- Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom back of establishment
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee back pack hanging on shelf above plates, employee purse hanging on shelf above utensils. **Repeat Violation**
- Basic - Equipment in poor repair. Exposed insulation on reach in cooler door end of cookline, shelves in reach in cooler end of cook line and across from cook line rust pitted. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. For lemons, also several containers in prep cooler top across from cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Needed in men's and women's restrooms used by food employees
- Basic - Wiping cloth sanitizing solution stored on the floor. In bar area under triple sink **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, cheese 45-46° in bottom reach in cooler drawers, had employee move items to walk in cooler. Blue cheese 56°, tomatoes 54°, chicken 50°, rice 46°, macaroni 46° recommended using metal containers and keeping lid closed during lunch rush, also turn down temp of cooler. Aioli, pepper mayo 46-50° in condiment containers on top of reach in cooler, recommended keeping containers inside cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open container of raw grouper over bag of fries in reach in freezer, had employee correct storage. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Container of steak behind container of shrimp in bottom reach in cooler drawer, manager corrected storage. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top to right, also top of ice bin needs to be cleaned on back
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon stored in hand sink end of cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink end of cook line
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager can only show one original certificate
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Lids for fryers under handsink, prep area **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on shelf across prep sink **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Over prep table, cook line **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses and jacket above sweet and low box, storage shelf across ice machine **Repeat Violation**
- Basic - Equipment in poor repair. Wings cooler, upright, interior of door exposing insulation
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays, storage shelf **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 130° veggie soup, corrective action: reheated
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over crab cakes-canned **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket in them, both at bar
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site** **Repeat Violation**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some serv safe for employees, please order safe staff books
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple on cook line. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpacks, jackets near clean equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook line. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. Knife. **Corrected On-Site**
- 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. No sanitizer detected on dishes run through dishmachine. Three comp set up for manual Sanitization. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 20°F in ice water. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar, both sinks. **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Spices
- Basic - Clean equipment stored on floor. Lids for fryers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, storage shelf
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep unit
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in bucket **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Got breaded frozen raw chicken and then portioned cooked wings, with same gloves, explained to him **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 100f in ice water
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Couldn't find them
- Intermediate - No soap provided at handwash sink. One hand sink at bar **Repeat Violation**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. red line fell, prep unit, cook line Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. colorful plates on storage shelf
- Critical - Hand wash sink lacking proper hand drying provisions. by ice bin Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. has copies and some are serv-safe
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bar Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. cook line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves to make sandwiches Corrected On Site.
- Observed floor area(s) covered with standing water. by storage shelves
- Critical - Observed handwash sink used for purposes other than handwashing. container, bar Corrected On Site.
- Observed old labels stuck to food containers after cleaning. plastic containers on storage shelf
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 49F milk, ice bath, corrective action : added more ice
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. red line fell off, chicken cooler Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on storage shelf
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen and bar Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary and chlorine Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. got hamburger and then bread , changed gloves and didn't wash hands Corrected On Site. washed hands
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spices Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. chili, placed in walk in cooler Corrected On Site.
- Critical - Observed toxic item stored by food. chlorine jug by soda syrup box, storage rack Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. blue substance kitchen and bar Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment. knife, between table and cooler Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chili 128F in warmer, broken knob, reheated to 190F Corrected On Site.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils every other way Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary and chlorine
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spices Corrected On Site. Repeat Violation.
- Observed personal care item stored with food. purse Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream in walk in cooler Corrected On Site.
- Critical - Observed toxic item stored by food. chemical above soda syrup, storage area Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bar Corrected On Site.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees trained by Servsafe, no approved provider.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knife between tables.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken, beef, fish on same shelf walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bulk flour container.
- Observed old food stuck to clean dishware/utensils.
- Observed single-service articles improperly stored. Plastic utensils different directions.
- Critical - Observed toxic item improperly stored. Above 3 comp sink.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. silver bowls
- Critical - Hand wash sink lacking proper hand drying provisions. by ice machine
- Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated dust. vent cover in walk-in
- Critical - Observed cloth used as a food-contact surface. under bar glasses
- Observed employee with no hair restraint. cook
- Critical - Observed food with mold-like growth. orange
- Critical - Observed handwash sink used for purposes other than handwashing. dumping
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salsa
- Observed personal care item stored with food. umbrella, clothing on soda boxes
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sani bucket Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Critical - Observed toxic item stored by food. glass cleaner above sugar, silverware
- Critical - Observed uncovered food in holding unit/dry storage area. cheese, walk-in
- Critical - Working containers of food removed from original container not identified by common name. bulk flour
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed handwash aids at a non-handwash sink. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Ceiling tile missing. above office
- Carbon dioxide/helium tanks not adequately secured.
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11/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hurricane Grill And Wings, 1615 Hendricks Ave Ste 2, Jacksonville, FL »