JOHNNY ANGEL

Name: JOHNNY ANGEL
Address: 3546 SAINT JOHNS BLUFF RD S, UNIT 120, JACKSONVILLE, FL, 32246, US
Rating: 60.8

3546 SAINT JOHNS BLUFF RD S, UNIT 120, JACKSONVILLE, FL 32246

License #2614186

60.8 Grade F / 100

Failing Health Score

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Latest inspection

January 13, 2026 · 13 findings · 1 critical

Routine - Food

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Usually lower-risk context.

Quick take

JOHNNY ANGEL in JACKSONVILLE currently holds an InspectFL Health Score of 60.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 73 total violations — 22 critical, 16 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2025

The latest inspection on January 13, 2026 shows 13 observation rows: 1 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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F record

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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: Met Inspection Standards
[29-18-4] Drain cover(s) missing. Observed drain cover missing from drain in warewashing area.
[14-11-5] Equipment in poor repair. Observed handle missing from 2nd reach-in cooler door across from ice machine area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor on cook line around fryer and grill equipment soiled with accumulation of grease. Also, some walls and vents on cook line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach-in coolers in prep area soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in coolers on cook line soiled with accumulation of food debris.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed multiple reach-in cooler shelves rusted with pitted surface.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed shelving in reach-in coolers and reach in freezers in prep area with ripped/torn foil being used as a shelf cover.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor throughout cook line, prep area and warewashing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of white substance removed from original packaging not labeled on cook line storage shelf. Employee labeled container of powdered sugar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat liquid pasteurized eggs in reach-in cooler across from ice machine. Employee removed shelled eggs to properly store.
[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. Observed opened container of sauerkraut opened two days ago not date marked. Employee date marked container of sauerkraut.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on reach-in coolers on cook line soiled/ stained. Also, blade of can opener in prep area soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink on front service line used for dumping ice.

