GROUND LEVEL COFFEE

Name: GROUND LEVEL COFFEE
Address: 50 N LAURA ST UNIT L1, JACKSONVILLE, FL, 32202, US
Rating: 75.3

50 N LAURA ST UNIT L1, JACKSONVILLE, FL 32202

License #2615842

☕ Café/Breakfast ℹ️

75.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

September 8, 2025 · 15 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

GROUND LEVEL COFFEE in JACKSONVILLE currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 8, 2025. Across those visits, inspectors documented 56 total violations — 11 critical, 22 major, 23 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 26, 2024

The latest inspection on September 8, 2025 shows 15 observation rows: 2 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

GROUND LEVEL COFFEE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Making avocado toast, long hair and only a hat
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Black cooler with milk
[51-18-6] No copy of latest inspection report available. Employee called manager to get it, she asked me for my name to locate it, sent it to employee
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in dry storage cooler
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cut unwashed tomato for sandwich, explained to her
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Black cooler with milk
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Coffee area.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Run finger on coffee grounds to level it, explained to her, coffee only at 130f, employee got gloves
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license."
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager here for several years, she touches food sometime, per employee,
[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, a few days here
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sandwiches made in Friday, also half and half opened on Friday,
[41-17-4] Spray bottle containing toxic substance not labeled. Under coffee machine, discarded because employee wasnt sure what it was

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in it, explained to employee
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Two black coolers with milk
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In ladies restroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine not in use
[25-32-4] Reuse of single-service or single-use articles. Employee washed blueberries and placed them in same container they came in, explained to employee
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown powder in cabinet, chai mix, labeled by employee
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. After grabbing key from bathroom she washed only 7 seconds, explained to her and she washed again properly
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee gave the key to a customer to use the restroom, she grabbed the key back from the bathroom and then served coffee, explained to her and she washed hands
[12A-19-4] Employee washed hands with cold water. No hot water in hand sink, washed with cold water
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. On 6/1/24
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee doesnt know what kind of sanitizer they use to sanitize dishes
[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. Emailed one
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press,
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Employee stated her and her boss/manager-owner touch food, manager unable to send food manager card
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee could not find them, got some from sister restaurant
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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 manager unable to send mgr card
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee cannot find quat tablets, went to sister restaurant to grab some
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink, no hot water comes out when the handle is turned, also no hat water in triple sink

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up in black cooler
[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 above cooler,
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top of customer food in cooler, employee moved it
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In black cooler,
[51-18-6] No copy of latest inspection report available. Mgr called someone to get it emailed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Ladys restroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in cooler used for dry storage
[25-05-4] Single-service articles improperly stored. Box with steerers on floor
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By coffee maker
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated on 1/18/24, discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese, hummus
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-50f cream cheese, hummus in black cooler, iced build up, one overnight, stop sale, discarded, one relocated, less than 4 hrs,
[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. Emailed to sister
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press with build up
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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 employee that mgr could not find certificates for
[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. Mgr couldnt find two employees they work here for more than 2 months
[41-17-4] Spray bottle containing toxic substance not labeled. Windex per employee