FRESH FROM THE GARDEN

Name: FRESH FROM THE GARDEN
Address: 4040 WOODCOCK SR STE 145, JACKSONVILLE, FL, 32207, US
Rating: 86

4040 WOODCOCK SR STE 145, JACKSONVILLE, FL 32207

License #2600300

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

FRESH FROM THE GARDEN in JACKSONVILLE currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 15 total violations — 2 critical, 2 major, 11 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

January 20, 2026

The latest inspection on April 9, 2026 included 2 critical violations, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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

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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.

Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Milk opened on 3/27 to mix in eggs, hasnt been used, manager discarded 1/4 cup
[13-03-4] Employee with no hair restraint while engaging in food preparation. Owner cooking, no hair restraint, he put hat on
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line dusty
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 51 seats now, fire marshal hasnt sign yet, they might be moving to another building, explained plan review and license application
[14-11-5] Equipment in poor repair. Gasket torn in upright cooler by triple sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with blackish build up in upright cooler by triple sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employees placed it on bottom shelf
[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 dishes then he took dishes out of sanitizer without washing hands, explained to him and he washed hands
[25-32-4] Reuse of single-service or single-use articles. Washed berries placed in same container that they came dirty, explained to employee

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