MIA & MORE JACKSONVILLE

Name: MIA & MORE JACKSONVILLE
Address: 7534 BEACH BLVD BAY 7, JACKSONVILLE, FL, 32216, US
Rating: 30.6

7534 BEACH BLVD BAY 7, JACKSONVILLE, FL 32216

License #2616321

30.6 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 18 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MIA & MORE JACKSONVILLE in JACKSONVILLE currently holds an InspectFL Health Score of 30.6 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 September 29, 2026. Across those visits, inspectors documented 56 total violations — 15 critical, 12 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 7, 2025

The latest inspection on September 29, 2026 shows 18 observation rows: 6 critical, 5 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

MIA & MORE JACKSONVILLE has a rough inspection history. Would you risk it?

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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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. Milk opened two days ago
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager arrived and stated scooping ice without washing hands, explained to her and she washed hands
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. None, hand sink by triple sink. Employee placed a roll
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphone above prep area, employee moved it to bottom shelf
[41-07-4] Container of medicine improperly stored. Advil on shelf above prep table, manager removed it
[51-13-4] No Heimlich maneuver/choking sign posted. None, emailed to her
[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. Didnt know about sanitizing dishes and proper cooling, explained to her
[08B-38-4] Food stored on floor. Oil jug on floor by oven and boxes of food in walk in freezer and walk in cooler on floor
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left rice at room temperature to cool, down all night long in disconnected warmer, explained proper procedure to employee
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, employee placed in on bottom shelf
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed only pot for rice and placed it as clean, explained to her proper sanitation, I told her how to set trip,e sink and she set it up and placed pot in there, 300ppm quat
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above sauces in walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f water for utensils by grill, employee discarded water
[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 rice pit then changed gloves and scooped cooked chicken, explained to her and she washed hands
[08B-12-5] Stored food not covered. Peeled carrots in walk on cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice left
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 88f-100, left in disconnected rice warmer to cool down overnight and she connected warmer when she arrived this morning, stop sale, explained proper cooling to her, discarded by employee
[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. None, emailed to her

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored next to cooking equipment
[08B-38-4] Food stored on floor. Salsa bucket stored on floor in walk in cooler
[10-08-5] Ice scoop handle in contact with ice. Inside ice bin at drink station
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 84F standing water next to grill
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handling cash transactions at cashier area and then preparing drinks, scooping ice and handling to go cups without washing hands. Reviewed with employee and employee wash hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in walk in cooler on shelf. Employee properly stored
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer at non-chemical side of splitter at mop sink
[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. Person in charge stated there are over 5 food handler employees hired over 60 days and unable to provide any proof of employee training
[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 has several employees hired with no proof of form
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked but no paperwork provided during inspection. Provided operator with new paperwork

Disposition: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Multiple clean stored equipments stored in back hall way area that is not part of restaurant and area with no smooth ceiling
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cup on prep table next to food. Employee removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Multiple employees food in walk in cooler no separate
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over prep table next to food. Employee removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with bracelet and watch on wrist
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food on front line with no hair restraint.
[08B-38-4] Food stored on floor. Cases of frozen foods stored on floor in walk in cooler
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked fried onions stored in direct contact a non-food grade bag in kitchen area. Stored produce in walk in cooler stored in direct contact of non food grade bag
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (103-106F - Hot Holding); pork (111-116F); noodles (115-127F - Hot Holding), all items stored in steam table and place there approximately 1 hour ago as per manager. Manager wants to temperature below 135F. Discussed and completed Time paperwork during inspection
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer at splitter at mop sink on non-chemical side. Missing back flow preventer at blender prep sink on splitter
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 6 food handler employees hired over 60 days and only 3 with no proof of training. Operator gave all employees books in Spanish to review and has been doing training with them
[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 has 3 food handler employees with no proof of form completed