The Bread & Board
Last inspected: May 3, 2024
74
Score
Across the available record, The Bread & Board has five inspections on file, the first dated 2022. The newest entry in the record is dated May 3, 2024. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about 26 violations before that.
When inspectors have written things up, “carbon dioxide/helium tanks not adequately secured” has been the most frequent reason, cited three times.
That falls roughly in the middle of the pack for Jacksonville restaurants. The inspection history reads as standard for a restaurant of this size.
5
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 3, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-03: Unable to test dish machine because something came off and they stopped using it **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-03: Unable to test it because a part came of and they are not using it **Time Extended**
22-45-4
74
Apr 25, 2024
Routine - Food
7 critical violations. 3 major violations. 13 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f chicken above fill line, employee reheated them to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Windex by bags for chips, employee moved the chemical, server area **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl in dish machine at front counter/drink area, empty jug, manager placed one but it's not pulling the sanitizer **Repeat Violation** **Admin Complaint**
22-41-4
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 open lid of cup, drank, changed gloves and grabbed jog of dairy, explained to her and she washed hands **Corrected On-Site**
12A-05-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses in dish machine at front counter/drink area, empty jug, employee placed new one but it's not pulling sanitizer **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above cooked pork in walk in cooler, manager rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated on 4/16, discarded by mgr
01B-24-5
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. Only two certificates shown to me, they have 5 or more employees for more than 2 months
53B-13-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For front counter/drink area **Repeat Violation**
16-33-4
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 new employees and some employees that are not trained yet, more than 2 months
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Panko in storage area, bulk, labeled by manager **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. On spice, cook line **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By hand sink next to door and flat grill, cook line, also in mop sink room and front counter drink area **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above customer food in reach in cooler, employee discarded 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. Purse above to go containers, server area, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods **Repeat Violation**
13-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. A couple, manager said they are cleaning them **Repeat Violation**
14-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Employee took it to dish machine to be washed **Corrective Action Taken**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in bakery room, manager placed one **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area, shelf by prep table next to prep unit **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Trays on storage shelf, manager inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above shelf by prep table, cook line
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink by walk in cooler
29-11-4
14
Nov 14, 2023
Routine - Food
10 critical violations. 7 major violations. 13 minor violations.
View 30 violations
High Priority - Toxic substance/chemical improperly stored. Cleaner above to go cups in cabinet at front counter, employee moved it **Corrected On-Site**
41-10-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, not dispensing, employee set up triple sink, 100 ppm chl **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds after dirty dishes and clean dishes, explained to her **Corrected On-Site** **Warning**
12A-17-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing only, explained to her then she ran dish machine. Dish machine not dispensing chl, ppm, explained to employee and she set up triple sink, 100 ppm **Warning**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by dish machine and one by bar
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cold cuts, employee rearranged reach in cooler by cook line **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef on shelf above ribs, walk in cooler, owner rearranged **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f soup, employee stated she boiled it earlier, 108f cooked chicken under grill, employee reheated it again to 165f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 f cold cut above fill line, employee placed some in cooler, 50f buttermilk wash by cook line, explained time as public health control, she wrote time on, 47f raw chicken, fish, shrimp in drawer unit at 53f, employee wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine
16-33-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer
53B-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. One manager unable to locate his
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by flat grill, cook line, employee placed some **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. For a few new employees and some that don't have employee training yet more than 2 months **Repeat Violation**
11-26-1
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. A couple of employees here for more than 2 moths
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked on Sunday, employee wrote date on **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack and at bakery front counter **Repeat Violation**
51-11-4
Basic - Drain cover(s) missing. Mop sink
29-18-4
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 and in kitchen, employee discarded them **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jackets on top of soda syrup boxes
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Scooping food
13-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between filters, bakery side, employee fixed it **Corrected On-Site**
14-42-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on baler cook line and in hand sink at bar **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and fan at cook line and front counter
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container at front counter, employee turned them to side and on storage shelf **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter and on prep table in kitchen, employee discarded it **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container in bakery area
02D-01-5
Basic - Bowl or other container with no handle used to dispense food on spice, employee removed it, cook line **Corrected On-Site** **Repeat Violation**
14-01-5
6
Jun 7, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
41
Nov 18, 2022
Complaint Full
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2022. License paid for and made current during inspection. **Corrected On-Site**
50-17-2
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm. Manager called service company. **Corrective Action Taken**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers under grill, cooked chicken wings 57F. Chicken wings were in drawer for undetermined amount of time. Chicken wings discarded. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawers under grill, raw chicken 47F and cooked chicken wings 57F. Raw chicken placed into drawer approximately one hour prior. Raw chicken moved to walk in cooler to cool. Chicken wings were in drawer for undetermined amount of time. Chicken wings discarded. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear chemical cleaner stored under sink in bar area. Bottle labeled. **Corrected On-Site**
41-17-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in provisions area. Manager asked employee to wrap apples. **Corrective Action Taken**
08B-15-4
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/ One manager expired 07/18/22.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink at end of cook line in kitchen. Knife removed. **Corrected On-Site**
31A-11-4
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. Some employee training records could not be provided.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. Blue tank in small storage room by ice machine.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board by hand washing sink in kitchen.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Blue jacket hanging on rack with dry food goods. Jacket removed and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling vent over dish area.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Towel under blue cutting board in kitchen near hand washing sink. Towel removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in bakery prep area. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup in reach in cooler in coffee bar. Drink removed. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Lids on floor in coffee bar area. Lids moved and stored correctly. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth by slicer in kitchen. Cloth removed and stored correctly. **Corrected On-Site**
21-12-4
20
Frequently Asked Questions
When was The Bread & Board last inspected?
The most recent health inspection at The Bread & Board on file is from May 3, 2024. The public record contains five inspections in total.
What is the most common violation at The Bread & Board?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited three times, more than any other issue at The Bread & Board.
How does The Bread & Board compare to other restaurants in Jacksonville?
The Bread & Board most recently scored 74 out of 100, which is about the same as the Jacksonville average of 74.
Has The Bread & Board's inspection record improved over time?
Yes. Recent inspections at The Bread & Board have averaged around two violations per visit, down from roughly 26 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Bread & Board means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants