Stefan's Micro
Last inspected: Apr 30, 2026
35
Score
Stefan's Micro appears in inspection records eight times, starting in 2023. The newest entry in the record is dated Apr 30, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around 10 violations compared to roughly 16 violations earlier on.
“Reach-in cooler interior/shelves have accumulation” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Jacksonville restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
5
Major latest
2
Minor latest
Inspection History
Apr 30, 2026
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold cuts, cheeses, French toast mix
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cold cuts, cheeses, French toast mix, in prep cooler at cook line, 52f my probe thermometer reading when left inside unit for a few minutes, all overnight, stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, test strip blueish, operator diluted it to 300 ppm **Corrected On-Site**
41-27-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 36f in prep cooler by cook line, all foods are 52f and that's what my probe thermometer reads too when left inside unit
05-05-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
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. Milk opened yesterday morning, in back prep cooler, operator dated it **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute with pinkish build up **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not find it
05-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vents dusty in upright cooler in back prep area **Repeat Violation**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Base of facet leaking on hand sink by cook line **Repeat Violation**
29-11-4
35
Oct 15, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
39
Apr 7, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 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. Milk opened a couple of weeks ago, dated by employee **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In oven, interior bottom
22-02-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vents in upright cooler **Repeat Violation**
22-16-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Lids not inverted, employee inverted them, to go containers not inverted in storage area, inverted by employees **Corrected On-Site**
25-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cooked chicken and cold cut, employee moved it **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By slicer
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Red powder, on shelf, labeled by employee, seasoning **Corrected On-Site** **Repeat Violation**
02D-01-5
55
Nov 5, 2024
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above sour cream, reach in cooler, raw sausage on shelf above cooked bacon in upright cooler, employees rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Employee came back from restroom, got gloves, grabbed tongs and got cooked bacon, explained to her and she washed hands **Corrected On-Site**
12A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee brought a roll for now, dispenser unable to open **Corrected On-Site** **Repeat Violation**
31B-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. For dishwasher only, emailed agreement **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Employee placed dish soap for now, soap dispenser is broken **Corrected On-Site**
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated on 6/2023
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack, storage area, employee secured it **Corrected On-Site**
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Cracked on ledge by window next to oven
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Salads, sandwiches, cut fruit for grab and go **Repeat Violation**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken** **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink by cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler 2 and vent in upright cooler 3 **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above washed cut lettuce, employee rearranged upright cooler **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Corner of door frame by cooler 2
36-30-4
Basic - Working containers of food removed from original container not identified by common name. Brown powder at front counter
02D-01-5
30
Apr 29, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg, discarded gloves then grabbed lid for to go container, explained to him and he washed hands, discarded lid **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef in packet on top of raw pork loin in packet thawing out, 32f
08A-05-6
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. Milk opened on Friday, dated by employee **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee portioning yogurt cups in storage room by kitchen, no hand sink in this room, employee moved to kitchen **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed napkins, hand sink by cook line **Corrected On-Site**
31B-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. Dishwasher only
11-26-1
Basic - Single-service articles not stored inverted or protected from contamination. To go tray in storage area p, inverted by employee **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above cut tomatoes, employee rearranged reach in cooler **Corrected On-Site**
08B-17-4
Basic - Food stored on floor. Oil jugs by cook line, and plastic bottle sodas in office / storage
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. On spices,
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In office/storage
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee removed it, **Corrected On-Site**
12B-07-4
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. Missing address and dba, sandwiches, yogurt, cheesecakes, employee stated label maker broke
02D-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler in storage area
22-16-4
33
Nov 29, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above potatoes, explained to him and he rearranged **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105-122f potatoes, employee voluntarily discarded them, explained time as public health control **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Uncooked sausage on shelf above raw bacon, mgr rearranged upright cooler **Corrected On-Site**
08A-20-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Mgr grabbed raw chicken then changed gloves and mashed the potatoes, explaining to him and she washed hands **Corrected On-Site**
12A-12-4
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. Milk opened on Monday,
02C-03-5
Intermediate - Nonfood-grade basting brush used in food. Metal trim for basting
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner per mgr, labeled **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. A panel missing in food storage area
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
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. Open drink at front counter area
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above clean pans, front counter shelving
40-06-5
Basic - Food storage container/container lid cracked or broken. Cracked container for flour
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at front counter, gasket in upright cooler at dining area
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vents in upright cooler and shelf in another upright cooler, storage area **Corrected On-Site**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays not inverted, coffee filter out of bag, employee placed them in bag and inverted trays **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, employee placed some, 100 ppm
21-07-4
Basic - Bowl or other container with no handle used to dispense food. On spices, employee moved it **Corrected On-Site**
14-01-5
23
Jun 9, 2023
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jan 10, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
78
Frequently Asked Questions
When was Stefan's Micro last inspected?
The most recent health inspection at Stefan's Micro on file is from Apr 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Stefan's Micro?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited five times, more than any other issue at Stefan's Micro.
How does Stefan's Micro compare to other restaurants in Jacksonville?
Stefan's Micro most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Stefan's Micro's inspection record improved over time?
Yes. Recent inspections at Stefan's Micro have averaged around 10 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Stefan's Micro 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 Stefan's Micro inspected?
Based on the inspection history on file, Stefan's Micro is inspected around two times per year on average.
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