TIDBITS

Name: TIDBITS
Address: 1076 HENDRICKS AVE, JACKSONVILLE, FL, 322078332, US
Rating: 92.5

1076 HENDRICKS AVE, JACKSONVILLE, FL 322078332

License #2608327

92.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TIDBITS in JACKSONVILLE currently holds an InspectFL Health Score of 92.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 27, 2025. Across those visits, inspectors documented 19 total violations — 5 critical, 1 major, 13 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.

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 August 27, 2025 shows 19 observation rows: 5 critical, 1 major, and 13 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.

Location + actions

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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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between both prep coolers, employee removed them
[14-12-4] Utensils in poor condition. Gasket is torn in one prep cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at prep area, walk in cooler shelves,
[35A-02-7] Live, small flying insects found. Two by prep table
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food, reach in cooler, employee moved it
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. A few are copies
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f butter chips on double pan and 50f cheese above fill line, both in prep cooler, employee wrote butter on 4 hr procedure and placed cheese in reach in cooler
[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. Pitta chips in bag at front counter for customers to grab, manager moved them to back so employee can give them to customers
[25-32-4] Reuse of single-service or single-use articles. Employee washed little onions and placed back in same dirty bag they came in, explained to him
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal eggs on shelf above cheeses in walk in cooler, manager rearranged
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed knives then held then in sanitizer and took them out, didnt wash his hands in between dirty and clean knives, explained to him and he washed hands
[02D-01-5] Working containers of food removed from original container not identified by common name. White liquid, employee labeled it icing
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128-132f gravy in warmer, employee turned it higher
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above dressing in walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. On cheeses, removed by manager
[14-38-4] Food storage container/container lid cracked or broken. For cut lettuce, employee changed cracked lid

Community reaction

What do locals think?

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Community pulse