IRIE DINER

Name: IRIE DINER
Address: 1177 PARK AVENUE, ORANGE PARK, FL, 32073, US
Rating: 45.2

1177 PARK AVENUE, ORANGE PARK, FL 32073

License #2001363

☕ Café/Breakfast ℹ️

45.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 23, 2026 · 9 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

IRIE DINER in ORANGE PARK currently holds an InspectFL Health Score of 45.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 47 total violations — 16 critical, 10 major, 21 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

February 5, 2024

The latest inspection on October 23, 2026 shows 9 observation rows: 4 critical, 0 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

IRIE DINER has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Inspection Completed - No Further Action
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed in flip-top cooler across from grill, 3 packages of thawed salmon still sealed in ROP packaging with label to keep frozen. Operator discarded packages.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of ice in back of reach in freezer and on shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease build up. Observed reach in freezer door gasket with black/green mold like substance. Observed walk-in cooler door gasket with black/green mold like substance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exterior door in kitchen, top and bottom of door have gap as evidence by light visible around door.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed in flip-top cooler across from grill, 3 packages of thawed salmon still sealed in ROP packaging with label to keep frozen. Operator discarded packages.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch counter then touch paperwork with gloves on and then proceed to pull food out of the warmer and then pull food out of the microwave, stir the food and put it back in microwave with no hand wash or glove change in between.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line utensils in standing water at 125F. Operator removed and placed utensils in steam well container in standing water at 135F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer bucket at 500+ ppm the sanitizer strip was blue after testing. Operator remade sanitizer bucket to 200ppm.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 0ppm. Operator primed sanitizer line and reran dish machine. Retested at 50ppm.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around the two vents in kitchen have dust/debris.
[14-11-5] Equipment in poor repair. Two hood filters have slats missing creating a gap. Microwave handle in kitchen in disrepair, duct tape present on handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At far left wall in kitchen, scoop in standing water at 75F. Cook removed water.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Operator adjusted machine and retested at 100ppm chlorine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In far left reach in cooler, raw shrimp stored on top of container of coleslaw. Cook moved to proper storage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains under heat lamp in kitchen at 92F. Cook states plantains prepared 30 minutes prior. Cook heated plantains to 208F.
[41-10-4] Toxic substance/chemical improperly stored. Case of sterno heat cans stored above single-service cups on rack near soda machine. Operator moved to proper storage.
[29-42-4] Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside back exit on threaded faucet with attached splitter, the vacuum breaker is at the top of the splitter. Vacuum breaker is needed on both sides of the splitter with attached hoses.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Multiple employee training documents missing date of birth, trainers certificate number and/or date of training and/or date of expiration.