Designed Events
Last inspected: Apr 17, 2026
41
Score
Going back to 2023, Designed Events has nine inspections in the public record. The most recent report on file is from Apr 17, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
Across the inspection history, “single-service articles not stored inverted or protected” is the issue that surfaces most often, recorded five times.
That's lower than the typical Jacksonville restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects found One fly in microwave, three dead flies on table by oven, one fly by employee drink in office, cleaned up by operator **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Stop sale Horseradish sauce made with sour cream dated on 3/24, operator discarded it **Corrected On-Site**
01B-24-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs in upright cooler, overnight, operator discarded it **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f butter, sour cream, sour cream mix, half and half in upright cooler at 50f by triple sink, overnight, operator discarded them, stop sale **Corrective Action Taken** **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. For two new employees that cook **Repeat Violation**
11-26-1
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Box freezer has a cracked on the interior lid
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by triple sink has old build up on shelves
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates and plastic silverware in back storage, operator inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Powder in bulk containers on shelf, cook line area, operator labeled them salt and pepper **Corrected On-Site**
02D-01-5
41
Oct 28, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then removed gloves and grabbed container with cinnamon to sprinkle, explained to him and he washed hands **Corrected On-Site**
12A-27-4
High Priority - Live, small flying insects found. One fly by triple sink
35A-02-7
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Manager placed it on **Corrected On-Site**
29-42-4
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 two cooks here, Steve and Craig, has blank form, explained to them
11-26-1
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. For one cook here for 3 months, Steve
53B-13-5
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. Feta cheese opened 4 days ago, employee dated it **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with food build up, used a few days ago
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front prep area
31A-11-4
Basic - Equipment in poor repair. Gasket torn in True upright cooler, by triple sink **Repeat Violation**
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen above prep table
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame and gaskets with white and black build up, employee cleaned it, dusty ac vent above stove **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door by storage area
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on storage shelf at front prep area, also cups on shelf in storage room, employee inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes and orange on shelf above mustard in upright cooler at front prep area, manager moved it **Corrected On-Site**
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cracked on wall under ac vent above stove
36-30-4
27
Mar 28, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna in packet on top of plastic wrapped cake in upright cooler, employee moved fish to correct frozen **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. For one catering in January, manager fond catering date and wrote it
01C-03-4
Basic - Water leaking from pipe and/or faucet/handle. Handle on hand sink
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee placed them on bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on slicer, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open raw chicken
13-03-4
Basic - Equipment in poor repair. Gasket in upright cooler by triple sink
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in upright cooler, by triple sink, employee cleaned it **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates, storage area, employee inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
52
Oct 17, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw bacon, employee rearranged **Corrected On-Site**
08A-20-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cutting seared raw tuna then removed gloves and grabbed tray with cooked Brussels sprouts, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above spice paste, employee rearranged upright cooler **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mark Shine 8/30/18, mgr was going to take the test a couple of weeks ago and they didn't like where he was at and froze his account, showed me proof, he will call again to schedule **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by prep room, employee 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 Charles
11-26-1
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. Charles since January, food service
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee discarded it
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cutting seared tuna **Repeat Violation**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Bowls on shelf, storage area, employee inverted them **Repeat Violation**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water, placed in running water by employee **Corrective Action Taken**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cooked veggies, upright cooler **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Labeled flour by employee **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Apr 24, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cucumbers for salad, explained to her and she got gloves **Corrected On-Site**
09-01-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Manager placed one **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cutting cucumbers, got gloves **Corrected On-Site**
13-06-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. For part cook chicken
03C-90-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mark Shine expired on 8/30/23, he went to take test to southbank hotel and instructor didn't show up, inn February, he is thinking to do the online, he wasn't able to do on in March because of big event **Repeat Violation** **Admin Complaint**
53A-03-7
Basic - Single-service articles not stored inverted or protected from contamination. Catering trays on up top of storage shelf, prep area, and plates in storage room, employee inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on prep table, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Handling open food **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket in upright cooler, true cooler
14-11-5
Basic - Food stored on floor. Oil jug, placed on shelf **Corrected On-Site**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots on shelf above washed blueberries, employee rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled flour **Corrected On-Site**
02D-01-5
39
Nov 1, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above wine, upright cooler
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Employee placed it on **Corrected On-Site**
29-42-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator drank from open cup and then grabbed trays with food, he washed hands **Corrected On-Site**
12A-05-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed his personal knife that he brought, explained proper procedure, he will sanitize **Corrective Action Taken**
22-45-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. William Biggins and Mark Shine expired on 8/30/23
53A-03-7
Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods
13-03-4
Basic - Single-service articles improperly stored. Utensils not covered and plates not inverted, mgr inverted them **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro and green beans on shelf above cooked chicken and washed tomatoes, upright cooler
08B-17-4
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 on table, moved to personal desk in office, **Corrected On-Site**
12B-12-5
41
Aug 3, 2023
Routine - Food
No violations found.
100
Jun 23, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates expired in 2022 **Warning** - From follow-up inspection 2023-05-24: Per operator all employees are signed up and paid to attend the certified manager course **Time Extended** - From follow-up inspection 2023-06-23: Per owner the manager class was rescheduled for June 29th they are requesting for additional time **Time Extended**
53B-05-5
90
May 24, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
82
Frequently Asked Questions
When was Designed Events last inspected?
The most recent health inspection at Designed Events on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Designed Events?
Across the inspection record, “single-service articles not stored inverted or protected” has been cited five times, more than any other issue at Designed Events.
How does Designed Events compare to other restaurants in Jacksonville?
Designed Events most recently scored 41 out of 100, which is lower than the Jacksonville average of 74.
Has Designed Events' inspection record improved over time?
Results have been roughly steady. Inspections at Designed Events have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Designed Events 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 Designed Events inspected?
Based on the inspection history on file, Designed Events is inspected around three times per year on average.
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