Ground Level Coffee
Last inspected: Sep 8, 2025
30
Score
Ground Level Coffee has been inspected seven times since 2023. Ground Level Coffee was last inspected on Sep 8, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 13 violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “establishment has no written procedures for employees”, showing up three times.
The city-wide average sits at 74, which Ground Level Coffee's 30 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
4
Major latest
7
Minor latest
Inspection History
Sep 8, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Nov 26, 2024
Routine - Food
No violations found.
100
Nov 25, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. No hot water in hand sink, washed with cold water **Warning** - From follow-up inspection 2024-11-25: Someone working on hot water now **Time Extended**
12A-19-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink, no hot water comes out when the handle is turned, also no hat water in triple sink **Warning** - From follow-up inspection 2024-11-25: Someone is here fixing it **Time Extended**
27-16-4
78
Nov 21, 2024
Routine - Food
5 critical violations. 10 major violations. 6 minor violations.
View 21 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. After grabbing key from bathroom she washed only 7 seconds, explained to her and she washed again properly **Warning**
12A-17-4
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. Employee gave the key to a customer to use the restroom, she grabbed the key back from the bathroom and then served coffee, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-29-4
High Priority - Employee washed hands with cold water. No hot water in hand sink, washed with cold water **Warning**
12A-19-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/24 **Corrected On-Site** **Admin Complaint**
50-17-3
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee doesn't know what kind of sanitizer they use to sanitize dishes
53B-15-4
Intermediate - 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. Emailed one **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in it, explained to employee
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press, **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Employee stated her and her boss/manager-owner touch food, manager unable to send food manager card
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee could not find them, got some from sister restaurant **Corrected On-Site**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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 manager unable to send mgr card
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee cannot find quat tablets, went to sister restaurant to grab some **Corrected On-Site**
22-38-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink, no hot water comes out when the handle is turned, also no hat water in triple sink **Warning**
27-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two black coolers with milk **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In ladies restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine not in use **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Employee washed blueberries and placed them in same container they came in, explained to employee
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Brown powder in cabinet, chai mix, labeled by employee **Corrected On-Site**
02D-01-5
13
Feb 1, 2024
Routine - Food
No violations found.
100
Jan 30, 2024
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-50f cream cheese, hummus in black cooler, iced build up, one overnight, stop sale, discarded, one relocated, less than 4 hrs, **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese, hummus **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated on 1/18/24, discarded **Corrective Action Taken**
01B-24-5
Intermediate - 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. Emailed to sister **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press with build up
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 2 employee that mgr could not find certificates for **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mgr couldn't find two employees they work here for more than 2 months
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Windex per employee
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By coffee maker
21-12-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up in black cooler **Warning**
14-74-7
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above cooler,
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on top of customer food in cooler, employee moved it **Corrected On-Site**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In black cooler,
05-09-4
Basic - No copy of latest inspection report available. Mgr called someone to get it emailed **Corrected On-Site**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Lady's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in cooler used for dry storage **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box with steerers on floor
25-05-4
22
Mar 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Validated with person in charge and still under same ownership. License expired. Provided paperless license handout flyer. **Admin Complaint**
50-17-3
Intermediate - 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - 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. Operator has 2 food handler employees hired over 60 days with no proof of employee training. Manager completed employee training certificate for one employee during inspection **Corrective Action Taken**
53B-02-5
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with soiled gaskets
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored sitting on plate on top of coffee machine
21-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In small black reach in freezer under counter top
14-69-4
55
Frequently Asked Questions
When was Ground Level Coffee last inspected?
The most recent health inspection at Ground Level Coffee on file is from Sep 8, 2025. The public record contains seven inspections in total.
What is the most common violation at Ground Level Coffee?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Ground Level Coffee.
How does Ground Level Coffee compare to other restaurants in Jacksonville?
Ground Level Coffee most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has Ground Level Coffee's inspection record improved over time?
Yes. Recent inspections at Ground Level Coffee have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ground Level Coffee 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 Ground Level Coffee inspected?
Based on the inspection history on file, Ground Level Coffee is inspected around three times per year on average.
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