TAVERNA / OCEANA

Name: TAVERNA / OCEANA
Address: 1986 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 82.5

1986 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2608795

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAVERNA / OCEANA in JACKSONVILLE currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 31 total violations — 6 critical, 2 major, 23 minor.

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.

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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 February 20, 2026 shows 12 observation rows: 3 critical, 0 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

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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: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them, taverna side
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by grill, taverna side
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle is missing, hand sink by cook line, taverna side
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery by prep sink, prep area, taverna side, employee write the name
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Scratch face then grabbed salt for raw salmon, explained to him and he washed hands
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw seafood, walk in cooler Oceana side, employee rearranged
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Cooked frozen peas, employee placed them in boiling water, got to 165f
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
[09-07-5] Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee washed hands once only and bare handed the bread, bare hand procedure is to wash hand twice before bare handing ready to eat food, explained to him and he washed hands again
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container with grey, manager placed it by triple sink to be washed
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, employee removed it out of the bag
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked crab in upright freezer, Oceana side, manager rearranged

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. Heavy cream opened on 8/6, mgr discarded 1/4 cup
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One tuna, manager punctured it
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container, manager placed it by triple sink to be washed
[14-11-5] Equipment in poor repair. Gasket in drawer freezer by cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle in hand sink by cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler at oceana
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Sam took test on 5/28/20, he touches food,
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, employee moved it to bottom shelf
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cutting meat
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, manager stated its sugar, labeled by employee
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for tongs used with chicken,
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Shredding cheese,
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above prep cooler, employee moved it
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and strawberries on shelf above washed bell peppers and washed oranges, walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw bacon, walk in cooler, rearranged by manager
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cooler at cook line
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked ribs
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cooked ribs in drawer unit, employee rearranged

Community reaction

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Community pulse