At This Point Let's Eat
Last inspected: Jan 27, 2026
58
Score
The health department has logged five inspections at At This Point Let's Eat, the earliest from 2024. The newest entry in the record is dated Jan 27, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
5
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp corner bag above holed eggs in bag,prep cooler, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook picked something from floor then scooped food to to go tray, explained to him and he washed hands **Corrected On-Site**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of cover for cooking food on grill had greasy build up **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on shelf under table by fryer and blackish build up on hood filter **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pork on table at 34f, explained to him and he placed in cooler **Corrective Action Taken**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink leaking **Repeat Violation**
29-11-4
58
Aug 29, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f fries, explained time as public health control and wrote time **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f batter for raw shrimp, on table, explained time as public health control to him, wrote time **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
22-02-4
Intermediate - 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. For cashier only, have blank form
11-26-1
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
29-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooking, got beard guard **Corrected On-Site**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler **Repeat Violation**
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooking, got hair net **Corrected On-Site**
13-03-4
50
Jun 2, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025
50-17-3
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In flip top reach-in cooler, crabmeat and cooked shrimp prepared/opened 2 days prior per operator, not date marked.
02C-02-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fryers has grease and food debris.
36-73-4
Basic - Single-service articles improperly stored. Togo boxes stored on floor at front of unit. Operator moved. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers have grease build up.
23-03-4
67
Apr 2, 2025
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f raw shrimp anote fill line in prep cooler, employee rearranged, 58f raw shrimp and wings on table, explained to employee, she write time on, emailed procedure, **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f cooked chicken on grill above little rack, employee placed it straight on grill **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw shrimp, changed gloves and the scooped cooked shrimp, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-12-4
Intermediate - 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. For old employee and 2 new employees
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Several things on it, employee removed them **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed some **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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. One employee here for 4 months that handles food in to go containers need it **Corrected On-Site** **Warning**
53B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above fries in upright freezer, employee rearranged **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooking
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooking
13-03-4
Basic - Food stored on floor. Oil jug
08B-38-4
Basic - Single-service articles improperly stored. Box with plastic utensils on floor, also bag with to go container on floor
25-05-4
27
Mar 14, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Frequently Asked Questions
When was At This Point Let's Eat last inspected?
The most recent health inspection at At This Point Let's Eat on file is from Jan 27, 2026. The public record contains five inspections in total.
What is the most common violation at At This Point Let's Eat?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at At This Point Let's Eat.
How does At This Point Let's Eat compare to other restaurants in Jacksonville?
At This Point Let's Eat most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has At This Point Let's Eat's inspection record improved over time?
Results have been roughly steady. Inspections at At This Point Let's Eat have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at At This Point Let's Eat means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is At This Point Let's Eat inspected?
Based on the inspection history on file, At This Point Let's Eat is inspected around three times per year on average.
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