BACK 40 URBAN FRESH

Name: BACK 40 URBAN FRESH
Address: 450 SR 13 UNIT 113, SAINT JOHNS, FL, 32259, US
Rating: 67.2

450 SR 13 UNIT 113, SAINT JOHNS, FL 32259

License #6502072

67.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

BACK 40 URBAN FRESH in SAINT JOHNS currently holds an InspectFL Health Score of 67.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 20 total violations — 8 critical, 4 major, 8 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on April 30, 2026 included 4 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in use tong stored on handle of oven located on cook line. Employee removed and stored properly .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch and bracelets.
[35A-02-7] Live, small flying insects found. Observed 2 flying insects at entrance of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind ice machine soiled with dust.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink without back flow device installed on non chemical side of splitter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stand alone soda gun holder in bar area soiled with mold like substance.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing purple degreaser without a label. Employee placed label on spray bottle.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of Feta cheese (56F - Cold Holding) in reach in cooler sitting on stainless pan on top of items in reach in cooler. Manager placed feta cheese inside reach in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank near entrance of kitchen not adequately secured. Manager adequately secured CO2 tank.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked yellow rice on cook line reheating at 125F-129F. Employee stated rice went in warmer at 10:30am. Manager placed in stand alone warmer to try and get rice to 165F. Took another temperature of yellow rice at 133F-136F. See stop sale.

Administrative complaint recommended
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. queso cheese sauce (98F - Reheating, after 30 minutes 101F)in steam well on cook line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon. queso cheese sauce (90F - Reheating, after 30 minutes 122F) in steam well on server line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar has a build up of food debris.
[36-73-4] Floor soiled/has accumulation of debris. Floors under equipment on cook line, bar, and keg walk in cooler have a build up of food debris and singe use items.
[41-07-4] Container of medicine improperly stored. Containers of assorted pain reliever in small pan over reach in cooler on make line, pan moved.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid of ice bin at bar, lid cleaned.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at hose side at mop sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary ammonium test strips available.
[06-09-1] 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. 5 packages of fully thawed out raw fish still inside vacuum packaging in walk in cooler.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Inspector asked 2 certified food manager the minimum internal cooking temperature of ground beef hamburgers, 1 said 165F, 1 said 145F, the correct answer should be 155F for 17 seconds.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. queso cheese sauce (98F - Reheating, after 30 minutes 101F)in steam well on cook line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon. queso cheese sauce (90F - Reheating, after 30 minutes 122F) in steam well on server line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse