DE REAL TING CAFE

Name: DE REAL TING CAFE
Address: 128 W ADAMS ST #1, JACKSONVILLE, FL, 32202, US
Rating: 22.9

128 W ADAMS ST #1, JACKSONVILLE, FL 32202

License #2613123

☕ Café/Breakfast ℹ️

22.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 6, 2026 · 23 findings · 4 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DE REAL TING CAFE in JACKSONVILLE currently holds an InspectFL Health Score of 22.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 145 total violations — 32 critical, 29 major, 84 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

December 8, 2023

The latest inspection on February 6, 2026 shows 23 observation rows: 4 critical, 6 major, and 13 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

145

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

DE REAL TING CAFE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar
[31B-03-4] No soap provided at handwash sink. Hand sink at bar
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By hand sink,manager secured it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, manager moved it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above soda syrup by triple sink
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard
[29-09-4] Faucet/handle missing at plumbing fixture. Handle in hand sink by this ink downstairs goes around and no cold water comes out,
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container dirty, manager placed it by triple sink to be washed
[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. On sugar, cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f water on grill side off, manager moved it to side on, 80f water for ice cream and soup at buffer
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Downstairs cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by triple sink dusty and 2 hood filters in downtown hood
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with build up in 3 door reach in cooler, cook line
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By triple sink, wall peeling off
[08B-02-4] Displayed food not properly protected from contamination. Ice cream peach cobbler and chicken wraps with regular lids, not hinged
[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 washed dishes then put clean dishes away, explained to him and he washed hands
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f cabbage and 120f chicken, in warmer, manager reheated it to 165f
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink by cook line downstairs
[31A-11-4] Handwash sink used for purposes other than handwashing. Bag with towel in hand sink at bar, employee removed it
[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. One employee here that makes drinks and helps serving for 8 months
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, and mac and cheese cooked yesterday morning, cooked goat cooked 2 days ago, in upright cooler, cook line
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water side in hand sink by cook line downstairs goes around and no water comes out out
[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. In back storage room downstairs, 1 lp tank

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup, secured by employee
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine, downstairs
[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. Open drink by cook line, employee discarded it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Mixing cooked rice,
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle turned all the way around and no water comes out, hand sink by mop sin downstairs
[14-38-4] Food storage container/container lid cracked or broken. Greens and rice containers are cracked
[36-24-5] Hole in or other damage to wall. By triple sink
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f bowl for measuring rice, placed on grill, and 75f water for ice cream scoop at buffet
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of fans in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent a a few areas on shelves
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler downstairs
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By steam table, peeling
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. Manager labeled coco powder in storage downstairs
[08B-02-4] Displayed food not properly protected from contamination. A couple of foods with lids but not hinged, at buffet, explained to operator
[22-46-4] Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Just dipping plates in chlorine sanitizer, explained to him and he placed them back in longer
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f greens and rice in box warmer, placed in oven, reached 165f
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employe brought some, also hand sink at bar downstair,
[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 employees that are cashiers and dishwasher only, has blank form, explained to manager, they all read and signed form
[31B-03-4] No soap provided at handwash sink. Hand sink at bar
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad yesterday morning and gravy was opened yesterday morning, dated by employee

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup rack
[50-09-4] Current Hotel and Restaurant license not displayed. Couldnt find it
[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. Open drink at bat area, employee discarded it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above to go, employee moved it, downstairs kitchen
[29-09-4] Faucet/handle missing at plumbing fixture. Handles in 2 hand sink downstairs go around and no cold water comes out
[36-22-4] Floor area(s) covered with standing water. By storage rack, employee cleaned it
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cut cabbage,
[36-24-5] Hole in or other damage to wall. Hole by triple sink
[10-08-5] Ice scoop handle in contact with ice. Ice bin, bar, employee moved it
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f water for ice scoop
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar downstairs, emailed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Also reach in cooler downstairs
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe in triple sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm chl in triple sink, manager added more chl, 100 ppm
[08B-02-4] Displayed food not properly protected from contamination. A couple of food with no hinged lids at buffet, explained to manager
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp on shelf above cooked beef patties in upright freezer, employee rearranged
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f chicken in warmer, 88f cooked cabbage on stove off, employee reheated them to 165in microwave
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink
[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 Spanish employee, emailed Spanish agreement and daughter that is cashier
[31B-03-4] No soap provided at handwash sink. Hand sink by triple sink and hand sink at bar

Disposition: Warning Issued
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler at prep area downstairs
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink by soda syrup
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. On flour, owner removed it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By hand sink by soda syrup
[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. Raw fish, employee punctured them
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Preparing chicken
[29-09-4] Faucet/handle missing at plumbing fixture. Handle on cold water side in hand sink by triple sink, also hot water side in hand sink by dish machine downstairs
[36-24-5] Hole in or other damage to wall. By triple sink
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f water for rice bowl and utensils, employee turned burner on
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep area in downstairs area
[51-13-4] No Heimlich maneuver/choking sign posted.
[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 soda syrup
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee put some chlorine, 100 ppm
[08B-02-4] Displayed food not properly protected from contamination. A couple of containers with lid on at buffet but not hinged
[01B-07-4] Food with mold-like growth. Tofu, employee discarded one slice,
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by triple sink at bar downstairs
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above turn overs-open in upright freezer, manager rearranged
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50-60f raw chicken, by cook line, explained time as public health control, employee said he got busy and didnt placed them in cooler, placed them in cooler now
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f cabbage on stove off, employee turned it on, got to 165f,
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink faucet by dish machine downstairs
[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. Tofu opened last week, employee discarded it
[31A-11-4] Handwash sink used for purposes other than handwashing. Purse in hand sink at front counter, owner moved it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by soda syrup
[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 2 new employees
[31B-03-4] No soap provided at handwash sink. Hand sink by soda syrup

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Storage are by ice machine room downstairs, owner secured them
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. One has water damage and one is missing by storage area, ice machine room downstairs
[35A-03-4] Dead roaches on premises. One dead roach on floor by entrance to kitchen, mgr cleaned it up
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, kitchen upstairs, employee moved it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above clean cutting board,owner removed jacket, downstairs kitchen
[29-09-4] Faucet/handle missing at plumbing fixture. Handle on cold water goes all the way around in hand sink at bar downstairs, also hand sink by triple sink in downstairs kitchen
[36-24-5] Hole in or other damage to wall. By triple sink in kitchen upstairs, also by bottom of stars, club area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95f water for rice cup for measuring, employee turned burner on, got to 165f
[38-12-4] Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink downstairs
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Owner placed one, hand sink at bar downstair,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
[29-05-4] Plumbing line from a removed fixture not capped off. By hand sink at cook line upstairs
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut edges of plantains, explained to him to wash before cutting, he did the other ones
[14-12-4] Utensils in poor condition. Broken in flour, employee removed it
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table, downstairs kitchen, employee discarded it
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on phone then washed hands with gloves on for 7 seconds and cut cabbage, downstairs kitchen, explained to him and he wash properly,
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Turkey meat cooked on the 23rd, employee discarded 1/2 cup
[35A-05-4] Roach activity present as evidenced by live roaches found. One on gasket at drink cooler, mgr killed it
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f bread pudding, at buffet, mgr forgot to write it in 4 hrs procedure, he wrote it down in procedure and wrote time
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One handsink removed by triple sink in upstairs kitchen, there is a soda syrup rack in that area now
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in hands in at bar downstairs, owner moved it
[31B-03-4] No soap provided at handwash sink. Hand sink at bar downstairs, owner placed some
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey cooks on the 23rd, discarded by employee

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine in downstairs kitchen
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By triple sink in kitchen and in storage area downstairs
[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. Open drink, employee discarded it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Helping with buffet food
[29-09-4] Faucet/handle missing at plumbing fixture. Handle for cold water in hand sink by mop sink turns all the way around, no cold water comes out
[14-38-4] Food storage container/container lid cracked or broken. Pot for cabbage, mgr changed it, lids for some buffet foods are cracked
[36-24-5] Hole in or other damage to wall. By triple sink, one by door and one by floor
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for rice scoop, 78f ice cream scoop water, employee discarded it
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed it
[38-12-4] Light shield for lights in food preparation, food storage or warewashing area missing end caps. In downstairs kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Ladies restroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen, shelf in downstairs kitchen by triple sink
[08B-02-4] Displayed food not properly protected from contamination. A couple of containers with no hinged lids at buffet
[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 washing dirty dishes then grabbed clean dishes, explained to him and he washed hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked empanadas-open box, in upright freezer, employee rearranged
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 live roaches on gasket in upright cooler, by cook line, 18 live roaches on gasket in keg cooler not in use, front counter, 1 live roach on cups at bar downstairs, 2 live roaches on floor by upright cooler and one on gasket in non in use cooler by cook line in downstairs kitchen
[35A-23-4] Roach excrement and/or droppings present. On wall by microwave and on gaskets, upright cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 116f cabbage on stove, employee reheated it to 165f, 113f rice, 130f fish at buffet, explained time as public health control, wrote time on
[31A-09-4] Handwash sink not accessible for employee use at all times. With cart by cook line, employee moved it, hand sink at front counter with a big box on top, employee removed it
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by the cook line, employee 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 new employees and one that doesnt have certification yet
[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. Cook for more than 2 months
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine, downstairs kitchen, handle doesnt move