CELESTIA'S

Name: CELESTIA'S
Address: 6765 DUNN AVE, SUITE 202, JACKSONVILLE, FL, 32219, US
Rating: 13.2

6765 DUNN AVE, SUITE 202, JACKSONVILLE, FL 32219

License #2615479

13.2 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

CELESTIA'S in JACKSONVILLE currently holds an InspectFL Health Score of 13.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 101 total violations — 28 critical, 13 major, 60 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 21, 2024

The latest inspection on October 7, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

101

Coverage note

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CELESTIA'S has a rough inspection history. Would you risk it?

F 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

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-36-5] 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. Collard greens in large deep pan in reach-in cooler at 56F-58F. Per employee, collard greens prepared yesterday(Tuesday)at 5:00p.m. Temperature taken at approximately 2:30p.m today(Wednesday).
[03F-02-5] 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. Fried chicken being held on time as a public health control has no time marking. Per operator, chicken prepared at 11:00 and added time marking to dedicated board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of fryer with grease build up. Underplating around nozzles on lobby soda machine is soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available in mens restroom.
[36-73-4] Floor/wall/ceiling/vent soiled/has accumulation of debris. Floor under fryers with grease build up. Fan guards in 3 door reach-in cooler have dust. Vent and surrounding ceiling tiles above bag in box soda rack have dust.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back emergency exit door is blocked by boxes. Operator states all boxes will be removed today.
[35B-03-4] Outer openings not protected with self-closing doors. Back exit door self-closing device is disconnected.
[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 procedures available. Provided DBPR HR 5030-104.
[25-23-4] Single-service articles stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Paper towel dispenser at handwash sink at front counter installed directly above table with single-service cups, lids and bowls. Also, paper towel dispenser at kitchen handwash sink is installed directly over table with steamer basket and seasonings.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Eight oyster tags are missing date last served. Also, oyster tags are not in chronological order. Operator placed tags in order during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven interior is soiled with food debris. Interior of food hot boxes at buffet line have food debris.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. Collard greens in large deep pan in reach-in cooler at 56F-58F. Per employee, collard greens prepared yesterday(Tuesday)at 5:00p.m. Temperature taken at approximately 2:30p.m today(Wednesday).