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. Reach-in cooler below food pick up window unable to maintain temperature of 41F and below. Ambient temperature 55F-56F. Observed water in bottom of reach-in cooler and vents in back with accumulation of debris.
[14-11-5] Equipment in poor repair. Handle missing on reach-in cooler in kitchen area 2nd door from swinging door to dining area. Also, gasket torn on reach-in cooler in kitchen area 3rd door from swinging door. Also, lip below door of large ice machine in disrepair/ taped up.
[36-73-4] Floor, ceiling, and walls soiled/has accumulation of debris. Ceiling, ceiling vents and walls throughout cook line and kitchen area souled.
[08B-38-4] Food stored on floor. Containers of oil, and bag in box soda stored on floor in prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on multiple reach-in coolers in kitchen area and on cook line soiled. Also, filters in hood above grill soiled. Also, exterior of equipment on cook line soiled (reach-in coolers, fryers)
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers on cook line soiled, including around fan area and shelving.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Multiple reach-in cooler shelves in coolers in kitchen area rusted/ pitted.
[25-05-4] Single-service articles improperly stored. Sealed box with single service cups stored on floor near bag in box soda stand in kitchen. Also, sealed box with straws stored on floor in storage closet near restrooms.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete Floor on cook line, kitchen , and prep area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in a manner to not properly dry.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); employee tried to prime machine and get it to sanitize but unable to get any sanitizer through. Discussed with operator to set up triple sink. Operator calling to have machine serviced. Employee setting up triple sink.
[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 washing dishes, handled dirty dishes , then handled clean dishes without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. raw pork stored over ready to eat deli meats in 3rd reach-in cooler from swinging door in kitchen . Also, French toast batter store over container of tea in same reach-in cooler. Employee rearranged meats to properly store.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken store over raw beef in single door reach-in cooler in kitchen area. Employee rearranged meats to properly store.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled unclean dishes and then came back into dining area and touched a clean glass without washing hands
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (51F - Cold Holding) in top of flip top reach-in cooler below food pick up window. Employee stated eggs have been in cooler overnight. Employee unsure of when cooler stopped working properly. See Stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes, cut lettuce, turkey deli meat, deli ham, house made pasta salad, potato salad, cooked sausage, sliced Swiss cheese, sliced American cheese, feta cheese crumbles, shredded cheese blend, sliced pepper jack cheese (46F-56F - Cold Holding) , egg whites, shredded cheese blend (46F-51F - Cold Holding) in reach-in cooler below food pick up window. Employee stated items have been in cooler overnight. Employee unsure when cooler stopped working properly. See Stop Sale ambient temperature of shelled eggs (51F - Cold Holding) in top of flip top reach-in cooler below food pick up window. Employee stated eggs have been in cooler overnight. Employee unsure of when cooler stopped working properly. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce, turkey deli meat, deli ham, house made pasta salad, potato salad, cooked sausage, sliced Swiss cheese, sliced American cheese, feta cheese crumbles, shredded cheese blend, sliced pepper jack cheese (46F-56F - Cold Holding) , egg whites, shredded cheese blend (46F-51F - Cold Holding) in reach-in cooler below food pick up window. Employee stated items have been in cooler overnight. Employee unsure when cooler stopped working properly. See Stop Sale Also, liquid eggs, milk (46F - Cold Holding) in bottom of reach-in cooler. Employee stated items were placed in cooler this morning about 2 hours prior. Employee removed both foods and placed in nearby cooler to chill.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored by plates near food warming table. Employee removed spray bottle of cleaner.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from threaded faucet at mop sink. Also, vacuum breaker missing from threaded hose Bibb next to mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cooling soiled. Also, blade of can opener in prep area, soda nozzle on Diet Pepsi soiled, and multiple fryer baskets soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used to store container of bleach.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in warewashing area.
[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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator having employees on duty read, sign and date form.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink in warewashing area.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under triple sink.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen, prep, warewashing and cook line areas soiled/ accumulated grease and dust.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with sanitizer in middle sink while employee washed dishes. Discussed with employee and operator on proper way to set sinks up.Employee emptied triple sinks out to reset back up.
[14-11-5] Equipment in poor repair. Handle on reach-in cooler in prep area missing handle. Also, plastic spatula on cook line melted/ in poor repair.
[08B-38-4] Food stored on floor. Sealed ketchup bottles stored on floor in front service station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in 2nd and 3rd stand up reach in freezer in prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach-in coolers on cook line and in prep area soiled. Also, handles of fry baskets have grease build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach-in cooler on cook line and interior of lid and back of flip top reach-in cooler soiled.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor through cooling, kitchen, and prep areas unsealed concrete.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on cutting board on cook line. Employee removed wet cloths to properly store.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator tried to prime machine but did not work. Operator called to have dish,aching serviced. Discussed with operator that dishwasher cannot be used until machine is repaired.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cell phone, placed phone down and put on gloves, then touched clean plate and start to cook. Discussed with operator. Operator stated he will follow up with employee.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) employee rearranged the hose in sanitizer solution and remade solution to 200ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (47F - Cold Holding); shredded cheddar cheese (46F - Cold Holding) in reach-in cooler nearest ice machine in prep area. Employee stated he had those items out earlier but got busy. Also, pancake batter (50F - Cold Holding); liquid eggs (55F - Cold Holding) on cook line across from grill. Employee stated they took both items out during breakfast rush and forgot to put back in cooler. Discussed with operator about the option of using TPHC and paperwork was supplied during inspection. Also, house made corn beef hash (48F - Cold Holding)in reach-in cooler across from grill. Employee stated he used it earlier. Employee stated he will keep it in reach-in cooler to chill. Also, butter (53F - Cold Holding) in glass door reach-in cooler in front service station.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from threaded faucet at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in cooler on cook line soiled/ stained. Also, blade and surrounding area on slicer in prep area has dried up food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in warewashing area used to store bucket with towels in it. Employee removed bucket to properly store.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks on cook line and in warewashing areas. Employee replenished paper towels at both hand wash sinks.
[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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and he had the employees on duty read, sign and date form.