DE REAL TING CAFE

Name: DE REAL TING CAFE
Address: 128 W ADAMS ST #1, JACKSONVILLE, FL, 32202, US
Rating: 70.1

128 W ADAMS ST #1, JACKSONVILLE, FL 32202

License #2613123

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DE REAL TING CAFE in JACKSONVILLE currently holds an InspectFL Health Score of 70.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 44 total violations — 7 critical, 10 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 6, 2026 shows 23 observation rows: 4 critical, 6 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f cabbage and 120f chicken, in warmer, manager reheated it to 165f
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by triple sink dusty and 2 hood filters in downtown hood
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By triple sink, wall peeling off
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Downstairs cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above soda syrup by triple sink
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In back storage room downstairs, 1 lp tank
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By hand sink,manager secured it
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here that makes drinks and helps serving for 8 months
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in hand sink by cook line downstairs
[31B-03-4] No soap provided at handwash sink. Hand sink at bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, manager moved it
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelf with build up in 3 door reach in cooler, cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, and mac and cheese cooked yesterday morning, cooked goat cooked 2 days ago, in upright cooler, cook line
[08B-02-4] Displayed food not properly protected from contamination. Ice cream peach cobbler and chicken wraps with regular lids, not hinged
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water side in hand sink by cook line downstairs goes around and no water comes out out
[31A-11-4] Handwash sink used for purposes other than handwashing. Bag with towel in hand sink at bar, employee removed it
[12A-13-4] 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 washed dishes then put clean dishes away, explained to him and he washed hands
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f water on grill side off, manager moved it to side on, 80f water for ice cream and soup at buffer
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container dirty, manager placed it by triple sink to be washed
[29-09-4] Faucet/handle missing at plumbing fixture. Handle in hand sink by this ink downstairs goes around and no cold water comes out,

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f greens and rice in box warmer, placed in oven, reached 165f
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f bowl for measuring rice, placed on grill, and 75f water for ice cream scoop at buffet
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler downstairs
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table
[12B-12-5] 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 by cook line, employee discarded it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of fans in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employe brought some, also hand sink at bar downstair,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent a a few areas on shelves
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage by ice machine, downstairs
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Mixing cooked rice,
[11-26-1] 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 3 employees that are cashiers and dishwasher only, has blank form, explained to manager, they all read and signed form
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By steam table, peeling
[14-38-4] Food storage container/container lid cracked or broken. Greens and rice containers are cracked
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By soda syrup, secured by employee
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle turned all the way around and no water comes out, hand sink by mop sin downstairs
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad yesterday morning and gravy was opened yesterday morning, dated by employee
[36-24-5] Hole in or other damage to wall. By triple sink
[08B-02-4] Displayed food not properly protected from contamination. A couple of foods with lids but not hinged, at buffet, explained to operator
[22-46-4] Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Just dipping plates in chlorine sanitizer, explained to him and he placed them back in longer
[02D-01-5] Working containers of food removed from original container not identified by common name. Manager labeled coco powder in storage downstairs
[31B-03-4] No soap provided at handwash sink. Hand sink at bar

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