Pandan Leaves
Last inspected: Jan 5, 2026
52
Score
Pandan Leaves, located at 725 Skymarks Dr Unit 6 in Jacksonville, FL, underwent a high-risk inspection on January 5, 2026. The inspection identified two critical, one major, and five minor violations. Notably, the facility was cited for using a plastic to-go cup as a food scoop, a repeat violation that was corrected on-site, along with other violations concerning food storage and ice scoop handling.
7
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 5, 2026
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. In prep area reach-in freezer, pork bones stored in contact with plastic togo bags.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area reach-in freezer, pan of raw chicken in plastic wrap stored over open case of ready to eat egg rolls. Operator moved raw chicken to bottom shelf, discussed with employee. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. At prep area reach-in cooler, open container of half and half not dated. Operator stated item was opened 3 days prior. Operator dated. **Corrected On-Site**
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of white microwave soiled with splatter debris and rust. **Repeat Violation**
22-08-4
Basic - Ice scoop handle in contact with ice. In prep area ice machine, scoop handle in contact with ice. Operator stood scoop up. **Corrected On-Site**
10-08-5
Basic - Food stored on floor. In walk-in cooler, partial bag of onions stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup used as scoop in container of chili sauce. In prep area, plastic togo cup used as scoop in bulk rice container. Operator removed both cups. **Corrected On-Site** **Repeat Violation**
14-01-5
52
Dec 17, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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. Dishwasher (Chlorine 0ppm); Operator found crack in hose, repaired line and primed. Retested Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area reach-in freezer, bowl of raw salmon stored over bag of fries and bag of cooked chicken nuggets stored in container with plastic wrapped raw chicken. Operator began moving items to correct storage levels. Also at sushi bar, commercially sealed pack of krab stored in same container as raw fish. **Corrective Action Taken**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, bowl in handwash sink. Employee removed. **Corrected On-Site**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. At cook line on lower shelf of prep table, bulk container of salt not labeled.
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, containers of cut vegetables stored on bottom shelf below multiple cases of unwashed produce.
08B-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted splatter debris on top plate.
22-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, multiple utensils in standing water at 71f. Employee discarded water. Also, in ice machine, scoop has handle touching ice. **Corrective Action Taken**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. At cook line on lower shelf of prep table, plastic togo cup used as scoop. In prep area, plastic togo cup used as scoop in bulk rice container.
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At women's restroom, no door closer on door.
32-04-4
50
Aug 11, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer, plastic container with plastic wrapped raw breaded chicken and open bag of raw chicken nuggets stored over bags of fries. Employee moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Live, small flying insects found. At dry storage area, observed 3 flying insects by bags of onions. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Toxic substance/chemical improperly stored. At soup station, spray bottles of fly spray stored on lower shelf with container of vinegar and soup cups.
41-10-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, multiple items out with no time marked. Person in Charge stated items just placed out at opening. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, thawed tuna and ground tuna in reduced oxygen packaging with label stating to remove before thawing, thawed and not removed from reduced oxygen packaging environment.
01B-13-4
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 prep area reach-in cooler, half and half opened sometime yesterday per employee, not dated.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, scrub pad stored on handwash sink. **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At arrival for inspection, 5 employees present, no Certified Food Manager. Certified Food Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoops in standing water at 75f. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave above plating station, interior top plate soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, shelf under rice cooker soiled. At cook line, lower shelf of prep table soiled/rusted. At cook line, plastic containers of oil and soy sauce have soiled exteriors. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line on shelf above flip top reach-in cooler, togo containers not inverted.
25-06-4
Basic - Working containers of food removed from original container not identified by common name. At dry storage area, container identified as sesame, not labeled. At cook line, containers of oil and soy sauce not labeled.
02D-01-5
Basic - Food stored on floor. In walk-in cooler, sauce container stored on floor. At dry storage area, soy sauce container stored on floor. At cook line, containers of oil and soy sauce stored on floor.
08B-38-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by handwash sink soiled. At cook line, floor under equipment soiled. At cook line, ceiling vents have grease build up.
36-73-4
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. At sushi bar, thawed tuna and ground tuna in reduced oxygen packaging with label stating to remove before thawing, thawed and not removed from reduced oxygen packaging environment.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic and styrofoam togo cups used in multiple sauce containers. At storage area, plastic togo cup in ice. **Repeat Violation**
14-01-5
22
Mar 24, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of reach-in cooler, container of raw beef stored over container of tofu. In walk-in cooler, container of sliced raw beef stored over raw shrimp. Also, in reach-in freezer, containers of raw beef, raw octopus and raw salmon stored over bags of fully cooked dumplings. Operator moved all items to correct storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects found. At cook line reach-in cooler area, observed 2 flying insects. At dish area, observed 2 flying insects.
35A-02-7
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, multiple items out with no time marked. Person in Charge stated items just placed out. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At front counter soda dispenser, nozzles on coke and sweet tea have build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish area, red bucket bring filled in handwash sink.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on shelf above flip top reach-in cooler. In prep area, open bottle water on prep table with soup warmers. Operator moved drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At cook line in bottom section of reach-in cooler, employee drink not segregated from customer foods. Operator moved drink **Corrected On-Site**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 110f. Also, in ice machine, ice scoop handle in contact with ice. Operator moved ice scoop. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave above plating station, interior top plate soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. In prep area, plastic togo cups used as scope in bulk rice and bulk vinegar containers. Operator removed cups. **Corrected On-Site** **Repeat Violation**
14-01-5
39
Nov 6, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, multiple items out with no time marked. Person in Charge stated items placed out 15 minutes prior. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar in under counter reach-in cooler ; salmon, spicy tuna, krab, cream cheese (50-54F - Cold Holding). Operator stated items in cooler less than 4 hours. Ambient thermometer at 60f. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw scallops stored over sauces and raw salmon stored over noodles. In walk-in cooler, raw salmon stored on bottle beverages. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At front counter area soda dispenser, tea nozzle has build up.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handling employees present, no Certified Food Manager present.
53A-05-6
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. Two employees present hired 2 months, no employee training. **Repeat Violation** **Admin Complaint**
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. 3 employees present, no employee training completed, no proof of employee responsibilities. **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, plastic togo cup in shrimp sauce container. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, Multiple drinks on reach-in cooler counter.
12B-07-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under wok station spiked.
36-73-4
Basic - Food stored on floor. At cook loan and walk-in cooler, bulk sauces stored on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. **Repeat Violation**
23-03-4
33
Mar 21, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
22
Sep 13, 2023
Food-Licensing Inspection
No violations found.
100
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