Iguana on Park
Last inspected: Apr 28, 2025
100
Score
Iguana on Park has been inspected seven times since 2022. Iguana on Park was last inspected on Apr 28, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around one violation compared to roughly 13 violations earlier on.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited two times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 28, 2025
Routine - Food
No violations found.
100
Feb 4, 2025
Routine - Food
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 vacuum sealing thawed salmon and beef steaks without an approved HACCP plan **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-04: Establishment is currently marinating steaks in vacuum sealed bags **Admin Complaint**
03G-50-1
90
Apr 10, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
58
Jul 7, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken dated 6/29/23 Salmon croquettes dated 6/21/23
01B-24-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on faucet above prep sink
29-34-4
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment cure salmon no variance provided
03G-41-1
Intermediate - Operator is doing a special process, conducting ROP 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 conducting ROP reduced oxygen packaging for salmon, steak and cooked chicken
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid, employee labeled container during inspection **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Production time missing on all ROP packaging
03G-53-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan covers in the walk in cooler
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean wet dishes stacked on dry storage shelves in kitchen area
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees with facial hair no beard guards preparing food items
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and glasses stored on shelf where clean dishes are stored above prep table **Repeat Violation**
40-06-5
Basic - Ceiling tile missing. Ceiling tile missing above walk in cooler
36-36-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. 4 separate straw containers stored on bar counter top, employee replaced straws with wrapped straws **Corrected On-Site**
25-27-4
Basic - Raw fruits/vegetables not washed prior to preparation. Brussel spouts are taken from unwashed produce box cut then placed in a clear container to be washed. Explained to manager that all produce must be washed before preparation
08B-39-4
35
Dec 5, 2022
Complaint Full
7 critical violations. 3 major violations. 14 minor violations.
View 24 violations
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. Employee drank from an open can and kept cooking, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw scallops, changed gloves and the handle cheese, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Container of medicine improperly stored. Above prep table, server area, employee moved them **Corrected On-Site**
41-07-4
High Priority - Toxic substance/chemical improperly stored. Cleaner by silverware at host stand, employee moved chemicals **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f Brussels sprouts in warmer, employee voluntarily discarded them **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 135f cooked chicken in sous vide equipment that has water temperature set up at 145, employee set up temperature to 170f **Corrective Action Taken**
03E-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cut lettuce, upright cooler, server area, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Mgr found one only, missing several
53B-13-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. One cook didn't know minimum reheating temperature, explained to him **Corrected On-Site**
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, employee moved it **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. By cook line
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Lids for prep unit on floor employee placed them on shelf **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
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. By cook line, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table, small cook line area, employee moved it **Corrected On-Site**
40-06-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
14-42-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee changed it **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around microwave, cook line, employee started cleaning it **Corrective Action Taken**
23-03-4
Basic - Outer openings not protected with self-closing doors. Window open and air curtain not on, bar tender turned it **Corrected On-Site** **Repeat Violation**
35B-03-4
Basic - Single-service articles improperly stored. To go jugs in box on floor by rear door **Corrected On-Site**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee changed solution, 300 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line, employee placed it on shelf **Corrected On-Site**
21-38-4
13
Jul 29, 2022
Routine - Food
No violations found.
100
Jul 25, 2022
Routine - Food
8 critical violations. 6 major violations. 9 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above cut lettuce and avocado, upright cooler, server area, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw mahi used for raw ceviche **Warning**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One, server area
35A-02-6
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. Making sandwich, he got gloves, **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling dirty dishes and then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f cooked Brussels sprouts, in warmer, employee voluntarily discarded them **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cheese, cooked chicken, can corn, cooked onions, 48f ceviche, cooked tomatoes, prep unit by handsink next to fryer, 55f beans pico de Gallo, cut water melon, cut lettuce, cheese, 50f cooked pork, rice, quinoa in prep unit by stove, some relocated and some stop sale **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork, etc
01B-02-5
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/. Bryan Sullivan took test on 2-28-17
53A-03-7
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One mgr here for a couple months, Tony
53A-04-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Bobby couldn't find his certificate
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Nelson arrived **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at cook line, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. By triple sink, employee wrote name on **Corrected On-Site**
41-17-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lids for prep cooler by fryer
24-26-4
Basic - Single-service articles improperly stored. Boxes with to go containers on floor by rear door, delivered a couple of days ago
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, cook line, mgr made new solution, 300 ppm quat **Corrected On-Site**
21-08-4
Basic - Outer openings not protected with self-closing doors. I do opened at bar and air curtain not on, employee turned it on **Corrected On-Site**
35B-03-4
Basic - In-use utensil stored in sanitizer between uses. Knives, mgr removed them **Corrected On-Site**
10-18-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, mgr removed them **Corrected On-Site**
10-20-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One missing
14-42-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prepping food, he got one **Corrected On-Site** **Repeat Violation**
13-04-4
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 above cooked food, employee discarded it **Corrected On-Site**
12B-12-5
11
Frequently Asked Questions
When was Iguana on Park last inspected?
The most recent health inspection at Iguana on Park on file is from Apr 28, 2025. The public record contains seven inspections in total.
What is the most common violation at Iguana on Park?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited two times, more than any other issue at Iguana on Park.
How does Iguana on Park compare to other restaurants in Jacksonville?
Iguana on Park most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Iguana on Park's inspection record improved over time?
Yes. Recent inspections at Iguana on Park have averaged around one violation per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Iguana on Park 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 Iguana on Park inspected?
Based on the inspection history on file, Iguana on Park is inspected around three times per year on average.
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