M Brothers at Mayo
Last inspected: Apr 6, 2026
58
Score
M Brothers at Mayo appears in inspection records 11 times, starting in 2022. The most recent report on file is from Apr 6, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
By comparison, the average Jacksonville facility scores 74, putting M Brothers at Mayo on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
4
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed can of evaporated milk dented at top and bottom rim of can. See stop sale.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute in small ice machine soiled. Also, multiple cutting boards on cook line at reach-in coolers soiled/ stained. Also, portable white cutting boards stored at triple sink soiled/ stained.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in warewashing area blocked by rolling cart. Employee removed rolling cart to clear path to hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in warewashing area used to store spray bottle of sanitizer. Operator removed spray bottle of sanitizer to properly store. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored in warewashing area. Operator labeled spray bottle of sanitizer. **Corrected On-Site**
41-17-4
58
Feb 2, 2026
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. Observed establishment using ROP for cooked and raw foods without HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2026-02-02: Observed establishment using ROP for raw sausage, raw ground beef, and raw beef. HACCP plan has been submitted but not yet approved. Spoke with PJ during this callback and she is working with Eli on the ROP haccp plans. **Time Extended**
03G-50-1
90
Dec 1, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Repeat Violation** **Admin Complaint**
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in freezer and walk in cooler ROP cooked and chilled mushroom sauce dated 11-22-2025,Cooked sausage patties dated 11-17-2025,Cooked meat sauce dated 10-23-2025,cooked pulled pork dated 11-13-2025,cooked turkey dated 11-1-2025. See stop sale. Observed commercially ROP packaged tuna in walk in cooler completely thawed still in reduced oxygen bag. See stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
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. Observed establishment using ROP for cooked and raw foods without HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
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. Observed commercially ROP packaged tuna in walk in cooler completely thawed still in reduced oxygen bag. See stop sale.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above clean dishes located in ware washing area. Employee removed and stored properly ."Corrected On-Site** **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. Observed employee back pack stored on food equipment on cook line. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between equipment located on cook line. Employee removed and stored properly. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line utensils placed in water at 117F. Employee removed utensils from water. **Corrected On-Site**
10-07-4
52
Apr 21, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler Caramelized onions dated 4-11-2025 ,Caramelized aioli dated 4-12-2025, and Pimento cheese dated 4-4-2025. See stop sale. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (61F - Cold Holding); Butter (65F - Cold Holding) on cook line. Employee removed rice and placed in reach in cooler. Employee voluntarily threw out butter. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect on cook line.
35A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
13-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in between equipment on cook line. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
10-17-4
55
Oct 7, 2024
Routine - Food
No violations found.
100
Jul 29, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed carton of heavy creamer in breakfast bar reach in cooler under coffee machines with a date mark of 7/17. Stop Sale **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Dented/rusted cans present. See stop sale. Observed can of roasted red peppers with dents along top seam and throughout side of can. Stop Sale **Repeat Violation** **Admin Complaint**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled/stained cutting boards in prep area. Also, cutting board on reach in cooler cookline soiled.
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed Miso Soy Tuna Poke Bowl listed on dinner menu. Person in charge stated Tuna is served undercooked. No marking designating undercooked item on description. **Corrective Action Taken** **Warning**
02B-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing toxic substance stored next to other spray bottles and wiping cloths. Person in charge labeled,spray bottle,of,sanitizer. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on drink station by clean plates at server line. Employee removed cup and placed in designated area. **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in bread crumbs in dry storage area with handle in contact with product. Person in charge removed scoop and placed in dish area. **Corrected On-Site**
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed grab and go time/temperature control for safety items in display case in dining area of breakfast bar with no addresses included on labels.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on walk-in cooler. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed two avocados on cook line in salad area with stickers still attached.
