Market Place #3
Last inspected: Jan 31, 2026
90
Score
The health department has logged nine inspections at Market Place #3, the earliest from 2022. Market Place #3 was last inspected on Jan 31, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “equipment in poor repair”, showing up two times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 31, 2026
Routine - Food
2 minor violations.
View 2 violations
Certified Food Manager Identification
FL-02
Plumbing Maintained; Sewage Disposal
FL-51
90
Nov 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
78
May 14, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Equipment in poor repair. Torn gasket on white reach in freezer
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board
14-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair near restroom and hand sink
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on flip top cooler
23-03-4
Basic - Food stored on floor. Case of Bottled water stored on floor
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floor soiled Under fryers
36-73-4
74
Nov 16, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Apr 13, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some photo copy certificates provided **Repeat Violation**
53B-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. hole in ceiling between hand wash sink and triple sink
36-32-5
Basic - Equipment in poor repair. Torn gasket on flip top cooler **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Fryer basket, employee removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water 78F employee put stainless container on the grill to heat to 135F **Corrective Action Taken**
10-07-4
Basic - Single-service articles improperly stored. Food containers stored on floor, employee properly stored **Corrected On-Site**
25-05-4
70
Aug 19, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
61
Jun 4, 2023
Routine - Food
No violations found.
100
Jun 3, 2023
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at triple sink
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f coleslaw in double pan in prep unit, employee iced it down, 60f butter, hot dogs, raw bacon, in prep reach in cooler, stop sale, in prep unit **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at 62f in reach-in cooler, stop sale **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs, etc
01B-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink
29-37-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some are copies
53B-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. Emailed **Corrected On-Site**
11-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Covered by a sign, employee removed other sign and now it's visible **Corrected On-Site** **Repeat Violation**
02B-02-5
Basic - Outer openings not protected with self-closing doors. Rear by storage room **Repeat Violation**
35B-03-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe on triple sink, maintenance person came to fix **Corrective Action Taken**
29-11-4
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. Ice build up in reach in cooler **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, mgr 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. Shirt above foil in storage room
40-06-5
Basic - Floor area(s) covered with standing water. By triple sink, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Hole in or other damage to wall. By box freezer
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Built in thermometer reading 42f in prep unit and my probe is reading 62f
05-09-4
23
Nov 5, 2022
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/22 **Admin Complaint**
50-17-2
High Priority - Toxic substance/chemical improperly stored. Soap above lids in back storage, employee rearranged **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. 130f hamburgers, 120f sausage, employees reheated them to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above pickles, reach in cooler, employees rearranged, **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chl
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Covered, employee uncovered it **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in back storage
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by triple sink **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear at storage room
35B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter, employee made chl solution, 100 ppm and placed it there **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On fryer baskets
22-08-4
Basic - Floor soiled/has accumulation of debris. At storage area
36-73-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
27
Frequently Asked Questions
When was Market Place #3 last inspected?
The most recent health inspection at Market Place #3 on file is from Jan 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Market Place #3?
Across the inspection record, “equipment in poor repair” has been cited two times, more than any other issue at Market Place #3.
How does Market Place #3 compare to other restaurants in Jacksonville?
Market Place #3 most recently scored 90 out of 100, which is higher than the Jacksonville average of 74.
Has Market Place #3's inspection record improved over time?
Results have been roughly steady. Inspections at Market Place #3 have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Market Place #3 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 Market Place #3 inspected?
Based on the inspection history on file, Market Place #3 is inspected around three times per year on average.
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