charge states have been in and out of unit frequently. Moved items to reach in freezer to rapidly chill. Retemped several items 39-43F by end of inspection. In walk in cooler sausage 50F. Per person in charge was sitting out on cart with no additional preparation. Person in charge discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on grill line observed raw Philly meat no longer commercially packaged stored over fully cooked chicken tenders. Person in charge moved to appropriate location. Also, in walk in cooler raw ground beef stored over whole intact pork and beef. Person in charge moved to appropriate location. **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects found. Observed approximately 5 flying insects in main kitchen around prep tables. Observed two flying insects in mop sink area. Observed two flying insects in secondary prep area by dish pit. **Repeat Violation** **Admin Complaint**
35A-02-7
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. No proof of employment training for one employee on duty who has been working at establishment for 60+ days. Person in charge has class scheduled. **Corrective Action Taken**
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at inlet station in standing water at 94F. Person in charge discarded water. **Corrected On-Site**
10-07-4
47
Sep 18, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Jun 30, 2025
Complaint Full
No violations found.
100
Apr 25, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is utilizing vinegar to render sushi rice non time/temperature control for safety. No approved Haccp plan. **Warning** - From follow-up inspection 2025-04-25: Operator needs more time to submit. **Time Extended**
03G-50-1
90
Apr 24, 2025
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One piece of tuna no longer frozen solid with instructions to remove from packaging still in sealed package. Person in charge discarded.
01B-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed food items for sushi lined with non food grade paper towels.
14-86-1
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cod cooked at 130F, person in charge placed back in oven and retemped at 149F. **Corrected On-Site**
03C-75-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi tabletop cooler Krab, fish, fish (51-53F - Cold Holding) lid open during inspection. Person in charge states placed in unit 3.5 hours ago. Moved to walk in freezer to rapidly chill. In sushi display, seaweed at 51F. Person in charge discarded. In walk in cooler #3 Gravy, ham, deli meat, cheese (45-46F - Cold Holding). Person in charge states have been in and out of unit, unit serviced yesterday. Moved all time/temperature control for safety items to other walk in cooler and called for service during inspection. Retemped some items at 43F or below. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is utilizing vinegar to render sushi rice non time/temperature control for safety. No approved Haccp plan. **Warning**
03G-50-1
Basic - Dead roaches on premises. Observed three dead roaches in glue traps under salad bar station in the middle of the kitchen. Person in charge discarded traps. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sushi items made on site by third party vendor, non minimum labeling observed for license holder, Compass Group.
02D-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at sushi station stored on prep surface. Employee moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One piece of tuna no longer frozen solid with instructions to remove from packaging still in sealed package. Person in charge discarded.
06-09-1
41
Jan 9, 2025
Routine - Food
No violations found.
100
Jan 8, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 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. Missing time mark from Chicken tenders held on time. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Create station, cheese, cheese, sour cream at 45-47F in two low boy reach in coolers. Person in charge has been in and out of units. Person in charge turned unit down and removed time/temperature control for safety items from coolers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw sushi fish stored over case of cucumbers in walk in cooler.
08A-04-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment has sushi establishment on site that operates under Compass license, serves Salmon raw, unable to provide proof of parasite destruction. **Warning**
01D-01-5
High Priority - Dented/rusted cans present. See stop sale. One can of pasta sauce with dent along seam in dry storage. **Repeat Violation** **Admin Complaint**
01B-01-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment unable to provide sushi invoices for 90 days of sushi fish.
01D-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink not accessible to employees due to no water at sink in deli. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at salad station, person in charge provided. **Corrected On-Site**
31B-02-4
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. Two employees with expired training, person in charge states scheduled next week.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans wet nesting at clean dishware storage. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill cover pans with grease buildup in grill station.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in grill station with debris buildup on door and on shelving.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing not submerged in running water. Sushi fish thawing at room temperature.
06-01-5
25
Mar 21, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
30
Oct 12, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat french fries in reach in freezer across from hot holding table in grill,area-not all products commercially packaged. Operator removed raw beef to properly store. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler next to grill in grill area of cafe soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in grill area used to thaw beef. Operator removed beef from hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink near kitchen entry door in grill area. Operator stated they are working on the dishwashing room directly behind the grill area and may have the hot water turned off while they remove the machinery in back room. Rest of areas of cafe have hot water.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler in omelet making station soiled.
23-03-4
Basic - In-use utensil stored in sanitizer between uses. In use utensils at sushi making station stored in sanitizer solution. Discussed with operator. Operator removed utensils from sanitizer solution. **Corrected On-Site**
10-18-5
Basic - Food not stored at least 6 inches off of the floor. Sushi packages stored in styrofoam cooler in walk-in-cooler not stored 6 inches off floor. Also, white bucket of sauce in walk in freezer stored on floor less than 6 inches from floor.
08B-47-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across,from triple sink in warewashing area unable to properly air dry. Operator spoke with employee washing dishes. **Corrective Action Taken**
24-08-4
52
May 8, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor in the pizza station.
21-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler number 3 has mold like substance on the door gasket. Reach in cooler behind the deli counter has mold like substance build up on the door gasket.
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee actively working on the grill with food present and no beard guard.
13-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in the back storage room by the ice bin not inverted or covered.
24-05-4
82
Nov 29, 2022
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 100°. Made hour before. Reheated to 180°. **Corrective Action Taken**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One tiny fly by rear kitchen.
35A-02-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Minor ice build on sides of walk in freezer door.
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket dishware on dry rack. Moved by manager **Corrected On-Site**
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Raw pork dry rack. Moved by manager. **Corrected On-Site**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall by Three compartment sink.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Minor leak at sanitizer supply line.
29-11-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to walk in freezer.
14-36-5
Basic - In-use ice scoop stored on soiled surface between uses. Large ice shovel on dusty counter. Moved by manager **Corrected On-Site**
10-12-5
50
Frequently Asked Questions
When was Compass Group USA last inspected?
The most recent health inspection at Compass Group USA on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Compass Group USA?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Compass Group USA.
How does Compass Group USA compare to other restaurants in Jacksonville?
Compass Group USA most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Compass Group USA's inspection record improved over time?
Results have been roughly steady. Inspections at Compass Group USA have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Compass Group USA means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Compass Group USA inspected?
Based on the inspection history on file, Compass Group USA is inspected around three times per year on average.
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