ST. JAMES CAFE

Name: ST. JAMES CAFE
Address: 117 W DUVAL ST, JACKSONVILLE, FL, 32202, US
Rating: 67.9

117 W DUVAL ST, JACKSONVILLE, FL 32202

License #2615644

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ST. JAMES CAFE in JACKSONVILLE currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, DBPR recorded 28 total findings; InspectFL has imported detailed violation rows for 24 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 25, 2026 included 1 critical violation, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

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DBPR

*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: Inspection Completed - No Further Action
[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. Manager picked spoon form floor then made coffee, explained to him and he washed hands
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By triple sink, food splatters
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above boiled eggs and yogurt, employee rearranged
[41-17-4] Spray bottle containing toxic substance not labeled. In storage area, employee stated its cleaner
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press with grease build up
[25-05-4] Single-service articles improperly stored. Cups in plastic bag on floor in storage area, employee placed them on shelf
[13-03-4] Employee with no hair restraint while engaging in food preparation. Manager making sandwich
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge by faucet in triple sink has old food build up, exterior of lid for food under sandwich press has old food build up, gasket with blackish build up in milk cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. 1 door reach in cooler with old build up
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Manager placed dish soap since dispenser in not working

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f cheese left out from an order, manager placed it back in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame soiled in prep cooler
[25-05-4] Single-service articles improperly stored. Box with paper towels for drying hands on floor, storage area, also box with to go containers in floor, employee placed them on shelf
[35A-02-7] Live, small flying insects found Two flies by soda machine, front counter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on to of drinks for customers, employee rearranged
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[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 yesterday early morning, dated by manager
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One by ice machine and one by safe
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce on shelf above milk and boiled eggs, employee rearranged
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green build up around nozzles and slicer soiled
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee just arrived and grabbed a clean lid for food, explained to him and employee washed hands
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above customer foods. Employee rearranged

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse