ATHENIAN OWL
9551 BAY MEADOWS RD STE 21-23, Jacksonville FL 32256 · 904-503-3008
Last inspected Jul 29, 2026 · 12 visits since November 2023
DEC 24
MAY 25
SEP 25
APR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed one live roach on door from kitchen to dining room. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Dish machine chlorine at 0ppm. Supply bucket low. Replaced bucket with new. Still 0ppm. Three compartment sink Quaternary ammonium set up 300 ppm. ( servicing company called by manger ).
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee handled ready to eat olive from make table with bare hand contact. Manager intervened.
Live, small flying insects found One tiny fly by rear laundry area.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Establishment uses Time Temperature Controlled for Safety on individual butters at wait-station. No time mark. Marked by manger.
Show the remaining 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 111° in steam well. Item reheated to 180-190°.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
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. Dishmachine testing at 0ppm. Inspector observed sanitizer bucket empty. Person in charge replaced and retested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small white household reach in cooler pasta, pasta, lamb at 44-46F. Per person in charge had door open frequently. Turned unit down during inspection. In fliptop across from cookline, gyro meat at 49F. Item stored above fill line. Other items in unit at 41F or below. Person in charge removed excess.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at server area with heavy debris buildup.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide time paper work during inspection. Inspector emailed to operator.
Nonfood-grade basting brush used in food. Metal wrapped basting brush observed in oil at cookline. Person in charge replaced. Also, duct tape utilized to repair hand mixer in back kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, pasta made Monday per person in charge with no date mark.
Floor area(s) covered with standing water. Standing water observed on floor in employee restroom.
Food stored on floor. Bucket with onions, lamb stored on floor in walk in cooler. Person in charge began raising.
Grease on the ground and/or pad around grease receptacle. Grease observed on ground around receptacle outside of back door.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in direct contact with to go style bags in reach in freezer.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in direct contact with to go style bags in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop across from cook line, gyro meat at 50F. Item stored above fill line. Person in charge removed excess, moved to other unit holding temperature. Butter pats and butter at server line at 54-71F. Recommend holding items on time, provided time paperwork. Person in charge iced items down during inspection. In walk in cooler yogurt sauce, soup, lamb, soup, lemon sauce 44-47F. Person in charge states has had door open frequently for prep. Observed fan in walk in cooler making knocking sound. Ambient temperature of unit 41-43F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker on non chemical side of the splitter at the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in server area of kitchen with debris buildup.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by tray of water cups at server line. Hand wash sink blocked by linen hampers by ice machine. Person in charge made accessible.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from bar hand wash sink. Person in charge provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed grape leaves made more than 24 hours ago per person in charge with no date mark.
Equipment in poor repair. Observed rust/ holes in interior ceiling of both microwaves in kitchen. Person in charge has new microwave ready to install.
Food stored on floor. Bucket of onions stored on the floor in walk in cooler. Person in charge raised.
Grease on the ground and/or pad around grease receptacle. Grease observed on top of grease receptacle and on ground in front of receptacle.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting mushrooms directly from box without washing.
May 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority5 Intermediate2 Basic
Show 14 findings ▾
Container of medicine improperly stored. Liquid medicine stored on shelf above onions. Person in charge moved to appropriate location.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk in cooler cooling overnight per person in charge at 45-54F.
Nonfood-grade bags used in direct contact with food. To go bag in direct contact with meat in back kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on sealed butter pats in walk in cooler. Also in reach in freezer no longer commercially packaged raw chicken stored above open package of ready to eat chicken. Person in charge moved to appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup in walk in cooler cooling overnight per person in charge at 45-54F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat stored above fill line in reach in cooler at 53F. Person in charge removed excess.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at triple sink and at cook line missing vacuum breakers.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle with debris buildup in kitchen.
Handwash sink used for purposes other than handwashing. Ice and lemon observed in hand wash sink by ice machine. Ice trays stored in bar hand wash sink. Person in charge removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ food handling employees present with no CFM present. Manager arrived by end of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from bar hand wash sink, hand wash sink by ice machine, at both hand wash sinks in men's restroom. Person in charge began refilling.
Spray bottle containing toxic substance not labeled. Two spray bottles with clear and green chemical unlabeled. Person in charge began labeling.
