SARA'S OF SAN MARCO

Name: SARA'S OF SAN MARCO
Address: 1562 HENDRICKS AVE, JACKSONVILLE, FL, 32207, US
Rating: 74.2

1562 HENDRICKS AVE, JACKSONVILLE, FL 32207

License #2607463

74.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SARA'S OF SAN MARCO in JACKSONVILLE currently holds an InspectFL Health Score of 74.2 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 April 22, 2026. Across those visits, inspectors documented 22 total violations — 3 critical, 7 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. One missing
[36-73-4] Floor soiled/has accumulation of debris. Black build up by triple sink and mop sink
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In storage room
[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. Employee placed dishes she washed only for 4 seconds in chlorine sanitizer, explained to her and she placed them back
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area by coffee, employee moved it to bottom shelf
[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 new prep employee, has blank copy
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Flor cut tomatoes and cut lettuce, employee write time on
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top, side and shelf on table by fryer with grease build up
[41-17-4] Spray bottle containing toxic substance not labeled. Green substance by cook line, employee stated its degreaser
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened on Saturday
[09-09-5] No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure. New employee without employee training is bare handing fries, explained to her and she got gloves

Administrative complaint recommended
[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 fork then took it out from sanitizer, along with other dishes, without washing hands, explained to her and she washed hands
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by cook line, top of stove and grill guard with food build up, shelf under hand sink with food build up, also exterior of pots and containers with cooked bacon, grease build up
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee grabbed and dropped fries in fryer, she has long fake nails, explained to her and shell use gloves
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. A couple with water damage in storage closed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer with grease build up
[09-07-5] Food employee not using the two additional control measures after 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. Employee washed her hands only once and grabbed bread with bare hands, explained to her, she discarded bread and washed her hands twice,
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table, cook line. employee discarded it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. A couple not secured in storage closet
[36-73-4] Floor soiled/has accumulation of debris. Throughout cooking area and front counter, blackish food build up
[41-17-4] Spray bottle containing toxic substance not labeled. Green solution at bakery area, manager stated its cleaner

Community reaction

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