Tabouleh Cafe
Last inspected: Dec 9, 2025
61
Score
Tabouleh Cafe appears in inspection records 12 times, starting in 2022. The most recent report on file is from Dec 9, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 10 violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded five times.
By comparison, the average Jacksonville facility scores 74, putting Tabouleh Cafe on the weaker side. Nothing in the record is alarming, but there's room to improve.
12
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut cucumber salad in glass cooler
08A-05-6
Intermediate - No soap provided at handwash sink. Handsink next to triple sink, provided **Corrected On-Site**
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Large white containers no labels with white substance inside
02D-02-4
Basic - Bowl or other container with no handle used to dispense food. 2 oz cup in seasoning
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person aloe drink on prep table where pastry's are being made
12B-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and spatulas stored in metal pan with food contact side facing up
24-18-4
61
Aug 5, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Glass sliding door freezer in dinning room. Pan of raw beef over bagged cheese pie. Moved **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled raw eggs over taziki sauce in glass cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On black deflector in ice machine soiled with white and black debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink next to triple sink with red bucket and metal scrubbers stored in handsink
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken, cooked rice and taziki sauce
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. 2 oz cups stored in multiple seasonings containers, cook removed **Corrected On-Site**
14-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal opened water bottle stored on top shelf over shredded chicken
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Large sliver spoons stored in metal pan on rack near triple sink stored up right
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Large white containers with white substances inside. No labels
02D-01-5
45
Feb 21, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
78
Feb 20, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over potatoes fries in chest freezer near cook line **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw shelled eggs stored over Tabouleh and taziki sauce in glass cooler **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grape leaves73-80Ground beef 49-51f Feta and spinach 47f stuffed grape leaf 45f Sliced Gyro meat from previous night 50-47f **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves73-80Ground beef 49-51fCheese 43f Feta and spinach 47f taziki 44f chickpeas 44f raw chicken 44f-45 Humus 45f chicken salad 50f grape leaf 45f rice and lintel 46f Raw beef 43f falafel 46f taboleh Salad 46f garlic sauce 46f raw beef 44f ground beef 44f fish 44f raw beef 45f In glass cooler **Warning**
03A-02-5
High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro cut from cone and placed in pan without second cooking and stored at room temperature, owner on phone stated they use four hour time frame, but no time marking provided and operator failed to fill out the time as a public health form provided the previous inspection **Repeat Violation** **Admin Complaint**
03C-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On black defector inside ice machine has a white build up on lip of defector **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink next to triple sink filled with various items, employee removed **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. 2 large containers with white substance inside no labels. Employee states one is flour and one is sugar **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. 2oz cups in seasonings used as scoopers **Repeat Violation** **Warning**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen **Repeat Violation** **Warning**
13-03-4
Basic - Food storage container/container lid cracked or broken. Cracked lids over taziki sauce in cooler **Warning**
14-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal opened water bottles in cooler on glass cooler on top shelf over foods and in flop hop cooler in pan with cheese, Foam white cup with water on prep table next to cooked rice.drinks moved **Corrected On-Site** **Repeat Violation** **Warning**
12B-13-4
Basic - Single-service articles improperly stored. Cases of open Togo cuts and lids stored on floor next to back door. **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Foil pans on back shelf stored upright open faced with the food contact side open to contamination. **Warning**
25-06-4
22
Sep 19, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro Placed in pan,cut from the cone with out the secondary cook and stored at room temperature. Gyro discarded, provided time as a public health form and gyro safe handling. **Repeat Violation** **Admin Complaint**
03C-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over garlic and lettuce, moved to to lower shelf
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 70f sitting out at room temperature
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chickpeas made possible 2 days ago per person in charge.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket and soap for triple sink. Items moved from sink **Corrected On-Site**
31A-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut lettuce not washed before being cut.
08B-39-4
Basic - Bowl or other container with no handle used to dispense food. Cups in seasoning, person in charge moved **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks stored near swinging door in kitchen
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink water bottle on back food storage area
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over cook line Keys stored on tip on clean plates on shelf. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Hair net provided **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Containers of oil stored on floor in kitchen
08B-47-4
Basic - Time/temperature control for safety food thawed in an improper manner. Falafel thawing on prep table, moved to cooler **Corrective Action Taken**
06-01-5
35
May 23, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Operator has no proof of manager certification and no other certified manager employed at this establishment. Administrative complaint given at call back inspection today **Warning** - From follow-up inspection 2024-05-23: Still the same. Operator will complete training and send proof via email **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : 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. Operator has no proof of any employee trainings for any employees hired over 60 days. Administrative complaint given at call back inspection today **Warning** - From follow-up inspection 2024-05-23: Still the same. Operator will complete his manager certification and then train his food handle employees and send proof via email **Admin Complaint**
53B-01-5
82
Mar 18, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
19
Jan 10, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill : Cut tomato 55. Hummus 60. Sour creme 60. Cooked eggplant. 60. Lettuce 60. Raw beef 48. Items placed about 1 hour before. Items are placed on ice but ice is only on bottom of pans. (Per Person In Charge cooler does not work and is switched off. ) Cooked rice on counter in kitchen at 70. Per Person In Charge was recently placed there. Moved by manager to cooler. **Warning** - From follow-up inspection 2023-11-01: At callback : hummus 53. Cut tomato 52. Sour creme 52 lettuce 52 **Admin Complaint** - From follow-up inspection 2024-01-10: Tzatziki sauce was 55F piled over the chill line at flip top cooler opposite grill station. Person in charge moved excess to drawer below. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification on Shakib Shaban (3/25/21) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-01: At callback : Time needed to obtain. **Time Extended** - From follow-up inspection 2024-01-10: No change person in charge stated currently undergoing training. **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink opposite prep table blocked with multiple equipment in sink. **Warning** - From follow-up inspection 2023-11-01: At callback : no change still blocked by equipment. **Time Extended** - From follow-up inspection 2024-01-10: Hand wash sink by triple sink had food equipment items in sink at time of callback. Person in charge removed items from sink. **Admin Complaint** **Corrected On-Site**
31A-09-4
Intermediate - - From initial inspection : 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. (All employee training expired 2021 ) **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to obtain. **Time Extended** - From follow-up inspection 2024-01-10: No change at time of inspection; person in charge stated has books ordered for employees. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to obtain **Time Extended** - From follow-up inspection 2024-01-10: No change at callback. **Admin Complaint**
11-26-1
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned utensils and pans stored on top of mop sink. **Warning** - From follow-up inspection 2023-11-01: At callback : no change. Cleaned utensils and pans stored on top of mop sink. **Time Extended** - From follow-up inspection 2024-01-10: No change at time of callback. **Admin Complaint**
24-06-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. **Warning** - From follow-up inspection 2023-11-01: At callback : no change. **Time Extended** - From follow-up inspection 2024-01-10: No Change at time of callback. **Admin Complaint**
13-04-4
52
Nov 1, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill : Cut tomato 55. Hummus 60. Sour creme 60. Cooked eggplant. 60. Lettuce 60. Raw beef 48. Items placed about 1 hour before. Items are placed on ice but ice is only on bottom of pans. (Per Person In Charge cooler does not work and is switched off. ) Cooked rice on counter in kitchen at 70. Per Person In Charge was recently placed there. Moved by manager to cooler. **Warning** - From follow-up inspection 2023-11-01: At callback : hummus 53°. Cut tomato 52°. Sour creme 52° lettuce 52° **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to obtain **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to obtain **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification on Shakib Shaban (3/25/21) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-01: At callback : Time needed to obtain. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink opposite prep table blocked with multiple equipment in sink. **Warning** - From follow-up inspection 2023-11-01: At callback : no change still blocked by equipment. **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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. (All employee training expired 2021 ) **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to obtain. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned utensils and pans stored on top of mop sink. **Warning** - From follow-up inspection 2023-11-01: At callback : no change. Cleaned utensils and pans stored on top of mop sink. **Time Extended**
24-06-4
Basic - - From initial inspection : 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. Cooler opposite grill not functioning. (Per Person In Charge cooler does not work and is switched off. ) unit is holding foods on ice in an inadequate method. **Warning** - From follow-up inspection 2023-11-01: At callback : no change. Cooler opposite grill not functioning. (Per Person In Charge cooler does not work and is switched off. ) unit is holding foods on ice in an inadequate method. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. **Warning** - From follow-up inspection 2023-11-01: At callback : no change. **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers in kitchen. **Warning** - From follow-up inspection 2023-11-01: At callback : no change. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Heavily Soiled exterior of equipment including handles to coolers. Cooler opposite grill. Cooler by prep table. **Warning** - From follow-up inspection 2023-11-01: At callback : no change **Time Extended**
23-24-4
41
Oct 27, 2023
Routine - Food
6 critical violations. 7 major violations. 9 minor violations.
