BELLWETHER
100 N LAURA ST STE 100, Jacksonville FL 32202 · 904.802-7745
Last inspected Jan 30, 2026 · 10 visits since September 2023
FEB 24
AUG 24
JAN 25
JUL 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at back prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Grabbed raw shrimp and washed hands for 7 seconds then grabbed cooked chicken with tongs, explained to him and he washed properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Kimchi made here on 1/2,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f chicken on grill, on crate, removed crate so container touches grill
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old build up, employee cleaned it
Show the remaining 9 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired, per manager, unable to see her card
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink mat server station, also at back prep area, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lip balm in drawer with utensils, back prep area, employee removed it, back pack above clean linens, hallway storage
Employee with no hair restraint while engaging in food preparation. Employee making salads, no hair restraint, put on hat
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old build up, interior top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, vents on ice machine, kitchen, vent in walk in cooler by bar
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed garlic on shelf above cold cut/turkey, walk in cooler
Working containers of food removed from original container not identified by common name. White lower on storage shelf by cook line, employee store rice flour
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority8 Intermediate9 Basic
Show 21 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on shelf above prosuto/cured meat, cut and bagged here, upright freezer, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw shrimp, employee rearranged drawer unit
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes at 10:40 am and it's 4:00, some are above the rim, employee discarded them, stop sale
Toxic substance/chemical improperly stored. Cleaner by clean equipment, employee moved it
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes above rim in prep cooler
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ New manager for a month and a half
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used a couple of days ago
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chl, couldn't be found
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldn't be found
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Talked to owner on phone, he received an email from Tallahassee with all he needed and stated it's too much and will use ziplock bags for several foods that are rop now
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut tomatoes
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 2024
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. On flour, employee removed it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back prep area
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. Employee opened bag
In-use ice scoop stored on soiled surface between uses. Container soiled by ice machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior ledge in microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame in reach in freezers, employee cleaned it, also vents in walk in cooler at bar
Wall soiled with accumulated grease, food debris, and/or dust. Back prep area, from ac vent
Working containers of food removed from original container not identified by common name. A couple of containers with white powder, employee labeled them salt
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then removed gloves and grabbed bread, explained to him, washed hands and discarded bread
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. Bare handed bread got to 100f, explained to him and placed back on grill to get 145f
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above syrup in walk in cooler at bar, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger on shelf above raw shrimp in drawer unit, employee rearranged it
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked onions, employee stated they are under 4 hrs but no time or procedure filled up for them, explained to him and he wrote time and write them in procedure
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened yesterday at noon, in walk in cooler at bar, dated by employee
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and around nozzle in soda dispenser
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in 2024
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at bar, employee cleaned it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler at bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above box with Oreos, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in upright freezer
Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted, storage shelf
Aug 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at back prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut lettuce, explained time as public health control, wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f chicken on tray above grill, explained to him and he reheated them to 165f
Toxic substance/chemical improperly stored. Cleaner by paper towels at bar, operator moved them
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, operator cleaned it, around nozzles in front server, ice machine at bar
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 employee
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for 2 months
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ice machine, operator moved it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put one on
Employee with no hair restraint while engaging in food preparation. Making salads, got one
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f employee turned heat higher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw fish and cooked chicken and pork
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2/16 opened can of chick peas, 1/4 cup discarded by mgr
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cut tomatoes from culler above fill line, 48f cooked squash in double pan, employee rearranged
Warewashing sanitizing solution exceeding the maximum concentration allowed. 500 ppm quat in triple sink, mgr diluted it to 300 ppm
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm in bucket at cook line, dilute by mgr 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For quat
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw fish and cooked chicken and pork
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here more than 2 months
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked meat taken out of freezer on Saturday
Water pressure lacking at fixtures that require the use of water. Hot water in hand sink by cook line
Bowl or other container with no handle used to dispense food. I n milk powder storage shelf
Ceiling tile missing. A few in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved by employee
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above food in storage area, mgr moved it
Employee with no hair restraint while engaging in food preparation. Handling cooked chicken
Ice scoop handle in contact with ice. Ice machine at bar, employee moved it
Single-service articles not stored inverted or protected from contamination. Spoon on shelf, storage area, mgr placed them in box
Wet wiping cloth not stored in sanitizing solution between uses. Server area for counters, employees placed them in sanitizer
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 9 high priority.
9 High priority9 Intermediate12 Basic
Show 30 findings ▾
Dishmachine Peroxyoctacnoic Acid sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Peroxyoctacnoic acid
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 loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger then changed gloves and grabbed bread, explained to him and he washed hands
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. Mgr grabbed cheese for hamburger, explained to her and she got gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing Peroxyoctacnoic acid, employee will sanitize in triple sink that is set up already
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon in bag on top of bag with cooked oxtail, both packaged here on site, mgr rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw salmon in reach in cooler, mgr rearranged
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork and queso made here reheating since 9:30am and it's 11:45f mgr rapidly reheated it to 165f
Toxic substance/chemical improperly stored. Cleaner hanging by lids in server drink area, employee moved it
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee that set up reheating water doesn't know the minimum reheating temperature, explained to him
Handwash sink not accessible for employee use at all times. With rack, hand sink in back prep area, employee moved it,
Handwash sink used for purposes other than handwashing. Strainer for dumping ice in hand sink at bar, employee moved it
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Doesn't have any
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 employees that have no training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP used for several foods
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries are dead,
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mgr couldn't find certificate for servers for 4 months here
Bowl or other container with no handle used to dispense food. In flour, employee moved it,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above back prep area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf by dish washer
Cloth used as a food-contact surface. On cut lettuce, mgr removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above utensils and food, above ice machine, mgr moved it
Employee with no beard guard/restraint while engaging in food preparation. Cooks, put on one
Food storage container/container lid cracked or broken. Cracked container for cut lettuce
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
Sanitizing solution for wiping cloths not free of food debris and visible soil. In prep table, mgr discarded it
Time/temperature control for safety food thawed in an improper manner. Cooked broccoli on table, employee placed it in cooler
Working containers of food removed from original container not identified by common name. White powder in container, storage area in back, employee wrote name on
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.