Vending 1
Last inspected: Apr 16, 2026
32
Score
Vending 1 has been inspected 17 times since 2022. The newest entry in the record is dated Apr 16, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
The pattern that stands out is “floors, walls and/or ceilings soiled/has accumulation”, which has been cited seven times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
17
Inspections
3
Critical latest
4
Major latest
6
Minor latest
Inspection History
Apr 16, 2026
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Live, small flying insects found. At cook line, observed one flying insect at fry station. At dish area, observed five flying insects under counter. At bar, observed four flying insects at floor drain. **Warning**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, mushrooms (45-47F - Cooling); wings (44-47F - Cold Holding). Operator stated items were cooked yesterday, not removed from walk-in cooler.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, mushrooms (45-47F - Cooling); wings (44-47F - Cold Holding). Operator stated items were cooked yesterday, not removed from walk-in cooler.
03D-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, hot water shut off at handwash sink. Operator stated faucet leaks, service order has been placed. **Corrective Action Taken**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar pass thru window, soda gun has build up of mold-like substance. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish area, plastic container stored in handwash sink. Operator moved container. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator not able to provide any approved training certificates. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine by office, interior walls and sliding doors have build up of mold-like substance. **Warning**
22-20-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under/behind equipment soiled with grease and debris. At cook line, wall behind equipment soiled with grease/residue. At cook line, ceiling vents and ceiling tiles over make line have dust build up. At wait station, wall above electrical panels has dust build up. At dish area, walls and floor soiled with residue/debris. At wait station bar pass thru window, ceiling vent has dust build up. At bar, floor under counters have build up of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At prep area, 2 cases of oil stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line reach-in cooler, scoop in grated cheese has handle touching product. Operator moved scoop **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets and drawer frames on multiple reach-in cooler and warmer are soiled with food debris/residue. At cook line, hood filters over flat top have grease build up. At cook line, vent cover on reach-in cooler has build up of food residue. At cook line, side of reach-in freezer at fry station solid with grease. **Repeat Violation**
23-03-4
Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves have build up of mold-like substance. **Warning**
22-16-4
32
Jan 27, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad bar, Salad bar ; cut lettuce (50F - Cold Holding); Item out less than 4 hours. Manager discarded items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In prep area, employee adjusted hat/hair, changed gloves but no handwash, then handled plates with food for salad bar. Employee washed hands after placing food on salad bar. **Corrective Action Taken**
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, interior of bake potato drawer has build up of food debris. At cook line, bread toaster has build up of oil residue. In walk-in cooler, speed racks have build up on slides. At prep area, can opener has build up at blade area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish area, plastic container in handwash sink. Operator removed container. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied during inspection. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, containers stacked before air drying. **Repeat Violation**
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under and behind cooking equipment has build dip of grease and food debris. At dish area, floor and wall under shelves have build,d up of residue and debris. At bar, floor under counters has build up of residue and debris. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment, including bar, have build up of food debris/residue/mold-like substance. At cook line, hood filters over flat top have grease build up. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. At dish area, multiple containers have old labels/residue .
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. At cook line, handwash sink faucet continuously runs with handles turned off.
29-11-4
43
Oct 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Vending machine exterior soiled. Dust build up on top of machine.
23-01-4
95
Sep 16, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Live, small flying insects found. At bar, observed approximately 12 flying insects. **Admin Complaint**
35A-02-7
86
Aug 4, 2025
Routine - Food
5 critical violations. 7 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink,splitter added to faucet, missing backflow preventer on both sides. Operator removed splitter, faucet has backflow preventer inline. **Corrected On-Site**
29-42-4
High Priority - Toxic substance/chemical improperly stored. At side wait station in entrance to kitchen, can of glade air freshener stored on upper shelf with single service items. Manager removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line large flip top reach-in cooler across from grill, sour cream (57F - Cold Holding); cut tomato (57, 54F - Cold Holding); cut lettuce (56F - Cold Holding); shredded cheese (56F - Cold Holding); cooked chicken (57F - Cold Holding); cooked onions (58F - Cold Holding). Time s placed in cooler 3 hours prior. Operator moved items to walk-in freezer to rapidly cool. At salad bar, ranch dressing (46F - Cold Holding). Items placed in use 2.5 hours earlier. Operator voluntarily discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects found Observed a total of 5 flying insects, 3 at drink station and 2 at side wait station by kitchen entrance. Operator able to kill 1 flying insect during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Dented/rusted cans present. See stop sale. At prep area storage shelf, 2 cans of mandarin oranges have dents at lip. Operator discarded. **Corrective Action Taken**
01B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, fan by handwash sink has build up. At cook line, pipe behind equipment has build up In walk-in cooler, speed racks have build up on rails. At prep area, reach-in cooler gaskets have black mold-like substance. New gaskets on order per manager. At prep area, exterior side of reach-in cooler and lid on bulk rice container soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar, interior of reach-in cooler has soiled bottom and side rails. **Repeat Violation**
22-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in cooler, build up of ice on floor under condenser unit.
