CITRI SAN MARCO

Name: CITRI SAN MARCO
Address: 1842 KINGS AVE, JACKSONVILLE, FL, 32207, US
Rating: 24.9

1842 KINGS AVE, JACKSONVILLE, FL 32207

License #2615838

🍕 Pizza/Italian ℹ️

24.9 Grade F / 100

Failing Health Score

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Latest inspection

February 27, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CITRI SAN MARCO in JACKSONVILLE currently holds an InspectFL Health Score of 24.9 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 February 27, 2026. Across those visits, inspectors documented 118 total violations — 22 critical, 38 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on February 27, 2026 shows 14 observation rows: 2 critical, 4 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

118

Coverage note

Inspector notes linked where available

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Community reaction

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CITRI SAN MARCO 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

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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Blackish inside ice machine
[36-36-4] Ceiling tile missing. A couple moved in kitchen and holes are seen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty by ice machine
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up, back prep kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by ovens in back prep area with dust build up
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates on top shelf for tonights event, operator inverted them
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes on shelf above pickles in walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese opened on 2/2, 1/4 cup discarded by manager
[41-10-4] Toxic substance/chemical improperly stored. Windex above gloves and straws at bar, operator moved it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine at bar, operator placed some
[31B-03-4] No soap provided at handwash sink. Hand sink by dish machine at bar, operator placed some
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. No battery for thermometer
[41-17-4] Spray bottle containing toxic substance not labeled. Purple solution by dish machine, operator stated its fabulous

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ice machine, employee moved it
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating, she went to dining area, explained to her
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack above clean containers, dish washing area
[14-38-4] Food storage container/container lid cracked or broken. Lid for sugar, bulk container
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. On one hood
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink, employee placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by ice machine, vent in walk in cooler
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By passing window
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown powder, employee wrote name on, cinnamon
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, employee added more chlorine, 100 ppm
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw gator then changed gloves and grabbed bread, explained to him and he washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f coleslaw and 70f batter for raw meat, both sitting on ice, employee did a proper ice bath
[41-10-4] Toxic substance/chemical improperly stored. Cleaners above clean containers in dish washing area
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine, test strip turned dark blue and then whitish, employee changed solution, 100 ppm chlorine
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs and heavy cream opened on Sunday, employee dated them,
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, manager placed some
[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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A couple of employees here more than 2 months, manager couldnt find their certificates
[41-17-4] Spray bottle containing toxic substance not labeled. Purple solution, by ice machine, employee write fabuloso
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by triple sink

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. On shelf by tea machine
[36-36-4] Ceiling tile missing. By storage shelf next to employee restroom
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Clean trails on crate 1/2 in high by dish machine, explained to employee
[32-12-5] Covered waste receptacle not provided in womens bathroom. Employee restroom
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. EarPods cases on prep table, employee removed them
[08B-38-4] Food stored on floor. Box with bread in walk in freezer, employee placed it on shelf
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, emailed one
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[25-05-4] Single-service articles improperly stored. Box with to go plates on floor, employee placed them on shelf
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, employee wrote salt on it
[22-41-4] 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. 0nppm Chlorine in dish machine at bar
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw fish then grabbed green tomatoes to fry, explained to her and she washed hands and cooked tomatoes to 160fv
[41-10-4] Toxic substance/chemical improperly stored. Cleaner above ice machine, also soap on shelf above silverware and cups on shelf by dish machine, employee moved it j
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago, employee dated it
[31A-11-4] Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at bar
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager has an email that he took test but could show me certificate
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chl
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom, employee placed one
[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. For new employee, she read it and signed it
[41-17-4] Spray bottle containing toxic substance not labeled. Red solution by prep table in back, employee said its sanitizer
[27-17-4] Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at dish machine area

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. A couple in kitchen
[32-12-5] Covered waste receptacle not provided in womens bathroom. Employee restroom
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with chicken
[14-11-5] Equipment in poor repair. 1 door prep unit, gasket torn,
[08B-38-4] Food stored on floor. Pickle bucket in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Mgr removed it
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[25-05-4] Single-service articles improperly stored. Box of to go containers on floor, back prep area, mgr placed them on shelf
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Aluminum panel fell from passing window
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 73f cooled broccoli that came out of oven at 8:50am, it is 11:40am, stop sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above sauce, reach in cooler, mgr rearranged
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked broccoli
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f shredded cheese, 55f cooked beets in double pan, mgr rearranged pans and added it to time chart and procedure
[41-10-4] Toxic substance/chemical improperly stored. Cleaner by to go lids, cook line and server area, mgr moved it
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side of splitter
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used yesterday, ice machine too,
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mgr couldnt find her certificate
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area, mgr placed some
[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. For 3 new employees
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter, only time, employee wrote in in procedure
[05-14-5] Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cooked broccoli
[41-17-4] Spray bottle containing toxic substance not labeled. Fabulous, cook line, and cleaner in server area, labeled by mgr
[27-17-4] Water pressure lacking at fixtures that require the use of water. On cold water side, hand sink at dish machine room

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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. A couple didnt have a hole, employee cut bag
[14-11-5] Equipment in poor repair. Gasket and torn in prep unit by flat grill and in one door cooler by oven
[14-38-4] Food storage container/container lid cracked or broken. Lid for flour in bulk container
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Drawer unit by cook line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kale on shelf above cut cabbage, mgr rearranged walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cut cabbage mix sitting on ice, came from cooler, mgr added ice
[41-10-4] Toxic substance/chemical improperly stored. Fabulous in container with plastic wrap for food, mgr moved it
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hanging hose side
[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. 2 new employees here, they read it and signed it
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked onions by cook line, mgr write it in procedure
[41-17-4] Spray bottle containing toxic substance not labeled. One purple solution, fabuloso, mgr write name on
[27-17-4] Water pressure lacking at fixtures that require the use of water. On cold water side, hand sink in prep room and hand sink in dish washing area