Max's Restaurant Jacksonville
Last inspected: Feb 11, 2026
95
Score
Max's Restaurant Jacksonville appears in inspection records four times, starting in 2025. The newest entry in the record is dated Feb 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about 14 violations before that.
“Vacuum breaker missing at mop sink faucet” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Jacksonville average 74, so Max's Restaurant Jacksonville is doing better than most peers. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and tongs in water 77f and 99f **Warning** - From follow-up inspection 2026-02-11: Water 110f Explained to operators 135f hot or no water **Time Extended**
10-07-4
95
Feb 10, 2026
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crispy pata(pork) 98f in pan next to microwave. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker at mop sink not in correct location, breaker needed on non-chemical side of splitter **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 50-60 in Pan on ice, **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Lid for pan stored in handsink, moved **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cupped cooked pork and beef in walk in cooler, manager dated **Corrected On-Site** **Warning**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on line coolers, moved **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal items in glass cooler on top shelf in Walmart bag **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on shelf over microwave. Moved **Corrected On-Site** **Warning**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Case of food on walk in freezer floor **Warning**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table. Moved **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles for Sugar and cornstarch down in the product **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and tongs in water 77f and 99f **Warning**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket stored on floor under wok. Bucket moved to shelf **Corrected On-Site** **Warning**
21-38-4
Basic - Old labels stuck to food containers after cleaning. Old labels on pans of cooked food person in charge states made today label states 1-28 til 2-5. **Warning**
16-46-4
33
Oct 2, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp paste 50f in pan with ice, placed ice to surround pan 43f **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop side wiry no vacuum breaker. Breaker needed on non- chemical side of splitter
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Wet cloths stored in hand sink next to wok
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in walk in cooler no correct date markings
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken that's diced then frozen and thawed needs date **Corrected On-Site**
02C-08-5
Basic - Duct tape used to repair nonfood-contact surface. On water supply hose near soup station in Chaco cook area
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on cook line coolers, moved **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. Keys stored on cook line, moved **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while chopping pork, watch removed **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked wet on drying rack,
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and tongs in water 59f on line across from fryers
10-07-4
Basic - Old labels stuck to food containers after cleaning. Clean metal pans with old labels stuck to pans
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in prep sink in standing water. Manager placed cold running water on **Corrective Action Taken**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Multiple sanitation buckets n floor, moved to shelving **Corrected On-Site**
21-38-4
35
May 22, 2025
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
Basic - No Heimlich maneuver/choking sign posted. Emailed **Corrected On-Site**
51-13-4
82
Frequently Asked Questions
When was Max's Restaurant Jacksonville last inspected?
The most recent health inspection at Max's Restaurant Jacksonville on file is from Feb 11, 2026. The public record contains four inspections in total.
What is the most common violation at Max's Restaurant Jacksonville?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Max's Restaurant Jacksonville.
How does Max's Restaurant Jacksonville compare to other restaurants in Jacksonville?
Max's Restaurant Jacksonville most recently scored 95 out of 100, which is higher than the Jacksonville average of 74.
Has Max's Restaurant Jacksonville's inspection record improved over time?
Yes. Recent inspections at Max's Restaurant Jacksonville have averaged around one violation per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Max's Restaurant Jacksonville means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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