14-69-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In dish area, ceiling vents have dust build up. In walk-in freezer, food debris on floor. At ice machine, floor soiled. At dish area, floor and wall have build up of black mold-like substance. **Repeat Violation**
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, pans and containers stacked before air drying. **Repeat Violation**
24-08-4
Basic - Damaged/spoiled/recalled food not properly segregated. At prep area storage shelf, 2 cans of mandarin oranges have dents at lip. Operator discarded. **Corrective Action Taken**
08B-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine, interior walls have black mold-like substance. **Repeat Violation**
22-20-5
33
May 7, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates available are expired. **Warning** - From follow-up inspection 2025-05-07: No certificates available at callback. **Admin Complaint**
53B-05-5
90
Mar 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Oct 2, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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. Dishwasher (Chlorine 0ppm), operator attempted to get sanitizer working with no success. Operator called for service, setting up triple sink to sanitize. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in reach-in cooler drawers, rice (58F - Cold Holding); chicken (48F - Cold Holding). Operator stated items in drawers 2 hours. Ice added to cool items. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun has build up. **Repeat Violation**
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach-in coolers/feezers at cook line and bar, soiled interiors. Also, shelves in walk-in cooler soiled. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler/reach-in freezer gaskets and exterior soiled. At cook line, hood filters have build up. **Repeat Violation**
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, scoops in chicken and cut lettuce on top section of reach-in cooler gphave handles touching product.
10-06-5
Basic - Grease on the ground and/or pad around grease receptacle. At dumpster enclosure, build up of grease around grease receptacle. **Repeat Violation**
33-20-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris Floors under equipment throughout kitchen, dish area, wait station and walk-in cooler soiled/build up. Walls on cook line and dish area soiled. **Repeat Violation**
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station drink area, both ice bin interior top plates have black mold-like substance.
22-20-5
Basic - Water draining onto floor surface. At dish area, water pouring from under dish machine to floor drain.
29-03-4
47
Mar 26, 2024
Routine - Food
No violations found.
100
Oct 2, 2023
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
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. Multiple items on salad bar were not time marked. Items placed out 1.25 hours prior. Manager marked items. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line butter 53F and steak tips 47F. Items restocked approximately 1.25 hours prior. Items moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 in dish area handled soiled dishes and then immediately handled clean dishes without washing hands. Employee in bar area handled payment and payment machine and immediately prepared drinks for guests without washing hands. Manager coached employees on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
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. Dish machine tested 0ppm. Repair company on site to repair. Dish machine re-tested 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee in bar preparing drinks with nail polish. Employee washed hands and placed gloves on. **Corrected On-Site**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board on cook line. Interior of multiple reach in cooler drawers. Interior of impinged oven.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Some training records are missing certified food manager's certification number.
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for tater tots in reach in freezer on cook line. Bowl removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets by ice machine near office. Buckets inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glassware in bar area.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles under fryers in kitchen.
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor under equipment in kitchen. Floor under server station in kitchen. Floor in walk in freezer. Floor in hot water heater room. Floor under equipment in bar. Wall under dish machine.
36-73-4
Basic - Food stored on floor. Container of oil on floor by ice machine. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in men's restroom in dining area. Sign provided and posted. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets on cook line. Hood filters above grill on cook line.
23-03-4
Basic - Stored food not covered. Container of bacon by grill in kitchen.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe under server station in kitchen. Manager states that repair company has been contacted. **Corrective Action Taken**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on host stand at front door. Cloth moved and stored correctly. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar in prep area not labeled. Container labeled by manager. **Corrected On-Site**
02D-01-5
22
Jul 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Hotel and Restaurant license decal not displayed on vending machine. Display decal for machine expired 06/01/2023.
50-01-4
95
Jul 5, 2023
Complaint Partial
No violations found.
