ANNIE RU'S CARRYOUT & CATERING

Name: ANNIE RU'S CARRYOUT & CATERING
Address: 2851 N EDGEWOOD AVE #20, JACKSONVILLE, FL, 32254, US
Rating: 72.2

2851 N EDGEWOOD AVE #20, JACKSONVILLE, FL 32254

License #2615509

🚚 Catering/Food Truck ℹ️

72.2 Grade C / 100

Mixed Health Record

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Latest inspection

December 18, 2025 · 8 findings · 1 critical

Routine - Food

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Quick take

ANNIE RU'S CARRYOUT & CATERING in JACKSONVILLE currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on December 18, 2025. Across those visits, inspectors documented 67 total violations — 14 critical, 15 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 6, 2025

The latest inspection on December 18, 2025 shows 8 observation rows: 1 critical, 0 major, and 7 minor.

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Inspection coverage

60%

Inspector notes

Coverage note

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ANNIE RU'S CARRYOUT & CATERING has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on cart near rear exit.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack next to three compartment sink.
[14-38-4] Food storage container/container lid cracked or broken. Observed cracked container stored on top of reach in freezer near three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
[33-16-4] Open dumpster lid. Observed opened lid on dumpster at corner of establishment.
[35B-03-4] Outer openings not protected with self-closing doors. Observed unattached self-closing arm for door at rear exit of kitchen rendering door unable to self-close.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table next to food items and not in sanitizing solution in between uses.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose bibb with no vacuum breaker by hand wash sink closest to three compartment sink.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on bottom shelf of wire rack near three compartment sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; dust build up on floor fan on front line. Soiled hood filters above cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored by fryers.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse a metal pan and that store pan in drying rack with other clean pans without sanitizing.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey patties stored over raw fish items in standing reach in freezer near three compartment sink. Person in charge rearranged food items to proper storage levels.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple food items with temperatures of 108-112F in tall heating unit near kitchen entrance. Person in charge stated food items were cooked 1.5 hours prior and weee intended to be held hot until placed on front line steam well. Person in charge reheated all food items to minimum temperature of 165F. Mac and cheese, cooked greens, cooked chicken (108-112F - Hot Holding)
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed 1 expired food manager certification for Ruth.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees working and engaging in food preparation with no certified food manager on site.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on front line. Employee provided paper towels.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted on top of ice machine. Employee inverted ice bucket.
[35A-03-4] Dead roaches on premises. Observed one dead roach on floor next to chest reach in freezer near drying racks. Employee cleaned and discarded.
[29-18-4] Drain cover(s) missing. Observed drain cover under three compartment sink missing.
[14-11-5] Equipment in poor repair. Observed; crack in bottom of mop sink near hot water tank causing water to drip on to floor around area. Hot water turn dial at hand wash sink near rear exit of kitchen in disrepair.
[36-73-4] Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; floors around and behind oven across from fryer station with grease build up. Walls around cook station soiled. Ceiling tiles soiled throughout kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; hood filters above fryer station soiled with grease build up.
[14-12-4] Utensils in poor condition. Observed spatula hanging on drying rack across from three compartment sink with frayed rubber end.
[12A-08-4] Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed hand wash sink at front line and near rear exit of establishment with hot water taking 2+ minutes to dispense hot water.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in back kitchen area near hot water heater.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in wire speed rack across from fryer station. Food items were stored on rack to prepare for large order. Employee moved food items to proper storage locations.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed; three live roaches on top of hot water heater in dish area. Two live roaches under chest reach in freezer in corner area near drying racks. Employees began cleaning and discarding live roaches.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken and raw fish stored on wire speed rack near fryers with temperatures of 52-56F. Employee stated it was pulled out in bulk 10 minutes prior for large order. Employee returned chicken to standing reach in freezer across from prep table. Raw chicken, raw fish (52-56F - Cold Holding)
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with chlorine solution testing at 200+ ppm. Sanitizer bucket was stored on bottom shelf of prep area across from cook line. Person in charge replaced sanitizer bucket and solution testing at 100ppm. Sanitizer Bucket (Chlorine 200+ppm); Sanitizer Bucket retest (Chlorine 100ppm)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed both can opener blades on both prep tables in kitchen soiled. Employee put can openers in dish to be washed, rinsed, and sanitized.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on top of ice machine near front counter. Bucket inverted.
[35A-03-4] Dead roaches on premises. One dead roach on floor near triple sink. Dead roach discarded.
[14-11-5] Equipment in poor repair. Mop sink near triple sink is cracked. Operator states new sink has been ordered.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine at front counter. Floor under triple sink in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink at front counter (hand wash only sign). Inspector emailed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets at front counter. Interior of stainless steel storage counter in middle of kitchen. Hood filters above fryers in kitchen.
[33-16-4] Open dumpster lid. Dumpster outside of establishment. Lid closed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Red bucket in prep area of kitchen tested 0ppm. Solution discarded and replaced -tested 100ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk white containers stored in kitchen by old pit with flour and sugar. Containers labeled.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.
[11-27-4] 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
[31B-03-4] No soap provided at handwash sink. Hand washing sink in kitchen area. Soap provided.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser at hand washing sink in kitchen. Towels provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner (HDX bottle) stored under hand washing sink at front counter. Bottle labeled.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by rear exit door near restrooms.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter area, interior of ice machine has build up on side panel and front of deflection plate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, drink on prep counter. Operator moved to bottom shelf.
[14-11-5] Equipment in poor repair. In dish area, reach-in freezer door gaskets torn.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment at main cook line, grease build up. Wall next to fryer has grease build up.
[36-24-5] Hole in or other damage to wall. In dish area, wall by reach-in freezer damaged, hole in wall.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk flour container in prep area, cup handle touching product. Employee moved cup.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter area in container of standing water at 104f. Operator removed water from container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At main cook line, sides of cooking equipment has build up.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer in side storage room, aluminum pan of hamburgers stored over bag of ready to eat meatballs. Operator moved hamburger to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart at cook line, pork chops (57F - Cold Holding); chicken (64F - Cold Holding). Employee stated items out for about 10 minutes, he moved to reach-in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at dish area blocked by flour container and trash can. Employee moved items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by back door. Operator supplied.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed seating from side room and added dry storage, reach-in cooler and reach-in freezers, convections oven for baking (no grease laden vapor items).
[11-26-1] 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. Multiple employees present hired over 60 days, no proof available.
[41-17-4] Spray bottle containing toxic substance not labeled. At front counter area, spray bottle of sanitizer in cabinet under handwash sink not labeled. Employee labeled.