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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CITY CAFE in JACKSONVILLE currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 20, 2026. Across those visits, inspectors documented 21 total violations — 5 critical, 6 major, 10 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 20, 2026 shows 21 observation rows: 5 critical, 6 major, and 10 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CITY CAFE has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro
- [03C-98-1] Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro cone saved yesterday, placed in freezer and is cooking again today, operator discarded it
- [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. Unable to see certificates, left at home, has blank form
- [13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Half pony tail and making sandwiches, explained to her
- [14-11-5] Equipment in poor repair. Gasket is torn in prep cooler, front counter and upright cooler
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelfs above triple sink and upright coolers is dusty
- [31A-11-4] Handwash sink used for purposes other than handwashing. Operator placed gyro cone in hand sink at front counter to cut and discard, explained to him and he removed it
- [36-64-5] Objectionable odors in bathroom or other areas of the establishment. By ice machine, strong odor
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6-1-26. Establishment observed operating with an expired license, operator paid.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. At front counter
- [53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None, left at home
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed ice scoops but didnt sanitize them and placed them by over ice machine as cleaned, explained to her
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on prep table, operator discarded it
- [10-12-5] In-use ice scoop stored on soiled surface between uses. Container with old build up for ice scoops, employee washed them
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above sauces and nacho cheese, operator rearranged upright cooler
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- [29-11-4] Water leaking from pipe and/or faucet/handle. Faucet leaking when opened, shoots water up, hand sink by ice machine, back kitchen, also base of faucet in triple sink
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on guard in gyro machine
- [41-07-4] Container of medicine improperly stored. Above spices and potatoes on shelf in back kitchen, operator rearranged
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above burner in back prep area
- [53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ None, operator left it at home
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