Taverna
Last inspected: Feb 20, 2026
41
Score
Taverna, located at 1986 San Marco Blvd in Jacksonville, FL, underwent a high-risk inspection on February 20, 2026, with a score of 41. This inspection identified two critical and seven minor violations. Taverna has a history of mostly high-risk inspections across its nine recorded evaluations.
8
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Hands Clean and Properly Washed
FL-08
41
Aug 20, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
26
Feb 21, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Aug 2, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Thawed out on 7/27, made here, should have been discarded yesterday because it's 6 days plus the freezing day was 7 total days, employee discarded one **Corrected On-Site**
01B-24-5
High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-21-4
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At Taverna bar, 0 ppm, employee removed water **Corrected On-Site**
22-47-4
High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Not sanitizing hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer
09-05-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bare handed basil, she got gloves because of nails, **Corrected On-Site**
13-06-4
Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Washed hands once only and bare handed bread, didn't sanitize hands before bare handing bread, explained to him and he went to other hand sink to get sanitizer **Corrected On-Site**
09-06-4
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 new employee
11-26-1
Basic - In-use ice scoop stored on soiled surface between uses. Blue container, employee placed it by triple sink to be washed **Corrective Action Taken**
10-12-5
Basic - Single-service articles improperly stored. Too many filter above tea machine, employee placed a lid **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk sugar, employee write name on **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter above bread drawer, moved by operator **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing basil **Repeat Violation**
13-07-4
Basic - Food storage container/container lid cracked or broken. Container for cut watermelon cracked, employee changed it **Corrected On-Site** **Repeat Violation**
14-38-4
30
Feb 20, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in hand sink then he grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed jewelry then grabbed fries to cook, explained to him and he washed hands **Corrected On-Site**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cans of crab, mgr rearranged, walk in cooler in oceana side **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese stuffed olives in keg cooler, employee moved them to other cooler, less than 4 hrs, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation**
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Bulk container with white powder on storage shelf, employee wrote name on **Corrected On-Site**
02D-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting unwashed mushrooms
08B-39-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f water for ice scoop, employee removed it **Corrected On-Site**
10-07-4
Basic - Food storage container/container lid cracked or broken. Cracked lid for sugar bulk container **Repeat Violation**
14-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting mushrooms, got one **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet and watch, cook cooking
13-07-4
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 prep cooler cook line, employee discarded it **Corrected On-Site**
12B-12-5
33
Sep 20, 2023
Routine - Food
8 critical violations. 4 major violations. 11 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cooked squash in double pan, prep cooler, employee rearranged **Corrected On-Site**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Heavy cream opened 9/1, employee discarded 1/4 cup, oceana side **Corrected On-Site**
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw shrimp in walk in cooler, oceana side, mgr rearranged **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above pastas in cooling rack, raw seafood on shelf above cooked chicken, raw shelled eggs on shelf above lemons and cooked lobster in bag next to container with raw fish, raw eggs on shelf above olives in bar cooler, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in pre area
35A-02-6
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. Employee swiping then he grabbed clean dishes to put away, explained to him and he washed hands **Corrected On-Site**
12A-29-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef then changed gloves and grabbed lettuce and tomatoes, explaining to her and she washed hands **Corrected On-Site**
12A-12-4
High Priority - Employee sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Finger with bandage/finger cut, he put on glove, handle cooked pizza, put on glove **Corrected On-Site**
11-13-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For drink menu that has raw egg whites, mgr placed one and placed * by them **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach, by dish machine, also at bar in oceana, employee labeled it **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. A few hand sinks, employee placed them **Corrected On-Site**
31B-04-4
Basic - Accumulation of debris on exterior of warewashing machine. Dish machine in oceana side **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In server area, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, purse above cups by bar, mgr rearranged **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has a watch
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting veggies, put one on **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Moving trays with food **Repeat Violation**
13-03-4
Basic - Food storage container/container lid cracked or broken. Cracked container for cut veggies in prep area
14-38-4
Basic - In-use ice scoop stored on soiled surface between uses. By ice bin at bar, employee took it to dish machine **Corrective Action Taken**
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On butter balls, employee removed it **Corrected On-Site**
10-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area, mgr placed it in sanitizer **Repeat Violation**
21-12-4
12
Mar 15, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At high temp dish machine in remodeling kitchen area
16-62-1
Basic - No handwashing sign provided at a hand sink used by food employees. At multiple hand wash sink in remodeling area and existing kitchen area. Manager posted signs **Corrected On-Site**
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint on cook line Employee with facial beard preparing food with no beard guard **Repeat Violation**
13-03-4
67
Nov 1, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at prep sink
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with food debris
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow solution stored in spray bottle located in dish area, manager labeled spray bottle during inspection **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance On the interior of ice machine on the Sides of machine at top
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler are soiled with dust
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. A few employees preparing food items without hair restraints
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. A few cutting boards with cut marks on them on cooks line
14-09-4
58
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