THE PERFECT PEAR

Name: THE PERFECT PEAR
Address: 3724 SOUTHSIDE BLVD, JACKSONVILLE, FL, 32216, US
Rating: 70.1

3724 SOUTHSIDE BLVD, JACKSONVILLE, FL 32216

License #2613263

70.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 8, 2026 · 16 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE PERFECT PEAR in JACKSONVILLE currently holds an InspectFL Health Score of 70.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 34 total violations — 2 critical, 12 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 2, 2026

The latest inspection on October 8, 2026 shows 16 observation rows: 1 critical, 6 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE PERFECT PEAR has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs a couple of days ago, employee date marked them
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container with white powder by box freezer, labeled sugar by employee, also one on storage shelf, brown powder
[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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Making hummus, no beard guard
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty by cook line, hood filters with blackish build up
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. One by entrance to kitchen
[51-13-4] No Heimlich maneuver/choking sign posted. None, emailed one
[16-21-4] Accumulation of debris on exterior of warewashing machine. Old build up on top of dish machine
[08B-38-4] Food stored on floor. Oil jug on floor, storage area, placed on shelf
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed apples on top of cut water melon in plastic wrap, employee rearranged walk con cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance by triple sink, employee labeled it cleaner
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with old oil build up
[35B-03-4] Outer openings not protected with self-closing doors. Front door to kitchen doesnt close all the way, also back door
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Cooked pork and prime rib in ROP bags in freezer
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked corn on 9/27, cut watermelon on 9/18, employee discarded them
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For quat sanitizer

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Operator has old license displayed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle on prep table next to food prep. Moved by manager.
[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 on prep table next to food prep. Moved by manager.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Operator partial cooking chicken breast and has no written procedure. Inspector took partial cooking temperature at 107-110F. Provided operator with form. Operator was not taking or recording any temperatures
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator partial cooking chicken breast and has no written procedure. Inspector took partial cooking temperature at 107-110F. Provided operator with form. Operator was not taking or recording any temperatures
[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. Some employees hires over 60 days and unable to provide proof of 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. Some employees with no proof of form
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator preparing and storing cooked TCS foods in vacuum sealed bags and storing in walk in freezer. Date on some bags are for. 8-29-23. Provided operator with forms and handout Special Processes at Retail