100
Jun 26, 2023
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
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
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
32
Dec 15, 2022
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. In reach in cooler at end of cook line, raw beef stored over ready to eat glaze/sauce. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 bottom cooler drawer across from grill on cook line, portioned rice and portioned pasta 54F. Items were stored in cooler drawers overnight. Items discarded. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom cooler drawer across from grill on cook line, portioned rice and portioned pasta 54F. Items were stored in cooler drawers overnight. Items discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on top of dessert area next to clean portion cups and sauces. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
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. Meatballs stored in cooler drawers on cook line opened two days prior. Item dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook stated cooking temperature for chicken is 160F. Inspector provided correct information. **Corrected On-Site**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. Interior of conveyor oven on cook line. Interior of cooler drawers on cook line. Red cutting board on cook line. **Repeat Violation**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple bowls and pans on top of cook line stored overnight. Manager inverted items. **Corrected On-Site**
24-05-4
Basic - Utensils in poor condition. White handled spatula on cook line is melted.
14-12-4
Basic - Toilet/urinal not flushing/functioning properly. In womens restroom. Manager states parts are on order. **Corrective Action Taken**
32-23-4
Basic - Open dumpster lid. Both dumpsters outside. Lids closed. **Corrected On-Site**
33-16-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple cooks in kitchen.
13-04-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line for reach in coolers. Gray trash can by dish area. Soda gun holster in bar. Cabinets in bar. **Repeat Violation**
23-03-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpsters outside of establishment.
33-19-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in dry storage area. Floor under ice machine near office. Floor under equipment on cook line. Floor in walk in freezer. Floor under equipment in server area in kitchen. Floor in bar area. Walls in dish area. Wall behind cooking equipment in kitchen.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
24-08-4
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. Cook in kitchen drinking coffee. Cook put lid on drink. **Corrected On-Site**
12B-12-5
23
Oct 4, 2022
Complaint Full
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Aug 17, 2022
Food-Licensing Inspection
No violations found.
100
Jul 26, 2022
Routine - Food
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At end of cook line in reach in cooler drawers, two pans of pasta stored overnight 47F. Pasta discarded.
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw breaded chicken stored over raw breaded shrimp and veggie burgers. Items moved and stored correctly. **Corrected On-Site**
08A-17-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen. Manager instructed employee to remove flies. **Corrective Action Taken**
35A-02-6
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. Prep cook in prep area handled personal cell phone and immediately handled pan of thawing ribs without removing gloves or washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler on speed rack near door, cooked corn and cooked potatoes 54F. Door left open due to delivery of food. At end of inspection, Food items 43F. In flip top cooler at end of cook line, cut tomatoes, guacamole, shredded cheese, butter, sour cream and cooked mushrooms 47F. All items placed into cooler approximately 20 minutes prior. Lid was open. Lid closed to cool all items. At end of inspection, all items 43F. At end of cook line in reach in cooler drawers, two pans of pasta stored overnight 47F. Pasta discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting boards on make line. Interior of multiple reach in cooler drawers on cook line. Interior of ice bin in server station. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at end of cook line. Towels provided. **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing. In dish area.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine in kitchen. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2022. Current license printed and posted. **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook in prep area working with food. Hair net provided. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
24-08-4
Basic - Equipment/Utensils in poor repair. Reach in cooler door held closed with duct tape. Multiple food utensils on cook line melted handles. Two red cutting boards on make line with deep cut marks. Manager states parts on order for reach in cooler and will order new utensils. **Corrective Action Taken**
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under convection oven in prep area. Floor under ice machine in kitchen. Floor under cooking equipment in kitchen. Floor under dish area in kitchen. Floor under server station in kitchen. Floor in bar. **Repeat Violation**
36-73-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Racks of ribs in prep sink in kitchen. Cool running water turned on to thaw. **Corrected On-Site**
06-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles for drink dispenser in kitchen. **Repeat Violation**
23-03-4
Basic - Open dumpster/grease receptacle lid. Two dumpsters and one grease receptacle outside back of establishment. All lids closed. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Toilet/urinal not flushing/functioning properly. Toilet closest to door in woman's restroom.
32-23-4
Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on cook line. Bucket moved and stored correctly. **Corrected On-Site**
21-38-4
21
Frequently Asked Questions
When was Vending 1 last inspected?
The most recent health inspection at Vending 1 on file is from Apr 16, 2026. The public record contains 17 inspections in total.
What is the most common violation at Vending 1?
Across the inspection record, “floors, walls and/or ceilings soiled/has accumulation” has been cited seven times, more than any other issue at Vending 1.
How does Vending 1 compare to other restaurants in Jacksonville?
Vending 1 most recently scored 32 out of 100, which is lower than the Jacksonville average of 74.
Has Vending 1's inspection record improved over time?
No. Recent inspections at Vending 1 have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Vending 1 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 Vending 1 inspected?
Based on the inspection history on file, Vending 1 is inspected around five times per year on average.
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