🪰1,191,940 violations tracked across 67 Florida counties

HOT PLATES EXPRESS

1850 EMERSON ST, JACKSONVILLE, FL 32207

License #2652952

☕ Café/Breakfast ℹ️
70 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 28, 2026 · 18 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 28, 2026 shows 18 observation rows: 3 critical, 6 major, and 9 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
18
Coverage note
Inspector notes linked where available

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Community pulse

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HOT PLATES EXPRESS has some meaningful issues on record. Would you still eat here?

C record

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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.

Official DBPR inspection report ↗
  • Disposition: Warning Issued
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cabbage on Monday
  • [14-01-5] Bowl or other container with no handle used to dispense food. On scpice
  • [29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under triple sink
  • [35A-02-8] Live, small flying insects found. One fly by triple sink
  • [51-13-4] No Heimlich maneuver/choking sign posted. Has it on email, gave him my email
  • [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/ Manager couldnt find it on his phone, binder at home
  • [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. Employee here for 5 months, makes food, explained to her
  • [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots on shelf above salsas, upright cooler, employee rearranged
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on counter above food, employee discarded it
  • [50-03-4] Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. None
  • [50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. None
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Yellow powder on storage shelf, employee stated its chicken bullion
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46-52f cheese and ham above fill line in prep unit, employee rearranged, less than 4 hrs
  • [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 both, manager and employee, has blank form on email
  • [14-38-4] Food storage container/container lid cracked or broken. Lid cracked for beans in reach in cooler
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer
  • [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Or in triple sink, 74f only
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo on shelf above cheese in reach in coolers, shelled eggs on shelf above salsas in upright cooler, employee rearranged
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