TUNIS EDGEWOOD

Name: TUNIS EDGEWOOD
Address: 1551 EDGEWOOD AVE W, JACKSONVILLE, FL, 32208, US
Rating: 88.4

1551 EDGEWOOD AVE W, JACKSONVILLE, FL 32208

License #2612299

88.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TUNIS EDGEWOOD in JACKSONVILLE currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 15 total violations — 1 critical, 2 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[14-11-5] Equipment in poor repair. At prep area, gaskets on double door reach-in cooler torn.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under fryers have grease build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, keys and glass on prep table. Operator moved items.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line area, wet towel on reach-in cooler counter. Operator removed towel.
[31A-09-4] Handwash sink not accessible for employee use at all times. At dish area, dunnage rack in front of handwash sink. Operator moved rack.
[08B-38-4] Food stored on floor. At prep area, container with bag of onions stored on floor. Operator moved to container shelf.

Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on cart handle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In storage room, ice build up n slide top reach-in freezer.
[25-32-4] Reuse of single-service or single-use articles. Raw chicken boxes reused to hold cooked wings and bags of breading. Operator discarded boxes.
[08B-38-4] Food stored on floor. At prep area, container with onions stored on floor. In dry storage room, box with breading stored on floor. Operator moved items to shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone and keys on prep table.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present hired 6 months, no certificate available.
[36-11-4] Floors not maintained smooth and durable. Floor in multiple areas, including dry storage room, not sealed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on flip top reach-in cooler have build up. At cook line, sides of fryers have grease build up. At cook line, steam table well has build up of food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, in top section of flip top reach-in cooler, cut tomato (47F - Cold Holding); cheese sauce (50F - Cold Holding); tzatziki (48F - Cold Holding); cut lettuce (46F - Cold Holding). Operator stated all items placed in cooler 1.75 hours prior. Ambient temperature 36f. Operator stated lid was left open. Operator closed lid.

Community reaction

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Community pulse