Time/temperature control for safety food thawed in an improper manner. Meat thawing at room temperature in kitchen. Person in charge moved to reach in cooler.
Uncleanable knife block in use to store knives. Several wooden knife blocks in use in kitchen.
Dec 18, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling). Chicken, sausage, beef, lamb, pasta at 44-47F stored in door of household reach in cooler in kitchen. Person in charge states has been in unit overnight, has not been in unit today.
Dec 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler Soup, soup, beans cooling overnight per person in charge at (49-50F - Cooling). Chicken, sausage, beef, lamb, pasta at 44-47F stored in door of household reach in cooler in kitchen. Person in charge states has been in unit overnight, has not been in unit today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, sausage, beef, lamb, pasta at 44-47F stored in door of household reach in cooler in kitchen. Person in charge states has been in unit overnight, has not been in unit today. Also butter pats at 74F out of refrigerator for 30 mins per person in charge. Person in charge added ice. Recommend holding on time.
Toxic substance/chemical improperly stored. Chemical bottles stored on shelf above clean glassware. Person in charge moved to appropriate location.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose Bibb at cook line with orange hose attached.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+ppm bleaching strip. Person in charge remade to 100ppm
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ food handling employees on duty with nomCFM on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb dish made Friday per person in charge with no date mark.
Spray bottle containing toxic substance not labeled. Spray bottles containing bleach per person in charge with no label, person in charge began labeling.
Cloth used as a food-contact surface. Observed blue cloth in direct contact with lettuce in walk in cooler.
Dead roaches on premises. Observed approximately 10 dead roaches in glue trap inbar next to black reach in cooler. Also, observed two dead roaches on ground by dryer in back kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over food products for restaurant in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server line.
Food stored on floor. Bucket of food stored on floor in walk in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with 200+ppm stored next to food products on shelf in kitchen.
Marked exit/path to marked exit blocked. For reporting purposes only. Marked exit in restroom hallway blocked by equipment, chairs.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has Taramosalata on menu which contains raw fish eggs. Not identified as raw on menu. Also, establishment has no consumer advisory. Person in charge posted during inspection.
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach on door from kitchen to dining room. Person in charge killed and discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach stored on plate above fill line in fliptop at 46F. Person in charge states in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked spinach stored on plate above fill line in fliptop at 46F. Person in charge states in unit overnight. Also, butter pats in kitchen on thin layer of ice at 64F. Person in charge states has been out for less than 4 hours. Moved into cold holding unit. Provided time paperwork during inspection.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen Rice, soup, beans (83-122F) reheating for 1.5 hours per person in charge. Rechecked at end of 30 minutes, still at 83-135F. Person in charge rapidly reheated items to 165F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Saturday per person in charge in lowboy in kitchen with no date mark.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has Taramosalata on menu which contains raw fish eggs. Not identified as raw on menu. Also, establishment has no consumer advisory. Person in charge posted during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at bar hand wash sink. Person in charge provided.
Spray bottle containing toxic substance not labeled. Multiple spray bottles unlabeled at front counter and at dish machine.
Employee eating in a food preparation or other restricted area. Employee food on prep table in kitchen. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Observed cups at server station wet nesting.
Grease on the ground and/or pad around grease receptacle. Grease on ground around shared receptacle.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server cut bread loaf to serve immediately to guests with bare hands.
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Person in charge renewed during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup with date of 11/7 in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats on thin layer of ice at 62F. Marinara on counter by cookline at 73F. Person in charge states has been out of unit less than 4 hours. Recommend holding on time.
Handwash sink used for purposes other than handwashing. Observed employee fill pitcher at hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink at bar. Also missing from hand wash sink in kitchen. Person in charge provided.
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. No proof employees are informed of their reporting responsibilities. Emailed form to operator during inspection.
Spray bottle containing toxic substance not labeled. Multiple spray bottles with chemicals unlabeled.
Employee eating in a food preparation or other restricted area. Observed employees eating at back prep table with prepped items on table to be served to customers.
Food stored in a location that is exposed to splash/dust. Cut lemons uncovered stored next to hand wash sink by server line exposed to splash. Person in charge moved to appropriate location.
Food stored on floor. Observed onions stored in bucket on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with dust buildup.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.