ANNIE RU'S CARRYOUT & CATERING

Name: ANNIE RU'S CARRYOUT & CATERING
Address: 2851 N EDGEWOOD AVE #20, JACKSONVILLE, FL, 32254, US
Rating: 92.1

2851 N EDGEWOOD AVE #20, JACKSONVILLE, FL 32254

License #2615509

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92.1 Grade B / 100

Solid Health Score

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Quick take

ANNIE RU'S CARRYOUT & CATERING in JACKSONVILLE currently holds an InspectFL Health Score of 92.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 18, 2025. Across those visits, inspectors documented 17 total violations — 4 critical, 2 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 6, 2025

The latest inspection on December 18, 2025 included 1 critical violation, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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-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.
[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.
[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.

Community reaction

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Community pulse