9950 SOUTHSIDE BOULEVARD, JACKSONVILLE, FL 32256
State inspectors have documented 17 high-priority violations at URBAN AIR ADVENTURE PARK over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 40 violations, including 17 high-priority and 2 Emergency Orders of Closure.
Scores higher than 2% of the 2323 inspected restaurants in JACKSONVILLE on the trailing-year record.
17 high-priority violations on the trailing-year record — above the Duval County average of 3.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
This visit closed with no further action required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
This visit closed with no further action required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Water not safe, or hot (100°F) and cold water not available under pressure.
Missing or expired food manager certification, or employee food-safety training not documented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Water not safe, or hot (100°F) and cold water not available under pressure.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Restrooms not clean, stocked, or maintained as required.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 5 of the 7 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2615746 — you can read the original documents yourself and compare.