Confettis
Last inspected: Mar 24, 2026
27
Score
Inspectors have visited Confettis five times, with records going back to 2023. Confettis was last inspected on Mar 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around 16 violations across recent inspections versus roughly 18 violations before.
The most common issue across all inspections has been “vacuum breaker missing at mop sink faucet”, showing up four times.
That's lower than the typical Jacksonville restaurant, which scores around 74. This restaurant has more on its record than most do.
5
Inspections
4
Critical latest
2
Major latest
10
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee placed container in quat sanitizer for 15 seconds, explained to him and placed it back for 30 seconds **Corrected On-Site**
22-50-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 44-48f cream cheese on double pan in prep cooler, employee rearranged **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 155f beef and 117-140f beef on warmer, placed in warmer at 6:50am and it's 9:00 am, employee hasn't taken temperatures, explained to him and he heated them up rapidly in microwave to 165f **Corrected On-Site**
03E-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On red hose side **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up **Repeat Violation**
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating beef
05-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior ledge on door has old food build up in prep rescan in cooler, front counter cook line and shelf with blackish build up in upright cooler at front counter, also vent in cooler with sodas, grab and go area
22-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers and lids for food on shelf by ice machine
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Container dusty with lids, on shelf by ice machine
24-06-4
Basic - Current Hotel and Restaurant license not displayed. Couldn't find it
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean containers by triple sink **Repeat Violation**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Container for cooked bacon is cracked, prep cooler at front cook line and container for cut tomatoes, in both prep coolers
14-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Container with old food build up, employee placed by triple sink to be washed **Corrective Action Taken**
10-12-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior door in front counter prep cooler
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge on door in ice cream freezer has old food build up , gasket with blackish build up in reach in freezer by front cook line, fan dusty by dressing packers, front counter, shelf in walk in cooler with white build up **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go traumas in storage room, employee inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
27
Oct 3, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee dropped spatula, picked it up and took it to triple sink, she washed hands for 10 seconds only, got gloves and made sandwich, explained to her and she washed hands **Corrected On-Site** **Repeat Violation**
12A-17-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25. Establishment observed preparing, serving, or selling food to customers with an expired license. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cold cuts above fill line in prep cooler, employee placed it in reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On red hose side of splitter **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese opened yesterday early morning
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Gravy taken out of freezer yesterday
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. On granola in cooler **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by prep cooler **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Lid of ice machine cracked on the exterior area
14-11-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Bu mop sink
36-08-4
Basic - No Heimlich maneuver/choking sign posted. On email, not posted **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler and door frame soiled, also lid for sugar soiled, shelf in walk in cooler dirty
23-03-4
Basic - Old labels stuck to food containers after cleaning. For gravy, a couple of old dates written that don't belong to gravy
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates and to go containers in storage area, employee inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
27
Apr 4, 2025
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above baklava, employee rearranged walk in cooler, **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f Swiss cheese above fill line in prep cooler, employee rearranged **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 98-128f five soups placed in warmers at 6:45 and it's 9:02, explained to him and he steamed them, got to 163f **Corrected On-Site**
03E-03-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter, red hose side **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket, test strip almost blue, employee diluted it to 300 ppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used yesterday
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by ice bin, manager moved 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. For one new employee, emailed form
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
05-10-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
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. Emailed **Corrected On-Site**
11-27-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Single-service articles not stored inverted or protected from contamination. Deli for pastries in storage area
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By coffee area
21-12-4
Basic - Bowl or other container with no handle used to dispense food. On granola
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Drain cover(s) missing. On mop sink, employee placed it on hole **Corrected On-Site**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep cooler, employee removed it **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above jar with food, storage closet, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
13-03-4
16
Nov 6, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On red hose side of splitter
29-42-4
Intermediate - No soap provided at handwash sink. Hand sink at front counter by ice bin and hand sink by triple sink
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at front counter
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter by ice bin
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan/vent in walk in cooler and interior of cabinets by soda machine
23-03-4
Basic - Equipment in poor repair. Exterior of ice machine lid
14-11-5
61
Jun 12, 2023
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Frequently Asked Questions
When was Confettis last inspected?
The most recent health inspection at Confettis on file is from Mar 24, 2026. The public record contains five inspections in total.
What is the most common violation at Confettis?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited four times, more than any other issue at Confettis.
How does Confettis compare to other restaurants in Jacksonville?
Confettis most recently scored 27 out of 100, which is lower than the Jacksonville average of 74.
Has Confettis' inspection record improved over time?
Yes. Recent inspections at Confettis have averaged around 16 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Confettis 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 Confettis inspected?
Based on the inspection history on file, Confettis is inspected around two times per year on average.
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