Back 40 Urban Fresh
Last inspected: Dec 9, 2025
32
Score
Public records show eight inspections at Back 40 Urban Fresh stretching back to 2022. Back 40 Urban Fresh was last inspected on Dec 9, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Compared to other St. Johns restaurants (averaging 69), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
5
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 packages of fully thawed out raw fish still inside vacuum packaging in walk in cooler.
01B-13-4
High Priority - Container of medicine improperly stored. Containers of assorted pain reliever in small pan over reach in cooler on make line, pan moved. **Corrected On-Site**
41-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at hose side at mop sink. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. queso cheese sauce (98F - Reheating, after 30 minutes 101F)in steam well on cook line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon. queso cheese sauce (90F - Reheating, after 30 minutes 122F) in steam well on server line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon.
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. queso cheese sauce (98F - Reheating, after 30 minutes 101F)in steam well on cook line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon. queso cheese sauce (90F - Reheating, after 30 minutes 122F) in steam well on server line, per manager queso cheese was from the day before and started reheating around 8am, time of second temperature check was around noon.
01B-02-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Inspector asked 2 certified food manager the minimum internal cooking temperature of ground beef hamburgers, 1 said 165F, 1 said 145F, the correct answer should be 155F for 17 seconds. **Repeat Violation** **Admin Complaint**
53A-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary ammonium test strips available.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid of ice bin at bar, lid cleaned. **Corrected On-Site**
22-20-5
Basic - 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. 5 packages of fully thawed out raw fish still inside vacuum packaging in walk in cooler.
06-09-1
Basic - Floor soiled/has accumulation of debris. Floors under equipment on cook line, bar, and keg walk in cooler have a build up of food debris and singe use items. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar has a build up of food debris. **Repeat Violation**
23-03-4
32
May 7, 2025
Routine - Food
No violations found.
100
May 1, 2025
Routine - Food
9 critical violations. 3 major violations. 2 minor violations.
View 14 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked/broken raw shell eggs in walk in cooler.
01B-14-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mojo pork dated 4/22 in reach in cooler under service window on cook line.
01B-24-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee touched raw chicken with gloved hands then washed hands in hand wash station at end of cook line and only rubbed hand together less than 5 seconds.
12A-17-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, dish machine ran multiple times and retested at 50ppm **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at mop sink on hose side in mop closest across from beer walk in cooler.
29-34-4
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. raw shrimp (45F - Cooling); raw chicken (45F,49F - Cooling); raw mahi (45F - Cooling) in covered container in walk in cooler next to cooler door, per employee all items where prepared around 8am and placed in walk in cooler without any additional preparation, time of temperature check was approximately 1:40pm. Per employee door to walk in cooler has been consistently open for the last hour and technician for cooler worked on cooler in the morning. **Warning**
03D-07-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of ketchup on rack in back prep area. 1 rusted can of Tomatillos in rack in back prep area.
01B-01-4
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. raw shrimp (45F - Cooling); raw chicken (45F,49F - Cooling); raw mahi (45F - Cooling) in covered container in walk in cooler next to cooler door, per employee all items where prepared around 8am and placed in walk in cooler without any additional preparation, time of temperature check was approximately 1:40pm. Per employee door to walk in cooler has been consistently open for the last hour and technician for cooler worked on cooler in the morning. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) being delivered at the start of inspection, per employee they bought beef 1 hour prior and did not transported beef under any refrigeration, beef put in walk in cooler. shredded cheese (49F - Cold Holding); black beans (53F,51F - Cold Holding); jerk chicken (45F,46F - Cold Holding) all items in walk in cooler, per employees door to walk in cooler consistently open and closed for the last hour and technician completed repairs on cooler earlier in the day. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw shrimp (45F - Cooling); raw chicken (45F,49F - Cooling); raw mahi (45F - Cooling) in covered container in walk in cooler next to cooler door, per employee all items where prepared around 8am and placed in walk in cooler without any additional preparation, time of temperature check was approximately 1:40pm. Per employee door to walk in cooler has been consistently open for the last hour and technician for cooler worked on cooler in the morning. **Warning**
03D-15-4
Intermediate - 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/ Mitchell Edenfield, expired 9/10/2024
53A-03-7
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 food handler certifications expired.
53B-14-5
Basic - Floor soiled/has accumulation of debris. Under all equipment at bar area and cook line. Under large ice machine in server area. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar area.
23-03-4
17
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
32
Nov 15, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler on the main cook line, 5 fully thawed and sealed vacuum packages of tuna. Operator removed the packages from the cook line.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the waitstation steam table, broccoli cheddar (124F - Hot Holding) operator removed the soup from a double boil system and adjusted the heat settings. At conclusion of inspection soup reheated over 165F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar counter used to store liquor bottles. Employee removed the liquor bottles. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic drink cup used as a scoop in the bulk sugar container. Operator removed the cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the prep area, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on back prep table.
