PURPLE ROOTS

Name: PURPLE ROOTS
Address: 4549 SOUTHSIDE BLVD STE 202, JACKSONVILLE, FL, 32216, US
Rating: 0

4549 SOUTHSIDE BLVD STE 202, JACKSONVILLE, FL 32216

License #2615776

0 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 22 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PURPLE ROOTS in JACKSONVILLE currently holds an InspectFL Health Score of 0 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 October 2, 2026. Across those visits, inspectors documented 74 total violations — 15 critical, 17 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 2, 2026 shows 22 observation rows: 5 critical, 8 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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PURPLE ROOTS 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: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pudding made on 9/21, operator discarded it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks cooking without hair restraint
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line with food build up
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter and cook line, employee placed a roll
[31B-03-4] No soap provided at handwash sink. Hand sink at cook line, employee placed some
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty in back prep area
[36-24-5] Hole in or other damage to wall.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket, test strip turned blueish, employee diluted it to 300ppm
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/26. Establishment observed preparing, serving, or selling food to customers with an expired license.
[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. One employee since July, cook, also server doesnt have it on her, works in another restaurant
[16-21-4] Accumulation of debris on exterior of warewashing machine. Old build up on exterior of dish machine
[08B-38-4] Food stored on floor. Soy sauce bucket and oil jug, storage area, employee placed them on crate
[36-36-4] Ceiling tile missing. Hole in ceiling tile by triple sink
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf above customer food in walk in cooler, operator rearranged
[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 one
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed tongs only then placed them as clean, explained to him proper sanitization, fan them in dish machine but not dispensing chlorine, set up triple sink and sanitized them there
[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. 0 ppm chl in dish machine, not dispensing chlorine, set up triple sink and manically sanitized tongs
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink by dish machine was removed, explained to manager and showed her plan in system
[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 two employees here that could not show me certifications, emailed agreement
[51-18-6] No copy of latest inspection report available. Couldnt find it
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made a couple of days ago, operator wrote date on

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Above walk in 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 purse stored on prep table in kitchen. Employee removed
[08B-38-4] Food stored on floor. Case of food on floor in walk in freezer
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored touching food inside flour bin
[08B-12-5] Stored food not covered. In walk in cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (47-51F - Cooling), stored in metal pan covered with film wrap with condensation under film wrap sitting inside flip top lid above fill line from overnight with no additional preparation today as per employee. Stop sale issued meat broth (50-62F - Cooling), stored in deep 5 gallon bucket in walk in cooler from over night with no additional preparation as per employee. Stop sale issued.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw liquid egg stored over raw prep shrimp in bottom of reach in cooler in make table. Moved by manager.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice (47-51F - Cooling), stored in metal pan covered with film wrap with condensation under film wrap sitting inside flip top lid above fill line from overnight with no additional preparation today as per employee. Stop sale issued meat broth (50-62F - Cooling), stored in deep 5 gallon bucket in walk in cooler from over night with no additional preparation as per employee. Stop sale issued.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. White rice (47-51F - Cooling), stored in metal pan covered with film wrap with condensation under film wrap sitting inside flip top lid above fill line from overnight with no additional preparation today as per employee. Stop sale issued meat broth (50-62F - Cooling), stored in deep 5 gallon bucket in walk in cooler from over night with no additional preparation as per employee. Stop sale issued.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand wash sink to fill pan for food preparation
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash sink. Employee provided paper towel