Tidbits
Last inspected: Aug 27, 2025
22
Score
Going back to 2022, Tidbits has eight inspections in the public record. Tidbits was last inspected on Aug 27, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
“Lights in food preparation” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Jacksonville restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
1
Major latest
9
Minor latest
Inspection History
Aug 27, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
22
Sep 6, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked chicken, sprouts above prep reach in cooler, manager write them down in time as public health control procedure, time frame now, 48-50f chicken and tuna salad in double pan in prep cooler, 48f cold cuts in reach in cooler, my probe thermometer reading 51f, employee rearranged double pan and placed food back in walk in cooler, less than 4 hrs **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-06: 47f cut tomatoes, 54f tuna salad, cheese, less than 4 hrs, employee, getting ready to put them in walk in cooler, nothing on bottom of cooler but trays with ice, new prep cooler was order, **Admin Complaint**
03A-02-5
86
Sep 3, 2024
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked chicken, sprouts above prep reach in cooler, manager write them down in time as public health control procedure, time frame now, 48-50f chicken and tuna salad in double pan in prep cooler, 48f cold cuts in reach in cooler, my probe thermometer reading 51f, employee rearranged double pan and placed food back in walk in cooler, less than 4 hrs **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time today, manager wrote time frame in time as public health control procedures
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On one side of splitter, hanging hose side
29-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. One prep unit, manager placed one **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sandwich press
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area, employee placed it in sanitizer **Corrected On-Site**
21-12-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish machine **Repeat Violation**
38-07-4
Basic - Bowl or other container with no handle used to dispense food. On chips, removed by employee **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in little walk in cooler, manager rearranged **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, he put one on **Corrected On-Site**
13-04-4
Basic - Hole in or other damage to wall. By rear side door
36-24-5
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. Bake good that customer grabs, employee moved dispenser so employee will dispense them **Corrected On-Site**
02D-03-4
41
Oct 17, 2023
Routine - Food
No violations found.
100
Oct 12, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheese, chicken salad, cold cuts, pasta, chicken salad, employee moved them to other cooler, less than 4 hrs in prep unit, some placed back into walk in cooler, some placed under time, my probe thermometer reading 55f, 49f pasta in walk in cooler with yesterdays sticker on, nobody took them out of walk in cooler, mgr voluntarily discarded it **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-12: 46f pasta, chicken salad, 55f cooked chicken, pasta, tuna, chicken and potatoes salads, cold cuts, in prep reach in cooler, mgr stated they were brought from walk in cooler at 11am and it's 11:07, mgr didn't have the time as public health control list with food and times yet like we talked about yesterday, she wrote them down when I asked for it, corrective action, talked to Robert P **Admin Complaint**
03A-02-5
86
Oct 11, 2023
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
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 washed dirty dishes then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee left it only 4 seconds, just did 4 dips, explained to him and he placed it back in for 1 minute **Corrected On-Site**
22-50-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by trash can, prep area
35A-02-6
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f cheese, chicken salad, cold cuts, pasta, chicken salad, employee moved them to other cooler, less than 4 hrs in prep unit, some placed back into walk in cooler, some placed under time, my probe thermometer reading 55f, 49f pasta in walk in cooler with yesterdays sticker on, nobody took them out of walk in cooler, mgr voluntarily discarded it **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 45f cut melon at 7am, it is 11:30, employee placed it in freezer to rapidly cool, got to 41f **Corrected On-Site** **Warning**
03D-06-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut melon
05-14-5
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. Two employees here for 6 months
53B-13-5
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. Hot dogs opened on Friday, employee placed day dot **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut melon above rim
03D-15-4
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 5 people here that don't have employee training yet **Repeat Violation**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. One by upright freezer, employee secured it **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish washing and pre area **Repeat Violation**
38-07-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting whole lettuce, explaining to him and he washed the others **Corrective Action Taken**
08B-39-4
Basic - Reuse of single-service or single-use articles. Clean tomatoes in box that they came dirty in walk in cooler, employee placed them in another container **Corrected On-Site**
25-32-4
Basic - Single-service articles improperly stored. Box with to go container, front counter, mgr placed it on shelf **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed coconut and tomatoes above bread and commercially cooked eggs, mgr rearranged walk in cooler **Corrected On-Site**
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling off in storage area by shelves
36-30-4
16
May 8, 2023
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Food with mold-like growth. Cream cheese, mgr discarded a slice **Corrected On-Site**
01B-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes then put them in rinse water and took them out to dry, explained to him and he placed them in sanitizer **Corrected On-Site**
22-45-4
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48f in double pan, prep cooler, employee rearranged, cut on Friday, 48f butter chips siting on ice, prep table, employee iced them down properly, **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Mgr write time on **Corrective Action Taken**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at triple sink, employee moved attachment that needed it **Corrected On-Site**
29-34-4
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. Cream cheese opened a few days ago, mgr discarded it **Corrected On-Site**
02C-03-5
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. 2 new employees
11-26-1
Basic - Bowl or other container with no handle used to dispense food. On raw rice, **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep table, cutting pittas, mgr removed it **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall. By rear/side door
36-24-5
Basic - Interior of ice microwave with rust that has pitted the surface
14-34-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Regular bulbs by prep sink
38-07-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, 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 on shelf by cook line, employee wrote name on **Corrected On-Site**
02D-01-5
21
Aug 30, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink near dish machine, employee filled paper towels during inspection **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage area **Repeat Violation**
36-37-5
Basic - Food stored on floor. Open cases of sugar stored on floor near register area, manager properly stored cases of sugar during inspection **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers in walk in cooler, walk in cooler gasket soiled with black debris
23-03-4
Basic - Single-service articles improperly stored. Case of Napkins stored on floor in dry storage area, manager properly stored case of napkins during inspection **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Platter lids and platters stored on shelf in dry storage area not inverted, manager properly stored platters and lids during inspection **Corrected On-Site**
25-06-4
Basic - Bowl or other container with no handle used to dispense food. Food storage container Use to scoop flour, manager removed food container during inspection **Corrected On-Site**
14-01-5
67
Frequently Asked Questions
When was Tidbits last inspected?
The most recent health inspection at Tidbits on file is from Aug 27, 2025. The public record contains eight inspections in total.
What is the most common violation at Tidbits?
Across the inspection record, “lights in food preparation” has been cited three times, more than any other issue at Tidbits.
How does Tidbits compare to other restaurants in Jacksonville?
Tidbits most recently scored 22 out of 100, which is lower than the Jacksonville average of 74.
Has Tidbits' inspection record improved over time?
No. Recent inspections at Tidbits have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Tidbits 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 Tidbits inspected?
Based on the inspection history on file, Tidbits is inspected around three times per year on average.
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