Created to Cater
Last inspected: Apr 7, 2026
100
Score
The health department has logged nine inspections at Created to Cater, the earliest from 2022. The most recent report on file is from Apr 7, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near one violation per visit.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
May 12, 2025
Routine - Food
No violations found.
100
May 8, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator serves cold smoke salmon on catering menu. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-03-5
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. Operator has several food handler employees but no proof of form **Warning**
11-26-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has several food handler employees but no proof of training **Warning**
53B-01-5
70
Jul 24, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has one food handler employee hired over 60 days with no proof of training **Repeat Violation** **Admin Complaint**
53B-02-5
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. Operator has one food handler employee hired over 60 days with no proof of form completed on file. Employee completed form during inspection **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink next to ware washing area. Employee Employee provided **Corrected On-Site**
31B-02-4
74
Oct 13, 2023
Routine - Food
No violations found.
100
Oct 11, 2023
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Food with mold-like growth. See stop sale. Open tub of sour cream stored on shelf in walk in cooler with black and green like growth mold on food. Walk in cooler not working properly with ambient temperature at 50F. Stop sale issued **Warning**
01B-07-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bag of deli turkey with date marked 9-28-23 and container of cooked risotto with date marked 9-26-23 both stored in walk in cooler on shelf. Validated dates are correct with employee. Stop sale issued. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bag of deli turkey with date marked 9-28-23 and container of cooked risotto with date marked 9-26-23 both stored in walk in cooler on shelf. Validated dates are correct with employee. Stop sale issued. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa, milk yogurt, pasta, raw shell eggs - ambient temperature, cheese and boil eggs(49-50F - Cold Holding), all items stored on shelf in walk in cooler from over night m employee was present and took temperature of walk in cooler around 4am at 42F. Door gasket in disrepair and bottom area gasket came off allowing cold air to escape and employee has towel under door to trap cold air. Repair person notified as per person in charge. Employee moving all TCS food to other reach in cooler. Ambient thermometer reading in walk in cooler at 50F. **Warning**
03A-02-5
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection.
11-26-1
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at ware washing area and at front line countertop area In men's restroom hand wash sink **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 1 employee hired over 60 days with no proof of employee training
53B-02-5
Basic - Equipment in poor repair. Walk in cooler with torn gasket
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stored clean plates at dry storage rack not inverted
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Door gasket in disrepair and bottom area gasket came off allowing cold air to escape and employee has towel under door to trap cold air. Repair person notified as per person in charge. Employee moving all TCS food to other reach in cooler. Ambient thermometer reading in walk in cooler at 50F. **Warning**
14-74-7
32
Nov 17, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Chemical stainless steel cleaner stored under prep table in kitchen next to food seasoning. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in mens rest room and in kitchen next to three compartment sink area and on front counter area. Manager provided **Corrected On-Site**
31B-02-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Operator has sewage smell odor in entire establishment due to plumber working on grease trap in kitchen that is clogged up but no signs of raw sewage on ground or backing up in pipes during inspection
36-64-5
74
Jul 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Created to Cater last inspected?
The most recent health inspection at Created to Cater on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Created to Cater?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Created to Cater.
How does Created to Cater compare to other restaurants in Jacksonville?
Created to Cater most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Created to Cater's inspection record improved over time?
Results have been roughly steady. Inspections at Created to Cater have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Created to Cater 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 Created to Cater inspected?
Based on the inspection history on file, Created to Cater is inspected around two times per year on average.
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