TAVERNA / OCEANA

Name: TAVERNA / OCEANA
Address: 1986 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 79.4

1986 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2608795

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAVERNA / OCEANA in JACKSONVILLE currently holds an InspectFL Health Score of 79.4 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 20, 2026. Across those visits, inspectors documented 23 total violations — 4 critical, 2 major, 17 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.

Administrative complaint recommended
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container with grey, manager placed it by triple sink to be washed
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery by prep sink, prep area, taverna side, employee write the name
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by grill, taverna side
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Scratch face then grabbed salt for raw salmon, explained to him and he washed hands
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Cooked frozen peas, employee placed them in boiling water, got to 165f
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking without hair restraint
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle is missing, hand sink by cook line, taverna side
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked crab in upright freezer, Oceana side, manager rearranged
[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 hands once only and bare handed the bread, bare hand procedure is to wash hand twice before bare handing ready to eat food, explained to him and he washed hands again

Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Heavy cream opened on 8/6, mgr discarded 1/4 cup
[06-09-1] 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. One tuna, manager punctured it
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container, manager placed it by triple sink to be washed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Shredding cheese,
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cooler at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle in hand sink by cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler at oceana
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Sam took test on 5/28/20, he touches food,
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, employee moved it to bottom shelf
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked ribs
[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 prep cooler, employee moved it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cutting meat
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak on shelf above cooked ribs in drawer unit, employee rearranged

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