🪰652,892 violations tracked across 67 Florida counties

TOSSGREEN

76 S LAURA ST STE 101, JACKSONVILLE, FL 32202

License #2615508

🥗 Healthy/Vegan ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
84.4 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

TOSSGREEN in JACKSONVILLE currently holds an InspectFL Health Score of 84.4 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 11, 2026. Across those visits, inspectors documented 22 total violations — 3 critical, 5 major, 14 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.

Read latest inspection ↓ Open 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
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on February 11, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
22
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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [14-01-5] Bowl or other container with no handle used to dispense food.on sesame seeds, front counter
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in prep area by to go containers, employee moved it
  • [41-10-4] Toxic substance/chemical improperly stored. Winded by to go containers, front counter, employee moved it
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Restrooms
  • [02D-01-5] Working containers of food removed from original container not identified by common name. White powder under prep table, sugar, employee wrote name on
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink above sail at front counter, employee placed lid and straw and placed on bottom
  • [32-12-6] Covered waste receptacle not provided in womens bathroom.
  • [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 employees here, cook, has blank form
  • [51-18-6] No copy of latest inspection report available. Couldnt find it
  • [03C-80-5] Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. 130f onions cooked a few minutes ago and placed in warmer, explained to her and she cooked them to 140f
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f broccoli in warmer, employee placed it in oven to reheat, got to 165f
  • [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • [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 washing dishes then grabbed clean dishes without washing hands, explained to her and she washed hands
Community reaction

What do locals think?

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

Community pulse

Would you eat here?

TOSSGREEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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