5029 SAN JOSE BLVD, JACKSONVILLE, FL 32207
THE PALATE keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 12 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 72% of the 2323 inspected restaurants in JACKSONVILLE on the trailing-year record.
0 high-priority violations on the trailing-year record — below 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.
Restrooms not clean, stocked, or maintained as required.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Restrooms not clean, stocked, or maintained as required.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
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.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Restrooms not clean, stocked, or maintained as required.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or inaccurate food and equipment thermometers.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Restrooms not clean, stocked, or maintained as required.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
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.
Clean equipment and utensils stored improperly or not air-dried.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Restrooms not clean, stocked, or maintained as required.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Other conditions related to sanitary and safe operation.
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.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
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.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Other conditions related to sanitary and safe operation.
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.
Hands must be washed and gloves changed at the required moments — after touching the floor, raw food, or anything unclean — and eating, drinking, or smoking is not allowed in food areas. Hands are the most common way pathogens reach food.
On this record, the category appears in 1 of the 3 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. 2616358 — you can read the original documents yourself and compare.