Uptown Market & Deli
Last inspected: Jan 30, 2026
52
Score
Across the available record, Uptown Market & Deli has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 30, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 12 violations before that.
“Food-contact surface soiled with food debris” 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. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked shrimp stored over precooked lobster. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on cooler across from fryer used to store meat products. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Employee cleaned microwave during inspection.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle, employee moved tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clear cups stacked in bat area. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of dry storage items in the back of establishment.
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine. **Repeat Violation**
22-20-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in ware washing area.
16-46-4
52
Sep 19, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over mango frozen syrup and biscuits in double door freezer.
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employee training certificates are expired.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons not inverted with handle side up at dessert counter. Manager properly stored spoons. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris in prep area. **Repeat Violation**
23-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex Rest room doors. **Repeat Violation**
32-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Oven door handle, employee properly stored tongs. **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Torn gasket on flip top cooler.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean Clear cups stack in bar area.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee discarded beverage. **Corrected On-Site**
12B-07-4
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
47
Apr 9, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at first bib spigot under three compartment sink area **Warning** - From follow-up inspection 2025-04-09: Still the same **Time Extended**
29-34-4
86
Apr 8, 2025
Routine - Food
4 critical violations. 13 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at first bib spigot under three compartment sink area **Warning**
29-34-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handling soiled dishes and then handling picking up food without washing hands. Reviewed with manager and employee wash hands **Corrected On-Site** **Warning**
12A-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp on shelf in walk in cooler. Employee properly stored **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers undercooked salmon and has no parasite destruction letter or invoice showing freezing parameters. Operator will get information Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One of the Unisex restroom not self closing door
32-04-4
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. Individual ROP thawed fish not removed from packaging stored in walk in cooler. Employee removed from packaging **Corrected On-Site** **Warning**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Inside one of the unisex restroom which has to door not self closing
32-12-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch on wrist
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Some employees put on hair restraint. Employees with facial beard preparing food with no beard guard. Some employees put on beard guard **Corrective Action Taken**
13-03-4
Basic - Food stored on floor. Cases of fry oil stored on floor near cook line
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in rice bin with handle touching rice. Employee properly stored **Corrected On-Site**
10-01-5
Basic - Insect control device installed over food preparation area. Fly trap bag stored on wall over dry storage shelf in back kitchen near walk in cooler Bug light stored on wall over condiments at wait station near drink station
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven on cook line with black build up
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Cases of to go cutlery stored on floor in back dry storage area
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line with leaking water at handle
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cook line not completely stored in sanitizer solution. Manager corrected **Corrected On-Site**
21-12-4
29
Sep 3, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray bottle on shelf above flip top cooler at fry station.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; sliced cheese stored above chill line at 51F. Person in charge moved to cooler below. Shredded cheese on cook line employee stated was just restocked at 49F. Employee moved to cooler below. Sliced tomato, cut lettuce, cut melon on waffle station at 66-71F employee stated was cut an hour prior. Employee moved to other cooler. Cut tomatoes in walk-in cooler with a Saturday day sticker at 47F. Person in charge stated cut tomatoes were cut on Saturday and were not removed from walk-in cooler. Raw chicken drums in walk-in cooler with Saturday day stickers at 52F. Person in charge stated employees bring clean containers to walk-in cooler to fill raw chicken and bring to cook line. Raw chicken left in walk-in cooler had not been taken out since Saturday. Sliced cheese, shredded cheese (49-51F - Cold Holding) Raw chicken (52F - Cold Holding); Cut tomatoes (47F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes in walk-in cooler with a Saturday day sticker at 47F. Person in charge stated cut tomatoes were cut on Saturday and were not removed from walk-in cooler. Raw chicken drums in walk-in cooler with Saturday day stickers at 52F. Person in charge stated employees bring clean containers to walk-in cooler to fill raw chicken and bring to cook line. Raw chicken left in walk-in cooler had not been taken out since Saturday.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up in soda gun holster at end of bar. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in dish machine area with mold like substance build up.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler on waffle station with ambient temperature of 61F. All time/temperature control for safety foods moved to different cooler.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cook line in front of flat top grill. **Repeat Violation**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine testing chlorine solution at 0ppm. Employee replaced empty buckets and reconnected a hose that was not dispensing into catch area. Dish machine now testing chlorine solution at 100ppm. Dishwasher (Chlorine 0ppm) **Corrected On-Site**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed; employee speaker on shelf on waffle station. Employee cell phone on shelf above flip top cooler by flap top grill. Employee car keys by tea bags and single service items by back server station near restrooms. Employee beverage on flip top cooler by flat top grill station.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans stacked on top of each other with moisture in between not able to air dry.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in freezer near walk-in cooler. Soiled gaskets on walk-in cooler door. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Observed spatula with melted handle in dish machine area.
