Fla Juice & Bowl
Last inspected: Dec 10, 2025
21
Score
Fla Juice & Bowl appears in inspection records nine times, starting in 2022. On Dec 10, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
“No proof provided that food employees are informed” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 74, which Fla Juice & Bowl's 21 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
4
Major latest
8
Minor latest
Inspection History
Dec 10, 2025
Complaint Full
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On open desire of splitter at prep sink **Repeat Violation** **Admin Complaint**
29-34-4
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. Made rice at 4 am and left it at room temperature, forgot to write time, time on boars says 1 pm from yesterday, employee discarded it stop sale **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Made rice at 4 am and left it at room temperature, forgot to write time, time on boars says 1 pm from yesterday, employee discarded it **Corrective Action Taken**
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f raw salmon on double pan in prep cooler, front counter, employees rearranged **Corrective Action Taken**
03A-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
12A-11-4
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. Kimchi and edamame opened early morning yesterday
02C-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. For new employee touching food, Kyile, has blank form **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw salmon and tuna opened yesterday early morning, explained to manager, she dated them **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance by triple sink, employee labeled bleach **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Not closing all the way, both restrooms
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Both unisex restrooms **Repeat Violation**
32-12-6
Basic - Food stored on floor. Coconut oil in bucket, storage area
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On oats and cut up fruit in prep cooler, employee moved handles up, also on sushi rice, employee moved handle up **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blackish gasket in 1 door freezer at front counter, vents dusty in walk in cooler
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mangoes on shelf above krab salad and raw tuna and salmon that will be served raw, in walk in cooler, explained to manager
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat in bucket, employee made new solution, 300 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Beige powder in storage area, employee labeled bulk containers, ground oats **Corrected On-Site**
02D-01-5
21
Sep 9, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. New provider for salmon filet, manager called provider, got letter **Corrected On-Site**
01D-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Open side on prep sink, front counter area **Repeat Violation** **Admin Complaint**
29-34-4
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 2 new employees here
11-26-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Owners makes the juices, Daniel Bluett took test on 3-1-17 **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big containers on storage shelf used for clean veggies/fruits
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - Equipment in poor repair. Gasket in prep reach in cooler and in prep reach in cooler
14-11-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Foggy solution, employee changed it **Corrected On-Site**
21-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, employee changed solution, 300 ppm quat
21-08-4
Basic - Bowl or other container with no handle used to dispense food. On kimchi
14-01-5
41
Feb 18, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
45
Sep 25, 2024
Complaint Full
4 major violations. 7 minor violations.
View 11 violations
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. Kimchi opened yesterday early morning, mozzarella balls opened 2 days ago
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
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 **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager could not find it, emailed one
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom. Both unisex bathrooms
32-12-5
Basic - Working containers of food removed from original container not identified by common name. Brown powder on storage shelf, coco per manager
02D-01-5
Basic - Single-service articles improperly stored. Bottles for juices in bag on floor, storage area
25-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter, emailed one
31B-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
Basic - Equipment in poor repair. Gasket in one door cooler at front counter
14-11-5
47
Jun 4, 2024
Complaint Partial
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Container of time held sushi rice not discarded form yesterday (last night) about 2 pounds
03F-04-5
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. **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing chemical test strips.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water sanitizing measuring instrument available. **Repeat Violation**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
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.
11-26-1
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. Packaged Tuna in sealed bags not punctured during thawing. Person In Charge punctured tuna packets. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards groves and with black like substance on boards. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water. Standing water on floor by rear Dish Machine.
36-22-4
Basic - Food stored on floor. Boxed foods on floor in walk in freezer.
08B-38-4
Basic - Old food stuck to clean dishware/utensils. Old food debris on exterior of cleaned press bags.
16-48-4
41
Mar 25, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
21
Oct 27, 2023
Routine - Food
7 major violations. 15 minor violations.
View 22 violations
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 one **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr couldn't locate her food mgr certificate
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. Hand sink by prep sink, front counter, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed one to fill up
03F-10-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has servsafe employee training only
53B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. By mop sink, mgr discarded cleaner **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container on storage shelf, back area, employee wrote name on **Corrected On-Site**
02D-01-5
Basic - Equipment in poor repair. Gasket torn in prep unit by little oven
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On crunchy above prep cooler
10-01-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. For cutting strawberries and for prep units
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above coconut containers, front counter shelf, employee moved 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. Cellphone on shelf above food. Employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cutting strawberries
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On sushi rice, employee moved it **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler with cut spinach, front counter **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both hand sinks at front counter
31B-04-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At front counter, prep area
21-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 100 ppm quat, employee changed solution, 200 ppm quat **Corrected On-Site**
21-07-4
23
May 10, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Presence of insects, rodents, or other pests. Small crawling insects in kitchen area **Repeat Violation**
35A-09-4
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. No written procedures provided during inspection
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained Cutting boards in prep area
22-02-4
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. No proof provided at inspection, Discussed and provided the Employee Health Reporting Agreement form during the inspection
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Clear spray bottle stored at mop sink, manager labeled spray bottle Bleach **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater and purses stored on dry storage shelf
40-06-5
Basic - Food stored on floor. Several cases of food stored on the floor in the walk in cooler, freezer and stock room **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoons touching Sushi rice in blue covered container stored on counter in prep area, manager properly stored spoons during inspection **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on Walk in gasket and reach in cooler gaskets in prep area **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single service plastic bottles stored on the floor in the dry storage area
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons stored on wall in cups not inverted, employee properly stored utensils during inspection **Corrected On-Site**
25-06-4
Basic - Bowl or other container with no handle used to dispense food. Clear cup used to scoop Rice, employee removed container from bag of rice during inspection **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in restroom
32-12-5
39
Oct 28, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in prep area
35A-02-6
High Priority - Presence of insects, rodents, or other pests. Small crawling insects on counter where cooking equipment is stored and in dining area
35A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Gasket on small milk cooler and other coolers in service area
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching oats in white bins by back door
10-01-5
Basic - Food not stored at least 6 inches off of the floor. Several cases of food items stored on the floor in the walk in cooler and freezer **Repeat Violation**
08B-47-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items without a hair restraint
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on small purple cutting board **Repeat Violation**
14-09-4
58
Frequently Asked Questions
When was Fla Juice & Bowl last inspected?
The most recent health inspection at Fla Juice & Bowl on file is from Dec 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Fla Juice & Bowl?
Across the inspection record, “no proof provided that food employees are informed” has been cited five times, more than any other issue at Fla Juice & Bowl.
How does Fla Juice & Bowl compare to other restaurants in Jacksonville?
Fla Juice & Bowl most recently scored 21 out of 100, which is lower than the Jacksonville average of 74.
Has Fla Juice & Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Fla Juice & Bowl have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fla Juice & Bowl 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 Fla Juice & Bowl inspected?
Based on the inspection history on file, Fla Juice & Bowl is inspected around three times per year on average.
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