12B-07-4
Basic - 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. In the flip top reach in cooler on the main cook line, 5 fully thawed and sealed vacuum packages of tuna. Operator removed the packages from the cook line. **Corrective Action Taken**
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of the bulk ice bin not inverted/covered for protection. Operator had employee invert the ice bucket. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Working containers of food removed from original container not identified by common name. No product labeling on bulk sugar container. Operator labeled the bulk container. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler closest to the dish area.
29-49-6
Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the cook line, in use avocados with stickers still attached.
08B-39-4
Basic - Equipment in poor repair. Walk in cooler door gasket separating from door. Build up of ice on the walk in freezer door seal. **Repeat Violation**
14-11-5
39
Jul 11, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler; rice (46/48F - Cold Holding) stored in cooler over night. Operator discarded the rice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back prep line has food debris build up in the blade. Multiple cutting boards with food debris residue staining.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for the high temperature dish machine.
16-62-1
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container at the waitstation with no product labeling.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of the waitstation behind the soda nozzles has build up syrup residue.
23-03-4
Basic - Equipment in poor repair. Walk in cooler door doesn't self seal, operator has bought a latch to secure the door closed. Walk in freezer door has build up of ice around the door seal.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean plastic containers stacked while wet.
24-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on the bulk ice bin not inverted or covered for protection.
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent on the main cook line has build up of dust on the vent and surrounding tiles.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container at the waitstation, plastic drink cup used as a scoop.
14-01-5
50
Dec 27, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Container of ibuprofen stored on the shelf over the server pass through window. Operator relocated the employee medicine container. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back prep line has food debris on the metal over the can opener blade. Operator removed the can opener to the dish area to be cleaned. **Corrective Action Taken**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. I'm the storage shelf opposite the rear exterior door, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on top of the bulk ice bin not inverted or covered for protection. Operator inverted the blue ice bucket. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has mold like substance spots on the underside of the dispenser behind the nozzles.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the fryer door handles. Operator relocated the tongs to the correct storage location. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Equipment in poor repair. Reach in freezer on the main cook line has a torn door gasket. Walk in freezer door has accumulation of ice on the door gaskets. **Repeat Violation**
14-11-5
61
Aug 2, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler on the main cook line under the server pass through and closest to the entrance of the kitchen line, marinated tuna (49F - Cold Holding) stored in walk in cooler over night and stocked on to the line at the beginning of the days shift.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler on the main cook line under the server pass through and closest to the entrance of the kitchen line, marinated tuna (49F - Cold Holding) stored in walk in cooler over night and stocked on to the line at the beginning of the days shift. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. At rear exterior of building, observed soapy water build up on the ground in the parking lot.
28-14-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation flip top reach in cooler, container of milk opened two days prior with no date label. Employee labeled the container of milk. **Corrected On-Site**
02C-03-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection, high temperature dish machine only reaching 150F at final rinse temperature. Operator has a set up three compartment sink and will use that for sanitization. **Corrective Action Taken**
22-56-4
Intermediate - Spray bottle containing toxic substance not labeled. At the end of the warewashing area closest to the entrance to the dining room, multiple chemical spray bottles with no product label. Operator labeled all chemical spray bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On the main cook line reach in cooler at the end of the line opposite the flat top grill, single service plastic portion cups stored in containers of cheese. Operator removed the plastic portion cups. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On bottom shelf of prep table in the prep room area, metal bowls not stacked inverted or protected. Operator inverted the bowls. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back prep room by rear exterior door, employee jacket stored on soda dispenser boxes. Operator relocated the employee jacket. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On bottom storage shelf in the prep area, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. On the main cook line, reach in cooler at the server pass through window has a torn cooler door gasket. On the main cook line multiple flip top reach in coolers with broken door handles. Entry door to the walk in cooler has broken seal at bottom of the door, preventing a easy seal.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on fryer door handles. Operator relocated the tongs to the proper storage location. **Corrected On-Site**
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. On the main cook line, in flip top cooler at the entrance to the cook line, avocados stored on the line with stickers still attached. Operator removed the stickers from the avocados to be washed. **Corrective Action Taken** **Repeat Violation**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. On the main cook line, standing water at the bottom of the reach in cooler at the server pass through window. **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. On top of the storage shelf opposite the prep table in the prep room, bulk container of hummus spice with no product label. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
30
Frequently Asked Questions
When was Back 40 Urban Fresh last inspected?
The most recent health inspection at Back 40 Urban Fresh on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Back 40 Urban Fresh?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Back 40 Urban Fresh.
How does Back 40 Urban Fresh compare to other restaurants in St. Johns?
Back 40 Urban Fresh most recently scored 32 out of 100, which is lower than the St. Johns average of 69.
Has Back 40 Urban Fresh's inspection record improved over time?
Yes. Recent inspections at Back 40 Urban Fresh have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Back 40 Urban Fresh means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Back 40 Urban Fresh inspected?
Based on the inspection history on file, Back 40 Urban Fresh is inspected around two times per year on average.
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