14-12-4
39
Mar 14, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
55
Aug 1, 2023
Routine - Food
No violations found.
100
Jul 26, 2023
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked liver hot holding 100F- food item stored on stove. Employee put liver back in oven to cool. Cajun cream 91-104F- food items stored in a squeeze bottle in server area, manager directed employee to put Cajun cream sauce into steam table to reheat cooked potatoes (106F- Hot holding) garlic in oil (102F Hot holding) stored on counter in kitchen area **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 66F stored in bin of melted ice, employee put egg wash in the reach in cooler to cool and placed a new container of egg wash on prep line. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs 1/2 tray stored over butter and half and half cream, employee properly stored food items **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on Can opener blade
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand wash sink, employee moved knife **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cooks line, employee stocked paper towels **Corrected On-Site**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking at Prep sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths Stored on prep tables in kitchen area
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled containers with white powdery substance, employee labeled containers sugar, flour and panko breading during inspection **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Several unsecured in the bar area
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large silver pans on shelf near walk in cooler
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage stored on a can of tomato in back storage area, employee open beverage on top of microwave, employee moved beverages **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. Employee back pack stored with dry storage food items
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean food containers stored on shelf near microwaves
24-08-4
Basic - Floor area(s) covered with standing water. Standing waster in Server area and ware washing area
36-22-4
Basic - Food storage container/container lid cracked or broken. A few cracked clear food storage containers
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Oven door handle, employee moved tongs **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 88F, employee removed utensils **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Ice in bar area, employee covered ice **Corrected On-Site**
08B-12-5
25
Jan 31, 2023
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f gravy in warmer, employee reheat eat it to 165f **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above cook bacon, drawer unit, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp then changed gloves and scooped grits, I explained to him and he washed hands, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
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. Washing dirty dishes then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
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. Cheesecake opened yesterday, mgr date dotted **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both ice machines
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives in hand sink by cook line, next to oven, employee moved them out **Corrected On-Site**
31A-11-4
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. Has blank form
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep area, employee moved it **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. On prep unit at front counter, mgr placed one **Corrected On-Site**
05-09-4
Basic - Single-service articles improperly stored. Not inverted, aluminum trays in storage closet, mgr inverted them **Corrected On-Site**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Base of handle at hand sink, cook line, also rinse sink by dish machine **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By oven ,cook line, employee placed it in sanitizer **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee made new solution, 200 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Food storage container/container lid cracked or broken. Container for pasta broken , employee discarded it **Corrected On-Site**
14-38-4
Basic - Equipment in poor repair. Gasket in prep unit torn **Repeat Violation**
14-11-5
22
Aug 30, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f raw shrimp above fill line in prep unit, employee placed it in reach in cooler, 60f non uht creamer sitting in ice, sever area, employee iced them down, 47f cheese, cut lettuce and tomatoes, blue cheese, in prep unit, expo line **Corrective Action Taken** **Warning** - From follow-up inspection 2022-08-30: 41-43f cheeses, cut tomatoes, chopped eggs, cut melon in prep unit at expo line. Using ice bath for butter chips on them but they area 43-55f, also non uht creamer on ice bath 55f, mgr added ice in container so it touches all creamers, 46f raw shrimp above fill line in prep unit **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, mgr put some manually, 200 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-30: Same, 0 ppm, employee placed manually, 200 ppm **Admin Complaint**
22-43-4
74
Frequently Asked Questions
When was Uptown Market & Deli last inspected?
The most recent health inspection at Uptown Market & Deli on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Uptown Market & Deli?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Uptown Market & Deli.
How does Uptown Market & Deli compare to other restaurants in Jacksonville?
Uptown Market & Deli most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Uptown Market & Deli's inspection record improved over time?
Yes. Recent inspections at Uptown Market & Deli have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Uptown Market & Deli 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 Uptown Market & Deli inspected?
Based on the inspection history on file, Uptown Market & Deli is inspected around three times per year on average.
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