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop with signs of moisture and in standing water in mop sink not stored inverted for air drying. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket solution testing at 0 ppm. Person in charge changed out sanitizer bucket and new sanitizer tested at 4.3ppm(sink and surface). **Corrected On-Site**
21-07-4
39
Jun 3, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cooked vegetables in walk-in-cooler prepared on 5/25 not consumed within 7 days of preparing. Stop Sale.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on clean storage shelf by triple sink and also on cookline at reach-in cooler S soiled/ stained. **Repeat Violation**
22-02-4
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. HACCP plan has been submitted and received by DBPR special processes but not yet approved for cooked meats and sauces. Will verify approval during next routine inspection. **Repeat Violation**
03G-50-1
Basic - Food stored on floor. Container of oil stored on floor next to fryer. Chef removed oil to properly store. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at end of cook line and oven in pantry area has accumulation of debris/ soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both walk-in-coolers soiled.
23-03-4
61
Apr 3, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
82
Jan 30, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect next to clean storage shelf near triple sink. Also, observed two flying insects near dishwashing machine. Operator stated they have received service for small gnat type flies. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on top of dishwashing machine. Operator labeled spray bottle bleach. **Corrected On-Site**
41-17-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum packages cooked and raw meats, and raw fish in regular bags without an approved variance. Foods are kept in sealed bags for more than 48 hours. Discussed and distributed forms and contact email address for special processes to operator during this inspection. **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade on Can opener in prep area soiled. Operator cleaned can opener blade during this inspection. **Corrected On-Site**
22-02-4
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 vacuum packages cooked and raw meats, and raw fish in regular bags without an approved HACCP. Foods are kept in sealed bags longer than 48 hours. Discussed and distributed forms and contact email address for special processes to operator during this inspection. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Cup without handles used to dispense rice and couscous in dry food storage area. Employee removed cups. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board stored on shelf at triple sink has cut marks and no longer cleanable.
14-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. House made Chicken Caesar wraps and chicken salad in grab and go case missing the date that the product was prepared. Discussed with operator that currently it has enjoy by date which they can keep on if they want but needs date items were prepared to be included on label.
02D-03-4
50
May 12, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near ware washing area. Observed one flying insect in bar area.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed multiple Non-food grade towel used as liner for food throughout kitchen.
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two pans of cooked eggs on rack at 71F. Chef stated we're made at 8am,and may have forgotten to place in cooler while putting truck up.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed two pans of cooked eggs on rack at 71F. Chef stated we're made at 8am,and may have forgotten to place in cooler while putting truck up. Chef discarded both pans. **Corrective Action Taken**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled at top of unit. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Chef removed and stored properly. **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. Observed multiple employee items stored throughout kitchen near food preparation. Chef removed and stored properly. **Corrected On-Site** **Repeat Violation**
40-06-5
47
Dec 21, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch and adjust hat and proceed to make sandwich with same gloved hand.
12A-10-4
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. Observed cook cut cooked meat holding meat in place and proceed to plate the food and hand chef to be delivered to customer. I did not see cooks hands to be soiled or cross contamination prior to touching meat. Establishment does not have an approved AOP. Reviewed with chef on bare hand contact with ready to eat foods.
09-01-4
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 and the time removed from temperature control cannot be determined. Observed Butter pats at zesty cafe stored on table across from hot food display without a time mark. Observed Butter stored near grill area being held on time control without a time mark. Chef stated Butter was brought out from cooler at 11am.
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in ware washing area to have a jug of Dawn soap stored in sink. Chef removed and stored properly. Observed the hand sink in a bar area to have a mixing strainer in sink. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line to be deeply grooved.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple personal items stored improperly throughout kitchen.
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored bar stored on top of table in Bar area.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice smaller ice machine next to larger ice machine to be soiled at the top on interior of unit.
22-20-5
47
Frequently Asked Questions
When was M Brothers at Mayo last inspected?
The most recent health inspection at M Brothers at Mayo on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at M Brothers at Mayo?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at M Brothers at Mayo.
How does M Brothers at Mayo compare to other restaurants in Jacksonville?
M Brothers at Mayo most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has M Brothers at Mayo's inspection record improved over time?
Results have been roughly steady. Inspections at M Brothers at Mayo have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at M Brothers at Mayo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is M Brothers at Mayo inspected?
Based on the inspection history on file, M Brothers at Mayo is inspected around three times per year on average.
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