View 22 violations
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. Food prep employee handled heavily Soiled exterior of equipment including handles to coolers , cooler opposite griddle and cooler by Prep table then engaged in handling foods without washing hands. **Warning**
12A-29-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Multiple employees cutting Ready to eat parsley with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen. **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2023 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill : Cut tomato 55°. Hummus 60°. Sour creme 60°. Cooked eggplant. 60°. Lettuce 60°. Raw beef 48°. Items placed about 1 hour before. Items are placed on ice but ice is only on bottom of pans. (Per Person In Charge cooler does not work and is switched off. ) Cooked rice on counter in kitchen at 70°. Per Person In Charge was recently placed there. Moved by manager to cooler. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle over sugar packets. Frontline. Moved by manager **Corrected On-Site** **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Food prep employee washed hands in Three compartment sink. Manager intervened. **Corrective Action Taken** **Warning**
12A-03-4
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. **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification on Shakib Shaban (3/25/21) **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink opposite prep table blocked with multiple equipment in sink. **Warning**
31A-09-4
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. (All employee training expired 2021 ) **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand wash sink. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily Soiled deflector plate in ice machine located: kitchen. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls (souffle cups) as scoops in spice containers. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Heavily Soiled exterior of equipment including handles to coolers. Cooler opposite grill. Cooler by prep table. **Warning**
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned utensils and pans stored on top of mop sink. **Warning**
24-06-4
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. Cooler opposite grill not functioning. (Per Person In Charge cooler does not work and is switched off. ) unit is holding foods on ice in an inadequate method. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys on cleaned plates in kitchen. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. **Warning**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. Multiple. Soil residue build up on ext of multiple equipment and bulk food containers. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers in kitchen. **Warning**
22-16-4
13
Feb 14, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef on a stick in container in reach in cooler on shelf over ready to eat lettuce in container. Operator corrected **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink has sani bucket and Large container of hand soap stored in basin. Operator removed items. **Corrected On-Site**
31A-11-4
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. No written plan for cleanup of bodily functions. Provided written plan for operator. **Corrected On-Site**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager certification expired.
53A-03-7
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in wringer bucket near ice machine. Operator hung to dry **Corrected On-Site**
42-01-4
61
Sep 26, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Tabouleh Cafe last inspected?
The most recent health inspection at Tabouleh Cafe on file is from Dec 9, 2025. The public record contains 12 inspections in total.
What is the most common violation at Tabouleh Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Tabouleh Cafe.
How does Tabouleh Cafe compare to other restaurants in Jacksonville?
Tabouleh Cafe most recently scored 61 out of 100, which is lower than the Jacksonville average of 74.
Has Tabouleh Cafe's inspection record improved over time?
Yes. Recent inspections at Tabouleh Cafe have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tabouleh Cafe 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 Tabouleh Cafe inspected?
Based on the inspection history on file, Tabouleh Cafe is inspected around four times per year on average.
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