Disposition: Warning Issued
[41-10-4] Toxic substance/chemical improperly stored. In back storage room, multiple different containers of cleaners stored on shelf with clean wiping clothes.
[14-05-4] Cardboard used to line food-contact shelves. On bottom shelf of metal rack behind cook line, cardboard lining shelf with fryer oil and batter.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under front warmer table soiled with food debris. Also, floor under cook line soiled with grease and food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen soiled/torn. Also, stand under blue insulated hot boxes soiled with food debris. Also, table under mini grill soiled with food debris.
[35B-03-4] Outer openings not protected with self-closing doors. Back door in kitchen is not self closing.
[25-05-4] Single-service articles improperly stored. In back hallway, two boxes of to go boxes on floor. Also, in back storage room, box of paper towels on floor.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cook line across from stove.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Container of raw shrimp in sink thawing in standing water. Operator turned cold water on to run into container.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Chlorine 0ppm). Sanitizer bucket also not just water and bleach. Operator had employee begin to make all new sanitizer bucket.
[01B-01-4] Dented/rusted cans present. See stop sale. On metal rack at end of front line, one can of cut sweet potatoes dented along side of can.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler at front line, tray of raw oysters stored over ready to eat rice. Operator stated they needed to be thrown out anyways and discarded of oysters. Also, in reach in freezer at end of cook line next to fryers, open bag of uncooked chicken stored over box of uncooked sausage. Operator moved raw chicken to bottom shelf.
[03F-02-5] 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. At front warmer under expo table, all items held on time as a public health control 8-12, 11-3, 3-7, 7-10 but operator stated sausage was put in warmer between 9-10am and no time mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the top blue insulated holders at end of front line, collard green (106F - Hot Holding). Operator stated she heated them up approximately 1.5 hours prior. Operator pull collard greens and began to cold them.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. All oyster tags not marked with last date oyster was served.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted when establishment offers under cooked eggs. Operator found consumer advisory and posted at front counter during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate in ice machine has sports of black mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of ice machine, two ice buckets not inverted. Owner flipped buckets over.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on top of flip top reach in cooler, employee drink observed on clean food tray. Owner removed drink and discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On top of microwave in kitchen, employee cell phone observed. Owner removed employee cellphone. Also, employee cellphone on top of flip top reach in cooler on cook line. Owner removed cell phone.
[14-11-5] Equipment in poor repair. Interior of doors on reach in cooler across from fryers cracked.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles missing/broken throughout kitchen.
[36-73-4] Floor, walls and/or ceilings soiled/has accumulation of debris. Floors under front table in kitchen and table with flat top grill on it soiled with black debris. Also, floor under fryers have build up of food debris and grease. Also, floor under stand up reach in freezer and stand up reach in cooler in kitchen soiled. Also, wall next to stove on cook line/behind ice machine soiled with food debris/dust. Also, in kitchen ceiling vents and tiles around the vents have build up of dust.
[08B-47-4] Food not stored at least 6 inches off of the floor. Under metal storage rack at the end of stand up reach in cooler in kitchen, case of pancake mix stored on floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line, tongs on door handle of bottom oven on stove. Employee removed tongs from handle.
[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 kitchen under steam table, white container of sugar with handle of scoop in product. Owner removed handle from food product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine in lobby, around soda nozzles soiled. Also, multiple gaskets throughout kitchen soiled/torn. Also, interior lip of flip top reach in cooler on cook line has build up of food debris. Also, exterior of fryers and oven have build up of food/grease debris.
[35B-03-4] Outer openings not protected with self-closing doors. Back door of establishment in kitchen not self closing. Self closing mechanism attached to back door but not attached to door frame.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler across from oven are rusted.
[29-49-6] Standing water in bottom of reach-in-cooler. In kitchen reach in cooler across from fryers have standing water at bottom.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. In side room across from entrance of kitchen, Sanitizer Bucket (Chlorine 0ppm). Owner put more bleach in water and rechecked at 50ppm.
[35A-02-7] Live, small flying insects found. Observed 1 live flying insect on cook line by reach in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer, commercially packaged raw shrimp stored on shelf above ready to eat smoked pork legs. Owner removed raw shrimp from over top of pork.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, case of raw chicken stored over metal bowl of oxtail/cream cheese mix covered with plastic wrap. Owner removed case of chicken and moved ready to eat food up one shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of steam table, collard greens (46F - Cold Holding). Manager stated door has been opened and shut during lunch rush. Also, in reach in cooler on cook line across from oven, crabmeat (54F - Cold Holding). Manager stated door has been opened and shut during lunch rush. Ice was placed on top of product to bring temperature down.
[41-10-4] Toxic substance/chemical improperly stored. On bottom shelf of table in kitchen across from triple sink, bottle of bleach stored on top of cans of evaporated milk. Owner removed cans of milk away from bleach bottle.
[31A-11-4] Handwash sink used for purposes other than handwashing. In handwash sink behind front counter, wet wiping cloth stored in sink. Owner removed and placed in sanitizer bucket. Also, in kitchen handwash sink by the stove had large plastic container fill with water in it. Employee dumped out water and removed container from sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler, metal bowl of oxtail and cream cheese mixture for wontons made more then 24 hours ago not date marked.
[53B-14-5] 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. Employee Frank J. food handler training expired 5/11/2023.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Interior of door on reach in cooler in front of fryers cracked.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin have mold-like substance on ice deflector plate.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice bin not inverted to allow to dry. Employee flip them over.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table by front counter. Also, employee cup on top of flip top reach in cooler. Manager discarded both cups.
[36-73-4] Floor, ceiling and/or walls soiled/has accumulation of debris. Ceiling tiles by fans have build up of dust. Few tiles throughout kitchen missing or broken.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of pancake batter mix stored on floor under dry storage shelf in kitchen.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[33-29-4] Grease receptacle lid open, broken, or missing. Both grease receptacle lids open.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers built up with grease. On cook line side of fryer has build up of food/grease debris. On soda machine in lobby around ice chute build up of mold-like substance.
[35B-03-4] Outer openings not protected with self-closing doors. Back door by bathrooms not self closing, door closer is not attached to door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in cooler in kitchen soiled inside.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in coolers on cook line have water in bottom of cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In kitchen mop in water in mop bucket.
[01B-01-4] Dented/rusted cans present. See stop sale. On dry storage shelf in kitchen, one can of marinara dented on side of can. One can of corn beef hash dented on top.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled broken egg shells and immediately handled spatula taking cooked French toast off grill.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose with exposed wrist while cooking on griddle.
[08A-17-6] 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 in kitchen opened raw ground beef stored above raw shrimp.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. On cook line cracked shelled eggs stored on same tray as 16 whole shelled eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line sausage (44F - Cold Holding); salmon (45F - Cold Holding). Employee stated the door has been opened frequently during morning shift. Cook kept door closed to cool.
[03F-02-5] 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. Establishment has time as a public health control paperwork that states hours as 11-3 for all desserts. Employee stated she put the desserts in the cooler at 10am. Employee time marked items properly.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen by cook line, sanitizer bucket on shelf over tub of liquid margarine. Cooked discarded sanitizer bucket.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in kitchen by stove blocked by trash can.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment allows eggs to be ordered undercooked, establishment does not have a consumer advisory posted. Emailed operator a consumer advisory for them to post on wall.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank located by back door near bathroom.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on ice machine in kitchen.
[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. In flip top cooler across from fryers in kitchen, one pan of thawed tilapia stored in sealed packaging. See stop sale.
[50-09-4] Current Hotel and Restaurant license not displayed. No license displayed. Operator found license and posted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf with canned foods near front pass through window. Drink discarded.
[12B-12-5] 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. Employee cup on shelf next to fryers in kitchen.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment throughout kitchen. Wall by dry storage canned food area.
[08B-38-4] Food stored on floor. Container of oil on floor near fryers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sign missing in mens restroom near dining area. Inspector emailed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelves in kitchen area. Exterior of gray trash can near fryers. Hood filters above cooking equipment in kitchen.
[25-05-4] Single-service articles improperly stored. In back storage area near dry storage room, case of to go lids on floor in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet white wiping cloth on counter near pass through window.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator states dish machine is not functioning correctly. Dish machine was in use during inspection. Operator has service call into dish machine repair company.
[12A-13-4] 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 on cook line dropped utensil on floor in kitchen near fryers, picked item up, and immediately engaged in food prep in fryer area without washing hands. Manager coached employee on proper hand washing procedures.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cook line only washed hands for approximately three seconds and did not use soap. Manager coached employee on proper hand washing procedures.
[01B-03-5] Stop Sale issued due to adulteration of food product. 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. In flip top cooler across from fryers in kitchen, one pan of thawed tilapia stored in sealed packaging. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from fryers in kitchen, pork, chicken, shrimp, and fish 47F. All items placed into service approximately two hours prior. All items iced down and lid closed to cool.
[41-10-4] Toxic substance/chemical improperly stored. In back storage area near rear exit door, chafing fuel stored over to go cups. Items moved and stored correctly.
[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).
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves eggs undercooked - no consumer advisory present. Inspector emailed consumer advisory.