THE DOUGH SHOW

Name: THE DOUGH SHOW
Address: 12681 BARTRAM PARK BLVD, JACKSONVILLE, FL, 32258, US
Rating: 0

12681 BARTRAM PARK BLVD, JACKSONVILLE, FL 32258

License #2615249

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

0 Grade F / 100

Failing Health Score

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Quick take

THE DOUGH SHOW 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 May 29, 2026. Across those visits, inspectors documented 78 total violations — 22 critical, 31 major, 25 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 29, 2026 included 2 critical violations, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

71%

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.

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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.

Inspector notes not yet imported — showing violation categories below.

Disposition: Call Back - Extension given, pending
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79F. Employee removed and placed in empty pan.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in self service cabinet House made packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed Gaps between hood filters at front hood.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped utensils in dining area not presented with handle up. Manager removed and stored properly.
[35A-02-7] Live, small flying insects found. Observed 4 flying insects in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone , purse stored on prep table in kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean dry rack old stickers on containers after cleaning.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables throughout kitchen.
[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. Observed establishment without proof of employee food training.
[08B-38-4] Food stored on floor. Observed open bag of carrots stored on floor located in walk in cooler. Manager removed and stored properly.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen Par cooked chicken (74F - Cooling). Manager stated chicken was par cooked at 10:30am. See stop sale.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 146F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty throughout kitchen.
[51-18-6] No copy of latest inspection report available. Observed establishment without last inspection report.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment using non continuous cooking of raw chicken without written procedures approved by the division.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without a measuring device for high temperature dish machine.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
[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. No proof of employee reporting agreement. Emailed form.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat at 110F on wheel. Employee will reheat.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in cooler Humus (54F - Cold Holding); Cut tomatoes (54F - Cold Holding); Cole slaw (54F-56F - Cold Holding); Garlic sauce made with eggs (54F-56F - Cold Holding). Cooler has an ambient temperature of 59F. Cooler has ice build up along back ,and standing water inside unit. Manager placed ice under all TCS items in reach in cooler. Observed on cook line in soufflé cups on shelf inside of reach in cooler Garlic sauce made with eggs (69F-72F - Cold Holding). Manager removed and placed them in ice bath.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed House made Cole slaw without date mark. Manager stated was made 3 days prior. Manager placed date on Cole slaw.
[03C-97-2] Gyro meat in a broiler that is turned off. Broiler has no motor for gyro. ( rotated by hand. ) Reference: 3-401.11(A)(2) FC: (A) Raw animal foods such as eggs, fish, meat, poultry, and foods containing foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following: (2) 155 degrees Fahrenheit for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals commercially raised for food as specified under Subparagraph 3-201.17(A)(1), and game animals under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this section: [Minimum temperature and time: 145 degrees Fahrenheit for 3 minutes, 150 degrees Fahrenheit for 1 minute or 158 degrees Fahrenheit instantaneous]

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 jacket next to single service lids on rack. Moved by manager. Prayer carpet on to of Bulk food containers. Hallway. Marked by manger.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[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. No cleanup procedures. Emailed sign.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand Wash Sink by drive through blocked by storage cart.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available.
[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. No proof of employee reporting agreement. Emailed form.
[03C-15-5] Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Raw chicken from gyro at 137-145°. No secondary cook step. Manager set up small side griddle for secondary cook step.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef kebabs over ready to eat slaw in walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip For Three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters at front hood
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees not washing hands as required between tasks.
[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. No proof of any employee training available.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Frontline Cooked rice at 125-130°. Reheated to 175-180°.
[02D-02-4] Packaged food not labeled as specified by law. Frontline rice pudding, tiramisu with not required labeling. (Grab n go cooler ).

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