The Tree Cup Catered by the Chef's Garden
Last inspected: Jan 15, 2026
100
Score
The Chef's Garden, located at 829 Riverside Ave in Jacksonville, FL, had a low-risk inspection on January 15, 2026, with a score of 100 and no violations recorded. This most recent inspection contrasts with the facility's historical pattern, which shows mostly medium-risk inspections across ten scored events. The Chef's Garden operates as a catering service.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
No violations found.
100
Nov 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade Caesar dressing made with real eggs dated 10/31/25
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Homemade Caesar salad dressing with raw shell eggs used in two dishes The Caesar salad and chicken Caesar salad wrap. **Warning**
02B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee with facial hair preparing food items.
13-04-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor when not in use.
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled blue bin.
10-12-5
67
Jul 16, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boursin cheese dated 7/8/25
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint On employee preparing food items.
13-03-4
Basic - Stored food not covered. Drink ice stored on storage shelf no solid shelf above ice storage. Ice stored in a large stainless bucket.
08B-12-5
74
Jan 30, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (130F - Hot Holding) stored between to flat top grills
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table near window
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair no beard guard preparing food items in the kitchen
13-04-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in storage area, manager properly stored ice bucket **Corrected On-Site**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled blue bin, manager cleaned bin during inspection **Corrected On-Site**
10-12-5
70
Jul 30, 2024
Routine - Food
No violations found.
100
Jul 25, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
64
Feb 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled Vent above prep station
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf above triple sink
24-08-4
86
Aug 25, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 14, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Risotto made on 2/7, mgr discarded 1/4 cup
01B-24-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut lettuce above fill line, employee rearranged **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Above lemons, bar area, employee moved chemicals **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked salmon sometimes, gave one and posted it **Corrected On-Site**
02B-02-5
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. Gave one **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar, employee removed it **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning. Mgr removed it **Corrected On-Site**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf
02D-01-5
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. Raw salmon
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table by clean plates and above to go containers, employee removed it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food press **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledges on triple sink **Repeat Violation**
23-03-4
30
Sep 1, 2022
Routine - Food
7 critical violations. 6 major violations. 9 minor violations.
View 22 violations
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. His finger touched boiled eggs (over filled), he got gloves **Corrected On-Site**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine, dish machine not dispensing **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Crabcakes with raw eggs on shelf above raw seafood, little cooler by cook line, mgr rearranged, **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. By lids on cart at bar area, mgr moved it **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f boiled eggs above fill line, 45f can corn in ice bath, employee rearranged and added water to ice, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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, not dispensing chlorine, explained manual sanitation **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes and then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine **Repeat Violation**
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. Hummus opened a couple of days ago and sandwich made here early yesterday morning, mgr wrote date on **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at bar area, employee brought some **Corrected On-Site**
31B-02-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One has servsafe employee training **Repeat Violation** **Admin Complaint**
53B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance at bar, employee wrote name on **Corrected On-Site**
41-17-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee ladies restroom
32-02-4
Basic - Cardboard used to line nonfood-contact shelves. On car at bar, cardboard it is dirty
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By prep cooler
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, hallway table **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gasket in prep unit
14-11-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 70 total seats
51-15-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, employee cleaned it **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket dirty in prep unit
23-03-4
12
Nearby Restaurants