Irie Diner

1177 Park Avenue, Orange Park, FL 32073 · Map

9 Met standards

Latest state inspection: Oct. 23, 2026 (Routine - Food)
9 violations (4 high-priority). Met inspection standards (no further action, or problems fixed on a call-back visit).

What the inspector found on Oct. 23, 2026

  • High Priority 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. Fixed during the inspection.
  • High Priority 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.
  • High Priority 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.
  • High Priority 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. Fixed during the inspection.
  • Basic 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.
  • Basic 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.
  • Basic 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.
  • Basic 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. Fixed during the inspection.
  • Basic 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.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.

★ 4.6 Diners' rating · 1,515 Google reviews · Read reviews on Google Maps

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Inspection history

DateViolationsResult
Oct. 23, 2026 9 Met standards Inspection Completed - No Further Action Routine - Food · 9 violations (4 high-priority, 0 intermediate, 5 basic) · State report
  • High Priority 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. Fixed during the inspection.
  • High Priority 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.
  • High Priority 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.
  • High Priority 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. Fixed during the inspection.
  • Basic 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.
  • Basic 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.
  • Basic 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.
  • Basic 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. Fixed during the inspection.
  • Basic 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.

Other inspections in 32073

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Inspection results are from Florida DBPR's public food service inspection data and are updated every morning. Diners' star rating and review count are from Google Maps. High-priority violations are those that could directly contribute to foodborne illness or injury. An inspection is a snapshot of one visit, and many problems are fixed on the spot. To see the official report, search this business on DBPR's license and inspection lookup (license 2001363). Search another restaurant.